Migas scrambled eggs with tortilla chips and chorizo are quick, and satisfying and may quickly become one of your stand-by dishes. Don’t know what migas are? Migas are Mexican scrambled eggs with crispy tortilla strips. But really that is a bit of an understatement!
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Migas scrambled eggs with tortilla chips and chorizo is one of my favorite ways of preparing breakfast. Or lunch. Or brunch. Or dinner!
Why I Love Making Migas
This easy recipe is easily adapted for more-or less, and is a great way of using various leftovers found in the fridge.
Migas is one of my favorite brunch or breakfast dishes.
Migas make a great light lunch or even a quick dinner.
This combination of scrambled eggs with all the fixin’s, so to speak, would not be Migas without the leftover corn tortillas or in this case, the leftover tortilla chips!
This is one of those egg dishes rich with flavor, hearty, filling, and easy to put together.
If it’s your first time cooking this Tex-Mex dish you’ll be happy to know that whatever you like can be added.
I love this great recipe because it’s versatile and easily becomes uniquely yours!
But don’t forget the corn tortilla chips. And hey! Nacho cheese tortilla chips work too!
Want to add chorizo? Do it! Want to make this vegetarian? Leave the meat out.
What about sauteed chiles? Check? And no real sauce is needed-just your favorite salsa, which can be stirred in or spooned on top.
Top with some lettuce, tomato, and extra salsa and you have a Migas taco feast.
These scrambled eggs are also the perfect breakfast burrito component.
This easy recipe easily becomes Migas breakfast tacos when the mixture is spooned into soft corn tortillas.
Stir in some fried potatoes and place in large flour tortillas and presto- one great breakfast burrito.
On mornings when you wake up and feel like breakfast but didn’t plan ahead, I almost always have enough on hand to make migas scrambled eggs, tortilla chips and chorizo.
My guess is you do, too!
Table of Contents
Recipe FAQ’s
What are migas?
Migas- which means little crumbs or scraps in Spanish- is a Mexican recipe for eggs that traditionally uses fried tortilla strips that are stirred into the eggs while scrambling.
My migas recipe is not authentic. My migas recipe takes a shortcut and uses leftover tortilla chips.
You know? Those leftover broken chips at the bottom of the bag are perfect for this Mexican scrambled egg recipe.
What is the difference between chilaquiles and migas?
Chilaquiles are not migas, which some people often confuse.
Chilaquiles are fried tortillas simmered in a sauce or salsa. Often eggs are scrambled in or often they have a fried egg on top.
You’ll find different variations such as Chilaquiles Rojos which use a red salsa or Chilaquiles Verdes, which uses a green salsa.
Both chilaquiles and migas are hearty breakfast dishes with fried tortilla chips as the base.
Where did migas originate?
Migas originally came from the Iberian peninsula of Spain. Instead of tortilla chips, they used leftover bread crumbs.
Key Ingredients and Substitutions for Tex-Mex Migas
- Chorizo: Ground Pork chorizo or follow my chorizo recipe and make your own.
- Onions: White onions, sweet onions or scallions
- Seasoning: Oregano, garlic powder, Lawry’s seasoning salt.
- Cream cheese: There is no substitution for Mexican cream cheese though queso fresco can be crumbled on top and Mexican Crema dolloped on in place of sour cream.
- Large eggs (2 eggs per person)
- Green chilies or roasted green poblanos
- Fresh cilantro
- Salsa: Use your favorite salsa. Pico de Gallo can be a substitute.
- Tortilla chips: Use your favorite tortilla chips. Any flavor is fine! Or stale leftover tortillas, work too.
- Garnishes: Avocado, green onion, tomatoes, olives, grated cheese, sour cream
How to Make Easy Migas Scrambled Eggs with Tortilla Chips and Chorizo
- In cast iron or nonstick skillet on medium heat, brown chorizo. Use a wooden spoon to stir and smush into tiny bits. (Your pan should contain enough grease to finish the recipe. If not add a touch of butter.)
- Stir in onions and sauté until softened.
- In a medium bowl, whisk eggs with seasonings. Over medium-low heat, stir in beaten eggs and stir frequently so the egg mixture doesn’t stick to the skillet.
- After the eggs are cooked slightly, add cream cheese and cilantro. Stir, while the cream cheese melts.
- When eggs are almost set, stir in salsa and tortilla chips. Cook until desired consistency is reached. Garnish as desired.
Notes
- Eggs like low heat to achieve a pillowy consistency.
- Red bell pepper or green bell pepper can also be added.
What to Serve with Migas Scrambled Eggs with Tortilla Chips and Chorizo
A big bowl of fresh fruit is always welcome.
Traditional refried beans would make Manservant happy.
I never miss an opportunity to serve some sort of fried potatoes or hash browns.
These muffin tin-baked hashbrowns are one of one of my favorite ways to enjoy this easy recipe!
Don’t like chorizo? Leave it out. These creamy eggs will still be delicious and this way you can have bacon on the side! Or just go vegetarian!
Top with avocado slices, cotija cheese, crumbled queso fresco, or a melty cheese like Monterey jack cheese or Pepper Jack cheese.
Add hot sauce, or jalapeno pepper for a spicy kick.
This easy recipe for migas with scrambled eggs, tortilla chips, and chorizo is a delicious Mexican breakfast dish made with simple ingredients.
It’s quick, super-flavorful, and flexible and can be adjusted to your own taste.
Next time, you have a busy morning and need a delicious way to make everyone happy, give this one a try.
Need a new family favorite?
Migas scrambled eggs with tortilla chips and chorizo could be it!
More Great Recipes
Overnight Mexican Egg Casserole
I’d love to hear if you make this recipe! Please share a review or rate the recipe,
and be sure to tag me on social!
Recipe Card
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Migas Scrambled Eggs with Tortilla Chips and Chorizo
- Prep Time: 20 Minutes
- Cook Time: 15 Minutes
- Total Time: 20 Minutes
- Yield: 4 – 8 Servings 1x
- Category: Breakfast
- Method: Stove Top
- Cuisine: Mexican
Description
Migas, Mexican scrambled eggs, with crisp tortilla chips, chorizo and salsa, make breakfast good enough to wake up for!
Ingredients
5–6 oz chorizo
1/2 c chopped onions
4 – 8 eggs (2 eggs per person)
1/4 t each of oregano, garlic powder, Lawry’s seasoning salt
2 oz cream cheese cubed
1/2 c green chilies chopped
1/4 c chopped cilantro
1/2 c of your favorite salsa
2 handfuls of your favorite tortilla chips
Garnishes such as avocado, green onion, tomatoes, olives some grated cheese
Instructions
In cast iron or non stick skillet, brown chorizo over medium heat. Stir and smush into tiny bits. (Your pan should contain enough grease to finish the recipe. If not add a touch of butter.)
Stir in onions and saute until softened.
Whisk eggs with seasonings. Over medium low heat, stir in eggs.
After eggs are cooked slightly, add cream cheese and cilantro. Let cream cheese melt in a bit, while stirring.
When eggs are almost set, stir in salsa and tortilla chips. Cook until desired consistency is reached. Garnish as desired.
Notes
This recipe is designed for four. If you are serving 8, please increase the measurements of your add-ins.
mjskitchen
Tuesday 22nd of June 2021
A fabulous breakfast after sleeping in. Enjoy getting up when YOU want to get up. It's so nice. Your migas puts mine to shame. What a hearty breakfast! Love the addition of the chorizo and avocado. Now that's a power breakfast for sure.
Lea Ann (Cooking On The Ranch)
Monday 1st of June 2015
It's been far too long since I've made Migas. Your skillet is so pretty, nice fan on those avocado. :_
Juliana
Wednesday 13th of May 2015
I am so embarrassed to say...I have never had migas...and from your description I know I will enjoy...so versatile indeed...great egg dish Abbe.Have a great week :)
Biz
Tuesday 12th of May 2015
Sorry you couldn't be with your kids, but I hope you enjoyed your day. Cannot wait to make this dish!! :D Hugs!
dedy oktavianus
Tuesday 12th of May 2015
Just perfect to sarting a day!!!healthy and delicious.....Dedy@Dentist Chef