Migas

Migas

Because carbs makes the most important meal of the day even better.

⏲️ Prep Time
10 minutes

⏲️ Cook Time
20 minutes

🍴 Serves
6

Ingredients

Dozen (12) eggs
1/4 cup milk
Splash of lime juice
Pinch of salt
1 tablespoon cumin
1/2 teaspoon cayenne pepper
15 ounce can diced tomatoes (drained of liquid)
1 large white onion
2-3 jalapenos
8-16 ounces chorizo
1 cup salsa
1 cup cheese
6-8 ounces bread/tortillas/tortilla chips
[Optional topping] 1/4 of a red onion, diced
[Optional topping] Cilantro
[Optional topping] Additional Cheese

Directions

In a bowl combine and beat your eggs, milk, lime juice, salt, cumin, cayenne and drained tomatoes, let rest
Dice an onion and your jalapeno peppers, add to a pan over medium heat with your chorizo
Once the meat is cooked, add in your egg mixture and salsa, stirring as it cooks
Once eggs are loosely set turn down heat and add your cheese, stirring until combined
Add in your chips, crushing them while stirring until they have soaked up any remaining liquid in your eggs

Step by Step Directions

In a bowl add your eggs, lime juice, milk, spices and drained tomatoes. Beat your eggs so that the yolks are broken and everything is evenly coating the tomatoes.

Now, depending on how much science you know you might be wondering: will the acid from the tomatoes and the lime juice curdle the milk? No. It won’t. You need either more acid, or a stronger acid to curdle the milk in the time frame we’re going to be working in.

Leave your egg mixture out to sit until it’s needed in a couple steps.

Dice up an onion and your jalapenos. You want the size to be something that you could eat and it wouldn’t ruin your day. Like if you were to be eating breakfast and found some onion or pepper on your fork or spoon it wouldn’t ruin your day.

Just cut it up.

In a pan add your onion, peppers and chorizo. Cook over medium heat until the chorizo is cooked and the onion is softened.

Pour in your egg mixture and add in your salsa. This is going to be a very wet meal for the next couple of steps. That’s intentional, we have a plan for that later.

Stir the mixture, making sure to scrape the bottom. You should be starting to get some pieces that look like scrambled eggs.

Once your eggs are loosely set (there a lot of pieces that look/feel like scrambled eggs, but there’s still some liquid in the pot) add in your cheese and stir to combine.

Once you can no longer see the pieces/shreds of cheese in your mixture it’s time to add your carb. I’m a fan of tortilla chips because I believe they disperse more evenly than other items, but it’s up to you.

While you’re stirring make sure to break up your pieces of bread/chips. The goal is to create more surface area for the eggs to stick to.

Even when I’m just making normal scrambled eggs I tend to find myself adding some kind of carb, in my opinion it improves the texture of the eggs.

Stir and continue cooking until everything is combined. Your meat should be cooked and your eggs should be set. You might still be able to see your added carbs but they should have no structure to them anymore and should be the same consistency as the rest of the egg mixture.

If the optional toppings sounded good to you then add them now.

Enjoy.

Variations

All of the optional ingredients can be added as garnishes on top of the finished product.
Serve just plain, or wrap these in a tortilla, or as the filling for a breakfast sandwich.
Change up your carb that’s soaking up the eggs mixture. I personally like tortilla chips, but this was originally made to use up leftover bread so whatever you have on hand.
Change up any of the ingredients: different cheeses, different salsas, different peppers. The world is your oyster (*oysters not recommended as a substitution in this dish)

Unsolicited Feedback

MR: Are there peppers in this? It’s spicy.
BB: Why wouldn’t I just make normal scrambled eggs?
MP: This is great, I can make this on Sunday morning and be set for the week.