Breakfast · 30 min · mexican

Migas Norteñas

This is the kind of Mexican breakfast you’ll make on repeat — corn tortillas and eggs, 30 minutes, big payoff. The macros do the talking: 26g protein, 48g carbs, and 26g fat in every 540-calorie serving. Leftovers keep well, so it doubles as next-day lunch without any extra work.

✓ USDA-verified nutrition data

Ingredients

• 8 Corn tortillas
• 8 Eggs
• 1/4 lb Mexican chorizo
• 2 Tomatoes
• 1/2 White onion
• 1 cup Monterey Jack
• 1/4 cup Vegetable oil
• 1 cup Salsa roja

Steps

1. Cut the tortillas into strips and fry in hot oil until crisp and golden. Drain on a rack — these stay in the dish for crunch.
2. Brown the chorizo, then add onion and tomato and cook 5 minutes.
3. Pour in the beaten eggs and scramble softly, folding in the crisp tortilla strips as the eggs set.
4. The tortillas should soften slightly but keep their crunch at the edges.
5. Shower with Monterey Jack and cover 1 minute to melt.
6. Serve hot with salsa roja. The Tex-Mex border breakfast, done the northern way.

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