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Southwestern Ham and Egg Skillet

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“They say breakfast is the most important meal of the day but who has the time to make a good breakfast? Now YOU do! These eggs are done up Migas style- with the corn tortillas IN the eggs themselves! If you think you wont like it that way feel free to skip that. I do recommend wrapping this up in a tortilla though and making it a breakfast taco. Made for RSC 11. Gouda was one of the great ingredients on the list. Feel free to sub a different cheese if you like. Mornings can be hectic but this dish cooks up fast and tasty. So fast that you may want to chop and measure everything before hand so it is ready and waiting. You can even do that the night before! I hope these eggs bring a smile to your face and make your taste buds sing! What a great way to start off the day!”
READY IN:
15mins
SERVES:
2
UNITS:
US

Ingredients Nutrition

Directions

  1. Beat eggs well in a large bowl until lemon colored. Whisk in milk, sour cream, pepper flakes, and garlic powder until well incorporated. Set aside.
  2. Spray a skillet with cooking spray for easy clean up. Add butter and melt using medium heat. Then add shallots, ham and tortilla strips until strips and shallots soften.
  3. Add egg mixture and stir constantly to keep from scorching.
  4. When the eggs are almost done add cheese and continue to stir until cheese is melted and eggs are completely cooked.
  5. Remove from heat and stir in salt and pepper to taste. Serve with any desired garnish and enjoy.

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