Austin-Style Chorizo Migas Recipe

A Touch of Texas for Breakfast: Austin-Style Chorizo Migas with Nick’s Famous Guacamole

This feature was brought to you by Jarlsberg USA and Avocados from Mexico.

You are probably familiar with Tex-Mex, a cuisine that has made its way far beyond the state borders of Texas, but this state has quite a few culinary treats that it likes to keep for itself.

A couple of weeks ago, I lamented at the fact that I couldn’t make it to Austin this year for SXSW.   I love all of the food in Austin, but one dish that is very memorable to me is migas.  It’s basically a brunch scramble – think eggs, beans, cheese, guacamole, salsa, etc.  Migas is the Spanish word for crumbs, and you’ll find versions of migas in Spain (using torn bread), California, and Mexico (both using torn tortillas).  There’s even a migas festival in Spain – but only in Austin do you use crumbled tortilla chips.  It’s a dish that is hard to screw up in the kitchen, but it’s a great way to bring a touch of Texas to breakfast.

Here’s my version of an Austin-style chorizo migas, with a side of Nick’s famous guacamole.

austin style migas

The Night BEFORE: Guacamole Prep

There’s nothing more irritating than making a tasty treat, and then having to wait for several hours for it to “set,” right?  I can’t stand it.  But I have to agree, guacamole is just one of those dishes that tastes so much better the next day.  So the night before you’re having your migas, get started on this recipe for Nick’s Famous Guacamole.

5 Avocados from Mexico, cored and peeled

1 lime, juiced

½ red onion, finely diced

2 cloves of garlic, grated

1 tablespoon black pepper

1 tsp salt

½ tsp cayenne pepper

3 tablespoons sour cream

Blend ingredients together in mixer until smooth.  Leave in refrigerator overnight for the best flavor profile.  You can have this much right now, just to taste:


Bonus Tip:  Remember when we told you that you should be eating more superfoods? Avocados are considered a superfood because they help the body to absorb more fat-soluble nutrients.  Winning!  For more avocado-inspired super food recipes, check out the Avocados for Mexico facebook page.

Making the Migas

Basically, migas is a free-for-all when it come to preparation – in Spain, it seems every town has its own version.  The main thing is to include eggs, because that’s what gives you permission to call it breakfast.  I think chorizo is best for migas, and I personally prefer pork to beef chorizo.

chorizo + jarlsberg

I’ve done some experimenting and here’s my suggestion on the best migas mixup (recipe serves approx. 4):

8 eggs

1 onion, chopped

8 oz pork chorizo

2 cups Jarlsberg cheese

2 tbs olive oil


1.5 cups salsa verde (medium or hot is best)

½ cup chopped cilantro

¾ cup cooked black beans, drained

4 cups crushed tortilla chips

    1. Crack your eggs and beat them in a bowl with the salt and pepper.  Set them aside for now.  Don’t over salt – your tortilla chips will also be salty.
    2. Sauté your onion with the olive oil until browned.
    3. Then add your chorizo and cook it until it’s not pink.
    4. Fold your black beans and a half cup of salsa verde into the mix.  Save the rest of the salsa to go on top as a garnish.  You can use any salsa, really, but I prefer something spicy to combat the heaviness of the overall dish, and the salsa verde adds a lovely color splash. Leave the beans and salsa to sauté for a few minutes.

(Important: If your chorizo was quite greasy, you might want to drain a bit of grease off before adding the eggs.  If your mixture is looking a bit dry, add a splash of water or a dollop of sour cream and stir, stir, stir.)

Now it’s time to gently fold in your eggs.  You’ll want to keep stirring the dish now so your eggs scramble nice and even.

To serve, cover the plate with lightly crushed tortilla chips – crush them just a bit, so it doesn’t it feel like you’re having nachos for breakfast.  Cover the chips with your guacamole, then top with chorizo mix, and add a few healthy lashings of sour cream and shredded Jarlsberg cheese.  Add healthy sprinkling of fresh cilantro on top of that.  Put a SXSW music playlist up on Spotify, pour some fresh piping hot coffee, and you’re all set for a bit of Texas at breakfast.

Disclosure:  This feature was brought to you by Jarlsberg USA and Avocados from Mexico.  Be sure to enter Avocados from Mexico’s Breakfast Sweepstakes contest, where you can win $2,500 in kitchenware and free groceries.  Over 500 prizes will be given away, but signup now – the deadline is April 14th.

A Touch of Texas for Breakfast: Austin-Style Chorizo Migas with Nick’s Famous Guacamole

Andy Hayes

Andy Hayes is the founder and creator of Plum Deluxe. He authors our award-winning weekly email newsletter, The Blend and curates our popular organic tea of the month club.

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