A visit to my grandmother’s house would not be complete without a big breakfast featuring the ultimate Tex-Mex comfort food, migas. A combination of eggs and (preferably stale) corn tortillas, some migas can be a bit dense, but the version I’ve developed over the years has a light, fluffy texture. This dish isn’t going to win any beauty contests, but it’s a real favorite in our household, and it's easy to make for a crowd. I call for canned tomatoes and green chile as they are available year-round, but you can of course substitute good fresh ones in season if you prefer—just chop them and add them to the skillet to cook down rather than pureeing them. Serve these with a side of refried beans, plenty of grated cheese, and your favorite salsa. —lastnightsdinner
WHO: Lastnightsdinner is a self-described desk jockey by day; talented home cook and food blogger by night.
WHAT: Comforting Tex-Mex migas that can scale up to serve a crowd.
HOW: Stale tortillas get shredded, canned (or fresh) green chiles and tomatoes get blended, and the whole mess comes together in a skillet in no time.
WHY WE LOVE IT: Migas that start with chunky vegetables can easily end up dry and disheveled. Not these: the smooth sauce soaks into every shred of tortilla, making an extra silky base for the scrambled eggs. —The Editors
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