Thursday, November 11, 2010

Breakfast for Dinner - Ole!

Is there anything better than breakfast for dinner?  I suppose dessert for dinner or dessert for breakfast or maybe...well, you know what I mean right?  right?

When I don't really want to cook, but I do want to cook I cook breakfast.  It's generally quick foods, laden with either sugar or protein.  I wasn't in the mood for French Toast (although remind me to have a serious discussion with you someday about Nutella Stuffed French Toast because it's A-MA-ZING!).

My go-to breakfast order when we go out on a Saturday or Sunday morning is not sugar's Mexican.  It's Migas.  Oh my how I love Migas.  I don't speak Spanish, I have NO clue what Migas means and frankly, I don't care.  All I know is that it's the perfect blend of eggs, veggies, spice, cheese and tortillas.  When it's paired with refried beans Migas is happiness on a breakfast plate.

So. no real actual written out recipe...but Migas.  yum.....

I started out by crisping up several corn tortillas in a cast iron skillet.

Once the corn tortillas were crisp, I diced onion, bell pepper and jalapeno and drained a can of Rotel tomatoes.  I would have used fresh tomatoes and diced green chiles, but I didn't have any green chiles and really wanted them in there....hence the can of Rotel.  Don't judge.  I cooked.

I sauteed all the veggies next.  I did sautee the jalapenos separately from all the veggies because the weeone doesn't like the heat (yet - I'm workin' on her!) and that way I could just add the jalapenos to just my Migas at the end.

While the veggies were sauteeing I took out all of my aggression on 6 poor, innocent, helpless eggs.  It made me feel better.  ;D  I also added a bit of milk to the eggs.  You know, habit.  Then the eggs went into the cast iron skillet with the veggies and I mixed it all up while the eggs cooked.

Once the eggs were fully cooked, I mixed in the previously crisped tortillas (well the pieces the weeone broke them into for me!)

Last but not least....Monterrey Jack Cheese.  You don't need a lot, but you need some.  It makes it all get along somehow.

I topped it off with some salsa and nestled it onto the plate next to refried beans.  Ole!

The weeone asked for seconds....need I say more?


Heather said...

Yum, MIGAS!!! It must be a Texas thing, because they are one of my breakfast faves, too!

AGirlintheSouth said...

there really is something about Migas..right? ;D

miss tejota said...

You had me at corn tortilla.

Migas from my understanding means crumbs or crumble.

I'll be making this, this weekend.

Dangrdafne said...

Mmmmmm My gluten free bagel is soooooo not comparing to that gorgeous post on Migas mmmmmmm

I may have to test if I can eat eggs again with this one Mmmmmm

Oh and I am with the Weeone on less heat please ;) that is the joy of cooking - you can add and subtract whatever you want (for the most part). MMmmmmm

inotu said...

I happen to have some gluten free corn torillas in my fridge...oh and I'll be ommitting the cheese. Damn I miss the southwest.

Julia@SometimesLucid said...

I also had eggs for dinner last night, but yours looks much better! I had diced chicken sauteed with a bunch of salsa, and poured egg substitute (we only had like two real eggs left in the house) on top. If only I had thought to pair it with tortillas and refried beans...Yum!!

Dangrdafne said...

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