Migas, Mexican scrambled eggs, with crisp tortilla chips, chorizo and salsa, make breakfast good enough to wake up for!
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
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.
This recipe is designed for four. If you are serving 8, please increase the measurements of your add-ins.
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