Migas Breakfast Casserole

Chances are, if you've never eaten breakfast at a Tex-Mex restaurant, you haven't tried migas. Migas is a mixture of scrambled eggs and cheese, mixed with various other ingredients depending who's making it (such as peppers, onions, tomatoes, chorizo, etc.) It's topped with bits of fried, crispy corn tortillas. Yum!

Recently I was sent a package of Knorr Homestyle Stock (Chicken Flavor.) It's a concentrated stock, and it will be on shelves in the U.S. in August! (And it's already available in Canada!)

The stock comes in tiny little containers, about an ounce and a half each. One container of concentrated stock can be mixed with water or other liquids to make 3 1/2 cups of stock, almost as much as the boxes of stock I usually buy (shown here for comparison.)



Alternatively, the Homestyle Stock may be used as-is, to add concentrated flavor to recipes.

And that's where the migas comes in. I used the concentrated stock to help make migas, but in a different form...as a breakfast casserole! I am so excited about this recipe. It's my entry into a contest sponsored by Knorr and BlogHer. (And...it's good!)

199 other bloggers were also sent Knorr Homestyle Stock. We've all been asked to create recipes using this product. The creators of the top eight recipes will be sent to BlogHer '11, a blogging conference in San Diego. Then the top four will be chosen to represent Knorr's products.

I want to win! (Update, 8/12/11: I didn't win. Sigh. But really, I did win, because I got a new recipe out of the deal!)

So let's hope the judges like this recipe, and whether I win or not, I hope you'll enjoy making it, as soon as the Homestyle Stock becomes available!

Here's the brand spankin' new recipe! (First is the recipe with photos; at the bottom it's written in an easy-to-read format without photos.)

Migas Breakfast Casserole

6 servings
Stovetop cooking time: 6-9 minutes
Baking time: 30 minutes
Total cook time: 36-39 minutes

Ingredients
1 1/2 cups seeded and diced bell peppers (approximately 1 1/2 peppers), any colors (preferably not ALL green)
3/4 cup diced onion (approximately 1/2 medium onion)
1/4 to 1/2 cup finely-diced, seeded jalapeno (approximately 1 to 2 peppers)
1 tub Knorr Homestyle Stock (Chicken Flavor)
6 large eggs
1/2 cup light sour cream
1 cup shredded cheese of your choice (such as Mexican 4-cheese blend, cheddar, or Monterey Jack), divided
1 cup fried corn tortilla strips (If using regular chips, break into bite-sized pieces)

Optional garnish: cilantro, salsa, and/or pico de gallo

Instructions
1. Prepare an 8" x 8" casserole dish by lightly spraying with cooking spray. Preheat oven to 350 degrees.

2. Seed and dice bell peppers. Dice onions. Seed and finely dice jalapeno(s).



I used one jalapeno and really wish I'd used two. With the seeds removed, the pepper was not spicy, and I would have liked more jalapeno flavor.

3. In a medium skillet over medium heat, heat Knorr Homestyle Stock until melted, about 1 to 2 minutes. Add peppers and onions. Cook for approximately 5 to 7 minutes, stirring occasionally, until starting to brown and soften.



Don't stir too often.... You want to give the veggies a chance to sit there and get some nice brown spots! By the way, this will smell heavenly, and when it's done cooking, go ahead...try a little of it. Delicious! I wasn't sure about using concentrated stock in a breakfast dish, but whoa, it added fantastic flavor. Makes me think about what else it could be used for. (Stir fry chicken and veggies over rice, anyone?)

4. While peppers are cooking, use a hand whisk, the whisk attachment of a mixer, or a blender to combine eggs and sour cream until quite smooth. Any remaining sour cream lumps should be small! I used the whisk attachment on my mixer, and it worked well.

5. Stir pepper/onion mixture and half the cheese (1/2 cup) into the egg/sour cream mixture. Pour all into prepared casserole dish.

6. Bake for 20 minutes. Remove from oven, and sprinkle final 1/2 cup of cheese on top. Sprinkle tortilla strips on top of that.

I found pretty, tri-color tortilla strips with the salad toppings (croutons, etc.) next to the salad dressing.



Alternatively, you could break up tortilla chips. Or be really authentic, and chop and fry your own corn tortillas. Greasy and more time-consuming...but good!

7. Bake for 15 more minutes, or until eggs are set and cheese is melted. (You may test the eggs by inserting a knife in the middle.)



8. Slice into six pieces, and enjoy! Optional: Top with garnish such as cilantro, salsa, or pico de gallo.



This is not just a breakfast dish. We love "breakfast for dinner," so this was our evening meal. I think it could easily be doubled and cooked in a larger dish too, for a party, potluck, or breakfast meeting.

Now for the short-form recipe (no photos).

Migas Breakfast Casserole

6 servings
Stovetop cooking time: 6-9 minutes
Baking time: 30 minutes
Total cook time: 36-39 minutes

Ingredients
1 1/2 cups seeded and diced bell peppers (approximately 1 1/2 peppers), any colors (preferably not ALL green)
3/4 cup diced onion (approximately 1/2 medium onion)
1/4 to 1/2 cup finely-diced, seeded jalapeno (approximately 1 to 2 peppers)
1 tub Knorr Homestyle Stock (Chicken Flavor)
6 large eggs
1/2 cup light sour cream
1 cup shredded cheese of your choice (such as Mexican 4-cheese blend, cheddar, or Monterey Jack), divided
1 cup fried corn tortilla strips (If using regular chips, break into bite-sized pieces)

Optional garnish: cilantro, salsa, and/or pico de gallo

Instructions
1. Prepare an 8" x 8" casserole dish by lightly spraying with cooking spray. Preheat oven to 350 degrees.

2. Seed and dice bell peppers. Dice onions. Seed and finely dice jalapeno(s).

3. In a medium skillet over medium heat, melt Knorr Homestyle Stock until melted, about 1 to 2 minutes. Add peppers and onions. Cook for approximately 5 to 7 minutes, stirring occasionally, until starting to brown and soften.

4. While peppers are cooking, use a hand whisk, the whisk attachment of a mixer, or a blender to combine eggs and sour cream until quite smooth.

5. Stir pepper/onion mixture and half the cheese (1/2 cup) into the egg/sour cream mixture. Pour all into prepared casserole dish.

6. Bake for 20 minutes. Remove from oven, and sprinkle final 1/2 cup of cheese on top. Sprinkle tortilla strips on top of that.

7. Bake for 15 more minutes, or until eggs are set and cheese is melted. (You may test the eggs by inserting a knife in the middle.)

8. Slice into six pieces, and enjoy! Optional: Top with garnish such as cilantro, salsa, or pico de gallo.

Disclosure: I was provided with one free four-pack of Knorr Homestyle Stock for this contest.