In Texas, you might see this dish called migas. It is a classic egg dish that traditionally makes good use of stale tortillas. We have streamlined the process a bit by using store-bought tortilla chips. This dish makes a wonderful brunch offering but would also be perfect for a weekend supper with black beans and rice.
Ingredients
- Non-stick cooking spray
- 3 cups corn tortilla chips (such as Tostitos®)
- 8 eggs
- 2/3 cup half and half
- 2 scallions, thinly sliced
- 1 (4 ounce) can green chilies
- 1 cup shredded pepper-jack cheese
- 1 cup shredded cheddar cheese
- 1/4 teaspoon ground black pepper
- 1 cup salsa (such as Muir Glen®)
- 1 avocado, chopped
- 1/3 cup finely chopped cilantro
- hot sauce
Instructions
- Coat the slow cooker crock with cooking spray and add the tortilla chips to the crock in an even layer; set aside.
- Whisk the eggs briefly in a medium mixing bowl. Stir in the half and half, scallions, green chilies, cheeses and pepper until mixture is blended. Transfer the mixture to the crock.
- Cover and cook 2 1/2-3 hours on LOW (or 1 1/2 hours on HIGH). The casserole is done when the center is cooked through. Let the egg bake rest, uncovered, for 10 minutes before serving.
- Top each portion with salsa, avocado, cilantro and hot sauce.
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