Gluten-Free Traditional Migas
Transform your breakfast or brunch table with this hearty and flavorful recipe for **Gluten-Free Traditional Migas**, a delicious twist on the classic Spanish dish. Crafted with crispy, golden bites of gluten-free bread, smoky chorizo, and perfectly scrambled eggs, this dish is bursting with bold flavors and rustic textures. The combination of paprika, minced garlic, and fresh parsley adds layers of aroma and color, while the use of simple pantry staples keeps it budget-friendly and quick to prepare in just 25 minutes. Whether you’re searching for a satisfying gluten-free breakfast idea or a savory meal to serve any time of day, this one-pan recipe delivers comfort and nourishment in every bite. Serve it piping hot and let the rich, warm flavors shine!
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Ingredients
- 4 cups Gluten-free bread (stale or day-old)
- 3 tablespoons Olive oil
- 4 ounces Chorizo (gluten-free, sliced or diced)
- 2 Garlic cloves (minced)
- 4 Eggs
- 2 tablespoons Whole milk or dairy-free milk substitute
- 0.5 teaspoons Salt
- 0.25 teaspoons Black pepper
- 1 teaspoon Paprika
- 2 tablespoons Parsley (fresh, chopped, for garnish)
Directions
Step 1
1. Prepare the gluten-free bread by tearing it into small bite-sized pieces (around 1-inch size). If the bread is fresh, you can leave the pieces out for 1-2 hours to dry slightly or place them in a 200°F (93°C) oven for 10 minutes to remove excess moisture.
Step 2
2. Heat a large skillet or frying pan over medium heat and add 2 tablespoons of olive oil.
Step 3
3. Add the chorizo to the pan and cook for 4-5 minutes, stirring occasionally, until it starts to release its oils and becomes slightly crispy. Remove the cooked chorizo from the pan and set it aside.
Step 4
4. In the same pan, add the remaining tablespoon of olive oil and toss in the minced garlic. Cook for about 30 seconds, or until fragrant, being careful not to burn it.
Step 5
5. Add the torn pieces of gluten-free bread to the pan. Stir and cook for 4-5 minutes, letting the bread absorb the oil and develop a golden, crispy texture.
Step 6
6. In a small bowl, whisk together the eggs, milk, salt, and black pepper until fully combined.
Step 7
7. Push the bread to one side of the pan and reduce the heat to low. Pour the egg mixture into the empty side of the pan and gently scramble the eggs until they just start to set.
Step 8
8. Mix the partially cooked eggs into the bread pieces, combining thoroughly. Add the chorizo back into the pan along with the paprika, mixing to evenly distribute the ingredients.
Step 9
9. Cook for 2-3 more minutes, stirring gently, until the eggs are fully cooked but still soft and fluffy.
Step 10
10. Remove from heat and transfer to a serving plate or bowl. Garnish with fresh parsley and serve immediately.
Nutrition Facts
| Serving size | 1039 grams (1039.0g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2755 |
| Total Fat 135.10g | 173% |
| Saturated Fat 37.30g | 186% |
| Polyunsaturated Fat 4.00g | |
| Cholesterol 815mg | 272% |
| Sodium 6269mg | 273% |
| Total Carbohydrate 328.90g | 120% |
| Dietary Fiber 17.20g | 61% |
| Total Sugars 18.50g | |
| Protein 77.10g | 154% |
| Vitamin D 180IU | 898% |
| Calcium 533mg | 41% |
| Iron 15mg | 81% |
| Potassium 1226mg | 26% |
Source of Calories