Usually at our house, Sunday means pancakes. But today I took over breakfast duty. Migas are one of my favorite breakfasts, especially on Sunday, because they are great for using up the odds and ends in the refrigerator.
Below is a general idea, feel free to adjust it depending on what you have on hand...
1 small onion, chopped
Kosher salt, cumin and cayenne pepper
1-2 tablespoons butter
4 corn tortillas, cut into thin strips
Oil if necessary
8 eggs, beaten
Sour cream, salsa, verde enchilada sauce, avocado, green onions and/or cilantro
In a large skillet, saute onion seasoned with salt, cumin and cayenne in butter until tender. If you by chance have a pepper hanging around, add it in as well. Add tortillas and saute until browned. If you're using a stainless skillet, you may want to push the tortilla mixture to the edges and drizzle some oil into the pan. Add the eggs; cook stirring occasionally until set. Sprinkle with cheese and serve with toppings of your choice. Yield: 3-4 servings.