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Make-Ahead Migas Breakfast Casserole

How can you not love a recipe which can be completely prepped the day before.   Especially a breakfast recipe.   Especially a breakfast recipe which has a version to feed 20!!!   (Frankly, I’m swooning already).   Now, here’s the best part of all – it’s fantastic!   I just finished feeding it to 8 teens who are done eating and already asking if I have any more.  Fortunately I fixed the large group version.  Both it, and the family-sized recipe, are at the end of this post.

Well, I don’t think it gets any better than that.   It includes all kinds of delicious things like eggs, garlic, oregano, cheese – and my favorite – TORTILLA CHIPS.  Anything with that kind of line up has got to be great and this is no exception.

“Migas” is the Spanish word for “crumbs,” and in Spain it’s typically made with leftover bread or tortas (Mexican flat bread).  Originally a breakfast dish, migas is now served for lunch and even dinner in Spanish restaurants.

In Mexico, migas is a hearty comfort food meal.  It’s generally a breakfast dish which includes fried corn tortilla strips softly scrambled with eggs.  It’s a great way to use up leftover corn tortillas from earlier meals.  It’s similar to another of my favorite Mexican breakfast dishes, Chilaquiles!

The Tex-Mex version of migas includes the standard fried tortillas or corn chips, scrambled eggs, and of course plenty of cheese. Also typically included are onions, tomatoes and various peppers as well as spices or salsa.  My version adds the corn tortilla pieces near the end of the cooking – just in time for them to pick up some of the flavor of the other ingredients, while still retaining some of their appealing texture.  You want to break them into pieces about this size.

Migas is typically served with refried beans or breakfast potatoes.  It can be served atop corn or flour tortillas or on its own. It’s nothing fancy — just great, hearty comfort food for breakfast, late-night, or any time.   Best of all, you can combine all ingredients except the tortilla chips the night before, refrigerate it and just pop it in the oven in the morning.

Pin for Later

Or Make Now.

 

Ready for an easy breakfast?  Let’s do it.

Family-size Migas

 

Migas Casserole
Print
Make Ahead Migas Casserole
Prep Time
15 mins
Cook Time
25 mins
Total Time
40 mins
 

Can be prepped the night before and held overnight in the refrigerator before cooking. This is a great way to use up chips that are getting stale.

Course: Breakfast
Cuisine: Mexican
Servings: 6 people
Author: Betsy Edwards
Ingredients
  • 1/2 onion chopped
  • 1/2 red bell pepper diced
  • 1 teaspoon Lawry’s seasoned salt
  • 1 teaspoon cumin
  • 1 teaspoon garlic powder
  • 1 teaspoon dried oregano
  • 8 - 12 large eggs
  • ¾ cup evaporated milk - Do NOT use sweetened condensed
  • 1 can Rotel tomatoes - Mild drained well
  • 1 cup Mexican Four Cheese (or Monterey Jack/Cheddar mix)
  • 1 1/2 cups tortilla chips broken up into dime-size pieces.
Instructions
  1. Roughly chop the onion, and peppers.  Put in a large bowl and mix in the spices.

  2. Drain the Rotel very well and add the Rotel, cheese, eggs and the evaporated milk to the bowl. Mix well to break up the eggs. Pour in a 1-gallon plastic freezer bag.

MAKE AHEAD NOTE: Can hold overnight in the refrigerator.
  1. When ready to cook, pre-heat oven to 350 degrees.

  2. Spray the inside of a 9 x 13 inch disposable baking dish with cooking spray.

  3. Pour migas mix into the baking dish

  4. Cook, uncovered, for 20 – 25 minutes, scraping the edges and sides a couple times during the cooking period.

  5. When eggs are just about set, stir in 2 ½ cups of crunched up tortilla chips and cook 5 more minutes or until set.

MAKE AHEAD NOTE: Can be held for up to an hour on low setting in a slow cooker. (Note, if holding, do not stir in tortilla chips until 10 minute prior to serving.)
  1. Prior to serving, fluff eggs with a rubber spatula or large spoon.

  2. Serve with jalapeno peppers and salsa.

 

Migas for a Large Group

 

Migas Casserole for a Crowd
Print
Make Ahead Migas Casserole for a Crowd
Prep Time
20 mins
Cook Time
25 mins
Total Time
45 mins
 

Can be prepped the night before and held overnight in the refrigerator before cooking.  Makes 18 - 20 (4.5 ounce) servings.

Course: Breakfast
Cuisine: Mexican
Servings: 20 people
Author: Betsy Edwards
Ingredients
  • 1 onion chopped
  • 1 red bell pepper diced
  • 1 tablespoon Lawry’s seasoned salt
  • 1 tablespoon cumin
  • 1 tablespoon garlic powder
  • 1 tablespoon dried oregano
  • 2 dozen large eggs
  • 1 (12 ounce) can evaporated milk (Do NOT use sweetened condensed
  • 2 cans Rotel tomatoes - Mild drained well
  • 2 cups Mexican Four Cheese
  • 3 cups tortilla chips broken up into dime-size pieces (This is a great way to use up chips that are getting stale.)
Instructions
  1. Roughly chop the onion, and peppers. Put in a large bowl and mix in the spices.
  2. Drain the Rotel very well and add the Rotel, cheese, eggs and the evaporated milk to the bowl. Mix well to break up the eggs.  Pour in a 1-gallon plastic freezer bag.

MAKE AHEAD NOTE: Can hold overnight in the refrigerator.
  1. When ready to cook, pre-heat oven to 350 degrees.
  2. Spray the inside of a 9 x 13 inch disposable baking dish with cooking spray.
  3. Pour migas mix into the baking dish

  4. Cook, uncovered, for 20 – 25 minutes until eggs are just about set, scraping the edges and sides a couple times during the cooking period.  

  5. When eggs are just about set, add 2 ½ cups of crunched up tortilla chips. Stir to evenly distribute. Cook another 5 minutes or until set.

MAKE AHEAD NOTE: Can be held for up to an hour on low setting in a slow cooker. If making ahead, do not add tortilla chips until 10 - 15 minutes prior to serving.
  1. Prior to serving, fluff eggs with a rubber spatula or large spoon.
  2. Serve with jalapeno peppers and salsa.

 

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