Migas

Cut the tortillas into ½-inch strips. If using a protein like bacon or sausage, cook it first in the skillet until crispy, then remove and crumble or chop it; set aside.

Dice the onion and any vegetables (bell pepper, jalapeño, tomato, zucchini, etc.). Mince the garlic. Crack the eggs into a bowl and beat lightly with a pinch of salt and pepper.

Heat 2 tbsp of oil in a large skillet over medium-high heat. Once hot, add the tortilla strips in batches and fry until golden and crispy, about 2–3 minutes per batch. Transfer to a paper towel to drain.

In the same skillet over medium heat, add the remaining 1 tbsp of oil. Sauté the diced onion and garlic for 1–2 minutes until fragrant. Add the other diced vegetables and cook for 2–3 minutes until softened.

Pour in the beaten eggs and stir gently, scraping the bottom of the skillet as they cook, about 3–4 minutes. Just before they set completely, add the cooked protein and crispy tortilla strips, folding them in.

If using cheese, scatter it over the top and stir once more. Season with cumin, chili powder, or additional salt and pepper to taste.

Transfer to a plate while still slightly creamy. Garnish with fresh cilantro, green onion, or a drizzle of hot sauce if desired. Serve immediately.