Tex-Mex Migas

My family liked this. One jalapeno was enough heat for us along with the medium salsa. I did save the crispy tortillas for the top with serving. Next time I will make them into thinner strips as they didn't get as crisp as I would like. I also used 6 whole eggs, which I know adds fat and calories but even with the whole eggs, we found this served only 3 hearty appetites. Next time I will cut back the tortillas to 2 to help balance it out.

This is similar to a recipe that I make. The only suggestion I have is when you cook the tortilla strips and they are golden, remove them from the skillet and set aside on a paper towel. Once the rest of the ingredients are almost done, add the tortilla strips back to the pan and finish cooking. This will give you a wonderful hearty breakfast that has the great crunch of the tortillas. That's how we serve them here in Texas.

Made these for a quiet Sunday brunch - we each ate 2 servings and didn't explode, but it is a filling meal. Only replaced the green onions with cilantro, which went well with the rest of the ingredients. Tasty and easy meal, I could see kids enjoying this too. :-)