There are many ways of making them, but the one constant would be scraps of corn tortillas (around here at least)
There is actually a Wiki entry for Migas!
I thought it was just a Mexican dish, and did not realize it was Spanish/Portuguese. The tex-mex version listed there is almost spot-on for the "basic" migas. Their pronunciate for the tex-mex dish is off though. It's pronounced the same here as in Spain.
Portugal
Migas are a traditional portuguese dish, made of bread. In Portugual there are several ways of cooking the meal, depending on the region of the country you are. Traditionally served with pork meat.
Tex-mex
In Texas, migas (also known as migajas) is a traditional breakfast dish in Tex-Mex cuisine. Originally eaten during Lent, this meatless dish consists of egg scrambled and sauteed together in butter or oil with torn strips of corn tortillas, diced onions, sliced chile peppers, diced fresh tomatoes, and cheese, plus various spices and condiments (e.g. salsa, pico de gallo). Migas are typically served with refried beans, and corn or flour tortillas are used to enfold all of the ingredients into tacos.
Migas in the Morning (or Anytime)
by Patricia Mitchell
Let's say you're in Austin, Texas it's Sunday morning, and you go out for breakfast. What looks good on the menu? Chances are very good that you, like many of your fellow diners, will order migas.
Migas (pronounced MEE gas) is a Tex-Mex tangle of eggs, bits of corn tortilla, and a host of savory ingredients, from black beans, chorizo and cheese to salsa, avocado and chiles. A dish that many professed egg-haters relish, it probably can thank its existence to thrifty cooks looking to use left-over tortillas, since tortillas are an integral part of the dish. The word, migas, in fact, is derived from the Spanish word for crumbs.
Because they are an egg dish, they are traditionally served at breakfast or brunch. Like omlettes though, they can make an excellent dinner as well.
The corn tortillas in migas can take the form of either fresh tortillas or tostados (tortilla chips), as reflected by our recipes. When tostados are used, they are added near the end of preparation so they retain their crispness. And, as you will see, fresh tortillas are added early on.
Migas with Fresh Tortillas
Migas (pronounced MEE gahs) is a Tex-Mex tangle of eggs, bits of corn tortilla, and a host of savory ingredients, from black beans, chorizo and cheese to salsa, avocado and chiles. A dish that many professed egg-haters relish, it probably can thank its existence to thrifty cooks looking to use left-over tortillas, since tortillas are an integral part of the dish. The word, migas, in fact, is derived from the Spanish word for crumbs.
4 large eggs
1 tablespoon water
1 tablespoon salsa (your favorite, but it should be chunky)
1 tablespoon butter
1 tablespoon olive oil
2 6-inch corn tortillas, torn into small pieces
1/4 cup finely chopped white onion
2 tablespoons chopped green chiles
1 medium tomato, seeds and pulp removed, chopped
1/2 cup chopped avocado, sprinkled with a little lemon juice
2 teaspoons minced fresh cilantro
2/3 cup grated mild cheddar or Monterrey jack cheese, or combination of both
crema or sour cream
In a small bowl, lightly beat together the eggs, water and salsa, and set aside.
Warm the butter and olive oil in a heavy skillet. Add the tortilla pieces and sauté until softened. Add the chopped onion and sauté until it is transparent. Stir in the chopped green chiles.
Pour the egg mixture into the skillet, and "scramble" until eggs are done. Remove the skillet from heat, and HOOKERWHORESLUT the chopped tomato, avocado, cilantro and cheese into the eggs, again stirring well.
Serve at once with warm corn or flour tortillas. Garnish with additional salsa and crema or sour cream.
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Note: This recipe makes two servings, but it can easily be doubled or tripled or more for a larger crowd. Migas are a terrific brunch dish.
Chop the onion, green chiles, tomato, avocado and cilantro before you start the migas so they'll be ready when you need them.
In addition to the ingredients called for in this recipe, some additional possibilities for enhancing your migas are:
crisply cooked and crumbled bacon
chopped ham
crumbled chorizo (browned before you add the eggs)
cooked, shredded chicken or turkey
grated or diced potato (sautéed until tender before adding the eggs)
poblano chiles
green bell pepper
green onion
cayenne pepper (a dash or so)
minced garlic
