Migas, which means "crumbs" in Spanish, are ubiquitous as a breakfast dish in Austin, a TexMex classic. I ate migas just about every chance I got when I lived there, and hadn't realize until now just how easy they are to make. Quick and easy, it's a great brunch dish.
Intended to use up old, stale tortillas, you can still just as easily use fresh ones. Adjust the amount of jalapeno to your taste. Works well with any kind of salsa, including red or green, but I prefer a chunky one.
This is the basic recipe; you can add practically any other ingredient you like, from various types of veggies and peppers to chorizo, bacon, etc. It's a great way to deal with leftovers.
Adapted from the Homesick Texan blog.