One-Pan Mexican Migas Breakfast Skillet

Serves 4 · 12 min prep · 18 min cook

Ingredients

• 6 corn tortillas
• 8 large eggs
• 8 oz chorizo or breakfast sausage
• 1/2 medium white onion
• 1 jalapeño
• 2 Roma tomatoes
• 3/4 cup shredded Monterey Jack cheese
• 1/4 cup chopped fresh cilantro
• 3/4 tsp kosher salt
• 1/4 tsp black pepper
• 1 tbsp avocado oil
• 1 lime
• 1 sliced avocado

Instructions

1. 1Stack the corn tortillas and cut them into 1-inch squares with a sharp knife. Dice the onion, seed and mince the jalapeño, and chop the tomatoes into small pieces; set the vegetables aside in separate piles.
2. 2Heat the avocado oil in a large 12-inch cast-iron or nonstick skillet over medium-high heat until shimmering. Add the tortilla squares in a single layer and cook, stirring occasionally, until golden and crisp at the edges, about 4 to 5 minutes; transfer the chips to a plate.
3. 3Add the chorizo to the same skillet, breaking it into small crumbles with a wooden spoon. Cook until browned and cooked through, about 5 to 6 minutes, then push the meat to one side.
4. 4Add the diced onion and jalapeño to the empty side of the skillet and sauté until the onion turns translucent and soft, about 3 minutes. Stir in the chopped tomatoes and cook another 2 minutes until they begin to release juices and soften.
5. 5Crack the eggs into a bowl, season with the salt and pepper, and beat lightly with a fork just until the yolks and whites are blended. Pour the eggs over the chorizo-vegetable mixture in the skillet.
6. 6Reduce heat to medium and scramble gently, folding the eggs with the spatula so large soft curds form and mix with the chorizo, about 2 to 3 minutes until the eggs are just set but still moist.
7. 7Return the crispy tortilla pieces to the skillet and fold everything together so the chips soften slightly while staying a bit crunchy. Sprinkle the cheese over the top, cover the skillet for 1 minute until melted, then remove from heat.
8. 8Scatter the cilantro over the migas, squeeze fresh lime juice across the surface, and top with avocado slices. Serve straight from the skillet while hot.