Have you read The Pioneer Woman? Not surprisingly, I can’t remember how I stumbled across her blog one fateful day, but I recall being hooked upon first sight. Oh, and Black Heels to Tractor Wheels, the story of how Ree (aka Pioneer Woman) came back to the midwest from L.A. and fell in love with a rancher? Be prepared to lose yourself for a few hours. I’ve caught up on the whole story and am now eagerly awaiting each installment like every other junkie. And goodness gracious, does Ree have a host of readers. Hundreds or thousands of comments on each post -- and she posta almost every single day. Choose your category: Confessions, Cooking, Photography, House & Garden, Homeschooling...this woman is not only multi-talented, she's generous. Shares all of her tips and tricks for the world to see. In addition she posts incredible contests where she gives away ridiculous prizes like KitchenAid mixers, crazy Nikon cameras, $400 gift cards to Amazon, $250 Lowe’s gift cards, etc. etc. It's madness over there. Loveable madness, check it out.
Long-winded, mushy introduction aside, PW's recipes are inticing. Rich, and often rancher-style (aka not veg friendly), but definitely inticing. I woke up hungry this morning and consulted PW because I remembered some delicious-sounding breakfast casserole-type recipes that I could really sink my teeth into on this sunny Saturday morning. Instead, I found her Top 5 Recipes posted today in the cooking section, and in the first slot, migas. What are migas? Think Mexican-style scrambled eggs, with a surprise flavorful ingredient: crispy corn tortilla bits.
Those are the crispy corn tortillas over on the left. Above are most of the ingredients, minus the onions, which were melting into some butter on the stove.
Here's the simple recipe -- I changed a few things from Ree's original just to use what I had on hand (not tomato season yet, but closer than we were a week ago!) and to serve 2 hungry peeps.
PW's Migas
adapted from The Pioneer Woman
Canola oil, to fry tortillas
3 corn tortillas
4 large eggs (farm fresh, if you can get 'em!)
1/4 cup half & half
1 tablespoon olive oil
1 tablespoon butter
1/2 medium onion, diced
1/2 red bell pepper, diced
1 Mexican Chipotle-style Field Roast Grain Meat Co. sausage(veg), chopped
Chunky salsa
Habanero salsa, or hot sauce
1 scallion, thinly sliced
1 cup grated Cheddar cheese
Sour cream
In a small skillet over medium heat, heat oil and fry each corn tortilla just until crisp, about 1-2 minutes per side. Remove to a paper towel-lined plate to drain. Chop tortillas and set aside.
In a bowl, whisk together eggs and half & half. Salt and pepper eggs, then set aside.
In a large skillet over medium-high heat, melt the olive oil with the butter. Add onions, bell peppers, and sausage and cook until starting to brown, about 5 minutes. Add salsas and tortilla pieces and stir to combine.
Reduce heat to low and pour egg mixture into skillet. Stir gently to cook with the peppers, folding mixture very gently as it cooks. Add in grated cheese, and gently stir to combine. When done sprinkle with scallion and stir in if desired. Serve with a dollop of sour cream.
