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Migas Recipe: Southwest Style
This Migas recipe is similar in flavor to Chilaquiles Rojos, with tortilla chips and a red, tomato-based sauce. Think gently scrambled eggs with crispy tortilla chips, spicy taco sauce, and melty cheese. Yes, please! I add leftover Carnitas to this Migas recipe, but it is as delicious when prepared as a vegetarian recipe! It’s the perfect all-day everyday recipe – it comes together in minutes and all ingredients can be found at Trader Joe’s. Color me obsessed.
(In case you’ve never heard of Migas, allow me to introduce you to my favorite easy brunch recipe. Migas is a term used to describe two dishes; in Mexico and the Southwest, a Migas recipe refers to a dish made with leftover corn tortillas that are fried and crumbled, then scrambled with eggs and spices. In Spanish and Portuguese cultures, bread is used in place of the tortillas in the Migas recipe. For this version, we’re focusing on the Southwest style Migas recipe and using tortilla chips.)
Servings
4
Ready In:
15 Min
Good For:
Brunch, Lunch, Dinner
Migas Recipe: Ingredients
- 8 large eggs
- 1/3 cup milk
- 2 tbsp avocado oil or olive oil
- 1/2 cup Trader Joe’s Spicy Taco Sauce
- 4-5 large handfuls Corn Tortilla Chips
- 1 cup shredded Mexican cheese blend
- 1-2 cups shredded carnitas (get recipe)
- 1 ripe avocado, sliced
- 1/3 cup cilantro, chopped
- 1 lime, cut into wedges
- queso fresco, crumbled, for serving
- Black Pepper, freshly ground
- kosher salt
Step by Step Instructions
Step 1
Heat 1 tablespoon of oil in a small sauté pan over low heat. Add carnitas and cook until heated through with crispy edges, about 4-5 minutes. Set aside.
Step 2
In a medium mixing bowl, combine eggs, milk, and a dash of kosher salt and pepper. Whisk vigorously for about 30 seconds to combine. Heat remaining tablespoon of oil in a large sauté pan over medium-low heat.
Step 3
Add eggs to pan and cook, moving them with a spatula constantly until they just start to firm up. Add shredded cheese to eggs and stir to combine. Just before eggs are done, add taco sauce and tortilla chips and continue cooking until eggs are scrambled to desired firmness.
Step 4
Divide egg and tortilla chip mixture between 4 shallow bowls or plates. Top each with carnitas, avocado slices, and cilantro. Sprinkle with queso fresco and serve with a large lime wedge on the side.
Love brunch recipes as much as I do? I thought so. Why not add these Lemon Blueberry Muffins to your menu?
Migas Recipe: Southwest Style with Carnitas
Ingredients
- 8 Large Eggs
- 1/3 cup Milk
- 2 tbsp Avocado or Olive Oil
- 1/2 cup Trader Joe's Spicy Taco Sauce
- 4-5 handfuls Corn Tortilla Chips
- 1 cup Shredded Mexican Cheese Blend
- 1-2 cups Shredded Carnitas (recipe link in notes)
- 1 Ripe Avocado, sliced
- 1/3 cup Cilantro, chopped
- 1 Lime, cut into wedges
- Queso Fresco, crumbled, for serving
- Kosher Salt
- Black Pepper, freshly ground
Instructions
- Heat 1 tablespoon of oil in a small sauté pan over low heat. Add carnitas and cook until heated through with crispy edges, about 4-5 minutes. Set aside.
- In a medium mixing bowl, combine eggs, milk, and a dash of kosher salt and pepper. Whisk vigorously for about 30 seconds to combine. Heat remaining tablespoon of oil in a large sauté pan over medium-low heat.
- Add eggs to pan and cook, moving them with a spatula constantly until they just start to firm up. Add shredded cheese to eggs and stir to combine. Just before eggs are done, add taco sauce and tortilla chips and continue cooking until eggs are scrambled to desired firmness.
- Divide egg and tortilla chip mixture between 4 shallow bowls or plates. Top each with carnitas, avocado slices, and cilantro. Sprinkle with queso fresco and serve with a large lime wedge on the side.
Cook's Notes
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