I am a member of the Collective Bias® Social Fabric® Community. This creation of Gluten-Free Dairy-Free Migas has been compensated as part of a social shopper amplification for #CollectiveBias and its advertiser.
About two to three weeks ago, I decided to make a huge (for me) diet change. I had cut dairy, but my little B’s face and skin was super rashy and her tummy was obviously hurting her. So, I decided that I needed to cut out gluten as well and give that a try. Ever since, I’ve been doing all gluten-free cooking using gluten-free recipes as well as dairy-free. I won’t say it’s been easy, but I realized that there were some things in my “go-to” meal bucket that were actually already safe to eat!
One of my family’s favorites is migas. My step-mom taught me how to cook these years ago, and they’ve stuck with me. They are super simple, taste delicious and are incredibly easy to modify or change to your family’s liking. I was asked by #CollectiveBias to incorporate Tyson’s Gluten Free Grilled and Ready chicken into a meal and I knew this was the perfect recipe.
I ran to my local Sam’s Club and scooped up the chicken (right on an end cap as they will be demoing the chicken on 3/6/14 and 3/8/14…anybody else love walking around Sam’s and trying all of the new things?).
I also purchased some corn tortillas, eggs and cilantro. However, there are definitely many other ingredients you can add to your migas, depending on your family’s preferences. I was armed and ready to #CookItGF.
You’ll want to cut the corn tortillas up into 1” squares (approximately) and heat your pan. Add 1-2T olive oil or coconut oil to the pan and once hot, throw in the tortillas. Let them sit in the pan without stirring until they start to crisp, then give them a little stir. Cook them until they are all slightly crispy/fried.
While they are cooking, break open 10 eggs into a separate bowl and whisk (you can also use 15 egg whites or an egg substitute equivalent). Season them with a little salt and pepper. When you are satisfied with the crispiness of your tortillas, pour the eggs over them and allow them to cook. When the eggs have started to cook through, give everything a stir (just like you are scrambling eggs).
While the eggs are cooking, dice up your grilled chicken, or cut it into strips.
Once the eggs are cooked (I prefer mine cooked very well, but again, it’s up to your family), either put the diced chicken into the pan, or dish out the migas and top with chicken strips.
To finish it off, top with cilantro. Pro tip: I like to add salsa or hot sauce to mine before digging in, but my kids aren’t fans, so, they go plain. You can also top with onions, dairy-free cheese and/or sour cream. And enjoy! It makes a great breakfast or even breakfast for dinner. It also reheats very well. Since going gluten-free, I’ve found that my breakfasts require more prep time (which I often don’t have). So, I’m making big batches of meals that I can scoop out a serving of and heat up every day.
With what would you add or top your Gluten-Free Dairy-Free Chicken Migas?
- one package of corn tortillas, cut into 1” squares
- 10 large eggs, whisked together (or use 15 egg whites or an egg substitute)
- olive oil, salt, pepper
- grilled chicken, diced or cut into strips
- cilantro, chopped
- Optional/Additional Ingredients:
- dairy-free cheese
- hot sauce
- jalapeños (pickled or the real deal)
- Heat pan with 1-2T oil.
- Add in cut up corn tortillas and cook until crispy.
- Pour eggs over tortillas and allow to cook. Add salt and pepper to taste.
- Stir occasionally until eggs are fully cooked
- Mix in diced chicken, or serve and place strips of chicken on top.
- Serve with cilantro, onions, salsa, hot sauce, dairy-free cheese, or any topping or mix-in your family might enjoy.