Migas - my way

I've "discovered" - or maybe "created" a new breakfast for Don and me. In one of the novels I was reading last week, a character made some migas, and the dish sounded like something I wanted to try. The basic concept of migas is that it's made with tortilla strips, chorizo, and eggs, and some recipes add other ingredients such as cheese, salsa, green chilies, bell peppers, and onions.  I like Jimmy Dean pork sausage, and have used it (with some chili powder added) as a tasty chorizo substitute.

I was given some thick, homemade corn tortillas by a friend a couple of weeks ago, and decided to use some of them in this recipe. (I keep them in the freezer, and take them out as needed.) The steps I used when Don and I had this for breakfast this morning had me blending everything together at the end, and that caused the tortilla strips to lose their crispiness.  We both decided we wanted them crispy, so my solution is to cook them separately, plate them, and then put everything else on top of the tortilla strips.

Migas

2 tablespoons vegetable or canola oil

2 corn tortillas, cut in 1-2" thin strips
4 oz. bulk breakfast sausage (I use Jimmy Dean)
2 tablespoons chopped onion
1-2 tablespoons chili powder (I used 1 this morning, and decided it wasn't enough.)
4 eggs
grated cheddar or Monterey Jack cheese

Heat oil in a medium skillet.  Add the tortilla strips. Cook, stirring, until strips are crispy. Divide the strips between two plates.  In the same skillet, brown sausage with the onions, breaking up the sausage as it cooks. When it's nearly done, sprinkle with chili powder and finish browning the sausage. Add the eggs - just break them right into the sausage mixture. Cook, stirring, until eggs are done. Divide between the two plates, putting eggs over tortilla chips. Sprinkle with grated cheese.  Enjoy!

Variations:  add bell peppers or green chilies to the sausage-onion mixture