Avocado Tomato Breakfast Tot Cups Recipes

BREAKFAST AVOCADO TOAST-ADA

Steps:

• Heat the vegetable oil in a large, wide skillet to 350 degrees F.
• Fry the tortillas in the oil until golden brown and crispy, 3 to 5 minutes per side. Remove the tortillas with tongs, shake off any excess oil and transfer to a paper towel-lined baking sheet. Season with kosher salt on both sides.
• Add the avocados to a food processor with the sour cream, lime zest and juice and half of the cilantro (stems and leaves). Grate in the garlic and puree until smooth. Season with kosher salt and black pepper. Add 1 tablespoon of the olive oil and pulse several times to combine.
• Spread the avocado mixture on the tortillas (about 1/4 cup per tortilla) and top with the red onions, cotija, cherry tomatoes and remaining cilantro leaves. Drizzle with the remaining 1 tablespoon olive oil. Season with flaky sea salt and black pepper.

AVOCADO EGG CUPS RECIPE BY TASTY

Steps:

• Preheat the oven to 425°F (220°C).
• Cut the avocados in half and carefully remove the pits.
• Scoop out 1-2 tablespoons of avocado from the center of each half (save it for another meal!).
• Transfer the avocado halves to a baking sheet and carefully crack an egg into each avocado cup. If the divot is too small, it may be easier to separate the egg yolks and whites before placing them in the avocado.
• Add your favorite topping combo, such as tomato and basil, feta cheese, bell pepper and onion, and bacon and chives. Season with salt and pepper to taste
• Bake for 18 minutes, or until the egg whites have cooked completely.
• Enjoy!