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    Home » Breakfast

    Breakfast Burrito Scramble (Migas)

    Jump to Recipe

    If you have leftover or stale tortillas, this is such an easy and delicious breakfast! Makes enough for multiple people or multiple days worth of breakfasts ready to go.

    breakfast burrito skillet in cast iron skillet

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    I first made this recipe when I needed to use up leftover tortilla scraps. I had made soft tacos by using my cookie cutter to cut out smaller rounds, but then what to do with the leftover tortilla? I figured add it to an easy breakfast dish, and it was worth it! When deciding what ingredients to use I decided to make it a breakfast burrito, but skillet style with those scraps!

    Once I made this delicious breakfast, I figured there have to be others making the same or a similar recipe, so I googled it. What I found was Migas. If you haven't heard of that, like I hadn't, it's a Spanish recipe that uses leftover tortillas (often corn) or stale bread, mixed with eggs and vegetables for a hearty breakfast. So yes, pretty darn close to this recipe!

    If you're a fan of breakfast-for-dinner, this is a perfect option! It really would make a great recipe for any meal!

    Steps for Making this Tasty Dish

    breakfast burrito skillet veggies in cast iron skillet
    1. Sauté potatoes, onions, and green bell peppers.
    2. Add a little more oil, seasonings, and tortilla pieces.
    breakfast burrito skillet with eggs added in cast iron
    breakfast burrito skillet cooked in case iron skillet topped with shredded cheese and tomatoes
    1. Add whisked eggs + milk.
    2. Continue to mix. Top with tomatoes, cheese, and even more options: ground chipotle, smoked paprika, hot sauce or salsa, avocado, fresh cilantro

    I chose the quick route with cooking the tortillas in the mix, which also adds sweetness. I do think crispier tortillas would be fantastic with this skillet, which you could also try! If you want the tortillas crisp I would recommend spraying a skillet and sautéing the tortilla pieces until slightly toasted and brown. Another option would be to stick the tortilla in a toaster oven. Either way, you can then add the tortilla at the end of the cook or wait until you serve it up to keep them crunchier!

    Make this a Freezer Meal

    In my house, we're big on making large meals to break down, freeze, and enjoy at a later date. This breakfast skillet is perfect for freezing! I like to store small portions in 2 cup Pyrex. It would be tricky to double the recipe because this portion works well in a large skillet. However, you can definitely make 2 separate batches to have more leftovers!

    Equipment Used in this Recipe

    • Cast Iron Pan number 8
    • HIC Harold Import Co. Dexter-Russell Burger Turner

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    breakfast burrito skillet cooked in case iron skillet topped with shredded cheese and tomatoes
    Print Recipe

    Breakfast Burrito Scramble (Migas)

    If you have leftover or stale tortillas, this is such an easy and delicious breakfast! Makes enough for multiple people or multiple days worth of breakfasts ready to go.
    Prep Time15 mins
    Cook Time25 mins
    Total Time40 mins
    Course: Breakfast
    Cuisine: Spanish
    Keyword: breakfast burrito scramble, leftover tortillas, Migas
    Servings: 3 servings

    Ingredients

    • 3 tablespoons olive oil, divided (follow instructions for when to add)
    • 1 heaping cup russet potatoes, cubed (about 1 medium potato, cut into ¼ inch cubes)
    • ¾ cup diced yellow onion
    • 1 cup diced green bell pepper
    • 1 ½ cups diced tortilla (stale or fresh cut into ½ inch - 1 inch squares)
    • ¼ teaspoon sea salt
    • 1 teaspoon garlic powder
    • 1 teaspoon paprika
    • freshly ground black pepper to taste
    • 6 large eggs
    • 2 tablespoons milk
    • ½ cup diced Roma tomato
    • shredded sharp cheddar cheese (you choose amount, light is about ½ cup)

    Optional Garnishes and Seasonings

    • smoked paprika, ground chipotle, salsa, hot sauce
    • fresh cilantro, avocado

    Instructions

    • Add 1 tablespoon olive oil to a large skillet (I use cast iron size 8) and heat on medium. Once hot, add potatoes, onion, and bell pepper and toss to coat in the oil. Cook with a lid on for 5-6 minutes.
    • Add tortilla pieces with 1 more tablespoon olive oil, ¼ teaspoon sea salt, 1 teaspoon garlic powder, ½-1 teaspoons paprika, and freshly ground black pepper to taste, mix. Cover to continue cooking for another 6 minutes.
    • Meanwhile, whisk eggs and milk together in a small bowl.
    • Drizzle a little more oil (1 tablespoon or less) into the skillet and add eggs. Let sit for a minute, then start mixing eggs (use metal spatula for cast iron). Cover again, then mix and chop/ mix every couple of minutes to cook eggs for a total of 5-6 minutes.
    • Remove from heat and mix in ½ cup fresh tomatoes and shredded sharp cheddar cheese. Add more salt to taste if you wish at this point, depending on how much cheese you use.
    • Top with smoked paprika, ground chipotle, salsa, or hot sauce!
      Garnish with fresh cilantro and avocado.

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