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Bacado Omelette

Bacado Omelette
Total time:

0 min

Prep time:

0 min

Cook time:

0 min


Serving Size: 12

3 lbs. California Avocados
12 oz. Crisp cooked bacon (12 slices)
36 Eggs, whisk to foamy consistency
1 1/2 cups Monterey Jack cheese, shredded
1 1/2 cups Salsa
1 1/2 cups Sour Cream
6 Tbsp. Unsalted butter

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

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