Migas with Chorizo and Eggs

tortillas

🥗Healthier: whole grain tortillas

💰Cheaper: corn tortillas

Whole grain tortillas add fiber while corn tortillas are often less expensive.

cheese

🥗Healthier: nutritional yeast

💰Cheaper: processed cheese

Nutritional yeast is lower in fat and adds a cheesy flavor.

chorizo

🥗Healthier: turkey chorizo

💰Cheaper: pork sausage

Turkey chorizo is leaner while pork sausage can be more affordable.

sour cream

🥗Healthier: Greek yogurt

💰Cheaper: plain yogurt

Greek yogurt provides creaminess with fewer calories.

Cook 6 ounces of chorizo over medium high heat for about 8 to 10 minutes until well done, breaking it down with a spoon as it cooks.

No need to add oil before the chorizo since it releases a lot of fat.

Add half an onion, roughly chopped, to the chorizo and cook for an additional 1 to 2 minutes until the onion is slightly withered.

In a separate bowl, add 4 to 5 eggs, 1/2 teaspoon of black pepper, 1 teaspoon of garlic powder, and salt to your liking. Scramble the eggs with the seasoning.

Transfer the scrambled eggs to the pan with the chorizo and onion immediately after mixing.

Add store-bought chips to the pan with the scrambled eggs and mix until all the chips are well coated with the egg.

Add 1 cup of leftover salsa to the mixture and stir well.

Top with shredded Oaxaca cheese, cover, and let it rest for about 10 minutes until the cheese is melted.

Serve with toppings like queso fresco, cilantro, avocado, and crema mexicana.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens