The Breakfast Kitchen: Migas inspired breakfast casserole

 For this recipe, I used a recipe for Migas from the Pioneer Woman Cooks by Ree Drummond as inspiration. Migas is a tex-mex scrambled egg dish. This includes ingredients like diced onions, chile peppers, diced tomatoes, jalapenos, and cheese.

I was going to be using this to eat on this week so I thought a casserole would be easier to portion out. You can also make these into egg bites by using a muffin tin.  

The ingredients:

1 medium onion diced

1 red bell pepper diced

1 green bell pepper diced

1 or 2 jalapenos sliced or jar of jalapenos

4 tomatoes diced or 1 can of rotel drained

10-12 large eggs

1/4 C of half and half

salt and pepper to taste

1 C of shredded cheese (pepperjack, Monterey jack, cotija)

1/4-1/2 C chopped cilantro

sour cream, guacamole, or salsa to garnish

The recipe:

Roughly chop the vegetables and cook the vegetables minus the jalapeno in the oven at 350 for 5-10 minutes. I added bacon. You could also add Chorizo to keep with the tex-mex flavors. I use a 9x13 baking dish. Remove from the oven and top with a handful of jalapenos and the shredded cheese. Then scramble the eggs with the half and half and salt and pepper. Pour the egg mixture over the veggie mixture and bake in the oven for 30 minutes at 350 degrees. 

I have to say I have never cooked with sliced jalapenos. I used mild ones, and they really add to the dish. I definitely think I will be using them more. I have also been adding rotel to a lot of my egg dishes lately and it has been really good.