Type what you have

Ingredients

• ✓ avocado
• chorizo sausage
• onion
• vegetable oil
• hash brown potato
• seasoning salt
• tomato
• cilantro

Instructions

1. 1 Heat a skillet over medium-high heat. Cook and stir chorizo in the hot skillet until brown and crumbly, about 3 minutes. Add onion and cook, stirring frequently, until onion is translucent, about 3 minutes. Transfer chorizo-onion mixture to a plate.
2. 2 Pour oil into the same skillet over medium-high heat. Add frozen potatoes and seasoning salt; toss to coat potatoes in oil, then cook, stirring occasionally, until potatoes are browned and crispy, about 10 minutes.
3. 3 Add diced tomatoes and chorizo-onion mixture to the skillet; stir gently to mix evenly. Cook for 4 minutes, stirring once halfway. Serve topped with avocado and cilantro.

By Ramona Cruz-Peters

Ingredients

• ✓ avocado
• egg
• milk
• cheddar cheese
• salt
• flour tortilla
• cottage cheese
• ketchup

Instructions

1. 1 In a bowl, beat together eggs, milk, and cheese. Season with salt. Pour into a skillet over medium heat. Cook and stir until scrambled.
2. 2 Season mashed avocados with salt. Place tortillas one at a time in a separate skillet over medium heat, and cook just until warm. Spread equal amounts of avocado mixture on one side of each warmed tortilla. Layer with equal amounts of cottage cheese and scrambled eggs. Roll into burritos and serve with ketchup.

By CARATAMB

Ingredients

• ✓ avocado
• flour tortilla
• egg
• milk
• butter
• mexican cheese blend
• salsa
• paprika
• sea salt

Instructions

1. 1 Preheat oven to 400 degrees F (200 degrees C). Press tortilla into a tortilla shell mold or oven-proof bowl.
2. 2 Whisk eggs, milk, and butter together in a microwave-safe bowl. Stir in Mexican cheese blend.
3. 3 Bake tortilla in the preheated oven until crispy and brown, 5 to 7 minutes. Cool slightly before transferring from mold to serving dish, about 2 minutes.
4. 4 Cook egg mixture in the microwave until set, 30 seconds to 1 minute. Remove egg mixture from the microwave and stir gently with a fork. Cook in the microwave until fully set, about 30 seconds more.
5. 5 Place cooked eggs in tortilla bowl; top with avocado, salsa, paprika, and salt.

By Shelley West

Ingredients

• ✓ avocado
• tostada shell
• black bean
• lime juice
• pepper jack cheese
• vegetable oil
• egg
• salsa
• salt
• black pepper

Instructions

1. 1 Divide tostada shells between 4 plates.
2. 2 Combine back beans, avocado, and lime juice in a bowl. Gently stir to combine. Divide mixture between tostada shells. Top each tostada with a slice of cheese.
3. 3 Heat oil in a small skillet over medium-high heat. Crack an egg into the hot oil. Cook for 2 minutes. Flip and cook until set, 2 minutes more. Transfer egg to the top of one of the prepared tostada shells. Repeat with remaining eggs.
4. 4 Top each egg with salsa. Season with salt and pepper to taste. Serve immediately.

By Soup Loving Nicole

Ingredients

• ✓ avocado
• carnitas
• english muffin
• lime
• salt
• butter
• hollandaise sauce mix
• milk
• chipotle powder
• white vinegar
• egg

Instructions

1. 1 Set 1 oven rack in the middle and another rack about 6 inches from the top. Preheat the oven's broiler. Line a baking sheet with aluminum foil.
2. 2 Place carnitas in a single layer on the prepared baking sheet.
3. 3 Place on the top rack under the preheated broiler and reheat until edges of carnitas are crispy, 5 to 6 minutes.
4. 4 Meanwhile, toast English muffin halves. Remove from toaster and wrap in aluminum foil.
5. 5 Remove carnitas from the oven and cover with aluminum foil. Turn off the broiler and preheat oven to the lowest setting.
6. 6 Return carnitas and English muffins to the oven to keep warm until needed.
7. 7 Combine avocados, lime juice, and salt in a small bowl. Roughly smash to combine and set aside.
8. 8 Melt butter in a small saucepan over medium-high heat. Whisk in hollandaise sauce mix until blended. Remove from heat. Gradually whisk in milk. Return to the stove, add chipotle powder, and whisk constantly over medium-high heat until boiling. Reduce heat and simmer, whisking frequently, for 1 minute. Keep sauce warm while you prepare eggs.
9. 9 Heat 2 to 3 inches water in a large, shallow saucepan until boiling. Add vinegar and lower heat to a light simmer. Crack 1 egg into a small ramekin. Lower the ramekin to the surface of the water and ease the egg out into the pan. Repeat with remaining eggs, poaching up to 4 at a time. Poach eggs until whites are completely set and yolks are slightly soft, 3 to 4 minutes. Remove eggs from the pan with a slotted spoon and place on a paper towel-lined plate. Repeat with remaining eggs.
10. 10 Place 2 English muffin halves on each plate. Top each half with avocado, carnitas, and 1 egg, then drizzle with hollandaise sauce.

By France Cevallos

Ingredients

• ✓ avocado
• vegetable oil
• onion
• tortilla chip
• egg
• chipotle salsa
• black bean
• queso fresco
• red onion
• cilantro

Instructions

1. 1 Heat oil in a large skillet over medium-high heat until it shimmers. Add onion; cook until slightly softens, about 5 minutes. Add tortilla chips, then add eggs; stir until almost set, 3 to 4 minutes. Add salsa and black beans; stir until combined and heated through, about 5 minutes.
2. 2 Top chilaquiles with avocado, queso fresco, red onion, and cilantro; serve immediately.

By Matthew Francis

Ingredients

• ✓ avocado
• flour tortilla
• butter
• egg
• cheddar cheese
• tomato
• cilantro
• salt
• black pepper
• hot sauce

Instructions

1. 1 Place tortillas on a microwave-safe plate. Place shredded Cheddar cheese in the center of each tortilla, towards 1 end. Microwave on high power to melt cheese, 20 to 30 seconds.
2. 2 Heat butter in a skillet over medium heat. Whisk eggs together in a bowl. Pour into the skillet; cook and stir until eggs are set, about 5 minutes.
3. 3 Place eggs over melted cheese on tortillas; top each with avocado, tomato, and cilantro. Season with salt and pepper. Top with hot sauce.

By Sherri

Ingredients

• ✓ avocado
• butter
• potato
• onion
• egg
• salt
• black pepper
• whole wheat tortilla
• turkey bacon
• cheddar cheese
• salsa
• sour cream

Instructions

1. 1 Melt 1 1/2 teaspoons butter in a skillet over medium heat. Cook and stir potatoes in hot butter until tender, 10 to 15 minutes. Transfer potatoes to a bowl.
2. 2 Melt remaining butter in the same skillet over medium-high heat. Saute onion in hot butter until onion is soft and translucent, 5 to 10 minutes. Transfer onion to a bowl.
3. 3 Beat eggs, salt, and pepper together in a bowl. Reduce heat under skillet to medium. Cook and stir eggs in hot skillet until set, 3 to 5 minutes; transfer to a plate.
4. 4 Spread tortillas out onto a work surface. Spoon potatoes, onion, eggs, bacon, Cheddar cheese, avocado, salsa, and sour cream in a line across the middle of a tortilla. Fold opposing edges of each tortilla to overlap the filling. Roll 1 of the opposing edges around the filling into a burrito.

By flannery

Ingredients

• ✓ avocado
• corn tortilla
• avocado oil
• salt
• salsa verde
• black bean
• egg
• salt
• black pepper
• tomato
• red onion
• cilantro

Instructions

1. 1 Preheat oven to 400 degrees F (200 degrees C) and line a baking sheet with parchment paper.
2. 2 Slice each tortilla into 8 triangles and spread out onto the prepared baking sheet. Brush tops with 1 tablespoon avocado oil and sprinkle with sea salt.
3. 3 Bake in the preheated oven until golden brown, about 10 minutes.
4. 4 Pour salsa verde into a skillet and bring to a simmer over medium-high heat, 2 to 3 minutes. Remove from heat and add baked tortilla chips. Toss to coat and let sit for 3 to 5 minutes.
5. 5 Meanwhile, heat black beans in the microwave or in a saucepan until hot.
6. 6 Heat 1 tablespoon avocado oil in a large skillet over medium heat. Crack eggs into the skillet and cook until outer edges become opaque, about 1 minute. Cover, reduce heat to low, and cook until whites are completely set, about 4 minutes. Season with salt and pepper.
7. 7 Distribute salsa verde and tortillas amongst 4 bowls. Top with a fried egg, black beans, avocado, tomatoes, red onion, and cilantro.

By sietefoods

Ingredients

• ✓ avocado
• vegetable oil
• red onion
• jalapeno pepper
• salsa verde
• chicken breast
• tortilla chip
• black olive
• cilantro
• egg
• salt
• black pepper
• cotija cheese
• radish

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C).
2. 2 Heat oil in a large skillet over medium heat. Add onion and jalapeno; cook, stirring occasionally, until onion begins to brown, about 10 minutes. Transfer to a very large bowl. Add salsa, chicken, chips, olives, and cilantro. Toss to coat, breaking chips slightly. Transfer to a 9x13-inch baking dish.
3. 3 Use the bottom of a custard or measuring cup to make 8 indentations in the chip mixture. Crack 1 egg into each indentation. Sprinkle eggs evenly with salt and black pepper.
4. 4 Bake until eggs are set and tortilla chips are softened and browned at edges, 20 to 25 minutes. Sprinkle with cotija cheese, radishes, and avocado.

By oceanman99507

Ingredients

• ✓ avocado
• canola oil
• corn tortilla
• ham steak
• onion
• kosher salt
• black bean
• green chile pepper
• cooking spray
• monterey jack cheese
• pico de gallo
• egg
• black pepper
• cilantro

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C).
2. 2 Heat 1 1/2 tablespoons oil in a large skillet over medium heat. Fry tortillas, one at a time, until golden and lightly crisp, about 30 seconds per side. Drain on paper towels and set aside.
3. 3 Add ham to the skillet and cook until lightly browned, about 1 minute. Transfer ham with a slotted spoon to a paper towel-lined plate to drain; set aside.
4. 4 Heat remaining 1 1/2 tablespoons oil in the skillet. Add onion and 1/2 teaspoon salt; cook, stirring often, until onion is translucent. Add beans and green chiles; cook, stirring and partially mashing, for 1 minute. Remove from heat.
5. 5 Spray a 9x13-inch baking dish liberally with cooking spray. Place tortillas in a single layer on the bottom. Sprinkle ham and cheese over the tortillas. Top evenly with the black bean mixture and pico de gallo. Form 6 shallow wells in the pico layer; crack an egg into each well.
6. 6 Bake in the preheated oven until egg whites are just set and yolks are runny, about 20 minutes. Sprinkle with pepper and remaining 1/4 teaspoon salt. Top with avocado and cilantro.

By NicoleMcmom

Ingredients

• ✓ avocado
• olive oil
• onion
• jalapeno pepper
• tomato
• garlic
• salsa verde
• cumin
• salt
• black pepper
• tortilla chip
• egg
• cotija cheese
• cilantro
• sour cream

Instructions

1. 1 Heat 1 tablespoon olive oil in a skillet over medium-high heat. Add onion and jalapeño; cook and stir until onion is translucent, about 5 minutes. Add tomato and garlic; cook and stir for 1 minute. Add salsa and scrape any browned bits off the bottom of the pan. Season with cumin, salt, and pepper. Reduce the heat and simmer for 2 minutes. Add tortilla chips to the pan and stir until coated with sauce.
2. 2 Heat remaining 1 tablespoon oil in a separate skillet over medium-high heat. Whisk eggs together in a bowl, then pour into the hot pan and cook until starting to set, about 2 minutes. Scrape cooked egg from the edges and fold into the center. Cook until eggs are halfway cooked but still runny, 2 to 3 minutes more.
3. 3 Fold eggs into tortilla chip mixture. Keep stirring to finish scrambling the eggs, about 2 minutes. Add Cotija cheese and turn off the heat.
4. 4 Divide egg mixture among four plates. Garnish with avocado, cilantro, and sour cream.

By tomboy

Ingredients

• ✓ avocado
• olive oil
• chorizo
• corn tortilla
• onion
• jalapeno pepper
• garlic
• egg
• hot sauce
• salt
• black pepper
• tomato
• lime
• cheddar cheese
• sour cream

Instructions

1. 1 Grease a large skillet with olive oil and place over medium-high heat. Add chorizo and cook until chorizo begins to get crispy, 5 to 6 minutes. Add torn tortillas and cook until crispy and golden brown, 7 to 8 minutes. Add onion, jalapeno, and garlic; cook until vegetables start to get tender, 5 to 6 minutes.
2. 2 Pour in eggs and hot sauce and cook, stirring occasionally, until eggs are close to your desired doneness, about 5 minutes. Season with salt and pepper. Stir in tomatoes, avocado, lime juice, and Cheddar cheese. Continue cooking until eggs are scrambled to your desired doneness. Portion migas into serving bowls and top each with a dollop of sour cream.

By Shores

Ingredients

• ✓ avocado
• hot sauce
• cotija cheese
• egg
• chorizo sausage
• black pepper
• salt
• sweet potato
• olive oil
• black bean
• garlic salt
• garlic
• lime
• jalapeno pepper
• cilantro
• sweet onion
• tomato

Instructions

1. 1 Combine tomatoes, onion, cilantro, jalapeno, lime juice, minced garlic, and garlic salt in a bowl; stir to combine. Transfer 1/2 cup pico de gallo to a second bowl and stir in black beans. Cover both bowls and set in the refrigerator.
2. 2 Heat 2 tablespoons olive oil in a large skillet over medium heat. Add sweet potatoes and season with salt and pepper. Cook and stir until browned and crispy, 15 to 20 minutes.
3. 3 Meanwhile, cook and stir chorizo in a second skillet over medium heat until browned and cooked through, about 10 minutes.
4. 4 Distribute cooked chorizo, sweet potatoes, black bean mixture, and avocado amongst 4 bowls. Sprinkle with Cojita cheese.
5. 5 Heat a nonstick skillet over medium heat. Add remaining 1 tablespoon olive oil. Crack eggs into the pan and cook until outer edges become opaque, about 1 minute. Cover the skillet and reduce heat to low. Cook until whites are set and yolks are set to your desired firmness, 4 to 6 minutes.
6. 6 Place an egg on top of each bowl. Serve with more pico de gallo and hot sauce.

By My Hot Southern Mess

Ingredients

• ✓ avocado
• oaxaca cheese
• cilantro
• green onion
• egg
• vegetable oil
• black pepper
• cumin
• oregano
• salt
• water
• onion
• garlic
• roma tomato
• guajillo chili
• salt
• corn tortilla
• oil

Instructions

1. 1 Place skillet on the stove over medium heat and add enough oil to reach 1 inch. Once oil is hot, add cut tortilla pieces without overcrowding the skillet. Fry tortilla pieces in the hot oil, until they crisp up and achieve a golden color, 2 to 3 minutes. Remove tortilla chips with a slotted spoon and set on a plate covered with paper towels to drain. Sprinkle with salt to taste and continue working in batches until all tortilla pieces are fried and done. Reserve frying oil.
2. 2 Set a flat griddle or comal over medium-low heat and toast guajillo chiles until fragrant, about 20 seconds per side.
3. 3 Combine toasted chiles, tomatoes, and garlic in a saucepan and cover with hot water. Simmer over medium-low heat until guajillos are softened and tomatoes are cooked through, about 10 minutes. Reserve 1/2 cup cooking liquid.
4. 4 Combine chiles, tomatoes, garlic, onion, 1 teaspoon salt, oregano, cumin, pepper, and reserved liquid in a blender. Blend on high until smooth. Strain sauce.
5. 5 Heat 1 tablespoon vegetable oil in a saucepan set over medium-high heat. Once oil is hot, pour in sauce, and simmer until salsa thickens, 12 to 15 minutes. Adjust seasoning if desired.
6. 6 Heat 1 tablespoon of reserved frying oil in a skillet over medium heat. Add all tortilla chips once oil is hot and reheat for 1 minute. Pour in eggs and cook and stir until eggs are beginning to set. Add salsa and gently fold into the egg mixture until everything is covered in salsa and the eggs are cooked, about 2 minutes.
7. 7 Remove from the heat and serve immediately topped with green onions, cilantro, avocado, and cheese.

By thedailygourmet

Ingredients

• ✓ avocado
• almond milk
• honey

Instructions

1. 1 Combine almond milk, avocado, and honey in a blender; blend until smooth.

By Desire For Fit

Ingredients

• ✓ avocado
• milk
• strawberry

Instructions

1. 1 Combine milk, strawberries, and avocado in a blender; blend until smooth, about 1 minute.

By Edrury1278

Ingredients

• ✓ avocado
• heavy cream
• liquid stevia
• vanilla extract
• cinnamon

Instructions

1. 1 Mash avocado in a bowl. Add heavy cream, stevia, vanilla, and cinnamon; mix thoroughly.
2. 2 Refrigerate avocado mixture for 1 hour before serving.

By John Larkin

Ingredients

• ✓ avocado
• milk
• sugar

Instructions

1. 1 Combine milk, avocado, and sugar in a blender; blend until smooth.

By LA Lady

Ingredients

• ✓ avocado
• cardamom
• milk
• white sugar
• salt

Instructions

1. 1 Pop cardamom pods open and crush or grind seeds into a powder.
2. 2 Combine cardamom, milk, avocado, sugar, and salt in a food processor. Blend until smooth. Divide between 2 glasses.

By Anu

Ingredients

• ✓ avocado
• ice
• maple syrup
• milk
• sweetened condensed milk
• whey protein powder

Instructions

1. 1 Place ice, avocado, maple syrup, milk, sweetened condensed milk, and vanilla powder into a blender. Puree until smooth.

By XXXNAUGHTY

Ingredients

• ✓ avocado
• almond milk
• blueberry
• banana
• ice
• chia seed

Instructions

1. 1 Combine almond milk, avocado, blueberries, banana, ice, and chia seeds in a blender; blend until smooth.

By ViCtOrIa

Ingredients

• ✓ avocado
• almond milk
• banana
• ice
• honey

Instructions

1. 1 Blend almond milk, avocado, banana, ice, and honey in a blender until smooth.

By Mona Redjaie

Ingredients

• ✓ avocado
• strawberry
• nonfat strawberry-flavored greek yogurt
• almond milk
• mint

Instructions

1. 1 Combine strawberries, yogurt, almond milk, avocado, and mint leaves in a blender; blend until smooth.

By lutzflcat

Ingredients

• ✓ avocado
• red potato
• shallot
• bacon
• parmesan cheese
• egg
• tomato

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease a 12 cup muffin pan with cooking spray.
2. 2 In a large skillet, fry the bacon pieces over medium heat until browned and crisp, about 8 minutes. Drain off half of the grease. Transfer the bacon and remaining grease to a large bowl. Stir in the shredded potato, shallot and Parmesan cheese. Divide this mixture evenly between the muffin cups. Pour eggs into each cup, filling to the top.
3. 3 Bake in the preheated oven until the egg is firm, about 12 minutes. Remove from the oven and set the dial to Broil. Place a slice of tomato onto each cupcake and return to the oven. Broil for about 3 minutes, or until toasted. Allow to cool slightly, then arrange the cupcakes on a tray and top each one with a slice avocado, if using.

By Inez

Ingredients

• ✓ avocado
• almond milk
• blueberry
• cacao powder
• stevia powder
• mct oil powder

Instructions

1. 1 Combine almond milk, avocado, blueberries, cocoa powder, stevia powder, and MCT oil powder in a blender (such as NutriBullet®) and blend for 30 seconds.

By Kat Hanners

Ingredients

• ✓ avocado
• beet
• green apple
• pineapple
• banana
• ice cube

Instructions

1. 1 Juice beets and green apples, including peels, in an electric juicer.
2. 2 Combine apple-beet juice, avocado, pineapple, banana, and ice in a high-speed blender; blend until smooth.

By Brandy

Ingredients

• ✓ avocado
• milk
• vanilla ice cream
• ice
• sugar
• lemon juice
• lime juice

Instructions

1. 1 Combine avocado, milk, ice cream, ice, sugar, and lemon juice in a blender. Purée until smooth.

By Alexa

Ingredients

• ✓ avocado
• pineapple juice
• spinach
• broccoli
• pear
• green apple

Instructions

1. 1 Blend pineapple juice, spinach, broccoli florets, pear, apple, and avocado in a blender until smooth.

By Nadia

Ingredients

• ✓ avocado
• pineapple
• brown sugar
• spam with bacon
• egg
• bagel
• tomato
• balsamic vinegar

Instructions

1. 1 Place pineapple slices in a non-stick skillet over low heat; sprinkle with brown sugar. Cook pineapple, shaking the pan every minute, until bottom of pineapple rings turn golden and sugar is caramelized, about 5 minutes; remove slices from pan and set aside.
2. 2 Place SPAM with Bacon slices into the same skillet and pour 1/4 cup of reserved pineapple juice over the SPAM with Bacon; cook until juice evaporates, about 3 minutes. Flip SPAM with Bacon; pour remaining pineapple juice in and cook until evaporated, about 3 minutes more.
3. 3 Crack eggs into a nonstick skillet over medium-low heat; cook until whites are firm and yolks are done to your liking.
4. 4 Toast bagels; spread bagel halves with mashed avocado. Top each bagel half with tomato slices, SPAM with Bacon slices, an egg, and a pineapple slice; top with just a splash of balsamic vinegar.

By SPAMR