Bacon, Egg & Cheese Migas
Prep time
Cook time
Total time
A traditional Spanish breakfast dish made with day-old bread, eggs, bacon, cheese, leeks and kale - all in one pot!
Serves: 3-4
  • 6 slices bacon, chopped
  • 1 leeks, thinly sliced
  • 1½ cups stale bread, roughly torn into bite-sized pieces
  • 2 tablespoons unsalted butter
  • 1 large bunch kale, cleaned and roughly torn into bite-sized pieces
  • ¼ cup grated cheese (cheddar, Parmesan, whatever you like)
  • 4 eggs (you have an option here - you can scramble them, pour them over your eggs, and cook this like a migas scramble, you can crack them into the pan and let them fry among the other ingredients, or you can fry them separately and plate them on top of the finished dish - it depends on how fancy you want to get or how much energy you have)
  • sea salt and freshly ground black pepper, for garnish
  1. Heat a heavy bottomed pan, like a cast iron skillet, to medium high. Add in your bacon and cook for 5 minutes or so, then add in your sliced leeks. Cook until the bacon is crisp and the leeks are slightly caramelized. Remove the bacon and leeks with a slotted spatula and set the aside. Add in your bread and two tablespoons of unsalted butter. Toss to combine, reduce the heat to medium, and toast for about 5 minutes. Remove the bread and place on the same plate with the bacon and leeks. Add in your kale, and cook until slightly charred and wilted, about 8 minutes.
  2. Add back in the bacon, leeks, and bread. Toss to combine, then add in the cheese and toss to combine. Now, here are your options:
  3. Option A: You can scramble your eggs, pour them over everything, and toss to make a scramble
  4. Option B: You can crack the eggs right into the pan and fry the eggs right in the pan with everything
  5. Option C: You can fry your eggs separately in a pan and plate them on top of your final product. I did this for presentation's sake, but if I were making this on a weeknight or as a quick breakfast, I'd probably do option A.
  6. Once your eggs are done, plate and garnish with a sprinkle of sea salt and freshly ground black pepper.
Recipe by The Crepes of Wrath at