Migas (eggs, tortillas, tomatoes, onions) + more

	Hello I'm a Texan. One thing I consider when trying to keep things simple is the clean-up afterwards, and the moving around. When I read a recipe or give a recipe I want start to finish to go exactly as planned, be tasty as fuck, and if the directions say 30 minutes, then by god it better be 30 minutes from when I open that refrigerator or pantry or w/e to when I put the pot/pan in the sink with the unused ingredients already put away. I ain't got time to think (in the morning), but anyone sitting down to write directions does. That being said; moreover, first post intro out of the way: this is not to be that; moreover, again, this not going to be that clear and precise, but I do plan to keep it as concise as possible for being open ended. Hopefully, this won't take you more than 30 minutes to cook and 2 or 3 minutes to read.

Ingredients For An Individual Size Serving
	4 corn tortillas, tomato, onion, oil (cilantro, green pepper[s], habanero, avocado  bacon, sirracha/salsa, cheese).

Steps
	0. here you are. Hope you haven't started spazzing out, switching tabs or moved around to go get the ingredients or anything already.
	1. turn on the stove, get the pan and put it on the stove (don't use more than half power unless you're a boss), get a paper towel, and *get out all the shit you're going to need to cut up the following..*
	2. go get the *ingredients*
	3. put the oil or bacon in the pan
	4. slice up one tortilla into strips as long as possiple, probably a little more than 1 cm but no more than 1.5 cm. Put them into the oil or with the bacon.
	5. dice up your onions and peppers evenly (but habenaroes or spicier peppers more-so), and after you flipped/rotated/moved-around your tortilla strips in order to even out the browning put your diced onions and peppers in. I recommend taking the tortilla strips out before putting in the veggies but you don't have to.
	6. dice up the tomatoes, put them in when the onions start to take on translucency and shrink a little, and this would be the ideal time to add pepper, salt, and seasoning.
	7. cut up the avocado and shred the cheese if you have them, and put the eggs in after the tomatoes have lost a noticeable amount of moisture
	8. stir and scramble till eggs are cooked, crush slightly and add the tortilla strips, and give one final stir.
	9. pour out of pan onto plate, lay on the cheese if you got it, followed with avocado, and topped with the sauce.
	10. Wet the paper towel lightly and wrap it around the other 3 tortillas. Cook for 11 seconds, rotate tortillas (move the top face to the bottom face), repeat twice.

	You are now ready to eat: scoop and serve the egg slop into the steamed tortillas!

Protips and Considerations
	* The smaller you dice your onions and peppers, the faster they will cook
	* You can use bell peppers, Serrano, jalapenos all with habaneros or whatever you want, but the spice should be proportional to the amount of cheese and avacado you use, and both of these should be based off the amount of base ingredients (eggs, tomato, onion, and tortilla) you plan to use.
	* I recommend adding the sauce last, actually. Usually, the sauce is cold and every ingredient below the peak heat, so to speak, prevents the cheese from reaching a more liquid-like state.
	* This is a great meal to add your compressed nutrients (powders/pills), energy drinks, and orange juice to.