Waking up on a weekend morning cozy, warm and to aromas of a homemade breakfast is one of our most favorite things about Fall. Try our recipe for migas, a delicious Mexican breakfast dish traditionally made with scrambled eggs, corn tortilla strips, fresh veggies and cheese. Here we’ve swapped in our Gluten and Wheat Free Ivory Teff wraps for a new take on this authentic meal.

Prep time: 15 minutes | Cook time: 15 minutes


1 dozen large eggs
1/4 cup half-and-half
salt and pepper to taste
2 tablespoons olive oil, divided
2 La Tortilla Factory Gluten and Wheat Free Wraps, Ivory Teff, cut into 1-inch squares
1 medium onion, diced
1 green bell pepper, diced
1 red bell pepper, diced
1 jalapeno, seeded and finely diced
4 tomatoes, diced
1 cup grated Cotija, Cheddar or Monterey Jack cheese
1/3 cup coarsely chopped cilantro
Garnish idea: warm black beans


Whisk together eggs, half-and-half, salt and pepper in a large bowl. Set aside.

Heat 1 tablespoon oil in a small skillet over medium heat. Fry tortilla pieces just until crisp. Remove to paper-towel-lined plate to drain.

Heat remaining 1 tablespoon olive oil in a large skillet over medium-high heat. Add onion and bell peppers. Cook until starting to turn brown, about 3-4 minutes. Add jalapeno. Stir in tomatoes. Add tortilla pieces, stirring gently to combine. Reduce heat to low.

When heat in pan has decreased, pour in egg mixture. Stir and fold mixture very gently as it cooks. Add cheese and cilantro, stirring to combine. Serve garnished with black beans, if desired.

Number of Servings: 6-8

Per Serving
Calories: 320 | Total fat: 20 grams | Total carbohydrates: 18 grams | Dietary fiber: 3 grams | Protein: 17 grams