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Paleo Migas


Growing up in Texas, there are a few things we take seriously when it comes to food. Our seafood needs to be fresh from the Gulf. Our fried chicken needs to be spiced just right. Our biscuits need to be open faced and smothered with gravy. And our Tex-Mex is religion.

After spending the first 18 years of my life in Houston, I moved to Austin for college. And while most kids were figuring out how to do keg stands, I was being indoctrinated into THE morning fare of all breakfasts…. MIGAS.

Migas, the Spanish word for “crumbs,” is a combination of eggs, tomatoes, onions, jalapenos, cheese, and tortilla chips. I’ve also had them served with extra corn tortillas and chile con queso, but however they’re served (if done well) they’re heaven on Earth. I’m serious. And until now it was sort of something I just gave up because trying to avoid corn (and dairy) makes this dish a little tricky if you know what I mean.

Well thanks to the genius development of Siete Foods Tortilla chips [1], you can have your migas and eat them too. Even my husband who is native to Ohio, not Texas, was pretty darn pumped when he saw we were having migas for dinner AND celebrated the fact that he didn’t feel crappy afterwards the way corn can make him (and me) feel. And to that I say, Vivas Las Migas!!!!

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Paleo Migas

  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Total Time: 20 minutes
  • Yield: 3 1x


  • 2 tablespoons cooking fat (ghee, avocado oil, olive oil)
  • 1/2 cup pico de gallo (homemade or store bought)
  • 1 teaspoon sea salt
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon ground black pepper
  • 1 jalapeno, seeded and minced
  • 6 eggs, whisked
  • 1/4 cup dairy free milk (like flax or almond)
  • 1 cup Siete Foods tortilla chips, slightly crumbled
  • Fresh Cilantro
  • Optional: Dairy free or grass fed cheese
  • Optional: Additional raw red onion to garnish


  1. Start by heating the cooking fat over medium/high heat and then introduce the pico de gallo [4] and seasonings.
  2. Saute for around 3-4 minutes, while whisking together the dairy free milk and eggs together.
  3. Now pour in your eggs and shift the eggs around while they cook through, about 5-8 minutes.
  4. When the eggs are mostly cooked through, add in your Siete Foods Tortilla Chips [1] for the last minute and sprinkle any cheese (dairy or non-dairy) at this time.
  5. Now remove the cooked migas and plate them, sprinkling with fresh cilantro on top.
  6. Serve with Siete Foods tortillas or as is.

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