1 Tbsp. water
1 Tbsp. salsa
3 slices bacon, snipped
1/4 c. onion, chopped
1/4 c. green pepper, chopped (optional)
1/2 c. crumbled tortilla chips
1/2 c. cheese, grated or crumbled
A Tex-Mex favorite for a hearty breakfast - "miga" is from the Spanish for "crumbs." We served the onions as a topping (to spare the kids the trouble of dissecting breakfast). A big hit - sad faces when no seconds were available.
In a medium bowl, beat eggs with water, salsa. Set aside.
Snip bacon into bite-sized pieces. Over medium heat, heat a large skillet. Fry bacon until it's as crispy as you like it. Remove from pan and set aside on a plate lined with a paper towel.
Reduce heat to low and add chopped onion (and green pepper, if you're using it). Sizzle in the bacon drippings until softened. (If you chose super-low fat bacon - like turkey bacon or something, you may need to add a little oil to the pan.) Remove onion (and pepper) and set aside to use as a topping, or let them remain in the pan.
Add eggs and cook as for scrambled eggs. Stir up from the bottom so they don't stick. Add bacon back to skillet and cook. When eggs are still a little bit liquid, stir in crumbled chips.
For serving, garnish with grated cheese. (And chopped onion/green pepper if you set that aside.)
Submitted by Gretchen Grant Contributed on: and modified on Wednesday July 2nd, 2008