This is a wonderful breakfast dish that we just flat out love. While not exactly true Mexican migas, this is our version–TabyanInn Migas. It is simple, quick, and fantastic. All of our guests always want more.
- 8 eggs
- 4 oz. Mexican chorizo sausage
- 4 corn tortillas, cut into 1" pieces
- 2 tablespoons sour cream
- 1/2 cup cheddar cheese, shredded and separated
- Salt and pepper to taste
- 2 green onions, sliced
- Salsa (optional)
Crack the eggs in a large bowl. Add sour cream and milk. Whisk until blended.
Add tortillas and mix to coat well. Set aside.
Brown the chorizo in a large skillet over medium heat. When the chorizo is cooked down (about 4-5 min), add the egg mixture. Reduce heat to medium-low heat. Scramble for 5-7 min, until eggs begin to set and are almost done, stirring frequently.
Add 1/2 of the shredded cheese and continue to scramble. When eggs are cooked, sprinkle with salt and pepper to taste.
Serve with remaining cheese and green onions on top. Serve with salsa as needed.
Prep time: 15 min.
Cook time: 15 min.
Serves: 4.
Notes
Source: Marc Tabyanan.
