Make Mine Migas

Celebrate National Breakfast Month with some tasty migas. Migas are not found on any restaurant menu, but they are a very common breakfast dish in homes throughout the Southwest and across Latin America.


Use Up Those Leftovers!

Chuckwagon cooking often included migas for breakfast – it’s a way to stretch a few eggs between many cowboys.  We call them “migas” but no doubt those rough and ready riders had a more colorful name for this staple of camp cuisine.

Cowboys in AZ ca 1907. This is an old stereo-opticon image.


Migas are found around the world, especially within Spanish and Portuguese spheres of influence. The same name refers to very different dishes – depending on where your happen to be. About the only ingredient they all have in common are eggs, and yesterday’s stale bread or tortillas, or other carbohydrate type ingredient. Then comes the tasty bits – fresh vegetables, bits of bacon, last night’s leftovers, fresh herbs out of the garden.


Making Migas the Monica King Way

4 strips uncooked bacon, sliced into pieces
5-6 I’itoi onions or 2 scallions
2-3 medium green chilies, roasted, peeled, seeded and diced
1/2 cup thin sliced or shredded cheese (I use mozzarella and cheddar)
4 corn tortillas – sliced into bite-sized triangles or pieces
3 eggs, scrambled
cilantro & hot sauce (optional)


Add pieces of bacon to large pan. Fry until desired done-ness.
Add onions and green chilies.
Stir over medium heat for 3-5 minutes. Depends if you like cooked onions or crunchy sharp flavored ones.
Add sliced tortillas and stir.

The tortillas will start to become soft
At this stage add the scrambled eggs.
Continue to stir until eggs are done.
Turn off heat.
Top with cheese.
Place a lid on the pan and wait three minutes until cheese is melted.
Optionally serve with cilantro and hot sauce.


Switch it up!

Go gluten free. Make your migas with potatoes – that how they do it in some parts of the world.

Low Cholesterol. Use something other than bacon, and use an egg substitute like “Egg Beaters.”


Greens like amaranth and portulaca are common right now (September). If you have some – fresh basil leaves or garlic chives can be added as well. Use chopped young leaves and add them just before you add the eggs.

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honey-savor-southwestMore cooking and using Southwestern products in Using Honey in New & Savory Ways (Tierra del Sol Institute Press). Only $6! This link is to Amazon and if you buy the book there the Horticulture Therapy non-profit Tierra del Sol Institute will get a few pennies at no additional cost to you. Locally available at Rillito Nursery. Monica King and Jacqueline Soule generally have a few copies with them, which they will even autograph.

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