Migas, scrambled eggs with strips of tortillas, is a tasty breakfast or quick dinner. Poblano peppers, onion and salsa on top ensure you get some veggies in your eggs.

Carolyn Casner
Source: EatingWell Magazine, January/February 2012


Recipe Summary

30 mins


Ingredient Checklist


Instructions Checklist
  • Cook chorizo, onion and peppers in a large nonstick skillet over medium heat, stirring occasionally, until the chorizo is cooked and the vegetables are softened, 6 to 9 minutes. Remove to a bowl with a slotted spoon.

  • Discard all but 1 tablespoon of fat from the pan; if there is no fat in the pan, add 1 tablespoon canola oil. Add the tortillas and cook over medium heat, stirring often, until beginning to brown and lightly crisp, 4 to 6 minutes.

  • Meanwhile, whisk egg substitute, oregano, salt and pepper in a medium bowl. Once the tortillas are browned, add the egg mixture and the reserved chorizo mixture to the pan; cook, stirring occasionally, until the eggs are set, 4 to 6 minutes. Remove from the heat and stir in cilantro. Serve with salsa and more cilantro, if desired.


Tip: Mexican-style chorizo is an uncooked sausage, usually made from pork and seasoned with garlic, paprika and chiles. Look for it near other sausage in well-stocked supermarkets or Mexican grocers. Some chorizos are fattier than others. For this recipe, choose leaner-looking sausage if you can.

Nutrition Facts

275 calories; protein 21.8g 44% DV; carbohydrates 11.9g 4% DV; dietary fiber 1.8g 7% DV; sugars 2g; fat 15.2g 23% DV; saturated fat 4.9g 25% DV; cholesterol 26.1mg 9% DV; vitamin a iu 532.5IU 11% DV; vitamin c 13.4mg 22% DV; folate 24.3mcg 6% DV; calcium 85.1mg 9% DV; iron 3.2mg 18% DV; magnesium 32.3mg 12% DV; potassium 581.5mg 16% DV; sodium 706mg 28% DV; thiamin 0.3mg 34% DV.