I am normally an early riser, but since Sunday I have been sleeping in until around 9 each morning. Ugh. Feels like the best 2 1/2 hours of the day are gone by that time.
Thankfully it's Spring Break!
I had a doctor's appointment scheduled for late morning today and normally that wouldn't be a problem, but again, this time change thing has me all turned around. So what was supposed to be a leisurely morning, quickly turned in to a not-so-leisurely morning.
I had to fit breakfast in some way. And I didn't want some piddly breakfast either. I wanted something with flavor. Immediately I thought about some leftover chips, cheese sauce and salsa from dinner last night. Hmm, how could I transform those yummy items into a decent breakfast?
I quickly remembered one of PW's breakfast recipes, the one for Migas. Well, I didn't have all that time to chop the veggies and I didn't want to fry tortillas, so I had to improvise.
Below is my 'ghetto' take on the Pioneer Woman's Migas. I call my version "Short-Cut Migas".
Step One: the Base
Line a plate with whatever tortilla chips you have on hand.
I adore blue corn and flaxseed tortilla chips, so that's what I used.
And it's what I had within arm's reach.
Step Two: the Eggs
Remember, time was of the essence this morning so no chopped veggies for me.
Here's where short cuts come in to play.
Step Three: the Toppings
When eggs are to your liking, they go on the layer of chips.
Top that with some cheesey sauce and fresh cilantro.
Yes, the fresh cilantro is a must. The bright flavor it provides is refreshing.
Short-Cut Migas, just before R dug in!
I realize this is not gourmet food, but it is delicious and amazingly satisfying.
Don't knock it 'til you've tried it!