Ingredients

10 eggs

Heavy cream

Salt

1/2 jar salsa

7 corn tortillas

Beans

Shredded jack cheese

Chorizo

Instructions

Often the best time to make breakfast is the night before, while you are still drunk. Next time this happens, why not whip up a migas pie before passing out with your toothbrush clutched in your hand? Migas is a Tex-Mex dish originally eaten during Lent, which works, because by dawn you will be feeling penitent and persecuted. Crack ten eggs into a bowl. Add some heavy cream, salt, and half a jar of salsa, and whip it with a beater. Rip seven corn tortillas into scraps the size of a baby's fist, sauté till golden, and lay about a third of them in an oiled baking dish. Pour in some of the egg stuff, more tortillas, beans, and a fat layer of shredded jack cheese. If all you have is Velveeta, that's okay — just mash that stuff in there with the back of your cell phone. Add the rest of the tortillas and cheese and cover with remaining eggs. Should you have chorizo lying around, you can put it in on the bean tier. Cook the pie for 45 minutes at 375. While it cooks is an excellent time to drunk-dial. If you are rejected or you get voice mail too many times in a row, do a crossword to keep the mood light until the pie is ready. You didn't want to hang out anyway, and in the morning you'll have hearty goodness to eat with Coke Classic on ice. Olé.

ESQUIRE'S ALL-YOU-CAN-EAT BREAKFAST

Introduction: How Breakfast Can Change Your Life

Seven Quick Breakfast Recipes from Top Chefs' Home Kitchens

The Best Breakfast Places in America

The First Meal's Accoutrements

This content is created and maintained by a third party, and imported onto this page to help users provide their email addresses. You may be able to find more information about this and similar content at piano.io