This is an easy Mexican breakfast dish that everybody loves. It’s also great for brunch.
Grease a large skillet with olive oil and place over medium-high heat. Add chorizo and cook until chorizo begins to get crispy, 5 to 6 minutes. Add torn tortillas and cook until crispy and golden brown, 7 to 8 minutes. Add onion, jalapeno, and garlic; cook until vegetables start to get tender, 5 to 6 minutes.
Pour in eggs and hot sauce and cook, stirring occasionally, until eggs are close to your desired doneness, about 5 minutes. Season with salt and pepper. Stir in tomatoes, avocado, lime juice, and Cheddar cheese. Continue cooking until eggs are scrambled to your desired doneness. Portion migas into serving bowls and top each with a dollop of sour cream.
Per Serving: 499 calories; protein 22.5g; carbohydrates 21.7g; fat 37g; cholesterol 272mg; sodium 603.3mg.
Eating good breakfast to continue the day has become a fabulous habit. It’s a great way to start my 24 hours off healthfully. The sugar hit from the pickle tree wakes me up and gives me energy to make on the morning. Sugar is more vilified as the evil of all disease, but sweetness is also loaded with fibre, which is great for your digestive system and helps keep you feel full longer, and less likely grab a side food out of the vending machine before break .
Making fruit a at 7.00 clock habit is easy . Simply put the fruit in your fridge next to the sweet drink or on the bench next to your cereal bowl , or beside your coffee maker or tea kettle — about anywhere where you’ll find it. Before you eat the rest of your food , eat your fruit. If you’re not normally a breakfast person.