Courtney Johnson . May 5 . 4 years ago Share Post

Sweet Potato Migas

@cokocooks

I have a satisfying breakfast or brunch recipe for when you are craving something savoury. These sweet potato migas are absolutely incredible! The slight sweetness of the sweet potato pairs so well with the egg mixture. I’m sure y’all know by now that I am a sweet breakfast fan 90% of the time, but I could probably eat this breakfast everyday. It is so filling, but filled with healthy ingredients at the same time. Migas are usually known to be pretty heavy and not the healthiest, but these will make you never want to go back to restaurant migas.

Ingredients for sweet potato migas

Ingredients

So many flavors and textures make up this wonderful meal. It starts with the soft scrambled eggs. The key to scrambled eggs is patience. You want to cook the eggs low and slow to get a more creamy texture. Then you add in a little shredded cheese for even more creaminess and I think cheese is a key ingredient in migas. Next up you add some roasted sweet potato. The sweet potato is probably my favorite part of this breakfast. It makes the dish very satisfying, and brings all the flavors together. Next add in a few black beans for some additional texture. Then to make this recipe migas, I made some homeade tortilla strips right on the stove. They add such a great crunch and I love the sweetness of the corn. And finally to finish everything off you of course need a little avocado. It is such a essential ingredient with Mexican dishes especially, but it balances out all the salty flavors so well.

Sweet Potato Migas before mixing

sweet potato migas after mixing

These sweet potato migas are such an ideal weekend breakfast when you want something savory at home. Really you could eat this meal anytime of the day, but believe me when I say you will never want restaurant migas again! If your ever craving something savoury or want a savoury breakfast give this recipe a try! It will not disappoint! For another amazing breakfast recipe, try my Sweet Potato Breakfast Nachos.

Bite of Sweet Potato Migas

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Healthier Migas

Classic migas mixed with black beans, sweet potato, cheese, and crispy tortillas strips

Prep Time 15

Cook Time 40

Servings

Calories 575kcal

Ingredients

5 eggs
1 medium to large Japanese sweet potato or regular sweet potato
1/2 cup shredded cheese (I used mozzerella)
1/2-1 cup drained then rinsed black beans
1/2 large avocado
4-5 corn tortillas
salt and pepper to taste
cilantro to garnish

Instructions

Preheat oven to 400 and dice up sweet potato. Place diced sweet potato on a roasting pan lined with parchment paper and roast for about 40 minutes or until golden brown. Filp halfway
While sweet potatos roast, slice the corn tortillas into strips and place a non stick skillet on medium high heat. Spray with avocado oil and add the corn tortillas to the skillet. Spray a little more avocado oil on top to coat the tortillas
Mix the tortillas occasionally until they start to brown and then stir more often. Remove from heat when strips are desired crispness.
Once the sweet potatos are about 8-10 min from being done, whisk the eggs in a small bowl and add to a nonstick skillet. Cook low and slow until the eggs are softly scrambled. Once the eggs are almost done add in shredded cheese.
Once the eggs are done add in black beans, sweet potato, and about half the corn tortilla strips.
Place the migas on serving plates and top with plenty of salt and pepper, sliced avocado, and the rest of the corn tortilla strips