Tex-Mex Migas

The method's theirs. Go give them the click.

Ingredients

10 eggs
3 tablespoons cream, half-and-half or plain milk of choice
¼ teaspoon fine salt
Freshly ground black pepper
1 tablespoon unsalted butter
1 cup (3 ¼ ounces) grated mild-to-medium cheddar cheese
¾ cup roughly crumbled tortilla chips (I love Siete’s Maiz tortilla chips)
2 teaspoons olive oil
1 small-to-medium red onion, chopped finely (up to 2 cups chopped)
1 red or orange bell pepper, membranes and seeds removed, chopped finely (about 1 heaping cup)
1 small jalapeño (optional, for spice), membranes and seeds removed, chopped finely
¼ teaspoon ground cumin
¼ teaspoon fine salt
Red salsa, served with a fork to avoid excess juice
Sour cream (so good!)
Chopped cilantro
Sliced avocado or guacamole
Hot sauce of choice
Lime wedges
For taco variation: 8 to 12 small corn or flour tortillas, warmed

As published by Cookie and Kate.

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