The Pioneer Woman: Tex-Mex Migas (Tex-Mex Scrambled Eggs with Tortilla Strips)

I didn't know this, but I had a date with destiny.  And that destiny was to find and taste and fall in love with the best breakfast ever.  And what is this breakfast destiny?  Migas.  I swear, I'm not making this up.  Migas is probably the most perfect breakfast dish ever.  Lots of protein, cheesy goodness, some carbs, some spice, and the fact that you can throw just about anything in it, and it's STILL fabulous.

I basically went off the recipe that the Pioneer Woman posted (although migas isn't really a recipe, it's an experience).  I added some diced green chiles, because it sounded good.  I also think chorizo sounds good, but I was out, but if you're more motivated than me to go to the store on Saturday morning, more power to you.  It still whipped up into a breakfast to remember, with plenty left over to tease my jealous coworkers with on Monday morning.

Tex-Mex Migas (Tex-Mex Scrambled Eggs with Tortilla Strips)
Adapted from The Pioneer Woman blog

4 corn tortillas

3 tablespoons canola or peanut oil

6 large eggs

¼ cup half and half

1 (4-ounce) can diced green chiles

½ yellow onion, chopped

2 medium tomatoes, seeds removed, chopped

½ teaspoon ground cumin

1 teaspoon salt

¼ teaspoon ground black pepper

1 cup shredded Cheddar or Monterey Jack cheese

¼ cup chopped cilantro

Heat the oil in a large frying pan over medium high heat until it shimmers.  Add the tortillas, one a time, a cook until they are crispy and stiff.  Drain on paper towels.  Cut tortillas into bite-sized chunks.  Set aside.

Beat the eggs with the half-and-half and set aside.

Lower the heat to medium and add the onion and green chiles to the oil remaining in the frying pan.  Cook until the onion is translucent and most of the liquid is gone.  Add the tomatoes and cook until most of the liquid is gone.  Sprinkle the cumin, salt, and black pepper over the vegetable mixture.  Add the tortillas pieces and stir to combine.

Pour over the egg mixture and stir occasionally, making sure the eggs don’t burn, until all of the eggs are cooked and there is no liquid in the pan.  Smooth out the top of the migas and sprinkle with the cheese.  Turn off the heat and allow the cheese to melt.  Sprinkle with cilantro and serve with salsa, sour cream, and avocado, if desired.

Makes 4 servings