Originally introduced by shepherds, migas are very popular across the Iberian Peninsula, and are the typical breakfast of hunters at monterías in some regions of Spain.

In Extremadura, this dish includes day-old bread soaked in water, garlic, paprika, and olive oil.

[9] In Granada, Almería and Murcia, in southeastern Spain, migas is similar to North African couscous, using flour and water, but no bread.

Other ingredients such as pork meat drippings, wild asparagus, tomato, and seasonings such as red pepper paste and fresh coriander are usually included in Alentejo, while in Beira, the other ingredients typically include cooked kale cut in caldo verde style, cooked beans (pinto, black-eyed peas or kidney beans), and sometimes cooked rice.

In different areas of Mexico, migas is a traditional breakfast dish consisting of crispy crumbled corn tortilla chips, to which scrambled eggs are mixed in.

Chilaquiles is a similar meal with whole fried tortilla chips and salsa, where eggs or chicken are added during the cooking process.

It is usually flavored with pork shanks, ham bones, epazote, oregano and different types of dried chillies.

Migas are typically served with refried beans, and corn or flour tortillas may be used to enfold all of the ingredients into tacos.