8 pieces uncooked bacon;
6 corn tortillas (if they're large, a few more if they're small);
1 medium tomato, coarsely chopped;
Jalapenos--in this case, pickled is better than fresh because fresh ones won't cook enough. I use Trappey's sliced jalapenos. Take about 6-8 slices and cut them into quarters (or halves, if you prefer);
In a large frying pan, cook the 8 pieces of bacon and set them aside, leaving the bacon grease in the pan. Tear the tortillas into small bite-sized pieces and saute them in the bacon grease until they are crispy. Remove the tortillas and set aside (you can leave them in, but they'll get a little soggy when you add the eggs). In a large bowl, combine the eggs, tomato, jalapeno, garlic powder and onion powder and whisk together. I never measure the garlic or onion powder. I just add a couple of healthy shakes of each.
Pour the egg mixture into the frying pan. When the eggs just start to firm up, add the tortillas back in and mix them in as you finish cooking the eggs. I crumble the bacon on top of the migas when they're done. You can also add shredded cheese, but do it while they're still hot in the pan so the cheese will melt.
This is before the bacon.
My food stylist said I should've added some cilantro for more color, but that would've made some jacked-up migas, so I didn't do it. I don't care about presentation—it just has to taste good.
Options. If you use oil instead of bacon grease, you'll need to add salt, maybe 1/2 - 3/4 teaspoon. If I'm feeling industrious and have everything on hand, I'll add some chopped onion and minced garlic when I'm sauteing the tortillas (let the tortillas get a little crispy first). If you do that, you can skip the powders.
To make these perfect, you should have some refried beans as a side, but I almost never do. It takes too much planning to cook a pot of beans and then fry them up. My migas are usually more spur-of-the-moment.