This is an easy Mexican breakfast dish that everybody loves. It’s also great for brunch.
Ingredients
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2 tablespoons extra-virgin olive oil
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⅓ pound Mexican raw chorizo, casings removed
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5 (6 inch) corn tortillas, torn into bite-sized pieces
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1 onion, chopped
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1 jalapeno pepper, seeded and minced
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2 cloves garlic, finely chopped, or more to taste
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8 eggs, lightly whisked
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hot sauce to taste
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salt and freshly ground black pepper to taste
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2 tomatoes, seeded and diced
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1 avocado, diced
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1 lime, juiced
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1 cup grated smoked Cheddar cheese
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½ cup sour cream
Directions
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Grease a large skillet with olive oil and place over medium-high heat. Add chorizo and cook until chorizo begins to get crispy, 5 to 6 minutes. Add torn tortillas and cook until crispy and golden brown, 7 to 8 minutes. Add onion, jalapeno, and garlic; cook until vegetables start to get tender, 5 to 6 minutes.
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Pour in eggs and hot sauce and cook, stirring occasionally, until eggs are close to your desired doneness, about 5 minutes. Season with salt and pepper. Stir in tomatoes, avocado, lime juice, and Cheddar cheese. Continue cooking until eggs are scrambled to your desired doneness. Portion migas into serving bowls and top each with a dollop of sour cream.
Nutrition Facts (per serving)
| 499 | Calories |
| 37g | Fat |
| 22g | Carbs |
| 23g | Protein |
