Can be prepped the night before and held overnight in the refrigerator before cooking. This is a great way to use up chips that are getting stale.
Roughly chop the onion, and peppers. Put in a large bowl and mix in the spices.
Drain the Rotel very well and add the Rotel, cheese, eggs and the evaporated milk to the bowl. Mix well to break up the eggs. Pour in a 1-gallon plastic freezer bag.
When ready to cook, pre-heat oven to 350 degrees.
Spray the inside of a 9 x 13 inch disposable baking dish with cooking spray.
Pour migas mix into the baking dish
Cook, uncovered, for 20 – 25 minutes, scraping the edges and sides a couple times during the cooking period.
When eggs are just about set, stir in 2 ½ cups of crunched up tortilla chips and cook 5 more minutes or until set.
Prior to serving, fluff eggs with a rubber spatula or large spoon.
Serve with jalapeno peppers and salsa.