Migas are one of those foods that vary widely depending on where you eat them. There are some Tex-Mex versions made with eggs and corn tortillas, but this recipe has Spanish roots. What you’ll notice about a lot of the leftover bread recipes, including this one, is that they can work for a variety of meals. This dish is originally a tapas-style meal, but I really like it for breakfast. If you’re making it for breakfast, try it with a few fried eggs.