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Fill a casserole with tortillas. Pour custard over chips. Add cheeses. Cover casserole and bake 20 to 25 minutes until set. Uncover and brown 5 minutes more. Meanwhile, cook the chorizo in small nonstick skillet over medium-high heat to brown and crumble, then drain. For the pico de gallo, in a bowl, combine lime juice, garlic, onion, jalapeno.
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This step will take about 6 minutes. Return the frying pan to the stove and place it over medium heat. Add the chopped white onion and lightly fry it for a few seconds, then stir in the chopped serrano pepper. Keep cooking for about 2 minutes. Add the chopped tomato and cook for about 3 more minutes, then add the eggs.
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Directions. Lay the torn bread on a sheet pan and place it in a warm oven until dried out, 1 hour on low heat. Increase the oven heat to 325°F. In a medium saucepan, melt 3 tablespoons of the butter over medium heat. Add the onion and celery and sauté until tender and translucent, 6 to 8 minutes. Add the garlic and flour and cook, whisking.
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Bake at 375 degrees for 10-15 minutes, or until centers are just set. If making one family-style dish, grease an 8x8" (or 2 quart) baking dish. Stir desired toppings into the large bowl of eggs. Pour mixture into baking dish. Bake at 375 degrees 30-40 minutes, or until center is just set. Serve with salsa and cheese!
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How to Make Migas. Add eggs to a bowl with milk, salt and pepper and whisk until smooth. In a large skillet, over medium heat, add olive oil and butter. Add in diced vegetables except for tomatoes and cook until tender and they start to turn black on the edges. Add in tomatoes and chips and stir to combine.
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Preheat the oven to 375 degrees. Spray a 9×13-in. baking dish with vegetable oil. Line a plate with paper towels. In a large skillet, cook the sausage over medium heat until browned, about 5 minutes, breaking it up with the side of a spoon. Use a slotted spoon to transfer the sausage to the paper towels.
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In a medium sauté pan set over medium-high heat, melt the butter. Add the onion and bell pepper, and sauté until the onion is translucent and the pepper starts to soften, about 8 minutes.
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Migas breakfast casserole. When my Oregon family of homesick Texans gets together for a festive weekend brunch, often my dad will make a big batch of migas. For those who may not be familiar with this Tex-Mex egg dish, it's fried tortilla strips scrambled with eggs, peppers, tomatoes, and aromatics with a blanket of cheese melted on top.
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After a field trip to a tortilleria in Waco, TX, Joanna shares her favorite Mexican dishes, including sour cream enchiladas, cilantro lime rice, fresh guacamole and salsa, charro beans and tres.
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Fill a casserole with tortillas. Pour custard over chips. Add cheeses. Cover casserole and bake 20 to 25 minutes until set. Uncover and brown 5 minutes more. Meanwhile, cook the chorizo in small nonstick skillet over medium-high heat to brown and crumble, then drain. For the pico de gallo, in a bowl, combine lime juice, garlic, onion, jalapeno.
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Pour migas mix into the baking dish. Cook, uncovered, for 20 - 25 minutes until eggs are just about set, scraping the edges and sides a couple times during the cooking period. When eggs are just about set, add 2 ½ cups of crunched up tortilla chips. Stir to evenly distribute. Cook another 5 minutes or until set.
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By Joanna Gaines. 85. min. Rolled Flank Steak with Goat Cheese and Herbs. By Elizabeth Poett. 60. min. Salmon with Mustard, Lemon, and Dill. By Annie Starke. 35. min. Simple Green Salad. By Annie Starke. 10. min. Sliced Skirt Steak with Romesco Sauce. By Annie Starke. 40. min. Sliced Tomatoes with Sea Salt and Onion Sugar.
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Directions. Preheat the oven to 375°F. Generously butter a 9 x 13 x 3-inch (deep) baking dish. Scatter the English muffin pieces across the prepared baking dish. Scatter the cubed butter on top, followed by the Canadian bacon. In a large bowl, whisk together the eggs, milk, cream, garlic powder, salt, and pepper.
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In a bowl, whisk together eggs and half & half. Salt and pepper eggs, then set aside. In a small skillet over medium heat, heat oil and fry each corn tortilla just until crisp. Remove to a paper towel-lined plate to drain. Chop tortillas and set aside. In a large skillet over medium-high heat, melt the olive oil with the butter.
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Preheat oven to 350 degrees and grease 9×13 inch baking dish. In large skillet, cook bacon pieces until almost crispy and add diced jalapeño and onion. Cook over medium high heat until onion starts to soften. Place crushed tortilla chips into baking dish and then layer with cooked bacon and onion mixture. Whisk together eggs, milk, cream of.
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Lay the torn bread on a sheet pan and place it in a warm oven until dried out, 1 hour on low heat. Preheat the oven to 325°F. In a medium saucepan, melt 3 tablespoons of the butter over medium heat. Add the onion and celery and sauté until tender and translucent, 6 to 8 minutes. Add the garlic and flour and cook, whisking constantly, until.
