Migas has to be one of the easiest breakfast/brunch dishes around for feeding a big crowd. We’ve perfected this great recipe for baking them in the oven so you can visit with your guests while breakfast is cooking. We think they’re even better with the fresh yard eggs which we gather daily on the farm from wherever our little flock of free-range hens might decide to lay them. There’s a good chance you can find farm-fresh eggs at a farmer’s market or farm stand near you – one taste of natural eggs and you’ll never look back at mass-produced eggs again. Serve the Migas with Fredericksburg Strawberry Muffins and Chipotle-Pecan Bacon and you’ve got yourself one fine breakfast spread.


Serves 6-8.

2 white corn tortillas, cut in half, then into thin strips
Canola oil for pan frying
7 eggs
1 teaspoon sea salt or kosher salt
1 medium onion, cut into small dice
⅔ cup Fredericksburg Farms Old San Antonio Tomatillo Salsa, drained
1½ cups (6 ounces) shredded Asadero or Monterey Jack cheese


Preheat oven to 350 degrees; spray a 13" x 9" x 2" baking dish with non-stick vegetable spray and set aside. Heat the canola oil in a heavy 12-inch skillet over medium heat. Fry the tortilla strips until they are light golden brown and crisp, about 3-4 minutes. Using a skimmer remove the tortilla strips and drain them on a wire rack covered with paper towels and set over a baking sheet. Break the eggs into a large bowl and whisk them with the salt, onions and drained Old San Antonio Tomatillo Salsa until frothy. Stir in the shredded cheese and fried tortilla strips, blending well. Turn the mixture out into the prepared baking dish and bake in preheated oven for about 20 minutes, or just until the eggs are set. Don’t overcook them. Stir two or three times while baking to keep them fluffy. Serve hot.