Finally, a use for the crumbs in the bottom of that bag of tortilla chips! I make a double batch of these over the weekend, wrap them in foil, stick them in a freezer bag, and freeze them. Then I micro-bake them in the morning before work during the week.

Ingredients

large eggs (pasture raised eggs really do taste better)↗6
fresh salsa1⁄4 cup
recommend Julio's serrano salsa
habanero-infused oil or regular vegetable oil↗1 tablespoon
small white onion↗1
diced
jalapeno pepper↗1 -2
diced
tortilla chips, crumbs1 cup
recommend Julio's chips
shredded sharp cheddar cheese↗1⁄2 cup
shredded queso fresco1⁄2 cup
sour cream↗1 tablespoon
taco-sized flour tortillas6

Step-by-step instructions

1
Whisk together eggs and salsa in small mixing bowl and set aside.
2
In a large frying pan, heat oil to ≈ 375° and add diced onion. Let cook for 3-4 minutes, then toss in pan and add jalapenos. Cook until soft and onions are translucent.
3
Add chips and toss in pan to coat.
4
Pour in egg mixture and cook, stirring frequently until eggs are almost cooked. Then add cheese and stir until melted.
5
Once the eggs are done, remove from heat and add a heaping tablespoon of sour cream and stir inches.
6
Serve in warm tortillas. Migas tacos freeze and reheat well.

Source: food.com

Original recipe ↗

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