On a Sunday morning, this simple, affordable, delectable breakfast or brunch dish smells wonderful. shown to me by an old neighbor who is Mexican. For myself, I typically make it vegetarian, but when I have company, I generally add some meat, usually sausage or chorizo. Delicious! In Mexico and Texas, it’s a perennial favorite and classic!
| Prep Time: | 10 mins |
| Cook Time: | 20 mins |
| Total Time: | 30 mins |
| Servings: | 3 |
| Yield: | 6 migas |
Ingredients
- 2 tablespoons vegetable oil
- 1 cup coarsely broken tortilla chips
- ½ medium onion, chopped
- ½ medium green bell pepper, chopped
- ¾ cup chopped chorizo sausage
- 1 medium tomato, diced
- 5 large eggs, beaten
- salt and ground black pepper to taste
- 6 (6 inch) warm corn tortillas
- 1 cup shredded Cheddar cheese
- ¼ cup salsa
Instructions
- Heat oil in a skillet over medium-high heat. Add broken tortilla chips; cook and stir for 2 to 3 minutes. Add onion; cook and stir for 3 minutes. Add bell pepper and cook until tender, 3 to 5 minutes. Stir in sausage and let cook until heated through, about 3 minutes.
- Add tomato and mix until well combined. Pour beaten eggs into the skillet and season with salt and pepper. Cook, stirring regularly, until eggs are set and thoroughly cooked, about 5 minutes.
- Serve skillet mixture with tortillas, Cheddar cheese, and salsa for guests to assemble themselves.
Nutrition Facts
| Calories | 735 kcal |
| Carbohydrate | 36 g |
| Cholesterol | 389 mg |
| Dietary Fiber | 5 g |
| Protein | 35 g |
| Saturated Fat | 19 g |
| Sodium | 1095 mg |
| Sugars | 4 g |
| Fat | 51 g |
| Unsaturated Fat | 0 g |
Reviews
One of my favorite breakfasts. This is a very good recipe, and very similar to my own recipe. Sometimes I use tortilla chips and they work fine. When I want to go all out, I use homemade corn tortillas (usually leftover from the day before). I fry them until the edges are crispy and the rest is slightly softer. I remove them from the oil to drain on paper towels, then I cook my chorizo and drain it on paper towels. Then I cook my onion and bell pepper (or fresh poblanos from my garden) in the grease left in the skillet from the chorizo. When the onions and peppers have cooked for 3-5 minutes, I add the chorizo back to the skillet, then the scrambled eggs and cook until the eggs are maybe 2/3rds done. That’s when I add the tortilla chips. I don’t add them sooner because I like them to be a little bit crispy. I serve the migas on a plate and add diced tomatoes and hot peppers to the top. I love cheese, but not with migas.
Very good. I didn’t measure anything, just eyeballed it and it was delicious. Next time instead of green bell pepper I will use a serrano chile pepper. Thanks for the recipe.