Instructions

1. Heat oil in a large skillet over medium heat. Add the chopped onion and serrano pepper and saute until the onion is just transparent. Don't overcook your veggies. After the onions and peppers are cooked, either place them in a bowl while you cook the eggs or simply take the easy way out and scoot them over to the side of the pan.

2. Add the beaten eggs to the skillet. Turn the heat down a notch. For really great breakfast migas, eggs should be not be too runny nor too firm. Lift the eggs gently with a spatula to turn them so they won't break into pieces that are too small to spear with a fork. Turn off the heat after the eggs are cooked. Add salt and pepper to taste.

3. Fold the corn chips into the eggs, making sure that they're evenly distributed. The eggs will add moisture to the chips and cause them to soften just slightly, but you'll still experience a desirable "crunch" when you bite into your delicious breakfast dish.

4. Fold in the chopped tomatoes along with the cooked onions and peppers. Gently mix them in with the eggs. If your eggs are still hot from cooking, they'll warm the tomatoes through. If you're using cilantro, fold that in as well.

5. Sprinkle the grated cheese on top of the migas. Put the lid on top of the skillet for a couple of minutes to let the cheese melt. After the cheese is all nice and gooey, use a spatula to lift servings of your migas onto plates.

6. Serve your migas with a nice fresh fruit salad or side of freshly made home fries.