Migas has many different variations, yet the common requirement is scrambled eggs with crunchy crushed tortillas. Basically, this is like eating mixed-up tacos for breakfast. It’s great for crowds or picky eaters since all the fixings are dished up separately—“help yourself” style. Serve with a black bean salad for a robust brunch.
Spoon peppers with adobo sauce into an ice cube tray. Once they’re frozen, transfer cubes to an airtight container. Drop the cubes into soups and stews for kick.
Adjust heat levels as needed. For milder heat, replace chipotle peppers in adobo sauce with chopped or pickled jalapenos.
Preheat oven to 350 F (180 C).
Whisk eggs with 1/4 tsp (1 mL) salt and set aside. Sprinkle remaining 1/4 tsp (1 mL) salt over diced tomatoes. Place tomatoes in strainer set over a bowl to drain while preparing remaining ingredients.
Brush both sides of 4 tortillas with a little oil, and then stack. Chop into small bite-sized pieces. Spread out on baking sheet, and bake in preheated oven until crispy, stirring occasionally, about 15 minutes. Wrap remaining 12 tortillas in foil and place in oven. Turn off heat and let them warm.
Once tortillas are crispy, heat 1 Tbsp (15 mL) oil in large skillet over medium heat. Add onion and bell pepper. Partially cover. Stir often, until soft, about 8 to 10 minutes. Stir in chipotles.
Reduce heat to medium-low, and add eggs. Stir constantly, just until curds form, about 2 minutes. Add three-quarters of the tortilla chips and continue to cook until eggs are almost set. Add tomatoes and remaining chips. Continue to cook until eggs are done as you like.
Turn into serving bowl and serve on warm tortillas with all the toppings.
This recipe is part of the The Brunch Club collection.
This nut-free take on classic queso dip is everything you want and more. Paired with chips, crackers, or crudités, this creamy, zesty, smoky, and oh-so-satisfying dip is easy enough to whip up for a cozy snack or as an appetizer for company. Go nuts! If you’re okay to eat nuts, try substituting sunflower seeds with 1 cup (250 mL) raw cashews.
Custardy French toast drizzled in pure maple syrup is a cozy, cold-weather breakfast classic. We’ve given this recipe a vegan makeover by swapping out eggs in the batter with mashed banana and a bit of ground flaxseed. This clever swap makes the French toast reminiscent of banana bread. Top it off with a decadent drizzle of raspberry syrup and you’re just a quick stint in the kitchen away from breakfast bliss. Citrus swap If you don’t have any bananas around, consider swapping for an orange. In blender, add zest of one large orange along with peeled fruit and other batter ingredients. Blend until smooth and proceed with the recipe as described.
A satisfying plant-based dinner or packed lunch, quinoa and beans add filling protein, while greens, cucumbers, roasted veggies, and a probiotic-rich dressing bring texture and flavour. Try it with a creamy plant-based cheese on top, or goat cheese for non-plant-based eaters. Mix and match Use this recipe as a guideline. Add in your go-tos such as chopped walnuts or hemp hearts, pitted sliced dates, roasted cauliflower, and crumbled feta (plant-based, if desired).
Brown rice and two varieties of lentils cook in one pot with broth, coconut milk, and simple spices. Nourishing spinach and sweet green peas bring this meal to life. It’s true sunshine in a bowl for those cold winter nights. Main grains White basmati rice, short-grain brown rice, quinoa, or millet can be used in place of the brown basmati rice. Try a mixture of grains for added nutrition and taste (e.g., millet and basmati rice, quinoa and millet, and so on).