This is easy to put together and fantastic to serve for breakfast.

Ingredients

1/2 cup onion, chopped

1 cup (combined) green, red, and yellow bell pepper chopped

1 stick butter (1/2 cup)

3 cups grated cheese (combination Monterey Jack and Cheddar, including 1/2 cup Velveeta)

1/2 cup Velveeta processed cheese, chopped

12 eggs beaten with 2 Tablespoons cream

6 corn tortillas

Salt and pepper to taste

1 can Rotel chopped tomatoes with chopped green chilies

Fresh cilantro, chopped

Mild canned jalapeno peppers, sliced

2 Key limes

Picante sauce (medium or hot)

Whip up eggs and cream. Tear corn tortillas into strips and let soak in egg mixture. Saute onions and peppers in butter until onions are transparent. Pour egg mixture into pan; add salt and pepper to taste. Add chopped tomatoes to pan. When everything is added in pan and eggs are partially cooked, add cheeses and cook until cheese is melted and eggs are done. Add cilantro, jalapenos, and lime juice at the very end.

Serve on a plate with sliver of hot sauce poured on top of eggs. Migas are best served from hot from the pan. Try serving black beans and drizzled sour cream, some fresh guacamole, a swig of cilantro, and flour tortillas on the side.

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• You found this recipe on 1st Traveler's Choice Internet Cookbook. (www.virtualcities.com)

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