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Migas Casserole | BLD Meal

Migas Casserole | BLD Meal


For the Casserole:

  • 8 eggs

  • Salt

  • 2 tablespoons hot sauce

  • ½ cup half 'n' half

  • 1 ½ bags quality tortilla chips

  • 2 ½ cups Mexican cheese blend or combine shredded Oaxacan cheese with Monterey or pepper Jack

  • 8 ounces fresh chorizo

For the Pico di Gallo:

  • 2 limes

  • 2 cloves garlic, chopped or grated

  • ½ white onion, finely chopped

  • 2 jalapeno peppers, seeded and finely chopped

  • 2 teaspoons salt

  • 4 tomatoes, seeded and chopped

  • A handful of cilantro leaves, finely chopped

For the Avocado Crema:

  • 1 cup crema or sour cream

  • 1 ripe Haas avocado, pitted and peeled

  • Juice of 1 lime

  • Salt

  • ½ teaspoon ground cumin


Serves: 4

Preheat oven to 400°F, with rack at center.   

For the casserole, whisk up eggs, salt, hot sauce and half 'n' half.

Fill a casserole with tortillas. Pour custard over chips. Add cheeses. Cover casserole and bake 20 to 25 minutes until set. Uncover and brown 5 minutes more.      

Meanwhile, cook the chorizo in small nonstick skillet over medium-high heat to brown and crumble, then drain. 

For the pico de gallo, in a bowl, combine lime juice, garlic, onion, jalapeno and salt and let stand 10 to 15 minutes. Add tomatoes and cilantro and combine salsa. 

For the avocado crema, in a food processor bowl, add crema or sour cream, avocado, lime juice, salt and cumin; process until smooth. 

Top casserole with chorizo, salsa and avocado crema to serve.