Migas!

From the Nuevo Tex-Mex Cookbook, with a little adjustment. This makes 4 servings, or two adults, three kids, and a little extra.

4 slices bacon
2tbsp vegetable oil(or bacon drippings)
2c crushed tortilla chips
1 onion diced
1 tomato
2 Serrano chilies**
8 eggs
2tbsp milk
Salt
8oz cheese

In skillet over med-high heat, fry bacon to crispy, remove to paper towels to drain and then crumble in pieces.

Heat oil or drippings in skillet over medium heat. Add tortilla chips and cook, stirring for 2 minutes, or until they start to brown. Add onion, bacon, tomato, and chiles and cook, stirring, for 2 minutes, or until the onion is slightly cooked.

In a bowl, lightly beat the eggs, and then beat in the milk. Slowly add the beaten eggs to the pan, stirring and folding the eggs up from the bottom for 4-6 minutes, or until they are cooked to taste. Season with salt.

Divide the migas among 4 flameproof serving plates and top with the grated cheese, dividing it evenly. Slip each serving plate under a preheated broiler or in the microwave, and heat until the cheese is melted. Serve at once! It’s delicious! I like to load them up in warm, yummy, corn tortillas.

**To avoid the chopping and dicing first thing in the morning, simply buy the HEB Ready Fresh Go pico de gallo, it’s the exact same plus some lime juice and cilantro. You can get it in HOT, Medium or Mild. We use mild so we can share with the kids.