breakfast

Migas, a Southwestern and Mexican favorite.



1 Tomato , seeded and chopped
1 or 2 Serrano chiles, or jalapenos, seeded and veined
Chorizo
1 bunch Cilantro
½ Onion , minced
6 Corn tortillas
6 Eggs
6 Flour tortillas
1 Bell pepper, chopped (optional)
Cheese, Cheddar, Monterrey Jack, etc.
Milk, or 1/2 and 1/2 for eggs
Peanut Oil


All ingredient amounts are flexible. Add what you want.

Seed and chop tomatoes, chop onions, bell pepper, chiles, and cilantro. Set aside.

Fry chorizo, drain, and set aside.

Heat peanut oil in wok and fry corn tortillas. Can be anywhere from limp to crisp. Cut tortillas into strips, about 1 " wide, 1 " long. Set aside.

Scramble eggs in medium bowl with milk or cream.

Add veggies, and stir fry until tender. Add eggs and cook until almost done. Then add cheese and chorizo.

Heat flour tortillas.

Assemble. Serve with salsa, refried beans, guacamole, etc.

The sausage/cheese roll is a real favorite here at our house.

Here is one that sounded good. I haven't tried it yet, but it looks great in the pics.

http://www.eggheadforum.com/index.php?option=com_simpleboard&func=view&id=922105&catid=1

Of all those combinations (which look great by the way) and you living where you do, I am a little bit disappointed not to see Rattle Snake and Eggs.

Here is a breakfast pizza I cook quite often:

Spicy Breakfast Pizza

1 pound Bulk Pork Sausage
½ whole onion, Chopped
1 package Crescent Rolls (8 Ounce Package)
1 cup Hash Browns (cube Style, Thawed)
1 cup Cheddar Cheese, Shredded
½ cups Black Bean Salsa
2 whole Eggs
½ teaspoons Salt
½ teaspoons Black Pepper

Preparation Instructions
In a pan brown sausage over medium heat until crumbly. Remove sausage and drain grease. Add onion to the pan and saute until transluscent. Set aside.

Spray a Cast Iron skillet with non stick spray. Separate crescent roll dough into 8 triangles place in cast iron skillet. Press crescent roll dough over bottom of skillet and slightly up the sides to form the crust.

Spoon the browned sausage and sauteed onion over the crust. Sprinkle on the hash browns. Sprinkle the shredded cheddar cheese over the hash browns. Cover the cheese with the black bean salsa.

Beat the two eggs and add salt & pepper to taste. Pour the beaten eggs over the salsa.

Bake in the BGE at 350 for 25-30 minutes. Turn pizza once during the cook.

When done let the pizza sit for 5-10 minutes uncovered before slicing.

Serve with additional salsa on the side and or sour cream.

Or antelope and eggs

Your mean Wayne! Now I am real hungry :woohoo: