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This is a tasty breakfast recipe that works in tacos or wraps but is also good all by itself with a side of beans or hash browned potatoes as pictured here. In restaurants throughout Texas and parts of New Mexico the migas are made with stale corn tortillas cut into strips and fried crispy before adding to the eggs. If I am making this breakfast for a bunch of friends I might do this extra cooking step but I almost always have an open bag of tortilla chips laying around in the pantry. I reach down to the bottom of the bag to get the broken bits and pieces for this recipe. The broken bits usually get thrown out anyway so this is a good recipe to make when you reach the bottom of your bag of tortilla chips.

I like to use a fresh jalapeno but you can use a spoonful of the canned or jarred ones if you wish. Just lightly chop then and add to the pan with the onion. If you like spicy food try jalapeno jack cheese for some extra kick.


 4 eggs
 1 Roma tomato, diced and seeded
 2 Tablespoons minced onion
 jalapeno to taste, minced
 1 Tablespoon butter
 1/2 cup grated Cheddar or Monterey Jack cheese
 1 handful lightly crushed tortilla chips
 Hot sauce
 fresh cilantro leaves, optional


Dice and seed the tomato and combine with onion and jalapeno. Beat the eggs thoroughly. Melt the butter in a skillet over medium heat. Saute the onions and jalapenos then add the tomatoes and continue cooking for a minute or two. Add the eggs and cook until they are almost done. Add tortilla chip pieces and cheese and stir until the cheese is melted. Add the cilantro, stir to combine, and serve.

I like this in tacos, wraps, or straight up on a plate alongside refried beans and home fries. Garnish with hot sauce as desired.

Serves: 2
Eggs Tomatoes Onions Jalapenos Cheese Stovetop Photo

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You may notice that some of our recipes do not contain exact measurements for all ingredients. Cooking on the road is an art more than a science. We view each recipe as only a suggestion - a starting point for your own personal creativity.

We aren't usually dealing with food chemistry in these recipes since we aren't baking with leavening, etc., so feel free to use as much or as little of any suggested ingredient. Be creative and imaginative! Substitute the foods you like or have available for the ones in the recipes. And if you find something that turns out well for you, please share it with the rest of us.