Coffee Cup Chilaquiles

My mom is a thoughtful gal. She knows I'm always trying new recipes, so when she read an article in her local newspaper (The Buffalo News...three cheers for western New York!) about cooking in a coffee cup, she clipped it out for me. And when she and my sister came for Easter, we gave it a whirl.

In case you were curious, coffee cup cooking is...(long pause while I try to think of an adjective that starts with "c")...great! Without any fancy ingredients or equipment, you can enjoy a healthy and delicious breakfast in three minutes. And it's much more fun than a bowl of cereal. (Says the girl who could eat cereal for breakfast, lunch, and dinner.)

Monday morning when you think you don't have time to eat, grab a mug and throw together Coffee Cup Chilaquiles, which is sort of like a Mexican omelette with tortilla chips. Jazz it up with your favorite taco toppings...salsa, guacamole, sour cream. And you'll still make it to your 9:00 a.m. conference call on time.

Let's make breakfast!
--Erin

P.S. That fabulous manicure belongs to my sister. She has the best nails! Over and out.

Coffee Cup Chilaquiles
Serves: 1
From The Buffalo News

1 egg
1 tablespoon milk
Salt and pepper
1 tablespoon shredded cheddar cheese
5 tortilla chips, separated
1 tablespoon salsa
Salsa, guacamole, sour cream for serving

Beat egg and milk together in a large coffee cup. Season to taste with salt and pepper. Stir in cheddar. Break four tortilla chips into small pieces and stir into the egg mixture. Then stir in 1 tablespoon salsa. Microwave for 1 minute and 10 seconds. Garnish with remaining tortilla chip, salsa, guacamole, and sour cream.