I’m not a big breakfast person – making it anyway. I am a huge, hUgE, HUGE fan of eating breakfast…out! Especially on the weekends. Cracker Barrel…. I-HOP…. Denny’s….. Jims…. that little mom-and-pop joint at the end of the street here I come!!!!
I guess it is the mess that gets me. It is usually a collection of elements (eggs, bacon, biscuits, gravy, toast, pancakes, hash browns, oatmeal, grits, coffee, orange juice) that all need to come together at the same time and be served hot and fresh — oh the stress! And after that, all those dirty pots and pans. UGH! Not my favorite way to start the day.
Wait…did you hear that? Shhh. It’s the dusty, far off shuffle of our ancestors collectively rolling over in their graves and huffing – women in aprons and hair buns, wiping sweat from their brows and grumbling, “Grind the coffee, pick the berries, make the jam, mill the flour, churn the butter, reap the oats, tap out the maple syrup, squeeze the oranges, stand over an old iron stove in an un-airconditioned house and get back to us!” Bow-legged, hunched-over men mumbling in their deep voices, “Butcher the pig, dig the potatoes, chop the wood, start the fire in the stove and get back to us!” And sleepy-eyed little children sniffling, “Milk the cow, collect the eggs, get a bucket and go fetch water from the river to wash those dishes and get back to us!” — Wow, now I just feel really guilty!
Soooo, uh-hem, back to my easy Sunday morning breakfast.
Did I mention that I (((L❤VE))) Migas!!! Mind you, this recipe is not anything close to authentic, but my Migas are easy easy easy, and they are yummy! 🙂
Ingredients & Instructions
((( This recipe serves two)))
2 Tablespoons butter
3 corn tortillas
1/4 cup chopped white onion
1 poblano pepper, diced
1 serrano chili, diced (if you like jalapeno better, do that instead)
Melt the butter in a frying pan on the stovetop on medium high heat. Slice the tortillas into strips, then cut the strips in half. Toss them in the pan with the melted butter and let them begin frying on medium heat. After the first flip add a little more butter and then toss in the onions, poblano, and serrano and let it all saute together.
Fry the tortillas on both sides until they are really nice and crispy and the onions and peppers are tender.
4 large eggs, broken into a bowl and mixed with a fork
1/4 cup of cooked chorizo (or crumbled bacon, or chopped deli ham, or smoked sausage, whatever you have on hand)
1/2 cup grated cheese (I like the Mi Comida cheeses that they have at my local HEB grocery, but you can use colby, cheddar, muenster, gouda, pepper jack, whatever you have)
Once the tortillas are nice and crispy and the onions and peppers are tender, push them to the outsides of the pan, add a little more butter to the center of the pan and then pour in the eggs.
Stir the eggs with your spatula as they cook and then gently fold them with the peppers and tortillas and mix everything together.
Add the chorizo and cheese and toss around to mix together.
Let the dish finish cooking another half minute or so.
Season to taste with ground sea salt and cracked black pepper. Remove from heat and serve!
Mmmmm…mmm…mmm!!! Grab a fork baby and dig in!!!!! (Oooops, after the blessing, of course).
NOTE: You can dress yours up any old fancy way you want it. Add a slice of avacado, give it a splash of green or red salsa, toss a sprinkle of chopped cilantro on top, serve it with a side of fry bread and honey, or some crispy hash browns, even a little dallop of sour cream, if that’s what trips your trigger. And if you are feeling especially ambitious they are off the chain with a side of fried potatoes!
Thank you Father for providing this food! Bless it to our bodies for health and strength. Be present at our table Lord, and honored in our hearts and homes this beautiful Lord’s day. Be here and everywhere adored. In Jesus name we pray. Amen!