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Gluten-Free Easy Migas

Simply Gluten Free
Prep Time 15 mins
Cook Time 15 mins
Total Time 30 mins
Course Breakfast
Cuisine Mexican
Servings 4 people


  • 8 Large Eggs
  • 1 tbsp Cream or Milk
  • 1 tbsp Water
  • 1 tbsp Olive Oil
  • 1 Small White or Yellow Onion
  • 1 Jalapeño Pepper seeded, deveined, and minced
  • 2 Cloves Garlic minced
  • 1/2 tsp Ground Cumin
  • 1/2 tsp Kosher or Fine Sea Salt
  • 1/2 tsp Black Pepper
  • 2 cups Xochitl Chips plus more for serving
  • 1/2 cup Grated Mexican Cheese Blend
  • 1/4 cup Xochitl Salsa Verde plus more for serving
  • 1 Tomato diced
  • 1 Avocado sliced
  • 1/4 cup Fresh Cilantro Leaves


  • Whisk the eggs, cream or milk, and water together in a medium bowl
  • Heat the oil in a large skillet over medium-high heat
  • Add the onions and jalapeño pepper and cook, stirring, until the onion is soft and starts to brown, about 3 minutes
  • Add the garlic, cumin, salt, and pepper and cook, stirring, for 30 seconds
  • Lower the heat to medium-low, add the eggs, and cook, stirring occasionally until almost set, about 5 minutes
  • Crumble the tortilla chips into the mixture, add the cheese and salsa, and continue to cook, stirring, until the eggs are fully cooked to your liking
  • Serve sprinkled with tomatoes and topped with avocado slices and cilantro. Serve extra chips and salsa on the side