Rachael Ray Tex-Mex Scrambled Eggs Recipe With Avocado Cream (2024)

INGREDIENTS

For the Tomatillo Pico de Gallo:

• 1/2 small white onion, small diced
• 1/2 – 1 jalapeño, seeded and diced
• 1 garlic cloves, grated or minced
• Salt, about 1 1/2 teaspoons
• Juice of 1-2 limes, about 3 Tablespoons
• 4 tomatillos, husked, cleaned and chopped
• 1 small handful cilantro, plus some to garnish
• Pinch of ground cumin
• Splash of green hot sauce, to taste, optional

For the Avocado Greek Yogurt ‘Crema’:
(this will make extra)

• 1 Hass avocado, pitted and peeled
• Juice of 1 lime
• Pinch of cumin
• 1 cup plain Greek yogurt
• Salt and pepper

For the Migas:

• 4 corn tortillas
• Drizzle of olive oil
• 4-6 oz Mexican chorizo, removed from its casing
• 5-6 eggs, scrambled in a bowl
• 1/2 – 3/4 cup mild cheddar cheese and/or pepper jack, shredded

Garnish:

• 2 scallions, thinly sliced
• Pickled jalapeno rings, mild or hot

EQUIPMENT ESSENTIALS:

• Large nonstick skillet (to cook egg mixture)
• Gas stove, or cast iron or stainless pan on electric stove (to char tortillas)
• 2 medium size mixing bowls (to make pico and to scramble eggs)

Cook along with daytime host and Food Network star Rachael Ray to make this easy Tex-Mex Migas (scrambled eggs) with avocado crema that is perfect for breakfast

Cuisine: Tex-Mex

Recipe Yield: 2 - 3 servings

Recipe Ingredients:

Recipe Instructions: For the Tomatillo Pico de Gallo:Place onion, jalapeno and garlic in a medium size mixingbowl and generously salt. Add the lime juice and stir to combine. Let sit forat least a few minutes. Add the tomatillos, cilantro, cumin and hot sauce, ifusing, and set aside.For the Greek Yogurt ‘Crema’:Place avocado, lime juice, cumin, Greek yogurt, salt andpepper in the bowl of a food processor or blender and puree to combine untilsmooth. Set aside until ready to use.For the Migas:If using a cast iron or stainless skillet, place over highheat and char the corn tortillas on both sides. Set aside until cool enough tohandle and cut into strips.Turn on stove, if using, and individually char the tortillason both sides over the flame.Place a large nonstick skillet over medium high heat, add chorizo.Cook, while breaking up with the back of a wooden spoon, until brown, crumblyand cooked through.Add a few spoonfuls of the tomatillo pico de gallo to thechorizo and cook for a few minutes. Using your spoon or spatula, make a well inthe middle of the mixture and add the eggs to the middle of the pan. Gentlystir as they start to scramble in the pan.Once the eggs are almost cooked, add the charred and choppedtortillas to the pan and gently fold in the mixture.Add the cheese and top with a lid or gently cover with foilto help the cheese melt.To plate, place a portion of the egg mixture on a plate andtop with some of the raw tomatillo pico de gallo mixture, scallion, pickledjalapenos and a dollop of the avocado Greek yogurt.