While the original recipe called for adding salsa to the tortilla strips and eggs, we've found that they stay crispier if you just use the salsa as a garnish when the migas are done cooking.
Use any vegetables you like in place of or in addition to the zucchini and cabbage, such as fresh corn, strips of bell pepper, diced tomatoes, mushrooms, roasted green chiles, spinach or chard.
Any mild melting or crumbling cheese goes well, including queso fresco, jack, goat gouda, and fresh chevre.
Some possible toppings and sides:
Avocado or guacamole sour cream.
Crema, yogurt or creme fraiche epazote.
Cilantro, basil, mint or parsley.
Shredded lettuce, shredded red or green cabbage.
Tomatoes or cherry tomatoes.
Slivered red onion or scallions.
Cilantro or basil pesto.
Sauerkraut or escabeche.
Black or pinto beans.
Nutritional values are based on one of two servings.