I don’t know if there’s anything “traditional” about migas, but I do know this: migas is one of my FAVORITE ways to use up leftovers.
In fact, I have been known to intentionally put meals on the meal plan just so that I have leftovers to make myself migas for breakfast (and lunch). Like Instant Pot Korean beef. Or slow cooker carnitas.
I’m sure there are plenty of ways you can make migas, but let me show you how it’s done in the Crumbs house.
First, the name of the game here is LEFTOVERS.
The whole point of making migas is yes, to fill our bellies with food that is UH-MAZING, but it’s also to use up the randomness of leftovers from taco nights or nacho nights or parties where people bring chips.
So keep that in mind as you make migas, mkay? Lets do this.
How to Make Migas (tex-mex style)
1. You need either leftover tortilla chips or leftover corn tortillas.
To be very honest with you, there’s no such thing as leftover tortilla chips in our house.
I’m a recovering peanut butter addict and current tortilla chip addict, so “leftover” and “tortilla chips” are NEVER spoken in the same sentence.
That leaves us with corn tortillas. Here’s how you make homemade corn tortillas, which are CRAZY easy and CRAZY good.
But if you don’t do homemade tortillas, you can use store-bought. Aim for the kind that have just corn masa, salt and lime listed. Avoid the ones that have hydrogenated oils and anything you can’t pronounce. (Here’s why we avoid hydrogenated oils.)
You want them to be crispy, so get your cast iron skillet warmed up, add a smidgen of oil if you need to and start frying. While those are going, let’s move on.
2. You need vegetables.
I REALLY like migas with onion, spinach and mushrooms. But you do what you like, and what you have on hand. Because remember, the name of the game here is LEFTOVERS.
Rummage through your fridge and pull out what you have… onion? Bell peppers? Tomato? Jalapeno? Garlic? Carrots?
Really friends, no vegetable is off limits. If you’re not sure if it will work for migas or not, ask yourself if it would taste good with salsa on top. If the answer is yes, then go for it.
I like all my stuff in migas to be on the small side… diced, if I’m being honest. When I eat migas, I like to get little pieces of everything. I don’t want one bite of ALL pepper or ALL mushroom. I like variety on my fork.
But again – you do what you like. If you want big pieces, go for it. If you’re feeling lazy and don’t want to chop too much, then don’t. If you like all the different veggies in your mouth at the same time, get chopping!
3. You need meat.
LEFTOVER meat, to be exact. And this is probably debatable.
Personally, I like meat in my migas. I’ve tried…
- Chopped up homemade breakfast sausage patties
- Leftover Italian meatballs (regular size and giant size)
- Shredded chicken (from a whole chicken in the Instant Pot or slow cooker)
- Slow cooker carnitas
- Instant Pot Korean beef
- Chicken sausage
- And my parents used chorizo when I was a kid.
Winners. Every single one of them. And the previous flavor of the meat makes NO difference.
So again, rummage through your fridge and choose your meat.
Also, slow cooker refried beans would make for a great SIDE DISH. Don’t add them directly to the migas or you’ll make a mess. But on the side? Oh yes please.
Or you can totally skip the meat if you just want eggs (or if you ate it all during a late night taco binge. I got you.)
4. You need eggs.
Allow two eggs per person. I’ve written this recipe for one which I KNOW is a rarity around here, but only 50% of my family likes eggs in the first place and my egg-loving partner in crime is at school when I make this. So I’m used to making migas for one.
Feel free to double or triple the recipe, but make sure you use a bigger pan!
5. You need toppings!
Toppings, toppings galore people! THIS is where the fun begins.
Yes, migas is REALLY GOOD with everything we’ve already talked about.
But ALL THE GLORIOUS TOPPINGS is what makes you want to make migas again tomorrow, and the next day, and the day after that. Because the possibilities are endless!!
- Salsa – Red? Green? Store-bought? Homemade? I won’t judge.
- Pico / Tomatoes / Onions– totally your call here. No one will scold you for adding extra onions and fresh jalapenos on your migas. Or for using up that last tomato hanging out in the crisper drawer.
- Cilantro – a must-do in my book, but that’s just me.
- Avocado – oh yes!
- Cheese – I skip cheese personally, but if it’s Saturday or Sunday and you’re winning the fight against a trip to IHOP or Denny’s, treat yourself.
- Sour Cream – hold me!
- Diced Jalapenos – seriously? How can you not?!
Here’s the best part about migas – you LITERALLY toss it all in a skillet, add a couple eggs and top it with your favorite toppings and call it done.
CAN LIFE GET ANY BETTER?! I think not.
- 2 leftover corn tortillas
- 1-2 Tbsp coconut oil
- 2 eggs
- 1 Tbsp water
- ½ cup each: diced onion, diced mushrooms, chopped fresh spinach (or use whatever vegetables you’d like)
- ⅓ cup leftover meat (I like carnitas best)
- Toppings: salsa, chopped tomatoes, avocado or guacamole, sour cream, cheese, cilantro, pico de gallo, diced jalapenos, etc.
- In a cast iron skillet, cook your leftover tortillas until they’re no longer soft. You want them to be crispy!
- Meanwhile, crack eggs into a mug, add 1 Tbsp of water and whisk well. Set aside.
- When the tortillas are done, remove from the skillet and set aside. Add oil if needed and cook your vegetables if they were raw, or cook until they’re heated through if they’re leftover.
- Add your meat and stir to combine well.
- Add your tortillas and eggs and cook JUST until the eggs are done, as they’ll continue to cook slightly on the plate.
- Top with your favorite toppings and enjoy!
Have you ever made migas before? Are you pro-meat or anti-meat? Tell me what toppings you’d put on top – I want to hear your thoughts!
Continue Reading…The Best (and easiest!) Migas – Tex-mex Style