Cinco "Day After"

by Sarah on May 5, 2011 · 16 comments

Hooray! It’s Cinco De Mayo! The day of celebrating Mexican independence that non-Mexican U.S. citizens (forgive me, but we ‘gringos’) spend a lot more time worrying about than anyone who actually came from the heritage whose independence we cheer!

Sorry. That’s a lot of snark first thing in the morning.*

*And, OK, what I said is not entirely true. But it’s not as big of a deal in Mexico as it is here. My Mexican co-workers celebrate it…but they really just like an excuse to dance and eat queso and have a party.^
^Oh wait. Who doesn’t?

Y’all probably have been planning your Cinco De Mayo meals and posts for weeks now (or at least a day or two), so I’m not going to try and give you a brand new recipe to cook up and slave over on a Thursday night—which, unless you are in college, is not really the most conducive evening for celebrations of the potentially tequila-infused sort.*
*P.S. Did anyone see How I Met Your Mother this week? He is so right: “Kids, never drink tequila.” [This was actually the only piece of advice I gave to my sister when she turned 21.]

So instead…well, instead I’m going to tell you what to do with all the leftovers.[And it might just cure your hangover, too. Not that you would have one. Or should have one. Especially/Definitely if you are not yet 21 years of age.]

Es correcto, mi amigos…
…vamos a preparar un plato que se llamo MIGAS-AGNA! (Ole!)
[Translation: That’s right, y’all…we are going to make a dish I call MIGAS-AGNA! (Ole!)]
A cross between the Tex-Mex breakfast specialty, migas, and the Italian family favorite, lasagna. After all, the flags of Mexico and Italy look eerily similar……it’s about time their comfort foods were melded into one delicious dish, no?

First, I should explain that migas is the Spanish word for crumbs, and is made using just that–my favorite part of a bag of any chips–tortilla chiplets.

Those chiplets are combined with scrambled eggs to make a slightly salty, curiously delicious breakfast. [It’s very similar to the Jewish matzo brei, made with eggs and matzo, which I learned about from one of the glorious books by the incomparable Ruth Reichl.] In addition to the remnants of a bag of chips (ideally left over from your party the night before), you’ll need eggs….which hopefully you figured out based on my definition of migas. :)

[This is what happens when you think you need a lot of eggs for a cake recipe,
but turns out you already had plenty in the fridge.]

The whole dish couldn’t be easier. To serve four, crack six eggs into a mixing bowl, and whisk very well. Sprinkle in some black pepper and just a little salt (there will be salt from the tortilla chips).Get your leftover salsa (if you have any…if not, open a new jar) and pour some out into the bottom of your loaf pan.Then, grab any leftover veggies you might have from your veggie tray the night before (and if you didn’t have a veggie tray…well you should have). I think thinly sliced zucchini and/or squash are the best choices, but you could throw in diced peppers or mushrooms.Spinach might also be good. (Although you probably wouldn’t have had that on a veggie tray?) If you wanted to add some meat—chorizo is typical in migas–you could toss that in now, too.Layer on some tortilla chiplets….and then pour about half of your egg mixture over the whole thing.
Even I know you can’t have migas without at least a little cheese.I grated some directly over the pan, but didn’t use all that much…maybe 2 tablespoons? [You can use more if you’re a super cheese fan…which I realize most people are. :)]Then, layer again…salsa and veggies (meat if you’re using it)……the rest of the egg mixture, and another layer of chips and cheese.
Pop it into a 375 degree oven for 25-30 minutes…

…just until the eggs are set…

…and the top is beautifully crispy and golden brown.

No need to wait for it too cool or anything (although it does taste yummy at room temperature as well)……just dive right in to the I-couldn’t-even-believe-it deliciousness.

Muy rico! Muy, muy rico!

Serve with a side salad (preferably topped with further leftover veggie tray remnants).

And be very happy that you decided not to clean up the night before and had a bunch of open bags full of chiplets lying around. :)————————–

(Serves 4)
*measurements are approximate

6 eggs
salt + pepper
1 cup salsa
1/2 to 1 cup tortilla chiplets
1/2 cup thinly sliced zucchini or summer squash (or other veggies of your choice)
1/2 cup grated cheddar cheese
sour cream or Greek yogurt, guacamole, fresh cilantro [optional accompaniments]

1. Whisk together eggs with salt and pepper in a medium-sized mixing bowl.
2. Pour salsa into a typical loaf pan (sprayed with cooking spray), until bottom is covered.
3. Layer half of the veggies on top of salsa, followed by half of the tortilla chips.
4. Pour half of the egg mixture over the whole thing and sprinkle on half of the cheese.
5. Repeat salsa and veggie layers. Pour remaining egg mixture into the pan and cover with chips and cheese.
6. Bake at 375 degrees for 25-30 minutes until eggs are set and top is golden brown.
7. Serve with sour cream, guacamole, or fresh cilantro, if desired.

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Alex@Spoonful of Sugar Free May 5, 2011 at 6:19 am

YUM!! This looks so yummy :) I totally forgot it was Cinco de Mayo…not that I had anything planned, anyways….but I guess I will be having mexican food all day!

Tricia B May 5, 2011 at 7:23 am

I've got it! You should develop and package chiplets like they do bread crumbs and panko. Use chiplets in all your Mexican casserole recipes. Glad I could help this morning. The coffee must have kicked in already! Happy may 5th!

Lindsay and James Cotter May 5, 2011 at 10:40 am

brilliant! I might have to have this one for weekend brunch too!

Lindsay and James Cotter May 5, 2011 at 10:40 am

brilliant! I might have to have this one for weekend brunch too!

Lindsay and James Cotter May 5, 2011 at 10:40 am

brilliant! I might have to have this one for weekend brunch too!

Lindsay and James Cotter May 5, 2011 at 10:40 am

brilliant! I might have to have this one for weekend brunch too!

Mary May 5, 2011 at 11:03 am

This really looks delicious and I'm in the market for something new. This is my first visit to your site and I've been browsing through your earlier entries. I really like the food and recipes you feature here. I'll definitely be back. I hope you have a great day. Blessings…Mary

Meri May 5, 2011 at 12:29 pm

What a fun idea! I have never had migas but this looks really tasty and pretty easy. I love ideas for leftovers too, and I always have a veggie tray :)
Happy Cinco de Mayo!

sarahlearns May 5, 2011 at 12:49 pm

gah, i wish someone gave me that "never drink tequila" advice. it made for a very unhappy ending to my 21st birthday! blech.

jensdaily May 5, 2011 at 1:31 pm

My mouth is totally watering right now!!! This looks so perfect!


Travelbug May 5, 2011 at 1:54 pm

What a new fun and totally different idea
Anything with nachos in it and i'm a BIG fan :)

Brittany (A Healthy Slice of Life) May 5, 2011 at 4:19 pm

Oh My. Yes. Yes, that looks right up my alley! I love salsa on eggs, so why not combine it all and add in even more deliciousness!?

molly May 5, 2011 at 4:40 pm

it is bad that when i was reading this post, all i could think about was the time that you, me & Val went into a liquor store in Myrtle Beach to procure "some" tequila for BW2K6. i think there was some overhead quote or something involved a headache.

I'm coming over for dinner tomorrow to eat this. I'll bring the margs, mmmkay?

molly May 5, 2011 at 5:05 pm

ok, i just re-read my comment and the grammar in it would make it appear that i've have too much tequila — "i think there was some overhead quote or something involved a headache"— that doesn't even make sense!

correction: "i think there was some overheard quote or something involving a headache"

(it's 2:45 and i'm at my desk so no, no tequila has been had). i'm just slow.

Lele May 8, 2011 at 8:40 pm

I need this in my life sooner rather than later.

atastelife May 9, 2011 at 3:04 pm

I realize Cinco de Mayo has come and gone – but I want this.

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