Tex Mex Migas Bowl

Tex Mex Migas Bowl

Crispy Tostada topped with soft scrambled eggs with corn tortilla strips, onions, green chilies and crumbled chorizo with lots of pico de gallo and chopped fresh cilantro


Yields: 4 Servings

Ingredients and Directions


  1. Heat 1 Tbsp. of oil in a skillet over medium heat. Gently slide tortilla into skillet and fry until tortilla is golden to dark brown. Turn over with tongs and fry on second side until golden and crispy. Place fried tortillas on paper towels. Add additional oil as needed and fry all tortillas.

  2. In a 10-inch nonstick sauté pan, warm oil, then fry tortilla strips until crispy, then add onions, chilies, and chorizo. Continue cooking about 3 minutes then Remove tortilla mixture to a plate and keep warm.

  3. Break eggs into a mixing bowl and whisk until blended. Ladle approximately 4-ounces of egg, approximately 2 eggs, into pan and stir with a wooden spoon until eggs form curds. Add ¼ of tortilla mixture to eggs and scramble to desired doneness to complete Migas. Repeat Migas method until eggs and tortilla mixture are gone.

  4. Place a crispy tostada in center of service bowl and spoon Migas mixture over tostada. Garnish with pico de gallo and sprinkle with cilantro.


  • 4 Tbsp. vegetable oil
  • 4 6-inch corn tortillas
  • 8 large eggs
  • 3 Tbsp. vegetable oil
  • ½ cup corn tortillas, cut into strips
  • ¼ cup diced yellow onions
  • ½ cup roasted green chilies, canned
  • ½ cup cooked and crumbled chorizo
  • pico de gallo
  • chopped fresh cilantro

To ensure food safety, eggs should be cooked until both the yolk and the white are firm. Consuming raw or undercooked eggs may increase your risk of foodborne illness, especially for those with certain medical conditions. For recipes that call for eggs that are raw or undercooked when the dish is served, use either pasteurized shell eggs that have been treated to destroy Salmonella, or use pasteurized egg products.

Click here for more food safety information.