What’s Cookin’? Patty Millay’s Migas Casserole [RECIPE]

1 TBL butter

1 TBL canola oil

6 corn tortillas

1 TBL olive oil

1 green pepper diced to 1/4 inch pieces

1 red pepper diced to 1/4 inch pieces

1/2 cup whites of green onions chopped small

1 large jalapeno seeded and chopped

2 cups cherry tomatoes quartered

1 can black beans - rinsed and drained

2 tsp cumin

1 tsp cinnamon

2 tsp salt

2 tsp black pepper

12 large eggs

3/4 cup half and half

12 oz shredded cheddar cheese

1/3 cup chopped cilantro

1 avocado slices (optional)

Pre heat your oven to 375* and stand by.  Bring your canola oil and butter to a sizzle then fry the corn tortillas one at a time for 10 seconds per side,  Set these aside to drain and crisp.  Then crumple in a large Tupperware tub for mixing.

Add bell peppers and onion to the remaining skillet mixture and cook for 6-8 minutes until tender and browning.  Add tomatoes and jalapeno peppers heat for 3-4 minutes then add black beans for 1 minute.  Add salt, pepper, cumin and cinnamon, mix well and simmer for a few minutes.  The compound will be thick and substantial.

Mix the eggs and half and half - whip well for 2 minutes.

Add the veggie mix, egg mix, tortillas and cheese into your large Tupperware bowl and mix well.  Add to a well greased 9x11 casserole mix. Cover tightly with foil and bake at 375* for 35 minutes.

Garnish with chopped cilantro and green onion tops.  I added some additional cherry tomatoes for color and sour cream makes this super delish!

This recipe will make your home smell fantastic!  The ingredients are inexpensive and easy to find.  If you take a wild hair and want to add a protein, I suggest a shredded chicken breast to make this a heartier dish.

This was an incredible Sunday night supper!  We loved it and I hope that you do too!