Mushroom & Leek Migas

by Erica Dinho on October 19, 2013

Mushroom and Leek Migas

I am very happy to be part of this event hosted by Heather at Girlichef, the ” New Southwest Cookbook Spotlight.

Meagan Micozzi is the woman behind the Scarletta Bakes blog and is now the author of the New Southwest cookbook as well. Her book, photos, stories and recipes are amazing! As is the case with every new cookbook I get, I sat down with my post-its and began marking all the recipes I’d like to make. When I was done I had run out of post-its… I marked almost every recipe in the book!

Mushroom and Leek Migas

The first recipe that we prepared from this fabulous cookbook was “Mushroom & Leek Migas“. This is not a traditional migas recipe, but this is an absolutely delicious version of migas.

Here in the United States, most people know migas as a Tex-Mex dish made with eggs, salsa, cheese and tortilla chips, but migas is also a dish popular in Spain and Latin America. The word migas literally means “crumbs” and it is usually made with leftover arepa, bread, or tortillas.

Buen provecho!

Here is Meagan’s recipe:



(serves 4-6)

  • 4 (5-inch) corn tortillas
  • 1-1/4 cups vegetable oil, divided
  • 10 large eggs
  • Salt to taste
  • Freshly ground black pepper to taste
  • 1/4 cup heavy cream
  • 8 ounces baby bella (crimini) mushrooms, brushed clean, sliced (approximately 2-1/2 cups)
  • 1 leek, chopped
  • 2 tablespoons minced fresh garlic
  • 1 cup shredded Manchego cheese
  • Mushroom and Leek Migas

  • Instructions

1. To prepare the corn strips, cut the tortillas in half and then slice them into thin strips (1/2-inch to 3/4-inch wide).

2. Heat 1 cup of the vegetable oil in a large, heavy-bottomed saute pan over medium-high heat. Working in batches, fry the tortilla strips for 1 to 2 minutes, flipping the pieces as they fry and removing the crispy, browned strips to a paper towel-lined baking sheet to drain and cool.

3. Whisk the eggs and heavy cream together in a large bowl and season liberally with salt and pepper. Set aside.

4. Rinse out the pan used for the tortilla strips and warm the remaining 1/4 cup oil over medium heat. Saute the mushroom slices for approximately 3 minutes or until tender and fragrant. Add the leek and saute for an additional 2 minutes.

5. Add the garlic and saute for 1 more minute. Pour in the egg mixture and cook, stirring constantly in a circular motion until eggs begin to solidify. Just as the eggs are beginning to solidify, stir in the fried tortilla strips. Continue cooking, stirring frequently, until eggs are light, fluffy, and cooked through.

Remove from the heat, top with the cheese, and serve immediately.

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

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{ 7 comments… read them below or add one }

1 Heather // girlichef October 19, 2013 at 11:20 AM

Mmmmmm…if only I could reach in and grab that dish – your Migas look amazing! So glad you’re part of the spotlight, and cannot wait to see which of those post-its you decide to remove next week ;).

p.s…I am exactly the same way. I go through post-its like they’re going out of style! ha ha ha.


2 Danielle October 19, 2013 at 11:21 AM

Beautiful!! Makes me want to make it again :)


3 Sue/the view from great island October 19, 2013 at 4:22 PM

You did a spectacular job styling this, I love how colorful it is!


4 Angie@Angie's Recipes October 20, 2013 at 10:08 AM

Your migas look mouthwatering!


5 Jeannie October 20, 2013 at 11:54 AM

A very homey and delicious dish I must say…really beautiful blending of flavors!


6 Deb in Hawaii October 20, 2013 at 11:05 PM

Such pretty and colorful photos! Your migas look fantastic and now I want to go back and make them again with avocado on top. ;-)


7 Chris October 26, 2013 at 5:37 PM

You guys have me craving some migas and I’ve never even had them….YET.


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