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Creamy Laughing Cow Migas

Creamy Laughing Cow Migas

A protein-packed Tex-Mex breakfast twist, this recipe features fluffy scrambled eggs blended with creamy Laughing Cow cheese wedges, spicy jalapeños, fresh green onions, and crispy corn tortilla pieces. Ready in just 20 minutes, it provides sustained energy and essential vitamins, making it perfect for weekend brunch or meal prep.
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Ingredients Equipment Method Notes

Ingredients
  

  • 8 large eggs
  • 4 Laughing Cow Light cheese wedges
  • 3 corn tortillas cut into 1-inch strips
  • 2 jalapeños diced (remove seeds for milder heat)
  • 4 green onions sliced, separating white and green parts
  • 2 tbsp olive oil
  • ½ tsp kosher salt
  • ¼ tsp black pepper
For Serving
  • 8 warm corn tortillas
  • ½ cup salsa
  • 1 avocado sliced
  • ¼ cup cilantro chopped
  • Lime wedges
  • Hot sauce optional

Equipment

  • Lodge 10.25-inch cast iron skillet ($25 on Amazon, 4.6/5 stars)
  • Rubber spatula
  • Mixing bowl
  • Chef’s knife
  • Cutting board
  • Paper towels

Method
 

  1. Prep the eggs and cheese: In a bowl, whisk together eggs, salt, and pepper. Cut each Laughing Cow wedge into small cubes and let sit at room temperature.
  2. Prepare tortillas and aromatics: Slice tortillas into strips. Dice jalapeños, removing seeds if desired. Slice green onions into white and green parts.
  3. Crisp the tortillas: Heat 1 tbsp oil in the skillet over medium-high heat. Add tortilla strips and fry, stirring, until golden and crispy, about 3–4 minutes. Transfer to paper towels and season with salt.
  4. Sauté jalapeños and onions: Add the remaining oil to the skillet over medium heat. Sauté jalapeños and white onion parts for 2 minutes until softened.
  5. Cook the eggs: Reduce heat to medium-low. Pour in the whisked eggs and let sit undisturbed for 30 seconds. Gently stir with a spatula, folding eggs from the edges toward the center.
  6. Add the cheese: When eggs are about halfway cooked, stir in cheese cubes. Continue cooking and folding until the cheese melts into the eggs, creating a creamy texture.
  7. Finish and serve: Remove the skillet from heat when eggs are just set but still slightly moist. Fold in the crispy tortillas and green onion tops. Serve immediately with warm tortillas and toppings.

Notes

Substitutions and dietary modifications
Vegan: Replace eggs with a chickpea flour batter (1 cup chickpea flour + 1¼ cups water) and use a plant-based cream cheese substitute.
Lower fat: Use 12 egg whites instead of whole eggs.
Milder heat: Swap jalapeños for diced bell peppers. For extra heat, use serrano peppers or add hot sauce.
Tortilla alternatives: Flour tortillas add softness but fewer fibers; ensure corn tortillas are certified gluten-free if needed.
Cooking tips
Maintain medium-low heat for eggs to stay tender.
Stir gently and continuously to create fluffy curds.
Remove eggs slightly underdone—they’ll finish cooking off-heat.
Storage and meal prep
Store egg mixture and tortilla chips separately in airtight containers for up to 3 days.
Reheat the eggs gently in the skillet with a splash of milk; avoid microwave reheating to prevent rubberiness.
Add fresh crispy tortilla pieces upon reheating for best texture.
Scaling the recipe
Double to serve 8, using a 12-inch skillet for even cooking.
Half to serve 2 in an 8-inch skillet.
Keep a 2:1 ratio of eggs to cheese wedges for optimal creaminess.
Nutritional highlights
Complete protein: Eggs deliver all nine essential amino acids (6 g protein per egg).
Vitamin C: One jalapeño covers 66% of daily needs and supports immunity.
Vitamin K: One cup of green onions provides 259% of daily needs for bone health.
Calcium: Laughing Cow cheese contributes readily absorbed calcium for bones.
Share your creations with **#HolisticbitHub and enjoy this creamy, spicy, nutrient-rich breakfast!