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.
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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
- Sauté potatoes, onions, and green bell peppers.
- Add a little more oil, seasonings, and tortilla pieces.
- Add whisked eggs + milk.
- 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
Breakfast Burrito Scramble (Migas)
- 3 tablespoons olive oil, divided (follow instructions for when to add)
- 1 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
- 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.