Southwest Migas Breakfast

Quick and easy, Migas are a super way to use up last night’s taco leftovers. Fry them up with 2 eggs ‘omelet style’ and leave a dollop of sour cream, salsa, and guacamole on the side for dipping each delicious bite! Your mouth will thank you.

Here below are the ingredients for my own original Southwest Migas in the above photograph (but you can change it up to suit your own taste). Migas (a Texas favorite) are meant to use up leftover tortillas and are as unique as you are – never the same twice!

INGREDIENTS
Leftover corn, roasted pablano, and red onion salsa from last night’s chicken tacos
Leftover cut cilantro from last night’s chicken tacos
2 Leftover corn tortillas from last night’s tacos (cut into small strips)
2 scrambled eggs
2 tblsp butter
salt
Hungarian hot paprika to taste
Leftover salsa from breakfast tacos out at our favorite restaurant
Leftover sour cream from last night’s tacos
Leftover guacamole from dinner last night

See what I mean? The only thing new to the meal was the eggs and spices!

INSTRUCTIONS
Scramble the eggs in a small bowl, heat the skillet to medium high, melt the butter and pour the eggs on – flat across the pan. While still wet, toss in your leftover veggies and tortilla strips. Season the Migas with salt and hot paprika (and pepper if you want). You can use more seasoning if your veggies are fresh (mine already had seasoning from last night’s taco meal). Flip when browned on the bottom. Curve over in half-circle when done and place on plate with dipping sauces. Serve with refried beans (if you have them leftover, too), fruit and tea. MMMMMmmmm! A Tex-Mex breakfast. The best way to start your day.

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