Migas

Migas, according to the Pioneer Woman, are a very popular breakfast item in the Southwest of the U.S. I'd never had them until I saw them on her site, but we've had them for dinner a number of times. I am not a fan of the egg unless it is mixed with lots of other good stuff, but these fit the bill. PW's migas are meatless, but I add some crumbled bacon on top - partly because I don't like eggs without meat, and partly because, well, BACON!

(Side note: 2 strips of bacon only has 6 grams of fat and 80 calories - and I only used one per serving: not bad!)

The authentic way to make migas is to deep fry corn tortillas and chop them before adding them to the dish. But I always have broken hard-shell taco shells in the pantry, so that's what I use. You could use tortilla chips in a pinch. Whichever way you go, the tortialls meld with the eggs and give body and flavor - they don't stay crunchy.

Migas (adapted from Pioneer Woman)

4 hard shell taco shells, crushed.
1 whole Jalapeno, Seeds And Membranes Removed, Finely Diced
1 15 oz. can diced tomatoes, drained
1 whole Green Pepper, Roughly Chopped
1 whole Red Bell Pepper, Roughly Chopped
1 whole Medium Onion, Chopped
10 whole Large Eggs
8 oz. (2 cups) Cotija Cheese, Grated (you can sub any cheese you like with Tex/Mex)
⅓ cups Cilantro, Chopped
1 Tablespoon Butter
1 Tablespoon Olive Oil
¼ cups milk
6 slices cooked bacon, crumbled

Preparation Instructions

In a bowl, whisk together eggs and milk. Salt and pepper eggs, then set aside.

In a large skillet over medium-high heat, melt the olive oil with the butter. Add onions and bell peppers and cook until starting to turn brown/black, about 3 to 4 minutes. Add in diced jalapenos and stir to combine. Add tomatoes to the skillet and stir around, then add tortilla pieces, stirring gently to combine.

Reduce heat to low.

When the heat has decreased, pour egg mixture into skillet. Stir gently to cook with the peppers, folding mixture very gently as it cooks. Add in grated cheese and chopped cilantro, and stir to combine.

Serve with bacon sprinkled on top.

Makes 6-8 servings. Reheats beautifully!