I’ve been in Austin, TX exactly once, for exactly one week. The number of times I had migas: zero. I had gingerbread pancakes. I drank my body weight in margaritas. But no migas. At the time, I hadn’t really heard of migas. When suggested by a kindly stranger or hotel concierge, they seemed to stop being suggested when I’d confess my vegetarian-ways. Migas seemed a dish for the meat-eater; pancakes and hard alcohol seemed like the breakfast of the vegetarian.

I gathered what migas were from their many fans. The sausage, tortilla and egg combo that made the teller’s eyes roll back in their heads, a bit of drool emerging from the corners of their mouths as they recounted their many migas breakfasts and the best places to partake. “I want to go to there.” I thought, “I want to go to there real bad.”

And when I finally did manage to try them I was a fan, too. Soy chorizo, farm fresh eggs, ripe tomatoes, avocado, a squeeze of lime. Did I just drool a little? Probably.

To what do I owe my vegetarian adventure into meat-eater breakfast? Trader Joe’s or the many other fine makers of meat-free meat. There is the original, El Burrito’s SoyRizo, and of course Seattle’s own Field Roast has a chorizo flavor as well. I even bet there are some great at-home seitan/soy recipes to make chorizo style crumbles or sausages in the comfort of your own kitchen. Know what else? I bet heavily spiced black beans would even kick ass. The possibilities are endless.

We have the spicy sausage, now we need the tortillas and eggs. Any old corn tortillas will do. Fresh. Stale. It doesn’t matter. Once fried with the chorizo, they will be little squares of heaven. Coated in eggs. The best eggs. I went on a mini-field trip to the farmer’s market for the very best in Puget Sound egg-ery: Sea Breeze Farms. They have bright yellow/orange yolks and a flavor that holds up to this spicy dish. Breakfast perfection.

The rest is easy. Some veggies, a squeeze of lime. If it’s past 10am, serve with a Corona. If it’s before 10am, serve with just half a Corona. Enjoy!

Vegetarian Migas

Olive oil, as much as you can stand
12 oz soy chorizo (Trader Joe’s is very crumbly, Field Roast’s is more sausage-like)
4 6-inch corn tortillas, cut or torn into bite sized pieces
1 medium onion, chopped
1-2 jalapeño, seeded and chopped
2 cloves garlic, minced
8 eggs, whisked
Salt and black pepper
4 tomatoes, seeded and diced
2 avocados, sliced
4 lime wedges
1 bunch cilantro

In a large skillet (cast iron if you have it) warm 2-4 tablespoons olive oil over medium heat. Add soy chorizo and stir until brown. About 5-8 minutes. Remove 3/4 of the browned chorizo, add another 2 tablespoons of olive oil and lightly fry tortillas, turning half way through. About 3-4 minutes. Remove tortillas and remaining chorizo.

More olive oil! Add onion, jalapeño, stir for 3 minutes. Add garlic, stir for another 1-2 minutes. Add a pinch of salt and two hearty pinches of pepper. Add chorizo and tortilla mix back to pan, incorporate onion mix and push to edges.

Whisk eggs together and pour into center of skillet. When eggs start to firm up ever so slightly (about 2 minutes) add in tomatoes. Stir the chorizo and tortilla mix into the eggs. Continue stirring until eggs are fully cooked. They will cling to the tortilla and sausage bits.

Serve immediately. Top each serving with a few avocado slices, cilantro sprigs and a very important squeeze of fresh lime.

Serves 4.


  1. Posted July 26, 2010 at 4:50 am | Permalink

    My husband would think he’d died and gone to heaven if I made this. Yum.

  2. altrooheather
    Posted July 26, 2010 at 3:02 pm | Permalink

    I hope you meant for me to read that as through you has a TX accent because that’s what I did. And yes, “yum” turned into a two syllable word.

  3. Posted July 26, 2010 at 3:34 pm | Permalink

    You just said migas, cilantro, avocado, and lime.

    I ham now quite hungree.

  4. altrooheather
    Posted July 26, 2010 at 3:35 pm | Permalink

    You ham what you ham.

  5. Posted August 2, 2010 at 4:40 pm | Permalink

    But oddly, I don’t like ham.

  6. Posted August 27, 2010 at 8:23 am | Permalink

    This looks sooooo amazing! I’m going to Trader Joe’s ASAP to look for soy chorizo. I’m a vegetarian myself, and I love finding veggie alternatives to normally meat laden dishes. thank you!

  7. altrooheather
    Posted August 27, 2010 at 8:32 am | Permalink

    Me too! I like recreating comfort foods sans meat. Just because I don’t eat chicken anymore doesn’t mean I don’t want a pot pie from time to time. Hope you scored at TJ’s!

  8. Suedehead
    Posted August 28, 2010 at 4:17 pm | Permalink

    I’ve never had migas, but they remind me of a take on chilaquiles. I’m going to try making this. Looks bomb!

  9. altrooheather
    Posted August 29, 2010 at 10:53 am | Permalink

    I came across chilaquiles when I was researching migas. In all my reading, the differences seemed subtle. I’d see chicken in chilaquiles, while never in migas. Salsa made more of an appearance in chilaquiles than in migas. Little things but both have a base of fried corn tortillas and eggs, so really, you can’t go wrong. : )

  10. Posted May 19, 2012 at 12:10 pm | Permalink

    Wow, these look awesome! I was also reminded of chilaquiles; they seem very similar. Especially the way I’ve been making chilaquiles with ripped up fresh corn tortillas rather than super crispy chips… but maybe that is the official difference? Chilaquiles use crispier baked/fried tortilla chips, while migas are more like fresh tortilla bits soaked in lots of other flavors? Maybe I’ve actually been making migas all along!

    Also, I love the addition of soy chorizo and fresh avocado on top… yum!

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