Easy Migas

• 8 Large Eggs
• 1 tbsp Cream or Milk
• 1 tbsp Water
• 1 tbsp Olive Oil
• 1 Small White or Yellow Onion
• 1 Jalapeño Pepper seeded, deveined, and minced
• 2 Cloves Garlic minced
• 1/2 tsp Ground Cumin
• 1/2 tsp Kosher or Fine Sea Salt
• 1/2 tsp Black Pepper
• 2 cups Xochitl Chips plus more for serving
• 1/2 cup Grated Mexican Cheese Blend
• 1/4 cup Xochitl Salsa Verde plus more for serving
• 1 Tomato diced
• 1 Avocado sliced
• 1/4 cup Fresh Cilantro Leaves

▢ Preheat the oven to 350 degrees.

▢ Cook the breakfast sausage according to package directions. Slice into coins and keep warm.

▢ Layer the chips into a large cast iron skillet or 9 by 12 inch baking dish. Top with the pepper jack and Mexican blend cheeses. Bake for 5 minutes or until the cheese has melted.

▢ While the chips are in the oven, scramble the eggs with a pinch of salt and pepper. Melt the butter in a small skillet over medium heat. Add the eggs and cook, stirring occasionally, until set to your liking.

▢ When the chips are done, scatter the sausages over the top, spoon on the eggs, top with the queso fresco, salsa, avocado, and cilantro. Serve immediately.