Brunch is a combination of breakfast and lunch eaten usually during the late morning to early afternoon, generally served from 10am up to 3pm. I want to share with you one of our family’s favorites, Migas. We lived in San Antonio, TX for a few years and picked this recipe up, it was so good we would not only eat it for breakfast & brunch, but we’d have it for lunch, dinner, midnight snack, you name it. Although it sounds odd to add tortilla chips to the eggs, trust me. It’s delicious. The best part about the recipe is that you can mix and match any ingredients you want. Add chorizo, bell peppers, whatever vegetables you happen to have. (I apologize in advance, I’m not a chef. I measure ingredients like a busy Mom, handful here, handful there. It works with these recipes, there is ample room to experiment.)
- Butter for pan
- One Handful of Tortilla Chips
- 5 Eggs, beaten
- One Handful Cheese (I use Cheddar)
- Minced Jalapeño (optional)
- Chopped Cilantro
- Your Favorite salsa or pico de gallo
Heat butter in large skillet over medium heat. Add jalapeño (if using) let cook for a minute. Add eggs, grab a handful of tortilla chips, crunch in your hand and add to eggs. Next, add a handful of cheese. Cook until eggs are your desired consistency. Serve with salsa. Feeds two people or one very hungry person.
I always make a side of potatoes for whatever we have for breakfast. Again, take whatever vegetables you have, I promise you, it will be delicious!
- Butter for pan
- 10 Baby Yellow potatoes, cut into fourths
- 1/2 Sweet Potato, cut into small chunks
- 1/4 Onion, diced
- 1/2 Bell Pepper, diced
- Salt & Pepper
Microwave the sweet potato pieces, in a bowl, for about 45 seconds. This starts the cooking process, otherwise it will take too long in a skillet.
Melt butter in a large nonstick frying pan over medium heat. Add all ingredients, stir and flip vegetables every few minutes so nothing burns. Cook until tender and browned. If you’ve got them, add sliced green onions and cheese on top.
“Faux Toaster Strudel”
- 1 Package Puff Pastry, mostly thawed
- Cream Cheese, softened
- Jam or Jelly (I used Strawberry)
- Egg Yolk, beaten
Preheat oven to 375 degrees and line baking sheet with parchment paper.
Cut one sheet of pastry into 6 rectangles. Lightly score a line about a half inch from edge to create a border. This keeps the filling in, don’t cut all the way through!
Spread a layer of cream cheese within border, about 2 Tablespoons on each rectangle.
Add jelly to each one, about 2 Tablespoons.
Brush beaten egg around the border and sprinkle with white sugar.
Bake for about 15 minutes, until nicely browned. Cool.