Breakfast Stacks

Ingredients for the hash browns:

 

Serves 4

2 to 3 tablespoons vegetable oil

3 medium Yukon gold potatoes, peeled and grated with the largest hole on a box grater

Salt and pepper to taste

 

Directions:

Remove as much excess moisture from grated potatoes as possible by squeezing them through clean paper towels. Add oil to a large frying pan and heat over medium high heat until oil is hot. Add a circles of shredded potatoes to the pan and fry until golden brown and crispy on each side. .Remove from skillet and drain on paper towels. Salt and pepper to taste.

 

For the eggs and ham: 

 

Use 1 egg and 1 slice of ham per stack.

Using the same skillet, remove as much oil as possible and add butter. Turn heat back on to medium low.  Break eggs, one at a time into skillet and salt and pepper each egg to taste. As soon as whites are set, turn the eggs over and cook for 1 minute or so. Remove from pan. For sunny side up eggs, break eggs into pan, spoon hot oil from the pan over whites only to help them to set. Lower heat if need be. When whites are set, remove from pan.

In the same pan, add ham slices and cook until browned. Remove from pan.

To Assemble:

Place one hash brown patty onto plate.  Top with a slice of ham and then add egg to top. Garnish with chives or parsley. Serve immediately.

 

Tips:

You can use a round pastry cutter on the hash browns and ham for perfect stacks. Serve with Tabasco for an extra kick.

Eggs in Pugatory

I did some research on the history of Eggs in Purgatory and I'm still a little in the dark, but like many famous dishes, the actual origin is pretty much a mystery. But, whatever the actual story, I'm getting this from everything I read... Purgatory,  is associated with the Catholic faith.  I think  the eggs represent the souls and the hot tomato sauce surrounding them represents their limbo between Heaven and Hell. I'm only hoping they can pull off their good souls and rise to the top! It does sound somewhat reasonable to me. There are other dishes very close to "Eggs in Purgatory", but not as colorful, so I'll go with the more exciting aspect. Regardless, Eggs in Purgatory is a delicious and satisfying, toast sopping goodness that stays with you until lunch. : )So grab some crusty toast and enjoy!  xx 

 Ingredients:

1 tablespoon olive oil 

1 clove garlic. peeled and minced 

¼ teaspoon dried chilli flakes Siracha to taste   

1 regular size can chopped tomatoes 

½ teaspoon kosher salt or to taste

2 to 4 eggs  

2 tablespoons grated Parmesan 

Garnish with cilantro or parsley to taste

Crusty bread or toasted bread to serve.

Add oil to a skillet over medium heat and add garlic and chili flakes. When garlic is tender add tomatoes and salt and let simmer for 3 to 4 minutes. When sauce is hot add eggs. Allow the whites to set and the yolks should still be runny. Add more Parmesan and serve with a salad and lots of rustic crusty toast. Enjoy! I like a full glass of cold whole milk....my bad I know....but just saying...

Homemade English Muffins

Breakfast just doesn't get any better than English muffins...nooks, crannies and crispy crunchies all in one. OMG! And add homemade to these delectables and you have insanely good muffin crack. After all, they're so versatile, you can eat them alone with butter and jelly or make egg, sausage or bacon sammy's. They even make an amazing cheeseburger melt for lunch or dinner. So how can you go wrong learning to make these amazing bready treasures? You can't! Whether you're a English muffin purest or just looking for the perfect bread to wedge your favorite food between, this is the way to go. Stopping the addition is quite another thing. : )

Ingredients:
2 tablespoons sugar
1 teaspoons salt
2 1/4 teaspoons active dry yeast
about 3 to 4 cups all-purpose flour
1 1/2 cups milk
1/4 cup butter
1 egg

4 tablespoons yellow cornmeal
vegetable or canola oil


Directions:
In a large bowl, combine1 1/2 cups flour, sugar, salt and yeast.  Heat milk in a sauce pan and 1/4 cup of butter until hot.

Using a mixer on low speed, beat liquid into dry ingredients until incorporated.  Beat 2 minutes, occasionally scraping bowl down. Beat in egg and 1 cup flour. Batter should be thick. If needed add a bit more flour until mixture is thick. Beat for 3 additional minutes. Dough should be very thick.

Turn dough onto lightly floured surface and knead just until combined. Shape dough into a ball and place in a greased bowl. Turn dough ball until completely greased.. Cover with a dish towel and let rise in a warm place, until dough is doubled, about 1 1/2 hours. Pour cornmeal into a plate and set aside.

 

 Punch dough down and turn onto lightly floured surface. Cover with a towel for 20 minutes. Lightly flour your rolling pin and surface.  Roll out dough about 3/4 inch thick. Using a a 3 inch round biscuit or cookie cutter, cut dough into circles. Dip each side of the dough circles in the plate of cornmeal and place dough rounds on cookie sheets. Cover cookie sheets with a dish towel and let rise in a warm place, until doubled, about 45 minutes.

 Lightly grease or brush a pan with oil. Over medium heat, heat skillet until hot. Place muffins in pan a cook for 7 to8 minutes on each side or until browned. Cool on wire rack. When cool, slice open, toast if desired and slather with butter, jelly or wedge your favorite breakfast foods like eggs, bacon, ham or lunch meats between these amazing muffins and enjoy. Use caution. They are addicting!

Enjoy Enjoy Enjoy!

Eggs Hemingway

 Kits American Cuisine Coming Soon to the east Texas Cedar Creek Lake Area.

Eggs Hemingway---Sweet potato biscuit topped with thinly sliced smoked salmon, capers, and poached egg topped with dilly hollandaise sauce, avocado slices and dill sprig.

Breakfast Sandwich

Recipe not required. : ) Just your taste and the ingredients to build a delicious "on the go" breakfast sandwich in minutes. Your favorite Bun... this is honey oat grain. An egg, cooked your way. And your choice of meat. Like breakfast sausages and ham. Add cheese if you like. Carry out has never been so good. Enjoy the idea!

California Girl’s Chicken-Fried Steak Breakfast with Jalapeno Gravy

Serves 2

Double this recipe for 4 fried steaks~

Ingredients:

Oil or lard for frying

1 pound round steak that will serve two to your judgement

1 cup flour

1 cup corn starch

2 large eggs

½ cup buttermilk

2 teaspoons kosher salt

1 teaspoon black pepper

½ teaspoon garlic powder

¼ teaspoon cayenne

For gravy:

2 cups flour

1 ½ cups cream

10 to 12 rings pickled jalapenos, minced or finely diced

Pan dripping from frying steak, plus additional butter if needed

Serve with biscuits, homemade or canned and hash browns.

Directions:

Cut round steak in two. Pound beef with a meat tenderizer or edge of heavy saucer until flat and about 1 ½ times original size.

Place flour and corn starch in a large bowl with seasonings and mix to incorporate. Whisk eggs in another bowl and add milk. Take piece of tenderized beef in flour and coat. Dip coated beef into egg/milk mixture and then dip back into flour/cornstarch mixture again.

Add enough oil or lard to go 1/3 of the way up the side of a large skillet. Heat until oil is hot and ready for frying. You can drop a spec of flour in the hot skillet and if it sizzles, it is ready. Place coated steaks in skillet. Turn steak when it is golden brown (about 4 to5 minutes) and cook the other side.

Drain on a paper towel lined plate and continue to cook other steak(s).

For gravy:

Reduce heat while you scrape drippings in pan. Add more butter if necessary and the flour. Stir into a rue with a whisk. Return heat to medium high and gradually, add cream, stirring constantly, until gravy thickens, but is not clumpy. If you do get a few clumps, run gravy through a strainer into a bowl, smooth out clumps with a spoon while pushing the gravy through the strainer and return to the skillet. Stir in jalapenos and serve.

Poach or fry eggs to top chicken fried steak.

To Assemble:

Cut biscuits in half and place on plate. Top biscuits with gravy. Place steak on top of gravy and top steak with egg. Add hash browns and toast to the side and enjoy!

Orange Brunch Toast

Ingredients:

6 eggs

½ cup orange juice

½ cup half and half cream

2 tablespoons sugar

2 teaspoons grated orange zest

8 slices Texas toast or 1 inch thick French bread

4 to 6 tablespoons butter

Powdered sugar

Maple syrup

Orange marmalade or strawberry jam

Orange slices and strawberries (optional)

Directions:

Whisk first 6 ingredients together in a mixing bowl. Arrange bread in 9x13 inch baking dish. Pour egg mixture over bread, making sure each piece is saturated with the egg mix. Cover dish with plastic and refrigerate for at least 1 hour. You can dip and go if your time is limited, but soaking is best to meld flavors.

On a griddle or in a large skillet over medium high heat, add a tablespoon or two of butter at a time. When butter is melted, add the bread slices and cook in batches until golden light brown.

Serve with powdered sugar, syrup and jam. Garnish with fruit.

Easter Eggs Benedict, with Chive Beurre Blanc

Ingredient Shopping List:
1 pound fresh asparagus
Extra virgin olive oil
Kosher salt
White or black pepper
Dry white wine
1 shallot
1 quart heavy cream or half and half
1 handful fresh chives
Nutmeg
1 loaf French bread
3 sticks butter
8 large eggs
Country ham
Vinegar

　
Asparagus:
1 pound fresh asparagus, woody bottoms trimmed
3 tablespoons extra virgin olive oil
Kosher salt and pepper

Directions:
Preheat oven to 400 degrees F.
Spread asparagus on baking sheet and sprinkle with olive oil. Toss gently to cover well and season with salt and pepper. Bake for about 10 minutes or until lightly browned.
Chive Beurre Blanc Sauce:
Makes 1 cup
½ cup dry white wine
3 tablespoons finely chopped shallot
1/3 cup heavy cream
1 tablespoon finely snipped chives, divided
¼ teaspoon salt
¼ teaspoon white or black pepper
2 sticks cold unsalted butter, cut into small pieces

Directions:
On medium high heat, boil wine and shallots until reduced by half. This will take from 5 to 8 minutes. Whisk in cream and chives and boil for 1 to 2 minutes. Reduce heat to low and add a few pats at a time. Continue to whisk, and add more butter as the pats melt. You want the consistency of hollandaise or thin gravy.

You can strain sauce, which is traditional to remove shallots and chives, but I prefer them, so I don‘t. Keep sauce warm until ready to use.

Note: Remaining chives will be used to garnish dish.
French Toast:4 eggs
1 cup heavy cream
¼ teaspoon nutmeg (optional)
Kosher salt and pepper to taste
4 slices French bread, 1 inch thick
Butter for frying

Directions:Whisk eggs, cream, nutmeg, salt, and pepper together in a large bowl. Dip French bread in the bowl of egg mixture and soak on each side until bread is slightly spongy, but not soggy. In a skillet over medium high heat, melt a teaspoon or two of butter at a time and add soaked bread. Cook each side until golden brown and done in the middle. Reduce the heat if necessary to prevent burning. Add one slice to each place and assemble.

Ham:4 slices of country ham
butter

Directions:In the same skillet, add a teaspoon butter and fry 4 medium thick slices of country ham in a skillet, until browned. Set aside.

Poached Eggs:4 large eggs
1 teaspoon vinegar

Directions:Poach 4 eggs in an egg poacher or-- in a skillet, bring about 2 inches of water and vinegar to a simmer. Crack eggs, and place one at a time in a small dish. Gently slide eggs, one at a time into water, trying not to plop into water.

Using a spoon, push and spoon water over the top of eggs or whites only (for sunny side up), to set (about 3 minutes). When eggs are done to your liking, remove with a slotted spoon and set aside until ready to assemble.

Assembly:Top each slice of French toast with ham, asparagus and poached egg. Drizzle with beurre blanc sauce and garnish with chives.

　

Portuguese Hash and Eggs

serves 4
8 large eggs
4 large potatoes, washed, microwaved for 6 to 8 minutes or until fork tender and diced medium
6 tablespoon butter, divided
1 pound pork stew meat or pork chops, diced
1/2 golden sweet bell pepper, diced
1/2 orange sweet bell pepper, diced
1 onion, diced
1 garlic clove, minced
1 tablespoon Goya seasoning or equivelant
1 tablespoon paprika
salt and pepper to taste
1 nice handful cilantro, chopped

Add butter to a frying pan on medium high heat and add diced pork.  Cook until done about 8 to 10 minutes. add bell peppers, onion and garlic.  Cook until fragrant and tender. Add in diced potatoes and brown. Stir in seasonings and cilantro.

In another pan on medium heat, add remaining butter. Fry eggs (or poach if you perfer).  Plate hash and place eggs atop hash on each plat

Bacon, Egg and Tater Tot Breaskfast Burrito

 Serves 3

Ingredients:
3 eggs, scrambled
9 slices microwave bacon, cooked according to package direction
1/2 cup cheddar cheese or your favorite, shredded
18 tater tots, fried or baked according to package directions
3 flour tortillas

Directions:
Warm tortillas in microwave for 30 to 40 seconds. Divide ingredients equally between warm tortillas, add cheese while ingredients are hot. Fold over one end and fold sides together. Serve hot. You can hold burritos together with a tooth pick if needed.

Poached Eggs Over Turkey Potato Hash

Ingredients:
1/2 pound slab bacon, diced and fried
1/2 white or yellow onion, diced
3 russet potatoes, washed and microwaved for 5 minutes, then diced
2 cups leftover turkey pieces, diced
16 jalapeno slices
2 eggs per person, poached or fried
Salt and Pepper to taste 
1 small tomato, diced (optional)

Save time by using a frozen bag of diced or O'Brien potatoes.Other additions or substitutions are: Broccoli florets. greens. leeks, ham or steak instead of turkey.

Directions:
Remove all but 2 tablespoons bacon fat from the large skillet that you fried bacon in, and add onions and diced potatoes.  Cook until tender and potatoes are lightly browned.  Add turkey and jalapeno slices and stir to combine.  Cook until turkey is lightly browned , as well. Heat a skillet filled 1/3 full of water. Add 1/2 teaspoon salt to water. When water is hot, gently drop 6 to 8 eggs in the water and poach eggs to desired doneness over medium high heat.
Stir in bacon and divide equally among plates and place eggs over potato turkey hash. Garnish with tomatoes, if desired.

Buttermilk Biscuits with a Honey Butter Baste

Ingredients:

1 1/2 cups flour
1 tablespoon sugar
2 teaspoons baking powder
1/4 teaspoon baking soda
1 1/2 teaspoons salt
1 1/2 sticks butter or margarine
1 1/2 cups buttermilk

Directions:

Preheat oven and turn to 400 degrees. Mix all dry ingredients together.  Dice butter into small pieces and cut butter into dry ingredients with a fork or pastry blender. Try not to leave any big chunks of butter in mixture.  Stir in buttermilk.  Dough will be slightly on the sticky side. Turn out onto floured surface and kneed 3 to 4 times in a folding and pushing method. Flatten dough to 1 1/2 inches thick.  Cut out biscuits using a 2 1/2 to 3 inch circle cutter or an old clean can with both ends removed.  Make sure there are no jagged edges.  Place biscuits in a pan and bake until lightly golden brown or for about 10 to 12 minutes.  All ovens vary, so watch biscuits carefully.  Remove from oven and baste tops with honey butter while hot.  Serve with butter and jelly or just plain. 

For the Honey Butter Baste:

Ingredients:
1/4 cup butter
3 tablespoons honey

Directions:
Melt butter or margarine and honey in microwave and stir.  Baste biscuits.

Fluffy Scrambled Eggs

This is really another no brainer recipe, except for the fact that I do scrambled eggs just a little differently than most people.  So forgive this lazy Sunday post and think about breakfast for dinner instead.

Serves 2
Ingredients:

1 tablespoon butter
1 1/2 tablespoons self rising flour
2-2 1/2 tablespoons water or milk (I actually like water best)
6 fresh eggs
1/4 teaspoon salt
1/4 teaspoon black pepper

Add butter to a pan on medium high heat. While skillet is heating, mix eggs. In a small bowl, whisk flour and water together until smooth.  Whisk in eggs, salt and pepper. Pour into heated pan and stir steadily so eggs don't burn. Cook until eggs are done and no longer runny.  Eggs will be light and fluffy.  Serve with fried ham steak and cottage potatoes. Makes a great dinner meal.
Enjoy!

Cool Yummy Breakfast Idea on a Hot Summer's Day

As you guys know, I dropped my BFF (my Canon) and I'm still looking for the right replacement.  So please forgive the bad pics lately.  Hoping your cooler where you are, than we are here in Texas.  Okay, this is one of those "NO RECIPE NECESSARY" post.  Just have fun with it. Use whatever you like or have on hand and a few sprinkles of grape nuts is also deee-lish.  I used about a 1/4 cup or so of vanilla yogurt and, as you can see chopped fresh strawberries and East Texas blueberries. However much you prefer as far as the fruit goes. I was actually cleaning up leftover fruit from the fridge.  This is nothing new, just thought I'd share an idea for a healthy and quick breakfast.

Pray for rain for us! 

Baked Egg Omelet

We had these for breakfast this morning with country potatoes and toast.  They didn't take long to make and I didn't have to tend to them while they were cooking. We loved them! 

Baked Egg Omelet
serves 2
Ingredients:
butter or cooking oil spray (to grease baking dish)
2 tablespoons milk or cream
1 tablespoon all purpose flour
6 large eggs
4 to 6 thin slices lunchmeat ham
1/4 cup or more cheese (you favorite), shredded
salt and pepper to taste

Directions:
Preheat oven to 350 degrees F.
In a small bowl, whisk together flour and milk until well blended.  Add eggs, salt and pepper to taste and whisk. Pour into a greased casserole or baking dish. Spinkle ham and then cheese on top.

I used a 9 X 12 inch baking dish because I wanted the omelet to be thin enough to cook through before it browned too much. Thicker omelets, take more time to cook and tend to brown on the bottom before they set.  I just don't care for brown on my eggs, but if this doesn't bother you, make yours thicker. Bake for 6 to 8 minutes, depending on your oven. If eggs are not set in this amount of time, continure to cook until they are no longer runny. When eggs are ready, allow to cool slightly. Divide eggs in two and starting at an end, fold into a triangle and plate.

Banana's Foster Pancakes

We love this recipe for banana pancakes. As a side note, I'm well known for buying on sale , markdown and in extreme quantity :) Someday I'll tell you guys about my great pumpkin buy. But that's a story for another day. This time I got this really good bargain on a big bag of nanas and had to use them quick. So I came up with a recipe I like for banana pancakes with banana sauce. We had them for brunch this morning and boy were they good! A dollop of whip cream and a side of bacon and you'll be good until dinner.

Pancake Ingredients:
2 large bananas or 3 small
1 cup flour
2 teaspoons baking powder
½ teaspoon salt
¼ teaspoon cinnamon
¼ teaspoon nutmeg
2 tablespoons white sugar
2 tablespoons brown sugar
1 cup milk
2 eggs
2 tablespoon butter, melted
Cooking spray

Directions:
Heat griddle to 375 degrees or a skillet on medium high. Watch your temp. as these pancakes will burn easily. Lower heat if necessary. On a plate smash bananas, leaving some chunkiness. In a mixing bowl, add all dry ingredients and stir to incorporate. Stir in milk, eggs and butter. Mix well. Add smashed bananas and mix. Don't over mix ingredients. Spray or oil your cooking surface. Use a ¼ cup measuring cup or pour 4 to 5 inch pancakes on hot griddle. When cakes are bubbly on top, turn over. Always slide spatula under pancakes and lift slightly to check for brownness of underside. Repeat until all batter is used.

Banana Sauce:
2 Ripe bananas cubed
1 tablespoon butter
¼ cup brown sugar
1 tablespoon milk or cream

Directions:
Cube bananas small. Heat butter in a skillet on medium high. Add bananas. Saute bananas for 3 minutes. Add brown sugar and stir. Let cook until bubbling. Stir in milk. Reduce heat and cook for another minute. Remove from heat. Top pancakes and add a dollop of whipped cream if desired.

Cooks Notes: If you’d like to top with fresh strawberries and whip cream instead.

My favorite Kitchen Gadget...

Well, it's not technically a gadget.  It's an egg poacher and I love it! I just thought I'd share with you, the benefits of this amazing little poacher...Very low cal as far as fat goes.  Deep frying is out and the result is a fabulous eggs that taste perfectly cooked.  It doesn't get any better than this. I use this little guy all the time and never tire of the flavor and texture on my breakfast plate.  It's fast and clean-up is easy (non-stick).

So I bought this a few years back after going through several electric models...

And I prefer the stove top version by far because I can control the doneness (okay maybe this is not a word, but anyway) of my egg simply by timing it.

Start with fresh eggs...

Add a tad bit of butter to the egg cup. That's Grandma's Southern speak for about a 1/4 of a pat : )

Crack a few eggs into the cups...

Set the egg cups in the wells with the boiling water...

Time it!

I like my poached eggs on the medium soft side, whites totally firm and cooked; the yolk barely firm, if a little runny.  But that's me.  So my California Girl rule of thumb...if you like them like I do, cook them for 3 to 4 minutes.  Fill water a 1/3 of the way up. Set the burner to medium high to boil the water.  Then after adding your eggs, turn the burner down to medium low and cook until they have reached perfection. If you want hard boiled eggs, cook for longer than 4 minutes, about 5.  For softer cooked eggs (whites not set) cook for less than 3 minutes.  There you have it.  Not rocket science, but it is helpful to have some sort of guide to go by.

Now you wait...

Wait for it...(Insert Jeopardy music here)

Done!

Now eat and enjoy!

Happy Sunday!

Yummy, Yeast Pancakes

I make pancakes that are about 4 1/2 to 5 inches in diameter. It's just the way we like them. So, whatever your preference, I can tell you this old time recipe makes enough for a big family breakfast. So just cut it in half if you don't need a lot. I'll say this batch made 25 pancakes 4 1/2 inches or so. Needless to say we are freezing a lot of pancakes. They will make a great hurry up breakfast. Just pop them in the toaster, butter, fold and run. Or you can roll the cakes around a sausage link and out the door you go. If you make the normal restaurant size (7 to 8 inches) you will get about 12. So anyway, you can go from there.

Old Time Yeast Pancakes

makes about 12 to 24

2 packages (rapidrise) yeast

3 cups warm milk

4 cups all purpose flour

2 tablespoons sugar

2 teaspoons salt

4 tablespoons butter or margarine

2 eggs, whisk slightly

Dissolve yeast in warm milk. Add eggs and butter to milk. Whisk to combine well.

Add all dry ingredients to a bowl and stir well. Whisk together wet and dry ingredients. Cover and let stand 25 minutes. When batter has doubled in size, it's ready to use. Dip out the desired amount with a measuring cup or ladle and pour onto hot griddle, about 400 degrees. When pancake is bubbly on the top, flip over and brown the other side.

Serve with butter, syrup, jam or powdered sugar.

Cooks note: These pancakes can easily go savory for appetizers or a side. Just add minced onions, scallions, your favorite herbs and spices. You can make small coin sized cakes and add savory or sweet toppings for an appetizer. These pancakes are a great foundation for lots of creative ideas!

Toad in the Hole

My Mother's side of my family runs in the high percentages of English Blood. And our family history dates back to Dukes and Earls and other very hoity-toity persons as such. Which brings me to breakfast... An English breakfast to be exact and a very favorite one of my family. Toad in the Hole! Now, doesn't this sound Royal? Okay, not so much, but this is so yummy!

Aside of some of the very objectionable versions of this dish, dating far to the backside of the 17th century and using kidneys and various cuts of meat, this is my breakfast of choice. It's not the most traditional, being the batter and sausages, but it's the best. Simply egg and bread.

You have the softness of the egg and I like my egg whites done and my yolks runny so I can SOP up all of the deliciously crisp fried bread toast. Yes, I said it, fried bread toast. But we're only using a little butter. In comparison, Paula Deen would use 2 sticks on this recipe! I only said a little! : ) Now, down to business.

For each Toad in the Hole, you will need:

1 teaspoon or more : ) of butter (Depending on your skillet. Less for non-stick) : P
1 slice of white, wheat or bread of choice
1 egg
Salt and pepper to taste

Directions:

Add butter to a skillet on medium high heat.
Tear or cut a circle in the center of each slice of bread approximately 2 to 2 1/2 inches in diameter. (Don't throw away the circle, fry it too)
When skillet is hot and butter is melted, lay the slices of bread in the pan.
Crack an egg in the center (hole) of each slice of bread.
Fry until golden brown on each side.

Cooks note: If skillet is browning faster than the egg is cooking, turn down heat slightly to allow the egg to cook thoroughly without burning the bread.

Simply Done. Enjoy!

Being an Angelino from birth, I lived and breathed Mexican food in Los Angeles. What's not to love. I think Migas has a very authentic taste, even though it originated in Tejas. And for me, it always smells of of home too. If you've never been to Olvera Street in LA, you need to go there sometime. It's rich in history, culture and fabulous food!

Being a Texan for years now, I can defiantly tell you it's a Tex-Mex favorite, as well. And it's great for breakfast or dinner. If you can't take the heat, leave it out. I used to eat jalapenos by the pound and now, since over forty : ) not so much. So I tone down the heat a bit in my dish.

In Spanish, Migas means "crumbs. It was a way to use up the tortillas that were getting old or stale. I love the Mexican people and their fortitude. They don't throw it out. They make another incredible dish!

Disfrute!

Migas

serves 4

12 corn tortillas, cut into 1/4 inch strips
(Corn is traditional but use flour if you like)
1/4 cup vegetable oil (for frying)

2 medium or 1 large potato, washed and microwaved for 4 to 5 minutes on high.
(Watch it carefully so it doesn't over cook. Cool and cut into small cubes. Peal before you chop if you don't care for the skin.)

1/2 medium yellow or Spanish onion, finely chopped
½ green or red bell pepper, diced
1 sleeve (10 ounces)Mexican Chorizo

6 slices bacon or 6 ounces of sausage, diced/crumbled (optional)
8 large eggs, whisk in a bowl
1 large tomatoes, chopped small
1 handful of fresh cilantro, washed, pulled from the stems

(reserve a few leafy steams to top plates)

1 package taco seasoning
10 to 12 Jared jalapeno pepper rings or freshly seeded peppers (for topping)
1 cup shredded Pepper Jack or Monterey Jack cheese
1 ripe avocados, diced (for topping)

1/4 cup sour cream

Directions:
In a heavy bottomed sauce pan, add oil. When oil is hot, drop the strips of tortilla in the pot and deep fry half at a time, until crispy and lightly browned. Drain on paper towel and set aside. Using the same oil from the tortillas, add two or three tablespoons in a hot skillet and add (microwave cooked) cubed potatoes, onion and bell pepper. Fry until golden brown and onions and peppers are tender. If you're adding meat, do so now and cook until done. Add chorizo. Cook 3 to 4 minutes and drain excess fat from skillet when done. Add taco seasoning and stir well to incorporate. Stir in eggs. Cook and stir eggs until they are almost done and add tomatoes. If you like your tortillas tossed with the eggs, add them now or add to plates. Toss in the shredded cheese and plate the Migas. Top each plate with fresh finely shredded lettuce, avocado, salsa, jalapeno, sour cream and a sprig of fresh cilantro.

Ta Da! Time to eat!

Cooks Note : For delicious homemade taco seasoning without all the added commercial yuck like MSG, etc., see my recipe below.

Kathy's Taco Seasoning Mix

1 Tablespoon Chili Powder
¼ teaspoon Cayenne Pepper
¼ teaspoon Garlic Powder
¼ teaspoon Onion Powder
¼ teaspoon Dried Oregano
½ teaspoon Paprika
1 ½ teaspoon Ground Cumin
½ teaspoon sugar
1 teaspoon Salt
½ teaspoon Black Pepper

This recipe is equivalent to about 1 store bought package. Use with 1 pound beef, chicken, pork, etc. You can double or triple this recipe or more if you like and keep it stored in a tightly sealed container. Use about 2 tablespoons to equal 1 store bought package or to your taste.