Eggs & Chorizo Sausage~ MIGAS

Eggs & Chorizo Sausage~ Migas

Migas are a traditional Spanish and Portuguese breakfast dish. Today it is fashionable to serve Migas as a first course in Spain. Migas means crumbs in Spanish.

Migas were one of those foods made out of necessity. By that I mean, it uses left over(s) to provide a nourishing and filling breakfast. Migas are very easy to make. Some of the left over(s) used to make Migas include day old bread soaked in water or day-old tortillas. Every area of Spain has a special twist in making Migas. Migas may include everything from spinach, bacon, seafood, to pimentos and garlic.

These Migas are going to be made New Mexico style with a twist towards being a bit more heart healthy. We still eat them as breakfast. They taste good and are very filling!

Migas for Breakfast

Ingredients for Migas

Six eggs

1 pound Chorizo sausage (I used vegetarian Chorizo because it is healthier but do try the meat chorizo if you wish!)

¼ C. chopped onions

¼ C. green chilés chopped (I used frozen/thawed)

2 wheat tortillas cut into pieces (corn tortillas would work here too)

Hand full of cut in half garden fresh little tomatoes (This is tomato season here so nearly everything gets tomatoes thrown it in but tomatoes are NOT necessary)

¼ C. Mexican shredded cheese (Monterey Jack, Cheddar, Queso Quesadilla, and Asadero Cheeses)

Preparation

Cook chorizo sausage until done (I made the veg. chorizo crispy too!)

Sauté onions and tomatoes until onions are transparent and tomatoes soften

Add eggs and cook until nearly done (still wet)

Add green chilés and chopped up tortillas

Sauté, stirring until the eggs are done and everything is hot all the way through

Serve and enjoy!

Substitution Hints:

~ Substitute real Chorizo sausage or another sausage.

~Substitute shrimp to make this more of a dinner meal

~Substitute red chili but this makes the dish Tex-Mex Migas

~ Add garlic if you are serving this for a dinner meal

~For a kid ‘belly filler’ meal add some pancakes (on the side) the sweet compliments the savory of the migas

I have left over Migas and I am thinking of adding it to some of my frozen plain navy beans. This would be served as a side dish. What else can I do with these left overs, assuming someone doesn't eat them. Hmmmm….

Please see the link to Healthy Beans.