Migas is a Texas favorite...it's a down-home, simple Tex-Mex breakfast that is on most breakfast menus in our state. This version is even simpler, and is great if you're feeding a crowd, if you're having a breakfast or brunch and need to make items ahead of time. or if you like having leftovers to reheat!
Mama Steph's garden-fresh migas casserole
1-2 cups tortilla strips
1-2 cups grated pepper Jack cheese (Use what you have: cheddar or Mexican blend work well)
1/4 cup chopped onion
6-7 large eggs
8 oz sausage (I used a jalapeno-cheese link and chopped it up)
1 cup chopped bell peppers (any color you have)
1 large jalapeno, minced (remove seeds if you don't like the heat)
2 TBS mayonnaise or sour cream
Spray a 9x9 baking dish with cooking spray. Spread a layer of tortilla strips across the bottom, to cover. Sprinkle cup of grated cheese over chips.
In a mixing bowl, whisk eggs together with mayo or sour cream. Set aside.
In a skillet, saute the peppers, onions, and sausage (precooked link) in 2 TBS olive oil. When veggies are tender, spread across the chips.
Gently pour the egg mixture across the whole casserole.
Top with more grated cheese, if desired.
Bake at 350 for approximately 30 minutes. (don't allow to dry out...watch it beginning at 25 minutes. Middle should be gently set, not liquid)