migas

I first heard of Migas from The Pioneer Woman and though her recipe is superior, my greatly simplified version is something I can easily make at this stage of my life :o)  Maybe when my Little Sous Chef is older, I can have him help, and we can go to her From Scratch version.

Breakfast for 2 adults and one hungry breakfast-loving toddler

Ingredients:
5 eggs
splash of milk (whole is better, and as Elijah drinks it, we have it on hand)
1/4 c. salsa
shredded cheese (chedder, Mexican blend...)
1/2 onion, chopped
1/2 c. broken corn tortilla chips (the Pioneer Woman makes her own, but I found the thick, Trader Joes brand corn chips worked well.  They just need to be thick, substantial tortilla chips.)

If time: carmelize the onion, then cook the eggs in the same skillet.  You can also put in chopped peppers if you have time.  If no time, or the smell of onions overwhelms, use a shake of dried minced onions.

Beat eggs and milk together, adding a pinch of kosher salt and pepper.
Stir in a handful of shredded cheese, 1/4 cup of salsa and onion.
Pour into skillet and begin to cook the eggs as you would scrambled eggs.
Sprinkle corn tortilla chips over the eggs and continue to stir.

When eggs are done, serve with more salsa, if desired.

Note: I'm dying to try this with New Mexican green chiles and avocado... maybe some corn...