Migas #1
12 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | tablespoons | Butter |
| 3 | larges | Bell peppers; chopped |
| 3 | larges | Onions; chopped |
| 3 | larges | Tomatoes; chopped |
| 2 | Cloves garlic; minced | |
| 1 | pounds | Bulk pork sausage; crumbled, fried and drained |
| 12 | Eggs | |
| ½ | cup | Milk |
| 1½ | cup | Grated Cheddar cheese (up to) |
| 1 | teaspoon | Cumin |
| Salt to taste | ||
| Pepper to taste | ||
Directions
Saut‚ vegetables and garlic in butter. Cook until most of liquid has been reduced. Remove half of vegetable mixture from skillet and reserve to pass as a sauce. Beat eggs, milk, cheese, cumin, salt and pepper together. Add egg mixture and cooked sausage to skillet and scrambled until eggs are cooked to taste. Serve immediately and pass vegetable sauce to top the eggs. Yield: 12 servings.
HELEN HARPER (MRS. TOM)
FORT SMITH, AR
From <Traditions:ATasteoftheGoodLife>, by the Little Rock (AR) Junior League. Downloaded from Glen's MM Recipe Archive, .