Migas with Chorizo

Migas are sliced, golden fried crispy tortilla strips tossed with soft scrambled eggs and spicy chorizo. Add an assortment of your favorite toppings and this beloved Tex-Mex migas dish is a quick and easy breakfast.

Craving more delicious breakfast or brunch recipes? Try my these Loaded Breakfast Burritos and these Biscuit Breakfast Bowls next!

Jump to:

• Why We Love This Migas Recipe:
• What is Migas?
• Traditional Migas vs Chilaquiles
• Ingredients you need:
• How to Make Migas:
• Alternatives and Variations:
• Pro-Tips:
• Storing and Reheating:
• FAQ:
• More Breakfast Recipes to Try
• 📖 Recipe
• Be sure to tag me on Instagram or Facebook when you make this recipe! I would love to see your creation, and give you a shoutout!

Migas are a delicious way to start your day. Crunchy corn tortillas are seasoned and fried to perfection with fluffy scrambled eggs. Topped with whatever your taste buds desire, this savory breakfast dish is mouthwatering and so filling!

Why We Love This Migas Recipe:

Quick & Easy! This simple breakfast dish comes together in just 20 minutes in one pan.

Flavorful! Skip the boring bacon and eggs because migas with chorizo is bursting with rich flavor, from the corn tortillas to the delicious toppings.

Versatile! Make them with or without meat and finish them with as many toppings as you would like.

What is Migas?

In Spanish, the term "migas" translates to "crumbs." Migas are fried yellow corn tortilla strips mixed with scrambled eggs. Leftover tortillas are often used to make migas.

Migas are a breakfast staple in Spain, Portugal, and Mexico. This recipe is inspired by Mexican migas, which is sometimes referred to as "huevo con tortilla,” "migas con huevos" or “tortillas con huevo.”

The assortment of optional toppings is definitely a decadent American thing so this recipe leans more towards the Tex-Mex version of migas.

Traditional Migas vs Chilaquiles

Migas are sometimes confused with chilaquiles and that is understandable. They do have similar flavors and ingredients. However, chilaquiles is simmered in salsa whereas migas are cooked with eggs.

Ingredients you need:

• Chorizo: This is my choice of protein. Fully cook crumbled chorizo before adding it to the pan with tortilla strips and scrambled eggs. You can grab beef chorizo or pork chorizo for this recipe
• Vegetable oil: For frying the tortillas.
• Tortillas: Use corn tortillas, and cut them into strips.
• Onion: This adds extra flavor and texture. Dice it up before adding it to the skillet.
• Eggs: Lightly scramble the eggs.
• Seasoning: I use ground cumin, salt, and black pepper.

Optional Toppings for Migos con Chorizo:

The more toppings the better! Here are my top suggestions:

• Salsa
• Queso fresco or Shredded cheese
• Pico de gallo
• Jalapeno 
• Cilantro
• Sliced Avocado

How to Make Migas:

Cook Chorizo

Cook the chorizo in a nonstick skillet over medium heat until it is fully cooked. Remove it from the large skillet and place it in a bowl lined with paper towels to help absorb the excess grease.

Fry Tortillas

Pour the vegetable oil into the skillet and allow it to heat up over medium heat. While the oil is heating up, cut the tortillas into about 1 inch pieces, or strips. 

Once the oil is hot, carefully add the cut up tortillas into it. Fry the tortillas for about 5 minutes, turning them frequently until they are golden brown and crispy.

Add Onions to Pan

If there is too much excess oil after the tortillas have been fried, you can drain it into a glass jar or bowl. Leave the tortillas in the skillet and add your diced onion. Saute for another 1-2 minutes. 

Add Scrambled Eggs

Then crack your large egg directly into the skillet. Use a wooden spoon to scramble the eggs with the tortillas.

Add Chorizo to Pan

Once the eggs are cooked through, add the chorizo back into the skillet.

Then add your seasonings to the fried tortilla strips and egg mixture: cumin, salt, and pepper. Mix everything together until it is fully incorporated. 

Finally, serve with your favorite toppings!

Alternatives and Variations:

• Crumbled Tortilla Chips: Traditional Mexican migas use leftover corn tortillas cut into small strips but you can also make them using tortilla chips. This is an even quicker alternative.
• Migas Breakfast Tacos: Stuff all this spicy, savory deliciousness into a corn tortilla or flour tortilla and enjoy it as a breakfast taco.
• More Toppings: refried beans, hot sauce, cotija cheese, or a melty cheese like Monterey jack cheese.
• Make it vegetarian: you can definitely omit the meat by leaving the chorizo out. Just make it as directed!

Pro-Tips:

• Use stale tortillas or dried-out tortillas so they are crunchy and not soggy.
• Do not substitute corn tortillas with flour tortillas. They will not taste the same. That rich corn flavor makes this egg dish amazing.
• Do not overcook the eggs. You want them light and fluffy so do not cook them over high heat or they will cook too fast and be rubbery.

Storing and Reheating:

Store leftover migas in an airtight container in the fridge for up to 3 days. To reheat migas, bake them at 325°F for about 10 minutes or until heated all the way through.

Definitely avoid the microwave because of the eggs (and so the tortillas do not get soggy).

FAQ:

What is the meaning of migas?

Migas translates to "crumbs" or "scraps" in Spanish because you make the dish with the leftover tortilla chips from another meal (hence the stale tortillas).

Where are migas from?

This egg dish originated in Spain. The Spanish dish contains bread instead of tortillas.

Can I make vegan migas?

Yes. Skip the chorizo and use JUST Egg or tofu scramble.

More Breakfast Recipes to Try

• Fully Loaded Breakfast Enchiladas
• Biscuit Breakfast Bowl
• Steak Egg and Cheese Breakfast Sandwiches
• Low-Carb Breakfast Idea

📖 Recipe

Be sure to tag me on Instagram or Facebook when you make this recipe! I would love to see your creation, and give you a shoutout!