"Migas" means something different just about anywhere you go. On the Tex-Mex border, it's a breakfast scramble that started as a way to use up tortillas that are a little too dry to roll around tacos. I grew up eating salty and spicy migas con papas with a sheen of lard; my version is just as satisfying, and a spot easier on your cholesterol. Move over, huevos rancheros. —Randle Browning
scallions, sliced thin
ground cayenne pepper or crushed red pepper
In a skillet, crisp bacon over medium heat. Drain over paper towels, reserving 2 Tablespoons of grease in the pan.
Return skillet to medium heat, add scallions, and stir until just softened, 1-2 minutes. Add pinch of cayenne pepper or crushed red pepper, if using.
Meanwhile, slice tortillas into 1-inch squares. Add to the pan in an even layer and let sit for about 1 minute, so that they develop crusty edges. Stir, and let crisp again, scraping up the bottom with a metal spatula or wooden spoon, if necessary.
Chop bacon into small pieces. Add back to the skillet.
If your pan is dried out, add a tablespoon of butter or cooking oil. Raise heat to medium-high. Make 4 wells in the tortillas. Crack eggs into the wells. As a skin forms underneath each egg, scramble the eggs in the skillet with a wooden spoon. Stir eggs in so that they coat and stick to the tortillas. Remove from heat before eggs are full cooked. Keep stirring as they finish cooking off the heat.
To serve, scoop migas onto two plates, and top with cheese, sour cream, and extra scallions or chopped cilantro. If desired, serve with sliced avocados, pickled jalapenos, and Tabasco sauce. Enjoy immediately!
Double, triple, or quadruple the recipe to feed house guests a quick, unique breakfast.
Make ahead: Cook and chop bacon, chop tortillas, and slice scallions the night before and the dish comes together in less than five minutes!