My Morning Migas
1/2 stickbutter, room temperature
1 largeavocado (diced)
1 largejalapeño (seeded & diced & suteed)
1/2 cmexican blend shredded cheese
2 tspsour cream
1 ctortilla strips
1/4 csauteed bell pepper & onion
How to Make My Morning Migas
- In a large non stick skillet, saute the bell pepper, onion & jalapeno. Reduce heat to medium and add your butter.
- In a blender take the six eggs, sour cream and blend on low.
- Add the eggs mixture to the peppers and butter in the skillet and scramble together. Top with the cheese.