Chorizo Migas

I first fell in love with migas in Austin, TX in breakfast taco format at Veracruz All Natural. Migas are authentically made with leftover crispy corn tortillas or tortillas chips scrambled with eggs, salsas, tomatoes and seasonings. I like to think of them as breakfast nachos and they are oh-so-tasty!

Since falling in love with them smooshed inside of a taco in Austin, I recreated them in this format long ago and they were perfection. But ever since, I never thought to try my hand at making standard migas and let me tell you it was a hit!

Perfect for a lazy at-home brunch (because this is what 2020 is all about), these chorizo migas hit the spot and then some. Spicy, cheesy and hearty, they come together in a flash and taste like they came straight from Austin, TX.

Chorizo Migas

Makes 4 hearty servings

Ingredients

• 1 tablespoon butter

• 1/2 large yellow onion or 1 small yellow onion, chopped

• 1 jalapeño, ribs and seed removed, minced

• 1 8 oz package chorizo

• 8 eggs

• 2-3 large handfuls tortilla chips, roughly crumbled

• 1/2 cup grated pepper jack

• Sour cream, avocado, salsa and/or chopped cilantro to garnish

Directions

Melt butter in a large skillet over medium heat. Add onions and cook for 2-3 minutes, until fragrant. Add jalapeño and cook for 1-2 minutes. Add chorizo and cook for 5-6 minutes, until chorizo is nice and crispy. Reduce heat to medium low.

Whisk eggs in a bowl then add to chorizo and veggies, stirring often until eggs are softly cooked, about 4-5 minutes.

Stir in tortilla chips, lightly crumbling with hands along with cheese and cook for another 1-2 minutes.

Serve warm, garnished with cilantro, avocado, sour cream and salsa. Enjoy!