Let’s face it, good (and fast) breakfasts are hard to find. Migas, a classic Tex-Mex breakfast dish, is one of my favorite hearty morning meals, but it does take some time to make. These quick migas egg cups are relatively fast to make; and even better, they freeze perfectly and reheat in just minutes.
The key to making these migas egg cups really shine is to cook some corn tortilla strips in a skillet with a drizzle of oil until they are crispy. Then you add those to your muffin tins along with a mixture of red peppers, Serrano chile, and red onion.
Top that all off with some whisked eggs and cheese and bake it until the eggs are puffed and the cheese is melted, about 18-20 minutes at 350°F.
Of course, these are delicious right out of the oven, but the real genius of these is when you freeze them. After they come out of the oven, place them on a baking sheet and stick them in the freezer until they are frozen. Then wrap them in plastic wrap and store them in freezer-safe bags. They will store great for a few months!
Reheat the egg cups by unwrapping them and microwaving them on a microwave-safe plate for about 2 minutes. They will be piping hot with gooey, melted cheese, just like when they came out of the oven. They’re the perfect quick weekday breakfast!