mango migas

Austin has quite a few specialties…Mexican Martinis, Kirby Lane Queso and of course Tex Mex. Nachos, burritos , fajitas, salsa and migas! This breakfast makes for an awesome brunch and is perfect for hangovers or with a ruby red grapefruit margarita (with sugar on the rim!) During Memorial day weekend, I decided to treat Mr. RWB to several homemade meals. This epic breakfast is one of them!

Easy as scrambled eggs but way tastier, this is best with a tortilla, hot fresh salsa and something cold to drink.

migas 1


1/2 lb. of chorizo

1/2 medium onion, diced

1/2 bell pepper, diced

1 clove of garlic, minced

8 eggs

Salt and pepper

2 oz. of Velveeta

Handful of tortilla chips


1. In a large saute pan, cook chorizo until 160 degrees internal temperature.

2. Remove chorizo and place in a bowl. Using the fat from the sausage, saute the onion, garlic, and bell peppers.

3. In a small bowl, crack eggs, add salt and pepper and lightly scramble. Add chorizo and eggs and let sit to 1 minute then lightly toss.

4. Once the eggs begin to cook, add crushed tortilla chips and cheese. Cook until eggs are firm but not dry.

5. Serve in a tortilla, migas 4with chips or by a spoon.migas 3


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1 comment

  1. Green Door Hospitality May 30, 2013 at 8:47 am Reply

    Great recipe! My husband loves Migas so this will definitely be going into our breakfast rotation! :-)

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