In order to save momma from having your "famous" two cereals in one bowl again this year, we asked chef Joseph Margate of Clink to help walk us through one of his favorite Mexican brunch recipes. Now make Mom less embarrassed of you by following these simple step-by-step instructions:

Step 1: Prep the Ingredients
As the key to any successful cooking endeavor lies in the prep school you attended, so here's hoping it's not, ugh, Exeter, don't forget to de-case your chorizo and allow your tortillas to age at least one day before cutting into strips.

Step 2: Saute the Chorizo and Tortillas
Much like what nearly deaf old men in Miami tell their wives, turn up the heat (to medium high) and brown the chorizo until almost done -- then toss in the diced-up tortilla strips and watch them wilt, like the Heat hopefully will have by the time you read this.

Step 3: Pile It On
Bring on the veggies by throwing in the scallions, cilantro, and neutered jalapenos (remember, seeds burn!) before beating & blending in the eggs, stirring until they set.

Step 4: Don't You Dare Forget To Garnish
Ensure your chilaquiles look as pretty as Mom did before she had you, got older, and started exclusively shopping at Chico's, by finishing them with a light coating of crumbled queso fresco and chopped cilantro, which tend to go together famously.