Bacon-migas Scramble Recipe

Prep eggs and mix

Crack the 6 Vital Farms eggs into a medium bowl. Add 3 tablespoons whole milk, 1 teaspoon sea salt and 1 teaspoon freshly ground black pepper. Whisk vigorously until uniform and slightly frothy (about 20–30 seconds).

Cook aromatics

Heat a 10" nonstick skillet over medium heat. Add 1 tablespoon unsalted butter and allow to melt and foam. Add the finely diced white onion and diced jalapeño and cook, stirring, until the onion is softened and translucent, about 3–4 minutes.

Add bacon and tomatoes

Stir in the crumbled Nueske's bacon (6 slices worth) and the diced Roma tomato. Cook 1 minute just to warm the tomato and combine flavors, then reduce heat to medium-low.

Scramble eggs gently

Pour the whisked eggs into the skillet. Let them sit undisturbed for 10–15 seconds until edges begin to set. Using a rubber spatula, gently push set edges toward the center, allowing uncooked egg to flow underneath. Continue folding and stirring slowly until mostly set but still moist and creamy, about 2–3 minutes total. Remove from heat when slightly underdone; residual heat will finish them.

Finish and combine

Sprinkle 1 cup shredded cheddar or Monterey Jack over the eggs and let it melt for 30 seconds. Gently fold in 1 cup crispy tortilla strips and 2 tablespoons chopped cilantro to preserve some crunch. Taste and adjust salt/pepper if needed. Keep warm while finishing other components.

While eggs are being prepped (or ahead), parboil the diced Yukon gold potatoes in salted boiling water for 4 minutes to slightly soften; drain well and let steam dry briefly.

Heat a separate large skillet over medium-high heat. Add 2 tablespoons olive oil and swirl to coat. Add the parboiled potato cubes in a single layer, sprinkle with 1 teaspoon smoked paprika, 1 teaspoon garlic powder, 1 teaspoon kosher salt and 1/2 teaspoon freshly ground black pepper. Let potatoes cook without moving for 3–4 minutes to develop a golden crust, then toss or flip and continue cooking until evenly crisp and tender, about 8–10 minutes total. Adjust seasoning to taste. Keep warm.

Toast 2 slices of multigrain bread to desired doneness. Spread with 1 tablespoon unsalted butter while hot. Serve alongside the scramble and potatoes.

In a small blender or food processor combine 1/2 cup mayonnaise, 2 tablespoons sour cream, 1 chopped serrano pepper (remove seeds for milder heat), 1 peeled garlic clove, 1 tablespoon fresh lime juice and 1/2 teaspoon salt. Blend until smooth. If the sauce is too thick, add up to 1 tablespoon water and blend to reach a dipping consistency. Taste and adjust salt or lime as desired. Chill briefly if making ahead.

Divide the skillet potatoes between two plates. Spoon the warm Bacon-Migas scramble next to the potatoes. Place buttered multigrain toast on the side. Add a small ramekin of garlic serrano sauce to each plate. Garnish the eggs with an extra sprinkle of cilantro and an additional handful of tortilla strips if you prefer more crunch. Serve immediately.