Try spicing up the family breakfast with "Migas". Left-over tortilla chips are perfect for this dish and give the scrambled eggs a very interesting texture. Since only one skillet is used for cooking, clean-up is a breeze!

Migas (Tex-Mex Breakfast Scramble)

6 large eggs
3/4 cup Corn Tortilla Chips
1/4 cup chopped onion
1/4 cup diced red pepper
1/4 cup of shredded Monterey Jack cheese
1 sliced jalapeno (optional)
2 tbsp vegetable oil
Handful of chopped cilantro
Salsa of choice

Beat the eggs in a mixing bowl and set aside. Heat the oil in a frying pan and add the onions, red pepper and sliced jalapeno. When the onions and peppers are soft, add the eggs to the pan. Scramble the eggs over medium heat. When the eggs are almost done add the tortilla chips and the shredded cheese. Stir until the cheese melts and the eggs are done. Top with a handful of chopped cilantro, add salt and pepper to taste, and serve with your favorite salsa. Enjoy! (Makes 4 servings)

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