Migas for the crew

Before I get into today’s post – I want to take a moment to wish my mother-in-law, Patricia Hopkins, a very happy birthday! I love you. xoxo

I made brunch for the fabulous crew from Forevergreen Landscape Designs, Inc., the great group of guys who’ve been redoing our front yard and patio area for the past month.

The project was supposed to wrap up last Friday, but because of a mistake by the rock delivery dude, who delivered the wrong color rocks, the project is ongoing… it should be done by the end of this week with a reveal sometime next week.

Long before the nasty gray cement-like rock was delivered, I’d promised to make the guys breakfast or lunch on what was to be their last day… we settled on brunch. And since the majority of men on the job are Hispanic, I decided to make Migas.

As you can see, I was very stealthy and snapped a couple of photos through the screened windows of them enjoying their meal.

Mexican or Tex-Mex Migas is a traditional breakfast dish consisting of scrambled eggs mixed with strips of corn tortilla, diced onions, chile peppers, diced fresh tomatoes, and cheese.

My version uses crushed tortilla chips, minced serrano, and Parmesan.

Chip Custer is the owner of Forevergreen Landscape Designs. He is the very talented landscape designer who did our backyard. If you go to his website HERE, you can check out photos 2, 3, 8, 10, and 12. Those are a few of the before and after pictures of the backyard project, we did with Chip five years ago.

Now you see why I happily cook for these guys!

Forevergreen Migas

9 large eggs
3/4 teaspoon salt
1  1/2 teaspoons Dijon mustard
3 tablespoons grated Parmesan cheese
2 tablespoons olive oil
3 cups crumbled tortilla chips
1/3 cup finely white chopped onion
1 large or 2 small serrano chiles
3/4 cup diced tomatoes
1/4 cup coarsely chopped cilantro

Garnishes
Pico de gallo
Sour cream
Warmed salsa verde
Fresh cilantro

Break the eggs into a large bowl and whisk them together. Add the salt, Dijon mustard, and Parmesan and whisk until thoroughly mixed.

Heat the oil in a large non-stick skillet over high heat. Add the onion and serrano and sauté for 2 minutes.

Pour in the eggs and add the chips on top and stir well.

Once the eggs are just set, add the tomatoes and lower the heat, and stir frequently until the eggs are cooked to your liking.

Transfer to a serving platter and serve with the garnishes.

Serves 6