Once upon a former life, while in college, I shared a home with 6 other people, one of those roommates made a quick, delicious breakfast for dinner dish: Migas.

We are in the throes of moving out of state: sorting through belongings, packing, deep cleaning, more packing & endless cleaning for our home that just went on the market. In the spirit of getting shit done, and because our realtor thinks a home sells better when it looks as though no one is living there (whilst still living there), I packed our dishes & decided to work our way through paper plates & bowls. With an open house this afternoon and knowing I had all the ingredients on hand, I quickly assembled breakfast for me & my husband. So good & tasty!

Ingredients:

Canola oil

5 corn tortillas, chopped into bite size pieces

7 eggs, whisked

1 diced jalapeño

1/3 cup chopped tomato

1/4 – 1/3 cup diced onion

S & P

Preparation:

In a large skillet, heat the oil over medium-high heat. Once heated, add the bite size tortillas & cook for 5 minutes until golden brown & crispy. Add the jalapeño, tomato, & onion & cook with the tortillas for another 2 minutes. Pour in the whisked eggs, stirring to incorporate. Season with fresh ground salt & pepper & cook until eggs are set.

Transfer to bowls, add salsa, if desired.

Enjoy!