Bacado Omelette

HomeRecipesMeals & DishesBreakfastBacado Omelette

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Serves: 12

Ingredients
Instructions

36 Eggs, whisk to foamy consistency 6 Tbsp. unsalted butter 12 oz. Crisp cooked bacon (12 slices) 1 1/2 cups Monterey Jack cheese, shredded 3 lb. California Avocados 1 1/2 cups sour cream 1 1/2 cups Salsa

PER ORDER
Crumble 1 slice bacon
Heat 1/2 teaspoon butter in a small omelet pan.
Ladle in 1/2 cup egg; cook until set but still creamy on top.
Evenly disburse bacon and 5 avocado slices over half the omelet.
Fold omelet; heat through.
Melt 1 ounce of cheese on top.
Garnish with 2 tablespoons sour cream, 2 tablespoons salsa and 2 avocado slices.
SERVING SUGGESTION
Serve with cubed and griddled pancakes and a toasted English muffin.

*Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.

Did You Know?

We have dozens of avocado toast recipes and breakfast recipes. And whether you want to use sliced or mashed California Avocados for your breakfast recipes, it is helpful to know how ripen an avocado and chose the ripeness you need.