This Chorizo Migas Skillet is the perfect Tex-Mex inspired breakfast, complete with strips of crispy corn tortillas, perfectly seasoned chorizo, and oodles of melty cheese on top. It’s big enough to feed your whole family (and then some), and has just the right amount of spice that everyone can enjoy! 

a large spoon pulling a piece of chorizo migas breakfast skillet away from a casserole dish

What a week this has been! Raise your hand if hosting family gatherings is your jam?? Here at Fed + Fit, we LOVE our people hard – but planning, prepping, and executing days of hosting and gatherings can be exhausting for anyone, which is why we’re here to start this week off with one of the easiest, most satisfying recipes. If you’ve been with us for long, you know we have a love affair with GIANT breakfast casseroles (like this chile relleno breakfast casserole) that use upwards of 12 eggs or more and can leave you with leftovers all week long. We just love them. Breakfast casseroles tend to be relatively cost effective when feeding a large crowd, and oh-so-hands-off when you can pop it in a pan and bake it to perfection. You might also know from experience that so many of our recipes are influenced by our food culture here in South Texas, which means lots and lots of flavors and ideas from the local heritage and cuisine here in San Antonio! 

chorizo migas skillet topped with avocado, tomato and cilantro

Migas are just about as common as breakfast tacos around these parts (believe it or not you can even wrap migas in a tortilla and call it a breakfast taco if you want!), but we’ve figured out that not everyone knows the power of this standard Mexican food fare! Because it’s a little dish that brings us so much joy around here, it’s our DUTY to educate the world about it’s deliciousness. Migas actually means “crumbs” in Spanish, it was thought that this little dish came about when someone frugal discovered that rather than throw out almost stale corn tortillas, you could fry them up and serve them with eggs, and VOILA – a culinary masterpiece was born. 

a large spoon pulling a piece of chorizo migas breakfast skillet away from a casserole dish

Head into any local Mexican restaurant here in Texas, and you’ll find migas on the menu as standard breakfast/brunch fare. Particularly popular with the late-to-rise crowd as a suggested cure for a night of too much imbibing (not that we would know!), it’s served on a giant platter with additional corn or flour tortillas for taco assembly. Our chorizo migas skillet takes the traditional base of eggs and corn tortillas (sub grain-free tortillas if you prefer), and jazzes it up with the addition of chorizo (a spicy Mexican pork sausage with a distinctive orange color), cheese, and a few fresh cut tomatoes as garnish for FRESH flavor. You don’t have to stop there though, you can add even MORE flavor by topping with your choice of avocados, red onions, chopped cilantro or green onions, salsa, or sour cream (or all of the above). Go crazy! The sky is the limit. 

overhead view of chorizo migas skillet topped with avocado, tomato and cilantro

 This chorizo migas skillet is ready for your next big group breakfast, or weekend brunch party. Be sure to let us know how you top it, we’d love to see!

Chorizo Migas Skillet

5 from 1 vote
By Amber Goulden
Prep: 10 minutes
Cook: 30 minutes
Total: 40 minutes
Servings: 6 servings
Our chorizo migas skillet is the perfect flavorful, crowd friendly breakfast!


  • 1 pound Mexican-style chorizo casings removed
  • 6 corn tortillas
  • 1/4 cup avocado oil
  • 12 eggs
  • 1/2-1 teaspoon coarse sea salt to taste
  • 1/4 teaspoon ground black pepper
  • 1 tablespoon butter
  • 1 cup shredded cheddar cheese
  • 1 large avocado diced
  • 1 small tomato diced
  • Fresh chopped parsley for garnish


  • Heat a cast iron or other heavy-bottomed skillet over medium heat, then add the chorizo. Cook for 6-7 minutes, breaking the chorizo up as it cooks, until it is fully cooked through and slightly browned.
  • While the chorizo cooks, cut the tortillas into 1/2 inch squares, then add the avocado oil to a small pan over medium-high heat. Once hot, add half of the tortillas to the pan.
  • Cook the tortilla chips for about 2 minutes, then flip and cook for an additional minute. Once they are golden brown, remove them from the oil and place on a paper towel-lined plate or baking sheet. Add the remaining tortillas to the hot oil and repeat this process.
  • Crack the eggs into a large bowl, then add the salt and pepper. Whisk for about one minute until the eggs are fully broken up.
  • Turn your oven to broil.
  • Remove the chorizo from the skillet and drain off the excess oil, then place the butter in the skillet over medium heat.
  • Once the butter is melted, add the eggs. When you see that the eggs have started to cook on the bottom, begin to fold the bottom of the eggs over the top with a spatula. Continue this process for abotu 3-4 minutes until the eggs are about 3/4ths of the way cooked (starting to form but still slightly runny), then stir in the chorizo and tortilla chips.
  • Remove the pan from the heat (the eggs should be slightly underdone since they will continue to cook in the oven) and sprinkle the cheese over top. Place the skillet in the oven and broil for 2-3 minutes, until the cheese is browned and bubbling.
  • Remove the skillet from the oven and top the eggs with tomatoes, avocado, and cilantro and serve!

Recipe Notes

  • You can also serve this dish with salsa, pico de gallo, sour cream, or extra tortillas to make breakfast tacos!
  • If you aren’t cooking for a crowd, you can easily divide this recipe in half! Just reduce the cooking times slightly.


Calories: 536kcal | Carbohydrates: 16g | Protein: 25g | Fat: 41g | Saturated Fat: 16g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 15g | Trans Fat: 0.1g | Cholesterol: 405mg | Sodium: 473mg | Potassium: 397mg | Fiber: 4g | Sugar: 1g | Vitamin A: 1324IU | Vitamin C: 20mg | Calcium: 226mg | Iron: 3mg

Additional Info

Course: Breakfast
Cuisine: Mexican
Servings: 6 servings
Calories: 536
Keyword: chorizo migas, migas skillet, one pot meal

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About the Author

Cassy Joy Garcia, NC

Cassy Joy Garcia, a New York Times best-selling author, of Cook Once Dinner Fix, Cook Once Eat All Week, and Fed and Fit as well as the creative force behind the popular food blog Fed & Fit.

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  1. I’m definitely going to have to try it. Great recipe. It was indeed a happy hour when I served this my family. Thanks for sharing.