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Preheat your grill to 375F. Place a medium 8 or 9-inch cast iron skillet directly on the grill grates, close the lid and let it heat up for 10 minutes.
While your skillet comes up to heat, prep your eggs. In a large bowl combine the eggs, milk, salt and pepper. Whisk together until lightly and fluffy.
Once the skillet is up to heat coat the bottom with 1-2 tbsp. of oil. Pour in the eggs and let sit for 2-3 minutes. Using a wooden spoon, gently move the eggs around, working from the outside in. Continue doing this every couple of minutes or so for 8-10 minutes or until the eggs are set but still soft. The residual heat from the skillet will continue to cook the eggs.
Carefully remove from the grill.
While your eggs are cooking, grill the tortillas. Lightly spray or brush with oil both sides of the tortillas. Grill each side for 4-5 minutes or until you see grill marks and they are crispy. Set aside until needed.
To assemble, in a shallow bowl or plate break up two grilled tortillas and drizzle with 2-3 tbsp. of salsa then top with 1/4 of the scrambled eggs. Top with a little more salsa, avocado chunks, crumbled cheese, a drizzle of Mexican crema or sour cream and finish with a few cilantro leaves. Top with hot sauce if using.
Continue with the remaining 3 servings and serve immediately.
Recipe Courtesy of Megan Mitchell