Description
This recipe is super simple and very flexible. You can add anything to it once you master the technique. This is my favorite version I made up containing the flavors of my favorite Tex-Mex breakfast, Migas.
*Note: Must have an oven safe pan to complete this recipe.
Ingredients
- 8 whole Eggs, Beaten
- ½ cups Milk
- 1 dash Salt To Taste
- 1 dash Black Pepper To Taste
- 1 cup Cheddar Cheese, Shredded, Divided Use
- 2 Tablespoons Canola Oil
- 1 whole Onion, Diced
- ½ cups Bell Pepper, Diced
- 1 whole Jalapeno, Seeded And Diced
- 1 whole Small Roma Tomato, Diced
- 1-½ cup Shredded Hashbrowns (if Frozen, Thaw First)
- 6 pieces Bacon Crumbled
- ½ cups Store Bought Corn Tortilla Strips
Preparation
Preheat oven to 350F.
In a large bowl beat 8 eggs and milk very well. Add salt, pepper and 3/4 cup cheese. Set aside.
In an oven safe pan add the canola and coat the entire pan well. Once the oil is heated (over medium heat), saute onion until it begins to get translucent, then add bell pepper and jalapeno; saute until soft. Add tomato and hashbrowns.
Pour egg/cheese mixture over ingredients in the pan then add bacon and tortilla strips. Cook over medium heat until almost completely done. The top will be uncooked but the sides and bottom should be set before going into the oven.
Place pan in preheated oven. Cook for 15 minutes then add remaining 1/4 cup of cheese on top. Bake an additional 10 minutes or so until cheese is melted and eggs are done and knife comes out clean.
This recipe is very versatile and affordable. You can get fancy with it or use leftovers. Anything goes pretty much!
