Migas is a Spanish word that translates to “crumbs” in English. The addition of small pieces of corn tortilla turns this eggstravaganza into migas. Some versions call for tortilla chips, while others use torn pieces of soft corn tortilla without crisping them in a skillet. I prefer something in between - after cutting 1 inch pieces of tortilla, I place them in a small amount of hot oil, just long enough to start browning but remaining a little chewy.
Other variations are accomplished by adding browned, crumbled breakfast sausage or chorizo. Or add fresh tomatoes and green onion.
This is a great way to use up bits and pieces of leftover tortillas. And keep in mind, when you get ready to throw away the remnants in the bottom of your tortilla chip bag, try stirring them into your next pan of scrambled eggs. This will make the process even easier.
Migas Made with Corn Tortilla
4 corn tortillas
2 to 3 tablespoons vegetable oil
3 tablespoons milk
Salt and pepper to taste (omit salt if using salty tortilla chips)
1 tablespoon butter
1 fresh jalapeno, deseeded and finely diced
Toppings: crumbled bacon and grated cheese
Stack tortillas and cut into 1 inch squares. Heat oil in skillet over medium heat. Add tortilla pieces, stirring to coat with oil. Let brown, slightly. Scoop out and place on paper towels to drain. Whisk eggs, milk, and salt and pepper in small bowl and set aside. Heat large skillet over medium heat and melt butter. Add diced jalapeno and stir. Pour in egg mixture and begin to scramble with whisk or fork. Add tortilla pieces and stir, cooking until eggs are done, 1 or 2 minutes.
Plate migas and add desired toppings, such as crispy bacon and cheese, or fresh cilantro and salsa. Makes 4 servings.