Migas with Eggs
A classic Northern-style brunch where crispy, golden breadcrumbs meet soft scrambled eggs, creating the ultimate hearty comfort food bites.
20 min
Easy
Mexicana
2 servings
The story behind
The first time I ever had this version was at my great-uncle's house. He always used to say that plain migas were good, but adding eggs made them an absolute masterpiece. He would whip this up for us as a late afternoon snack when everyone was starving. It's usually served with a bit of crumbled fresh cheese on top and a mug of thick, hot chocolate to wash it down. It’s just one of those simple dishes that feels like a warm hug.
Instructions
-
1Crumble the stale bread thoroughly with your hands into tiny bite-sized pieces and set aside.
-
2Heat the oil in your skillet over medium heat and toss in the diced sausage, letting it brown nicely.
-
3Dump all the breadcrumbs into the pan and keep stirring so it toasts evenly in the sausage oil until it gets super crunchy.
-
4Once the bread is beautifully toasted, turn down the heat and pour the whisked eggs right over the mixture.
-
5Season with a pinch of salt and stir gently but continuously until the eggs are fully cooked and beautifully mixed with the crunchy bread.
Share this recipe
Rate this recipe
Sign in to the app to rate
You might also like
🍊
Save this recipe to your Zest
Add photos when you cook it, write your story, and share it with a Moment Card.
Create my free account