Mushroom and Leek Migas – The New Southwest #CookbookSpotlight
Perfect for breakfast, lunch or dinner Mushroom and Leek Migas are a filling, flavorful and easy to make meal.
This post is part of The New Southwest Cookbook Spotlight sponsored by Hippocrene and hosted at girlichef.
What’s the first thing that comes to mind when someone mentions Southwestern cuisine? Is it just a different style of Mexican food to you or is it about the chiles? I admittedly know nothing and am a complete novice. So when Heather from girlichef invited me to participate in her #CookbookSpotlight featuring The New Southwest: Classic Flavors with a Modern Twist by Meagan Micozzi of Scarletta Bakes, I was in.
I love eating and cooking different cuisines but Southwest cooking is one that I was definitely lacking in. For the next three weeks I’ll be spotlighting Meagan’s book, starting with Heather’s choice Mushroom and Leek Migas. Are you ready to dive into some Southwestern cooking? I know I am!
Meagan describes migas in the book as “crumbs”, a dish full of eggs, crispy tortillas, mushrooms, leeks and cheese it’s perfect for anytime. Traditionally served at breakfast for a large group, I cooked this up for lunch and it was incredibly filling . The 2 of us also probably didn’t need to eat what was portioned for 4, but I just couldn’t step away from my plate!
I was somewhat familiar with migas but this was the first time cooking it at home. I can definitely see the potential to change up the fillings but will certainly add this to my next group brunch menu!
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