This Tex-Mex Breakfast Staple Is Our New Brunch Obsession
The Kitchn
The Kitchn
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  • 4 cups corn tortilla chips, homemade or high-quality store-bought
  • 8 large eggs
  • 1/4 cup whole milk
  • 1 (10-ounce) can Mexican-style diced tomatoes
  • 2 cups shredded cheddar cheese
  • Kosher salt
  • Freshly ground black pepper
  • For topping: salsa, sour cream, and diced avocado
  • Warm tortillas, for serving (optional)



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