Nutritional Info

Nutrition Facts

Serving Size 1 (1024g)

Calories 769
Calories from Fat 346 (45%)
Amount Per Serving %DIV
Total Fat 38.4g 59%
Saturated Fat 14.2g 71%
Monounsaturated Fat 17.9g
Polyunsaturated Fat 6.3g
Trans Fat 0.0g
Cholesterol 81.4mg 27%
Sodium 596.7mg 26%
Potassium 1841.4mg 39%
Total Carbohydrate 63.1g 21%
Dietary Fiber 1.5g 6%
Sugars 51.9g
Protein 40.1g 80%

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Recipe Description
Whenever I visit my relatives in Corpus Christl; Texas, our first stop is a local breakfast joint for steaming platters ofmigas (eggs scrambled with fried tortillas). To make a heart-healthy version of this popular Tex-Mex breakfast, I bake the tortillas instead offrying them and substitute egg whites (or liquid egg substitute) for the whole eggs.
Prep time
5 min
Cook time
13 min
Ready In
18 min


Serves Tool

Serves To:USMetric
2 Tablespoon(T)  grated queso fresco sharp white cheddar cheese, or romano cheese
2 Cup(c)  tomato salsa
1 Dash(ds)  salt
3 Tablespoon(T)  chopped fresh cilantro
16   egg whites or 2 cups liquid egg substitute
2 Clove(clv)  garlic, minced
1   onion, finely chopped
5 1/2 Tablespoon(T)  canola oil or lard
4   corn tortillas (6" diameter), each cut into 8 wedges
1 Dash(ds)  black pepper


Preheat the oven to 350°F.

Arrange the tortilla pieces in a single layer on nonstick baking sheets. Coat with
nonstick spray. Bake for 10 minutes, or until lightly browned and crisp. Transfer
to a rack to cool.

Heat the oil or lard in a large nonstick skillet over medium heat. Add the onions and garlic. Cook and stir for 4 minutes, or until the onions are soft but not brown.

In a medium bowl, beat together the egg whites or egg substitute and cilantro. Season with salt and pepper.

Stir in the crisped tortilla pieces. Pour the egg mixture into the skillet. Cook, stirring often, for 3 minutes, or until scrambled.

Season with more salt and pepper, if desired.

Divide the eggs among 4 plates and top each serving with 1/2 cup salsa and 1/2 teaspoons cheese.

Additional notes

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