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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.

brunch on the patio

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.

chips and such

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!

onion tomato serrano

mingas with garnishes

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

Pico de gallo
Sour cream
Warmed salsa verde
Fresh cilantro

egg cheese mustard

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

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

add chips

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

add tomato and cilantro

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

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1 Marissa { 11.13.13 at 7:38 AM }

Looks delish!

2 Sloane { 11.13.13 at 9:35 AM }


3 Nancy { 11.13.13 at 3:56 PM }

After almost 4 years in Mexico….I must say your dish looks absoltuely more beautiful than anything I ever saw presented!! Also….I have to admire you on your “stealth” photography as well as serving the crew a lovely meal…not many “clients” do that for the people who work in or around their homes, so thanks for showing a good, loving example! Now to go slosh something together in my galley to serve up and I’ll be thinking “I could never blog about this meal”. Glad you can…..it’s inspiring!

4 Linda Hopkins { 11.13.13 at 10:00 PM }

Sweet Nancy, It’s 10PM, I just got home from work and plopped into bed, bone tired, opened my laptop to check email, etc. when I came across your adorable comment…. well it made my night! I’ll still be thinking about it tomorrow and it will make my day too! xoxo

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