Recipe: Slow Cooker Migas Casserole
We took the classic skillet migas and transformed them into a low-and-slow, cheesy migas casserole.
Serves4
Migas are a breakfast favorite in every corner of Texas. I’ve taken the classic skillet migas and transformed them into a low-and-slow, cheesy migas casserole. Put on a pot of coffee, invite a few friends over, and enjoy this migas casserole for brunch.
If You Love Breakfast Nachos, You Have to Try Migas Casserole
Most breakfast recipes that call for tortilla chips (huevos rancheros, chilaquiles, breakfast nachos, etc.) require poaching or frying eggs, too. Not so with migas casserole. The eggs cook right alongside the chips, cheese, and tomatoes in the slow cooker, so all you have to do is pile on the avocado and cilantro. Now that’s what we call a winning brunch recipe!
Slow Cooker Migas Casserole
We took the classic skillet migas and transformed them into a low-and-slow, cheesy migas casserole.
Serves 4
Nutritional Info
Ingredients
- 4 cups
corn tortilla chips, homemade or high-quality store-bought
- 8
large eggs
- 1/4 cup
whole milk
- 1 (10-ounce) can
Mexican-style diced tomatoes
- 2 cups
shredded cheddar cheese
Kosher salt
Freshly ground black pepper
For topping: salsa, sour cream, and diced avocado
Warm tortillas, for serving (optional)
Instructions
Place the tortilla chips in an even layer in a 3-quart or larger slow cooker.
Place the eggs and milk in a medium bowl and whisk to combine. Add the tomatoes and cheese, season with salt and pepper, and stir to combine. Pour the egg mixture over the tortilla chips and stir until the chips are evenly coated. Cover and cook on the LOW setting until the mixture is set, about 4 hours.
Serve warm topped with the salsa, sour cream, and avocado. If you wish to serve the casserole as tacos, serve with the tortillas as well.
Recipe Notes
Homemade tortilla chips: To make homemade tortilla chips, warm 1 inch of vegetable oil in a deep skillet over medium-high heat. Slice 12 corn tortillas into fourths and fry them until they are lightly crisp. Remove to a plate lined with paper towels and season with salt. Use these chips to make migas or chilaquiles, or enjoy them with salsa and queso.
Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 4 days.
Reprinted with permission from The Tex-Mex Slow Cooker: 100 Delicious Recipes for Easy Everyday Meals by Vianney Rodriguez. Copyright © 2018 by Countryman Press. Photographs copyright © 2018 by Jason David Page.
