paleo migas


I often think one of the hardest things about keeping paleo is breakfast. So much of the typical American breakfast is grain based: pancakes, cereal, french toast, bread and butter… if you can find it on a typical breakfast menu, it’s probably not paleo. The other thing is, for me at least, is that I’m not very fond of eggs for breakfast unless they’re smothered in hollandaise sauce or in something else. Omelettes have just never been my thing… When I was younger, I remember going to the Empire Cafe and getting their Migas, and man was it good. So, I decided this morning to do it paleo style with some leftover steak I had from dinner the night before.

In case you don’t know, Migas is… well, it’s many things depending on where you live, but in Tex-Mex cuisine, it’s scrambled eggs with tortilla chips, refried beans, tomatoes, onions, salsa, avocado, and cheese. …not paleo. However, making a paleo version was quick and easy, so here it is:


  • 3 cage free, omega-3 enriched eggs, whisked together
  • 4 oz leftover steak or chorizo
  • a handful of cherry tomatoes half of a normal sized tomato coarsely chopped or half of a normal sized tomato
  • 2 TBSP chopped onion
  • 1 TBSP chopped cilantro
  • 1/4 of a ripe avocado
  • 1 tsp fat of choice (I used coconut oil)


  1. Start by sautéing the onions in the coconut oil over medium heat, and if you’re using chorizo or any other raw meat, add that in now too.
  2. Wait until the onions begin to become translucent, and then throw in the tomatoes and leftover meat if you’re using that.
  3. Cook the tomatoes for a few minutes until they start to break down, and if you used raw meat, until it appears to be cooked. The leftover meat should be on its way to reheating…
  4. Dump in the eggs and let them begin to cook. (The key to fluffy eggs is not moving them around constantly).
  5. Stir everything around a few times, and then, once the eggs are cooked, remove from heat.
  6. Add the cilantro, avocado, and serve!
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