The perfect one-pot breakfast, these migas are full of crispy tortilla strips, nutritious vegetables, and creamy Manchego cheese.
swiss chard and leek migas

This post is part of The New Southwest Cookbook Spotlight sponsored by Hippocrene and hosted at girlichef.

Sometimes I crave scrambled eggs to the point where it feels totally possible that the world will end if I don’t have them in the next five minutes.

So then it’s like an episode of Top Chef gone way wrong as I try to race against the (imaginary) clock to fry them up and get them in my face before the universe implodes.

(I wish I could say that the image you now have in your head of me whirlwhinding around my apartment with a skillet flailing and egg yolk in my hair is a gross exaggeration. But no. That’s real life.)


And then there are migas. Which are kind of like scrambled eggs on crack.

The kind of crack that has crispy tortilla strips, lots of veggies, the almighty (fluffy! scrambled!) egg, and a layer of (sigh) cheese all coming together in one pan.

Which is obviously the only kind of crack worth indulging in.


These migas in particular kind of shake it up more so than the traditional variety, which normally has tomatoes, jalapenos and onions as its mix-ins.

But that won’t surprise you at all when you hear that the recipe comes from Meagan of Scarletta Bakes‘s FIRST COOKBOOK. Β The title of which is: The New Southwest: Classic Flavors with a Modern Twist. So, yeah. Shaking it up is kind of the point.

I’ve been reading Meagan’s blog for a good long while now and I always love seeing the crazy spins she puts on traditional southwestern fare, which is already kind of a mash up of Mexican/Native American/Southern/Californian flavors. So I was absurdly excited when HeatherΒ asked me to be part of the Cookbook Spotlight she was putting together to celebrate Meagan’s cookbook.

This first recipe that we’re showcasing originally called for mushrooms in the migas mix but I knew there was no way I’d ever get The.Boy to eat them if that’s what I used. He still didn’t eat them with the swiss chard I used instead. (Joke’s on me.) But I did. And I loved them.

The creamy eggs, the crispy tortilla strips, all that great veggie flavor. And cheese.

I feel another craving coming on. Things are about to get ugly. (But also very very delicious.)

(PS – the winner of my McCormick giveaway from last week is commenter #106 – Grace from A Southern Grace!)


One year ago…Vegetarian Bacon and Butternut Squash Pasta with Caramelized Onions and Kale

Four years ago…Chicken Marsala

Swiss Chard and Leek Migas
The perfect one-pot breakfast, these migas are full of crispy tortilla strips, nutritious vegetables, and creamy Manchego cheese.
Yield: 4-6 servings
  • 4 5-inch corn tortillas
  • 1¼ cups vegetable oil, divided
  • 10 large eggs
  • ¼ cup heavy cream
  • salt, to taste
  • freshly ground black pepper, to taste
  • 1 bunch swiss chard, leaves torn into thin strips
  • 1 green bell pepper, coarsely chopped
  • 1 leek, ends removed, chopped
  • 2 large garlic cloves, minced
  • 1 cup shredded Manchego cheese
  1. To make the corn strips, cut the tortillas in half and then into thin strips. Heat 1 cup of vegetable oil in a large heavy-bottomed pot over medium-high heat. In batches, fry the tortilla strips for 1-2 minutes, or until browned and crispy, flipping them about halfway through. Remove to a paper towel-lined plate to cool.
  2. Whisk the eggs and the heavy cream together in a large bowl. Season to taste with salt and pepper. Set aside.
  3. Pour out the oil from the pan used for frying the tortilla strips. Add the remaining ¼ cup oil over medium heat. Saute the swiss chard until wilted, about 3 minutes. Add the leek and bell pepper and saute for another 2-3 minutes. Add the garlic and saute for 1 minute. Pour in the egg mixture and cook, stirring constantly, in a circular motion until the eggs begin to solidify. Stir in the fried tortilla strips. Continue cooking until eggs are cooked through.
  4. Remove from heat, top with cheese, and serve.
Adapted from The New Southwest
Nutrition Information
Serving size: ¼ of recipe


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71 Responses to Swiss Chard and Leek Migas {#thenewsouthwest}

  1. Brian says:

    Oh yes, we have enjoyed quite a bit of migas here in TX. This is a fabulous twist on it!

  2. Please save me an extra-large serving!

  3. I am totally getting that cookbook, I’ve heard great things about it. And migas are one of my favorites! Thanks for sharing, you rocked the recipe.

  4. I love migas! I call them scrambled eggs with texture and personality. But we can go with “crack” – I like that better!

  5. I have yet to try something like this and it sound very scrumptious.

  6. Oh gosh, this dish is right up my alley! Everything about it. EGGcellent recipe πŸ™‚

  7. Kathryn says:

    These sound like pretty much the best breakfast ever.

  8. Oh, I like that you went with an even bigger twist and added swiss chard – it looks amazing. And now I’m hungry. For Migas. Again.

  9. Why have I never had migas?!?!?! This is totally up my alley and calling my name!

  10. Love this Joanne! I eat eggs and greens in some form or another almost every morning and this is a great way to mix it up!

  11. Beth says:

    This looks divine. I have to check out that cookbook!

  12. AMAZING! I always wanted to try Migas, I have foodie friends in Texas and this is a favorite down there! YUM! I want to make this for sure, but lighten it un a bit…

  13. Texture, flavor, health – this salad has it all!! Love this one, Joanne!

  14. This is a one pot vegetable harvest delight Joanne! Love this, thanks for the future breakfast yums!

  15. ok mouthgasm. The corn tortillas….perfection. I had something similar to this at one of my favourite restos in NYC. Now I can make it at home!

  16. Jessie says:

    Breakfast crack, mmm. And with veggies, too! I’ll take this for any meal, any day!

    (Also, cooking is not cooking if we don’t enthusiastically get an ingredient or two in our hair πŸ™‚ )

  17. Monica says:

    I love eggs every which way and particularly at breakfast. Don’t think I’ve ever actually had migas – what’s wrong with me! This sounds delicious.

  18. Bea says:

    We loved this dish, even my kids that generally do not like eggs. The Swiss Chard sounds like a fantastic addition πŸ™‚

  19. The first shot with the heat rising up, be still my heart =) Love that you combined these things for a solid meal, YUM!

  20. Pam says:

    AMAZING! I’ve never had migas before, but after seeing this recipe, I will be making it soon!

  21. Erica says:

    What a great variation of the dish, Joanne!I love the addition of Swiss chard!Love the pictures!

  22. Didn’t even know it’s called migas…those fried tortilla chips look great.

  23. Boyyyyy! What are you doing not eating mushrooms or Joanne’s brilliant substitution of Swiss chard? Your migas look gorgeous, Joanne! So glad you enjoyed them!!

  24. Hey Joanne, this sounds really interesting and looks delicious! Love all the flavors combined in this recipe. Good job!

  25. Tara says:

    Oh my, I LOVE migas! Like another commenter said, you rocked the recipe!

  26. Kate says:

    It’s like we share a brain lately

  27. Eileen says:

    Oh, migas are the best! I usually do a very classic version with lots of bell & hot peppers, but I think greens sound like an amazing alternative.

  28. sandra says:

    I’ve never heard of migas, so I am glad you have made me aware. This dish looks really wonderful – so cheesy and healthy.

  29. sippitysup says:

    That’s my kind of breakfast. In other words it’s a real meal. GREG

  30. Susan says:

    I love your version! Looks like I need to make this again (not like I wasn’t going to) with some swiss chard!

  31. Heather M says:

    He didn’t eat ’em? All the more for YOU.

  32. These look nothing like Spanish migas but way more delicious! Manchego cheese makes everything better, I cannot wait to try this πŸ˜‰

  33. I want some! Those crispy tortilla strips are calling me!

  34. Christine says:

    I get like that with scrambled eggs too, just love them. Oh heck, love them scrambled, sunny side up, you name it. This is a great variation that I may even try for dinner!

  35. this sounds sooooo delicious!

  36. Tracey says:

    I *just* had scrambled eggs for dinner tonight! Believe it or not, I’ve never had migas, but I need to change that asap πŸ™‚

  37. I totally agree about eggs – I can eat them any time. Turning them into migas, well, that just validates how perfect eggs are (and this dish looks incredible; making me very hungry!)

  38. Hotly Spiced says:

    I’ve never heard of migas! This is a new taste sensation for me. I love the look of these and they must have so much flavour xx

  39. Monet says:

    I love migas (first had them when we moved to Austin) and I’ve been wanting to recreate them here in Colorado. This recipe is such an inventive twist. Love leeks and I know we all need more chard in our lives. Thanks for sharing!

  40. I don’t know what migas is but I know I want some! This dish looks incredible. I can eat multiple plateful of it. Delicious Joanne!

  41. migas is a new term to me! Looks delicious πŸ™‚

  42. Veronica says:

    Oh man do these sound good! Have I already told you that if I were rich, I’d hire you as my personal chef? No joke. But I’d have to kick you out to get my bake on once in a while. πŸ™‚

  43. cquek says:

    oh my! this looks so good and I have just about everything, i’m so making this!

  44. Katerina says:

    This is an absolutely perfect migas Joanne! I wish I had it in front of me right now! It would take just a minute to make it disappear!

  45. I am not at all familiar with migas, but now I feel the need to research the dish further!

  46. I have never had migas before – looking at your pictures I think I could very easily get addicted to these “scrambled eggs on crack” as you so fondly refer to them πŸ™‚
    Thanks so much for sharing

  47. Barbara says:

    What fun Meagan has a cookbook out! This looks fabulous, but yes, I’d add mushrooms!

  48. Oh man. If there was every a bowl of scrambled eggs to go all Top Chef for, this would be it. This looks great Joanne!

  49. I always come across the most unique veggie dishes from you. This looks tasty and totally not something I’d think to make myself!

  50. I only recently learned what migas are, but they’re such a good idea. Love this recipe!!

  51. So um… when was I coming over for breakfast?! This looks amazing, J! xo

  52. Dang, I wish I was having this for breakfast! Love me some migas!

  53. Karen says:

    I’m pretty lucky… as long as I don’t include cilantro, my gardener will eat pretty much anything I put in front of him. This looks delish… I can see a variation coming up for a weekend breakfast.

  54. I love Spanish cuisine, if I think what it is, oHHHH my I want a huge portion of it.

  55. These migas need to happen for breakfast with extra mushrooms!

  56. Claudia says:

    Never heard of migas (til now) but this does sound like my kind of breakfast. And, I would totally add the mushrooms.

  57. I am seeing recipes from this book all over the blogosphere and I’m lovin’ it! I’m always on the lookout for recipes with more greens so I’m glad for the swap over ‘shrooms πŸ™‚

  58. Reeni says:

    I will gladly eat his share! Is it wrong that I want this right now? I must be crazy for never making migas. These are insane!

  59. Kim Tracy says:

    Joanne – I was thinking of replacing the mushrooms with zucchini but I totally love your idea of using swiss chard (or any other green for that matter)!! Your picture of this dish are really stunning and vivid.

    I crave scrambled eggs on a regular basis too. To bad the boy didn’t get his fair share of this dish! He doesn’t know what he’s missing out on.

  60. Tahnycooks says:

    Oh…my. I could eat a big O bowl of that right now!!

  61. Shannon says:

    what a great way to start the day– you know i’m in πŸ™‚

  62. I love mushrooms too much to leave them out but if I did, I would definitely be happy with the chard as a substitute. πŸ˜‰ Your migas look fabulous. Those are some perfectly brown and crispy tortilla strips.

  63. I have not heard of the term migas, but it sure looks yummy.

  64. Courtney says:

    Eric fell in love with migas when we lived in Dallas. I cannot wait to make these for him! Also, Clara loves any type of scrambled eggs, so I better make extra for her too. πŸ™‚

  65. Abby says:

    you had me at manchego! Breakfast for dinner at our house πŸ™‚

  66. Ashley says:

    I just recently got introduced to migas at a local restaurant in town, and I’m such a fan! They only have 2 versions – one with chorizo and one with mushrooms, but I never thought of doing something this awesome with them. YUM!

  67. Melissa says:

    This sounds delicious! This is a perfect weeknight dinner!

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