Migas is a traditional Mexican breakfast dish made with corn tortillas and eggs.
Growing up in South Texas, and having a hispanic mother (bonus! 🥰), I was fortunate enough to know Migas as a comfort food. As I grew older, my mother taught me that this dish was great for using leftovers, saving money and eating healthy, and she was right!
Traditionally, this dish is made with corn tortillas that are either hard (left over or left out) tortillas or even more delectable, fried! 😋
In my case, striving to make it as healthy, time-saving, and cost effective as possible, I simply use corn tortillas right out of the package, without frying them first. I rummage through the fridge with this thought, “what meat do I have, what veggies do I have, and how many colors can I incorporate”? Think “rainbow”! 🥦🥕🥔🍅🥬🧄🍆🍠
Honestly, I never really make it the same each time. Since I go into it with the ‘use leftovers’ mentality, I use whatever grabs my attention and gets veggies into my family. So, I have posted our most common and basic recipe used in our home, but, don’t hold back!
Use whatever veggies you might have, even if it’s just a few. This is your “everything but the kitchen sink” kind of recipe, so get creative and have fun!
Also, keep in mind, that this recipe is super flexible and is great for stretching a meal to feed the masses or can be downsized to simply help you clean out your vegetable drawer. 😉
24-30 corn tortillas chopped (set aside)
1 dozen eggs (scrambled and set aside)
½ lg green pepper
½ lg sweet onion
½ lb bacon chopped (I use Butcher Box)
½ cup broccoli chopped
1 can diced tomatoes with green chilis
-Cook bacon with green pepper and onion until bacon is fully cooked and onions are translucent.
-Add broccoli and tomatoes, cook for a couple of minutes.
-Add tortillas-mix well so they get all the yumminess from the bacon and veggies soaked in.
-Add eggs and cook until done.
*ingredient/leftovers I’ve added in the past*
-diced potatoes (they were leftover fries-sweet and/or white)
-sausage or chorizo
-beans (whole or refried)
Again, get creative, the possibilities are endless!
Almond Flour Pancakes (adapted from a keto recipe found online)
Makes 5 FILLING pancakes
1 cup almond flour
¼ cup unsweetened almond milk
1 t vanilla
1 t cinnamon
½ t baking powder
½ banana, chopped
1T coconut oil - for cooking
Mix together and viola!
*I used a ¼ measuring cup to pour the batter on my cast iron skillet