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Migas for Breakfast

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This recipe is adapted from“The Homesick Texan. This Tex-Mex dish is designed to use up stale, old corn tortillas. Eggs are gently scrambled, seasoned with fresh cilantro and a pinch of cumin. The corn tortillas have been fried in strips and are stirred in with plenty of melted cheese. Serve with either red or green salsa. You can jazz this up with chopped Mexican chorizo, chopped Poblanos or even refried beans. Makes a hearty and flavorful breakfast.


Oil, for frying
4-6 corn tortillas, cut into strips
½ yellow onion, diced
2 garlic cloves, minced
4 Jalapenos, seeds and stems removed, diced (I used ½ Jalapeno, so adjust to your liking)
8 eggs
¼ cup whole milk (or half and half)
½ tsp kosher salt, plus more to taste
½ tsp black pepper, plus more to taste
½ tsp ground cumin
¼ cup chopped cilantro, plus extra for garnish
1 cup grated cheddar cheese or Monterey Jack (or a combo)
Salsa, for serving
Warmed-up tortillas, for serving (optional)

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