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Mushroom and Leek Migas #CookbookSpotlight

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Mushroom and Leek MigasMushroom and Leek Migas

Today I have the honor of featuring a recipe for Mushroom and Leek Migas from a fellow blogger’s just released cookbook, The New Southwest, by Meagan Micozzi, of Scarletta Bakes, which became available at bookstores everywhere on October 15. I will be sharing another recipe from The New Southwest next week, and if they’re all as wonderful as these jazzed up scrambled eggs,  you and I will both be in for a big treat. Meagan’s Tex-Mex version of a Spanish/Portuguese classic, was full of leeks, mushrooms, garlic and Manchego cheese. Drooling yet?

Mushroom and Leek MigasWhat ARE Migas??

To be honest, I had no clue what I was going to be cooking when I saw the name of this recipe. Migas? What I discovered is that this word translates to “crumbs” in English and was a way to use up leftover bread for breakfast. Meagan’s version uses crispy strips of corn tortillas instead of bread crumbs…along with leeks, baby bella mushrooms and a good dose of garlic. The finished product is topped with shredded Manchego cheese…mmmmmmmm. My sister, Maddy, who hails from Colorado where Southwest dishes are more commonplace, whips these up each New Year’s morning for a group of friends. I had to ask her if there was any way to make them more photogenic. I’m pretty sure she wanted to roll her eyes, but answered an honest, “No.” But this is exactly how I like my eggs…scrambled with mushrooms and loads of cheese. I am now a fan of Migas! Thanks, Meagan, for teaching me how to make this terrific egg dish. And make sure to check out her new cookbook,  The New Southwest: Classic Flavors with a Modern Twist, available on Amazon.

Mushroom and Leek Migas


Mushroom and Leek Migas

Mushroom and Leek Migas

Recipe courtesy of The New Southwest by Meagan Micozzi p. 60

Prep Time 20 minutes
Cook Time 8 minutes
Total Time 28 minutes
Yield 4 servings


  • 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 brown baby Bella crimini mushrooms, brushed clean, sliced (approximately 2-1/2 cups)
  • 1 leek, ends removed, chopped
  • 2 tablespoons minced fresh garlic
  • 1 cup shredded Manchego cheese


  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). 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.
  2. Whisk the eggs and heavy cream together in a large bowl and season liberally with salt and pepper. Set aside.
  3. 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. 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.
  4. Remove from the heat, top with the cheese, and serve immediately.

Nutrition Information:


4 servings

Serving Size:


Amount Per Serving: Calories: 1157Total Fat: 107gSaturated Fat: 27gTrans Fat: 2gUnsaturated Fat: 74gCholesterol: 541mgSodium: 633mgCarbohydrates: 16gFiber: 1gSugar: 4gProtein: 36g
Calorie count not accurate as all the vegetable oil will not be ingested.

Mushroom and Leek Migas

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

Note: This post may contain affiliate links; view my Disclosure Policy for details. I earn a small percentage from any purchase you make by clicking on these links at no extra cost to you.

34 comments on “Mushroom and Leek Migas #CookbookSpotlight”

  1. This looks like a fun recipe book. I love the look of your cheesy Migas. This is the first time of have heard of it too! (check out your recipe steps and the numbering, maybe needs a little revision, just a loving note from one blogger to another) Have a super week! BAM

  2. Migas is new to me. That’s the best thing about having a cookbook, isn’t it?

  3. I love the idea! Great post!

  4. Scrambled eggs – especially with onions, garlic bits and mushrooms – is definitely a winning meal anytime of day. Thank you for the education on migas. Ingenious to use tortilla strips instead of bread crumbs =)

  5. All my favourite things in this dish! I know I will love Migas though the name is new to me.

  6. I just learned of “migas” today – love this version with mushrooms! What an interesting way to eat eggs!

  7. I’ve always wanted to learn to cook southwestern recipes properly. Looks like this book is my answer.

  8. Love Migas! Luvin’ this post too Liz. A new book and a new recipe what’s not to luv! Thanks for sharing…

  9. I hit the mother-load of a tortilla deal recently…. I think I may need to make some migas. Totally awesome news about Scarletta Bakes’s cookbook!

  10. I had no idea Meagan had a cookbook coming out! That’s awesome! What a delicious looking dish! Can’t wait to check out the book!

  11. I just heard about her cookbook. How exciting!

  12. yes please with lots of mushroom

  13. They are indeed hard to photograph really well but you seem to have done it–your pictures turned out great! 😉

  14. This sounds terrific. I have some beautiful leeks in the fridge right now. I’m tempted to pick up the rest of the ingredients and have this as a ‘breakfast for dinner’ when M. Vegan is out. 🙂

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