Migas Breakfast Casserole

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Whenever my granddaughter Mikaela spends the night, she likes to help me make breakfast.  Here we are making some migas.  I got this recipe from a Texas cookbook I picked up at an airport about 4 years ago.  I tripled the recipe so it would fit in a 9 x 13 pan.  I've made this several times  and everyone likes it!   This is a delicious breakfast casserole.   



MIGAS BREAKFAST CASSEROLE
1.  Prepare vegetables:  
(1)  Dice up 1 onion
(2)  Chop up 2-3 tomatoes
(3)  Open a can of green chiles
(4)  Chop up about 1/4 cup of cilantro

2.  Cut in strip 8-9 corn tortillas.

3.  In a frying pan:  Warm up 3-4 T of coconut oil.  Then add the onions and sauté 3 minutes; then add the tomatoes and corn tortilla strips and cook 2 to 3 minutes.

4.  Meanwhile whisk up eggs:  Whisk up 6 eggs and add 2 cups of milk, 1 t salt, and 1/2 t of black pepper.  Stir in the can of green chiles and cilantro.

5. Combine ingredients:  Put onion mixture in the bottom of a 9 x 13 glass pan.  Pour the egg mixture over the top.

6.  Bake at 350 for 25-30 minutes or until an inserted knife comes out clean.


Other breakfast recipes on this blog:


Pancakes

Gluten Free Blueberry Pancakes

Banana Split Pancakes

Gluten Free Crepes

Gluten Free Buttermilk Blueberry Pancakes

Gluten Free Banana Fritters




Egg Dishes


Eggs with Sweet Potatoes & Spinach

Hash Brown Egg Casserole

Baked Zucchini Frittata

Cereals

Homemade & Low-Fat Peanut Coconut Granola


Breakfast Muffins

Banana Nut Muffins

Blueberry Muffins