Categories: Breakfast, Eggs, Rachael Ray, Tex-Mex

Ingredients

• 2 tablespoons extra-virgin olive oil
• 1/3 lb raw mexican chorizo sausage, casings removed
• 4 corn tortillas, torn into bite-size pieces
• 1 medium onion, chopped
• 1 jalapeno, seeded and chopped
• 2 -3 garlic cloves, minced
• 8 eggs, lightly beaten
• hot sauce
• salt
• pepper
• 2 plum tomatoes, seeded and diced
• 1 ripe Hass avocado, diced
• 1 lime, juice of
• 1 cup shredded smoked cheddar cheese or 1 cup monterey jack cheese
• 1/2 cup sour cream

Directions

1. Place a large skillet over med-high heat with 2 tablespoons oil.

2. Add in the chorizo and cook, breaking up the meat with a wooden spoon, until the chorizo begins to get crispy, 4-5 minutes.

3. Add in the torn tortillas and cook until crispy and golden, 4-5 minutes.

4. Add in onions, jalapeno, and garlic to pan; cook until the veggies begin to get tender, 5-6 minutes.

5. Once the veggies are tender, add the eggs and hot sauce to taste to the pan; cook, stirring occasionally, until the eggs are close to your desired doneness.

6. Season eggs with salt and pepper and stir in the tomatoes, avocado, lime juice, and cheese.

7. Continue cooking until the eggs are finished scrambling.

8. Serve the migas topped with a dollop of sour cream.

Email to a friend | Print this recipe | Back