Can be prepped the night before and held overnight in the refrigerator before cooking. Makes 18 - 20 (4.5 ounce) servings.
Drain the Rotel very well and add the Rotel, cheese, eggs and the evaporated milk to the bowl. Mix well to break up the eggs. Pour in a 1-gallon plastic freezer bag.
Pour migas mix into the baking dish
Cook, uncovered, for 20 – 25 minutes until eggs are just about set, scraping the edges and sides a couple times during the cooking period.
When eggs are just about set, add 2 ½ cups of crunched up tortilla chips. Stir to evenly distribute. Cook another 5 minutes or until set.
Serve with jalapeno peppers and salsa.