Skillet Pork Migas

SERVINGS

6

PREP TIME

15 min

TOTAL TIME

35 min

GLUTEN FREE

NO



Made with eggs, tortilla chips, pork sausage and homemade tomatillo salsa, you’ll love this unique take on a classic Mexican breakfast recipe.


 Enjoy these main ingredient substitutions:

ingredients

For the Salsa:

8-10 medium-sized tomatillos, husk removed, washed and dried
3 garlic cloves, skin on
1 tablespoon vegetable oil
2 tablespoons lime juice
2 green onions, ends trimmed, chopped small
1 jalapeño, seeds and membrane removed, diced small
1 1/2 tablespoons fresh cilantro, chopped (plus extra for garnish)
1/2 teaspoon salt
1/4 teaspoon ground black pepper

For the Migas:

1 tablespoon vegetable oil, divided
1 (12 oz) Jones Dairy Farm All Natural Pork Sausage Roll
5 eggs, lightly beaten
1/2 teaspoon salt
1/4 teaspoon black pepper
1/3 cup roasted tomatillo salsa (recipe above)
1/3 cup crumbled tortilla chips
4 ounces Mexican-style cheese, shredded
2 ounces cotija cheese, for topping
DIRECTIONS

For the Salsa:

Add tomatillos and garlic to baking pan and drizzle with vegetable oil. Place pan in oven under broiler, several inches from the heat. Cook for several minutes, or until tomatillos begin to char and soften. Turn tomatillos and cook for several more minutes. Remove from oven and allow to cool to the touch.

Remove garlic from their skins and transfer all ingredients to blender. Blend until slightly chunky. Taste and adjust seasonings, as needed. If desired, thin out salsa by adding a few tablespoons of water to mixture and blending.

For the Migas:

Place skillet over medium heat. When hot, heat 1/2 tablespoon (or a bit less) of oil, then add sausage and break into pieces with large cooking spoon; cook until browned. Remove from heat and transfer sausage to small bowl.

In medium bowl, add eggs and season with salt and black pepper. Add 1/3 cup salsa to egg mixture and stir to combine. Set aside.

Place large skillet over medium heat. When hot, heat remaining vegetable oil, then add egg mixture to skillet. Let eggs set just slightly, then add crumbled sausage; stir to combine, then add crumbled tortilla chips. Cook for another few minutes, then add shredded cheese. Lightly stir mixture so cheese melts and combines with other ingredients.

Remove from the heat, sprinkle with cotija cheese and garnish with cilantro. Serve immediately with extra salsa and soft tortillas on the side.

Ingredients

Directions

For the Salsa:

8-10 medium-sized tomatillos, husk removed, washed and dried
3 garlic cloves, skin on
1 tablespoon vegetable oil
2 tablespoons lime juice
2 green onions, ends trimmed, chopped small
1 jalapeño, seeds and membrane removed, diced small
1 1/2 tablespoons fresh cilantro, chopped (plus extra for garnish)
1/2 teaspoon salt
1/4 teaspoon ground black pepper

For the Migas:

1 tablespoon vegetable oil, divided
1 (12 oz) Jones Dairy Farm All Natural Pork Sausage Roll
5 eggs, lightly beaten
1/2 teaspoon salt
1/4 teaspoon black pepper
1/3 cup roasted tomatillo salsa (recipe above)
1/3 cup crumbled tortilla chips
4 ounces Mexican-style cheese, shredded
2 ounces cotija cheese, for topping

For the Salsa:

Add tomatillos and garlic to baking pan and drizzle with vegetable oil. Place pan in oven under broiler, several inches from the heat. Cook for several minutes, or until tomatillos begin to char and soften. Turn tomatillos and cook for several more minutes. Remove from oven and allow to cool to the touch.

Remove garlic from their skins and transfer all ingredients to blender. Blend until slightly chunky. Taste and adjust seasonings, as needed. If desired, thin out salsa by adding a few tablespoons of water to mixture and blending.

For the Migas:

Place skillet over medium heat. When hot, heat 1/2 tablespoon (or a bit less) of oil, then add sausage and break into pieces with large cooking spoon; cook until browned. Remove from heat and transfer sausage to small bowl.

In medium bowl, add eggs and season with salt and black pepper. Add 1/3 cup salsa to egg mixture and stir to combine. Set aside.

Place large skillet over medium heat. When hot, heat remaining vegetable oil, then add egg mixture to skillet. Let eggs set just slightly, then add crumbled sausage; stir to combine, then add crumbled tortilla chips. Cook for another few minutes, then add shredded cheese. Lightly stir mixture so cheese melts and combines with other ingredients.

Remove from the heat, sprinkle with cotija cheese and garnish with cilantro. Serve immediately with extra salsa and soft tortillas on the side.