A simple way to use up leftover corn tortillas, these Tex-Mex style migas are a delicious, filling breakfast.
We are officially in moving mode and to make matters worse I happened to come down with a nasty sinus infection. Every Spring, allergy season comes around and every year Bry tells me to start using my Neti pot to avoid getting a sinus infection. And every year I keep putting it off until the inevitable sinus infection occurs. I also happen to get super drowsy from any and all sinus medications, so packing and keeping up with the blog has been a challenge. Basically, this is my long way of apologizing for the lack of how pretty this dish is when you’re making it in the cast iron skillet. I was essentially going through the motions then remembered I needed to take pictures before Bry and I ate it. You can bet this will be a post that gets updated images soon 😉
So what are migas? I had never heard of them until I started looking up ways to use up some leftover corn tortillas that have been sitting in my fridge. Traditional Mexican migas are made by frying corn tortilla strips until almost crispy then adding in eggs and scrambling with the tortilla strips. These migas are more Tex-Mex style as I added in my healthy “refried” beans, avocado slices, salsa, and cheese.
This dish is very versatile, and I’d love to hear what you like to add to yours!
So here’s a toast to powering through for the sake of food!
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