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Nutrition Facts
Serving Size 211 g
(Approx. 8 Servings)
Amount Per Serving
Calories 740 Calories From Fat 370
% Daily Value*
Total Fat 42 g 65%
Saturated Fat 8 g 40%
Trans Fat 0.0 g
Cholesterol 130 mg 43%
Sodium 790 mg 33%
Total Carbohydrate 76 g 25%
Dietary Fiber 4 g 16%
Sugars 1 g
Protein 16 g
Vitamin A 15% Iron 20%
Vitamin C 45% Calcium 10%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.
Breakfast Migas
Prep Time
15 minutes
Cook Time
5 minutes
Total Time
20 minutes
8  People


Recipe makes 8 Servings

1 Tbsp canola oil
1 cup(s) H-E-B Chopped 3 Color Peppers
4 cup(s) white corn tortilla chips, crushed
6 large grade A eggs, beaten
1 cup(s) H-E-B Chunky Salsa, mild
1 cup(s) H-E-B Shredded Mexican Blend Cheese
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Place a skillet over high heat for 1 minute.
Add oil and peppers to hot skillet and stir-fry 2 minutes.
Stir chips, beaten eggs and salsa into peppers.
Reduce heat to medium-low and stir-fry 1-2 minutes or until eggs are cooked.
Sprinkle with shredded cheese and serve.



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