Published Recipe from The Brenham House of 1990

     As I was thumbing through my rather large collection of cookbooks, I found this recipe from The Brenham House Bed and Breakfast, when the Phillips owned and operated it.   The Phillips purchased the home in 1990.  The 1920's home, on Clinton Street,  had already been renovated for a BnB and in 1989 was DBA as The Brenham House Bed and Breakfast.  How delighted I was to find out a little bit of the history and a bonus .... a wonderful recipe which we have incorporated into our collection that we use here at The Brenham House today.  Megetas is the name of the recipe.  Their son in law's family was from Mexico and this is how they came by the recipe.  Many of you may know it as Migas.  It all depends on which part of Mexico you are in.

Megetas

1/3 c. chopped onion

2 small garlic cloves, minced

8-10 small corn tortillas, torn into tint pieces

6-8 eggs, beaten

1- 7 oz jar of Herdez Mexican red picante sauce 

1-2 c. grated cheddar cheese

Also:  butter, vegetable oil, salt and pepper, optional ingredients:  sausage, diced potato, cherry tomatoes.

In a large skillet, melt a little butter and oil.  Saute onion and garlic ( opt. potatoes).  As the mixture cooks, stir in torn tortillas.  Add oil as needed to keep from burning.  Fry until the tortilla pieces are crisp.  (Add optional cooked sausage).  Stir in the beaten eggs, picante sauce, and salt and pepper to taste.  Cook over low heat as a scrambled egg dish.  Stir in cheese at the last minute.  Serve after cheese is melted.  ( I top my egg mixture with the cheese and place skillet under broiler until melted and serve.  It is less messy for me, and then top it off with picante sauce or sliced cherry tomatoes!

It is a wonderful Saturday morning breakfast or evening meal and the house smell so good while you are preparing the dish!