Keto Migas
Treat yourself to a plate of Tex-Mex breakfast heaven! Keto migas con chorizo is the quintessential plate for weekend breakfasts and brunches. In restaurants, migas is usually served alongside refried beans and soft tortillas so that patrons can assemble breakfast tacos. Many local restaurants serve it throughout the day, and I like to order it for a hearty, savory dinner.
Chorizo
This keto migas dish is very versatile. Depending on the heat level of the chorizo, I sometimes add fresh diced jalapeño. It’s wonderful to serve with a side of fresh-sliced avocado, too, or pico / salsa. You can use as little or as much chorizo as you like, but I like a heaping amount in this dish. For the cheese, use whatever shredded cheese you happen to have on hand!
Tortillas
One of the signature ingredients is crispy tortilla strips. With eggs, meat, and cheese, you’ll need a little crunch. I used Maria Emmerich’s Gluten Free Tortillas recipe to make tortillas, then cut, seasoned, and baked them at 400 degrees for 15 minutes for faux tortilla-strips. You’ll only need a few tortillas, so use whatever recipe works for you.
I am trying out a few more store-bought low-carb tortillas this week. I’ll test later in the week and report back if there are any I’d recommend. So far, the recipes I have found in cookbooks and blogs have resulted in eggy / soggy / odd tasting tortillas. I haven’t been able to come up with a great recipe myself. Some Tex-Mex dishes require great tortillas, such as enchiladas, migas, tacos, and casseroles. Therefore, my mission to find a good-tasting, low carb tortilla will continue.
Whatever tortillas or keto-friendly tortilla chips you use, please make sure to let them cool so that your tortilla strips are extra crispy and crunchy. Enjoy!
P.S. Looking for other chorizo recipes? Check out my Chorizo Fathead Pizza!
| Prep Time | 10 |
| Cook Time | 25 |
| Servings |
|
- 3 each low-carb tortillas
- 3 tbsp Avocado oil feel free to substitute olive or coconut oil
- 1 tsp Course sea salt
- 1 pinch Chili powder
- 1/2 lb. Chorizo, ground
- 4 each Cherry tomatoes
- 4 each Eggs
- 1 cup Shredded cheese I use a Mexican blend or Cheddar & Jack
- 1 tsp Black pepper
- 1/2 tsp Salt, to taste
- 2 tbsp Butter
Ingredients
Tortilla Strips
Egg & Chorizo Mixture
|
Rate this recipe!
|
- Turn oven on and set to 400 degrees with the rack in the middle row.
- Cut 3 low-carb tortillas into triangles and place on a parchment paper-lined baking sheet.
- Lightly drizzle tortilla triangles with avocado oil. Sprinkle with salt and chili powder.
- Place baking sheet in 400-degree oven and cook for 13-15 minutes until browned and firm.
- Remove from oven when done and let cool completely so that they are crispy.
- Cook 1/2 lb. of ground chorizo in a non-stick pan on low-medium heat until cooked through, about 12 minutes. You may need to use a wooden spoon or spatula to break it up a few times as it cooks.
- As chorizo is cooking, chop cooled tortilla triangles into strips and set aside.
- Chop 4 cherry tomatoes and set aside.
- When chorizo is done cooking, strain to remove excess grease and return meat to the pan, keeping all chorizo on one side of the pan to leave room for the eggs.
- Add 2 tbsp. butter to the empty side of the chorizo pan. When melted, add tomatoes and cook for 1 minute.
- Add 4 eggs to the tomatoes in the pan and scramble using a fork for 30 seconds.
- Combine the chorizo and the eggs and tomatoes and scramble together quickly, about 1 minute.
- Add the tortilla strips, combine, and turn off the stove.
- Top the mixture with shredded cheese and cover pan. Move off the burner.
- Let sit for 2-3 minutes until cheese is melted, then serve!
