Lasagna Into Chilaquiles

This is a great weekend breakfast for the family.

4 cups corn tortilla chips
6 eggs (huevos) 
1 cup shredded Monterey Jack cheese (queso)
1 small white onion (cebolla)
1½ cup salsa (green or red)
2 tablespoons vegetable oil (aceite)
Sour cream
Salt and pepper

Cutting board
Large skillet
Measuring cups
Measuring spoons
Small bowl
Wooden spoon

Dice the cebolla and set aside.

Crack the huevos into the small bowl and whisk.

In a large skillet, heat the aceite over a medium-high heat. Add the diced cebolla to the skillet and cook for 3 minutes, or until it appears clear.

Add the huevos and salsa, stirring while cooking to scramble them.

When the huevos are almost cooked (about 5 minutes), stir in the tortilla chips and the queso.

After the huevos are cooked, add salt and pepper to taste.

Serve with sour cream and salsa or hot sauce on top.

Stir in a handful of cooked, shredded chicken to the huevos while they are cooking in the skillet.

Excerpted from The Handstand Kids Co.