I’ll gladly spend all day working on dinner but I suffer from serious morning laziness. This is a problem because I love brunch. We moved to Texas about 10 years ago, and discovered migas. Tortillas fried in oil, and eggs scrambled in. Oh baby. That is a fine breakfast. It seems tragic that I’d missed out on these until then. <sniff> No, it’s okay. I’ve been making up for lost time. My version is for morning underachievers who want to get close enough without extending themselves. I make them with tortilla chips. Sometimes the atomic orange ones. <I know!> I treat them like nachos and load them up with everything good. When I smoke meat, I love to save the leftovers in little baggies in my freezer for future migas. Come on! Let’s get you into some migas!
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Jen’s BBQ Smoked Brisket Migas
Pretty much all the toppings are optional. I like my migas loaded. If I grilled corn or bell peppers the night before and have a little left over, they’re getting cut up and going in the pool, too!
Prep and set aside:
4 oz (2 cup) regular or pepper jack, shredded
1/8 onion, diced
2 Roma tomatoes, diced
2 jalapeños, diced. Jarred “tame” jalapenos are nice if you like a little heat but not too much.
1 avocado, diced, or 2 if you’re feeling saucy. I’m usually feeling pretty saucy.
1/4 cup cilantro, chopped
1/2 pound leftover BBQ Smoked Brisket, thawed (or whatever smoked meat you have leftover).
1/4 cup BBQ sauce
Toss and warm.
Beat in a bowl:
1/4 t salt
1/4 t pepper
In another bowl:
Tortilla chips, broken (eyeball the same amount as the eggs)
Film the bottom of a cast iron or nonstick skillet with about 2 T oil. Lard, peanut, vegetable, or coconut oil can handle higher temps, but olive oil’s fine, too, as long as you heat the pan first, so it doesn’t get time to smoke.
When it’s hot, pour the eggs in and give a quick stir, and quickly stir the chips in OR combine the chips and eggs, stirring to coat, pour them in the hot skillet, and toss. If the pan is good and hot, they should start to set right away. As soon as they do, quickly sprinkle with cheese, onions, tomatoes, and jalapeños. Spoon on the bbq brisket or pulled pork. Cover until the cheese melts.
Remove from the heat and sprinkle on the cilantro and avocado. Cut into 4 happy triangles. It’s like a nacho strata. Bring it to smiling people at the table with your favorite hot sauce. We’re partial to the lime or garlic Cholula for migas.
Need a BBQ Smoked Brisket recipe? I got you! Jen’s BBQ Smoked Brisket and Chile Lime Corn
Need a BBQ Smoked Pulled Pork recipe? Let me know if you do, and I’ll make a post about it. No arm twist required. 😉
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My favorite knife. It’s a 7″ full tang Santoku. I chose the Ikon handle design, which is wonderfully ergonomic. I have spent hours on a produce sculpture before and my hand was just as comfy at the end. It’s worth the pennies.
My favorite cast iron skillet is a 12″ Lodge dual handle pan. Why, the long handles are too heavy to hold with a single hand when they’re loaded up. Since you’re using two hands anyway, you might as well get the ones that take up less space and stack so much better!
I get asked about my spice wall all the time. The magnetic tins on the wall are great for any spices or salt-free blends. Salt corrodes the tins, so anything with salt is in a glass jar on the counter underneath.