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+ servings

Tex-Mex Migas

Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins


  • 4 ounces chorizo
  • ¼ cup onions, chopped
  • ¼ cup jalapenos, chopped with seeds removed
  • 2.5 ounces tortilla chips, broken up
  • 4 eggs
  • ¼ teaspoon kosher salt
  • ¼ teaspoon black pepper
  • ½ cup cheese
  • salsa, optional
  • cilantro, optional
  • avocado, optional


  • In an 8 to 10-inch frying pan over medium heat, cook the chorizo, breaking it apart with a wooden spoon until brown, approximately 6-8 minutes.
  • Add onions and peppers and cook for 2 minutes or until they begin to soften.
  • Add tortilla chips and combine with the chorizo, onion, and peppers. Stir often, until the chips begin to brown and lightly crisp (approximately 4 minutes.)
  • Whisk together the eggs, salt, and pepper. Set aside.
  • Once tortillas chips have browned, add the whisked eggs and stir occasionally until the eggs are set (approximately 4-6 minutes.)
  • Fold in the cheese stirring just enough to combine. Remove from heat as the cheese begins to melt.
  • Serve topped with salsa, pico de gallo, avocado, and/or an additional sprinkle of cheese.


1. Don't overcook your eggs. You want your eggs just set but not running or brown so cook them low and slow to get pillowy fluffy eggs.
2. Use a non-stick skillet.  We love cast-iron, especially for its heat retention but a non-stick skillet is better for this recipe. To avoid even the slightest possibility of the eggs sticking to the pan we recommend using your favorite non-stick skillet.
3. Get creative. If you don't like onions or jalapenos, then leave them out or exchange them for a different ingredient. Try experimenting with different cheeses or add some cream instead of pico de gallo.
4. Vegetarian Migas. There are lots of varieties of soy chorizo that actually taste quite authentic, or skip the protein altogether. If you choose to skip the protein, then cook the tortilla chips in a tablespoon or two of olive oil prior to adding the eggs.
5. Storage and Reheating. Leftover migas can be stored in an airtight container in the refrigerator for 2-3 days.  The best way to reheat leftover migas is in a frying pan on medium heat for approximately 6 to 8 minutes. Note: the tortillas will become soft so leftover migas will not have the same crunch that you get from fresh. Also, the eggs will be drier when reheated.
6. Nutritional Information. Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed. The nutritional value is only for the migas and does not include any toppings or garnishes. It does not include the nutrition for any substitutions.