Migas Casserole

I don't really care for breakfast foods, I would rather eat a slice of pizza or some other dinner item. And breakfast for dinner, why? Seems like such a waste of a good dinner. There are two exceptions: crab cakes Benedict and Mexican breakfast. One of the best Mexican breakfasts I ever ate was at a small taco stand in San Antonio while visiting my best friend, Heather. The salsa set your tongue on fire and made the eggs worth eating. I made this casserole to mimic those flavors, but in an easy prepare ahead dish for my Thursday morning playgroup. I was originally going to add the tortilla strips on top, but I worried they might get burned by the time the eggs were set, I will experiment with it the next time I make it.

Migas Casserole

1 tablespoon vegetable oil
½ red bell pepper, diced
½ orange bell pepper, diced
½ small onion, diced
½ jalapeno, seeded and minced
2 tomatillos, husked and chopped
2 tomatoes, chopped
¾ cup tortilla chip strips
9 eggs
½ cup cream
1 ½ cups grated Mexican cheese

Preheat the oven to 375 degrees. In a sauté pan, heat oil over medium heat. Saute the bell peppers, onion and jalapeno for 3 minutes, until soft. Grease a 9x9 glass baking dish. Add the sautéed vegetables, tomatoes and tortilla chips to the prepared dish. Whisk the eggs, cream and ¾ cup of the cheese in a separate bowl. Pour the egg mixture in the prepared dish. Top with the remaining cheese. Bake for 30 to 35 minutes, until eggs are set.  Serve with warm tortillas and fresh salsa.

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