Migas Breakfast Casserole

• Gluten free

• Meat

  • 1/2 lb Bacon

• Produce

  • 1 Avocado
  • 1/4 cup Cilantro
  • 1/4 cup Green onion
  • 1 Jalapeno
  • 1 Onion, small

• Refrigerated

  • 8 Eggs

• Condiments

  • 2 cups Salsa

• Baking & Spices

  • 1/2 tsp Black pepper
  • 1/8 tsp Cream of tartar
  • 2 tsp Salt

• Snacks

  • 3 cups Tortilla chips

• Dairy

  • 2 cups Cheddar cheese
  • 1/4 cup Milk

Found on kitschencat.com

Description

Ingredients

• ½ lb bacon, sliced
• 1 jalapeño, seeded and diced
• 1 small onion, diced
• 3 cups crushed tortilla chips
• 8 eggs
• ¼ cup milk
• ⅛ teaspoon cream of tartar
• 2 teaspoons salt
• ½ teaspoon black pepper
• 2 cups salsa
• 2 cups cheddar cheese
• ¼ cup chopped cilantro
• ¼ cup chopped green onion
• 1 avocado, diced

Directions

• Preheat oven to 350 degrees and grease 9x13 inch baking dish.
• In large skillet, cook bacon pieces until almost crispy and add diced jalapeño and onion. Cook over medium high heat until onion starts to soften.
• Place crushed tortilla chips into baking dish and then layer with cooked bacon and onion mixture.
• Whisk together eggs, milk, cream of tartar, salt, and black pepper and pour into baking dish.
• Spread salsa over egg mixture and then sprinkle shredded cheese over top.
• Cover with foil and bake for 30 minutes, then uncover and bake for 5 more minutes to brown cheese.
• Remove from oven and sprinkle with cilantro, green onion, and avocado.