Arizona Raft Adventures serves a variety of delicious and hot camping breakfasts. Migas, pronounced MEE-guz, have been on our menu for about 15 years. Nevertheless, they remain a popular favorite camping breakfast dish of our guests and guides. Migas highlight a traditional southwestern meal that is typical of Arizona. In fact, many guests tell us that they never ate migas before their Grand Canyon raft adventure.
Historically, migas (“crumbs” in English) were made with leftover bread or tortillas in Spain. The bread or tortillas were mixed with whatever was in the kitchen. Nowadays, they are still a very popular dish in Spain, Portugal, Mexico, southwest US and many other Latin American countries but are usually served using corn tortillas. The corn tortilla gives the dish a unique flavor and texture. In addition, there is also a modern take on the original recipe called “Tex-Mex Migas.” They are generally made in the same customary fashion, but with the tortillas on the side. You eat them like a taco or burrito.
AzRA’s Migas Camping Breakfast Recipe
To prepare an AzRA style migas breakfast for approximately 18 people, start with the following ingredients:
- approximately 4 dozen eggs
- 1 lb of cheddar cheese, shredded
- 4 dozen corn tortillas, chopped into slices or triangles
- 3 yellow onions, chopped or sliced
- 3 green peppers, chopped or sliced
- 4 tomatoes, chopped
- 2 avocados, chopped or sliced for garnish
- Herdez salsa or salsa of your choice for garnish
- diced green chilies for garnish
- hot sauce for garnish
- spices: cumin, chili powder, garlic, salt, pepper
Put On Your Apron
A popular way to start this camping breakfast meal is to heat a dutch oven with oil at medium heat. Fry the corn tortilla pieces in the oiled pan until they are golden brown. Next, crack the eggs into a bowl and beat with a whisk. It is a good time to add spices to the eggs. Spice options might include cumin, chili powder, garlic, salt and pepper. Add to satisfy your personal taste. On the griddle, sauté the yellow onions and green peppers until the onions have a translucent appearance. Push the veggies to the outside of the griddle.
Next, scramble the eggs in the center of the griddle until they are almost cooked and then add the cheese. When the cheese slightly melts, fold the onions, peppers, chopped tomatoes and fried tortilla pieces into the eggs. Heat thoroughly. Prepare your garnishes and top your meal with salsa, avocados and green chilies. Subsequently, a splash of hot sauce on top will make this dish nearly complete. Finally, fill your AzRA mug (complimentary gift for all raft adventurers, by the way) with a cup of strong cowboy coffee, hot cocoa, hot tea, or orange juice and sit in the sand by the Colorado River. Sweee-eeeet!
Love our migas breakfast? We bet you love our green chili casserole dinner too! Here’s the recipe for our famous Green Chili Casserole.
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