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. 

Mushroom and Leek Migas 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! 

Mushroom and Leek Migas

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!

Mushroom and Leek Migas 1240343_10151870743431768_1788373668_n .


Mushroom and Leek Migas - The New Southwest #CookbookSpotlight
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  • 4 - 5 inch corn tortillas
  • 1 1/4 cups vegetable oil, divided
  • 10 large eggs
  • 1/4 cup heavy cream
  • kosher salt
  • freshly ground black pepper
  • 8 ounces crimini mushrooms, brushed cleaned and sliced
  • 1 leek, green ends removed, sliced
  • 2 tablespoons fresh garlic, finely minced
  • 1 cup shredded manchego cheese


    For the corn strips:
  1. Cut the tortillas in half, the slice them in thin strips (1/2 inch to 3/4 inch wide).
  2. Heat 1 cup of vegetable oil in a large, heavy-bottomed saute pan over medium-high heat.
  3. Working in batches, fry the strips for 1-2 minutes, flipping he pieces as they fry and removing the browned strips to a paper towel lined baking sheet to cool.
  4. For the migas:
  5. Whisk the eggs and cream in a large bowl and season liberally with salt and pepper. Set aside.
  6. Rinse out the pan used for the tortilla strips and warm the remaining 1/4 cup oil over medium heat. Saute the mushrooms slices for about 3 minutes or until tender and fragrant.
  7. Add the leeks and saute for an additional 2 minutes. Add the garlic and saute for 1 more minute.
  8. Pour in the egg mixture and cook, stirring constantly in a circular motion until the eggs begin to solidify.
  9. As the eggs begin to solidify, stir in the fried tortilla strips. Cotinue cooking, stirring frequently until eggs are light, fluffy and cooked through.
  10. Remove from heat, top with the cheese and serve immediately.


Recipe adapted from The New Southwest Cookbook by Meagan Micozzi, used with permission from Hippocrene Books.


Mushroom and Leek Migas

Disclaimer: I received a copy of The New Southwest for participating in this Cookbook Spotlight.  All opinions are my own and no monetary value was exchanged. 

This post contains affiliate links. 

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10 thoughts on “Mushroom and Leek Migas – The New Southwest #CookbookSpotlight

  1. Ruthy @ Omeletta

    I’ve only ever heard of migas before, but don’t know what it was- and now I’m determined to make it sometime. This has pretty much everything I like for breakfast! (or lunch, or dinner, or second lunch, etc etc)

  2. Liz

    Such gorgeous eggs! I had never even heard of migas before, but now I’m a fan! I love how your tortillas have such nice color…so pretty!


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