Everyone enjoys this simple Mexican morning dish. Also excellent for breakfast.
| Prep Time: | 10 mins |
| Cook Time: | 25 mins |
| Total Time: | 35 mins |
| Servings: | 6 |
| Yield: | 6 servings |
Ingredients
- 2 tablespoons extra-virgin olive oil
- ⅓ pound Mexican raw chorizo, casings removed
- 5 (6 inch) corn tortillas, torn into bite-sized pieces
- 1 onion, chopped
- 1 jalapeno pepper, seeded and minced
- 2 cloves garlic, finely chopped, or more to taste
- 8 eggs, lightly whisked
- hot sauce to taste
- salt and freshly ground black pepper to taste
- 2 tomatoes, seeded and diced
- 1 avocado, diced
- 1 lime, juiced
- 1 cup grated smoked Cheddar cheese
- ½ cup sour cream
Instructions
- Grease a large skillet with olive oil and place over medium-high heat. Add chorizo and cook until chorizo begins to get crispy, 5 to 6 minutes. Add torn tortillas and cook until crispy and golden brown, 7 to 8 minutes. Add onion, jalapeno, and garlic; cook until vegetables start to get tender, 5 to 6 minutes.
- Pour in eggs and hot sauce and cook, stirring occasionally, until eggs are close to your desired doneness, about 5 minutes. Season with salt and pepper. Stir in tomatoes, avocado, lime juice, and Cheddar cheese. Continue cooking until eggs are scrambled to your desired doneness. Portion migas into serving bowls and top each with a dollop of sour cream.
Nutrition Facts
| Calories | 499 kcal |
| Carbohydrate | 22 g |
| Cholesterol | 272 mg |
| Dietary Fiber | 5 g |
| Protein | 23 g |
| Saturated Fat | 14 g |
| Sodium | 603 mg |
| Sugars | 4 g |
| Fat | 37 g |
| Unsaturated Fat | 0 g |
Reviews
Loved this recipe so much! Easy, delicious, and healthy.
Delish. Excellent flavor profile, mouth feel and presentation except…Next time I’ll leave the avo to top. I knew when I read it but when I do a new recipe I follow it exactly…mostly. Cooking avocados simply ruins them and if there are leftovers you’ll have to pick them out unless you enjoy eating black mush. 5th star lost because of ingredient list and avocado mush! Just sayin’
In my opinion this is the best of the migas recipes on this site. I’ve made it with chorizo as well as bacon. My favorite substitution is day old leftover homemade cornbread (nnot Jiffy) cut in cubes in place of tortillas. Great breakfast, brunch or dinner!!!
came out great. Reduced some of the portions for two people and came out fine. Will make again.