– 567 g ground pork sausage or Mexican‑style chorizo provides smoky, spicy backbone

– 1 small white onion, diced adds sweet aromatics

– 1 poblano pepper or green bell pepper, diced contributes mild heat and color

– 2 tsp garlic, minced boosts savory depth

– ≈ 480 ml (2 cups) red or green salsa infuses Mexican flavor and moisture

– 1 can (≈ 425 g) black beans or pinto beans, rinsed and drained adds protein and fiber

– ⅔ cup (≈ 110 g) whole‑kernel corn (frozen or canned, drained) gives a pop of sweetness

– 1 tsp ground cumin enhances earthiness

– 1 tsp fine sea salt balances taste

– 12 large eggs the binding, protein‑rich base

– 80 ml (⅓ cup) milk (any variety) lightens the egg custard

– 8 corn tortillas, halved (or equivalent size flour tortillas) forms the sturdy layers

– 3 cups (≈ 340 g) shredded Mexican‑blend cheese (or cheddar/Monterey jack) creates a creamy, melty top

– diced avocado add fresh finish

– diced red onion add fresh finish

– chopped cilantro add fresh finish

– diced green onion add fresh finish

– sliced jalapeños add fresh finish

– crumbled cotija cheese add fresh finish