Migas (Mexican Scrambled Eggs)

Melt butter in skillet over medium heat. Tear corn tortillas into bite size pieces and add them into the skillet. On medium heat, saute the tortillas until they’re soft. Don’t let them get crispy! Add the onion and green onion and saute 3-4 minutes. Add the tomato and saute one more minute.

In a medium bowl, beat the eggs and milk together and add black pepper. Pour into the pan and cook on medium heat as you would scrambled eggs, folding the eggs over as necessary. When the eggs are almost set, turn off the heat, sprinkle the Mexican cheese over it and cover the skillet to let the cheese melt.

To increase the recipe, just use half the number of tortillas as eggs (6 tortillas for 12 eggs, etc.) and increase the amount of add-ins to suit your fancy!

To make it kid-friendly, omit the onions and tomatoes, and let them douse it with ketchup! One of my kids’ favorite meals!