Type what you have

Ingredients

• ✓ avocado
• milk
• sugar

Instructions

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

By LA Lady

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
• 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
• 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
• egg
• cheddar cheese
• salt
• black pepper
• parsley

Instructions

1. 1 Preheat the oven to 425 degrees F (220 degrees C). Crack each egg into a small bowl.
2. 2 Scoop some avocado flesh out from each pit cavity to make room for one egg. Place avocado halves onto a baking sheet; gently pour an egg into each cavity.
3. 3 Bake in the preheated oven until eggs are cooked through, 15 to 20 minutes.
4. 4 Remove from the oven and transfer to a plate. Sprinkle Cheddar cheese on top, season with salt and pepper, and garnish with parsley.

By Arabenigma

Ingredients

• ✓ avocado
• butter
• egg
• sourdough bread
• dijon mustard
• parmesan cheese

Instructions

1. 1 Melt butter in a skillet over medium heat. Add eggs and cook until whites are mostly firm. Break yolks and continue cooking until eggs are set and no longer runny, 2 to 3 more minutes.
2. 2 Spread one side of toasted sourdough with Dijon mustard. Arrange avocado slices on bread and top with cooked eggs. Sprinkle with Parmesan cheese.

By Britty

Ingredients

• ✓ avocado
• egg
• chive
• parsley
• sea salt
• black pepper
• bacon

Instructions

1. 1 Preheat the oven to 425 degrees F (220 degrees C).
2. 2 Crack eggs into a bowl, being careful to keep the yolks intact.
3. 3 Arrange avocado halves in a baking dish, resting them along the edge so avocado won't tip over. Gently spoon 1 egg yolk into the avocado hole. Continue spooning egg white into the hole until full. Repeat with remaining egg yolk, egg white, and avocado. Season each filled avocado with chives, parsley, sea salt, and pepper.
4. 4 Gently place baking dish in the preheated oven and bake until eggs are cooked, about 15 minutes. Sprinkle bacon over avocado.

By NYJEN

Ingredients

• ✓ avocado
• banana
• spinach
• milk
• ice cube
• honey
• vanilla extract

Instructions

1. 1 Blend banana, avocado, spinach, milk, ice cubes, honey, and vanilla together in a blender until smooth.

By Maria Ro

Ingredients

• ✓ avocado
• pancetta
• egg
• prosciutto
• rye bread
• salt
• black pepper

Instructions

1. 1 Place pancetta in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 5 minutes. Drain on a paper towel.
2. 2 Fill a large saucepan with 2 to 3 inches of water and bring to a boil. Reduce the heat to medium-low and keep the water at a gentle simmer. Crack egg into a small bowl then gently slip egg into the simmering water, holding the bowl just above the surface of water. Cook until egg white is firm and the yolk thickens, 2 1/2 to 3 minutes. Remove the egg from the water with a slotted spoon and dab on a paper towel to remove excess water.
3. 3 Place prosciutto on the toast. Spread a generous layer of avocado on top; season with salt and pepper. Add pancetta; top with the poached egg.

By Dorinda Medley

Ingredients

• ✓ avocado
• olive oil
• egg
• black bean
• salsa
• salt
• black pepper

Instructions

1. 1 Heat olive oil in a small skillet over medium heat. Pour eggs into skillet; cook and stir eggs until set, 3 to 5 minutes.
2. 2 Place black beans in a microwave-safe bowl. Microwave at High power until warm, about 1 minute. Divide between two bowls.
3. 3 Divide scrambled eggs between each bowl; top each with avocado and salsa, then season with salt and black pepper.

By Allrecipes Member

Ingredients

• ✓ avocado
• bagel
• cooking oil
• egg
• salt
• black pepper
• cream cheese

Instructions

1. 1 Gather the ingredients.
2. 2 Toast sliced bagel in a toaster until golden brown.
3. 3 While the bagel is toasting, heat oil in a frying pan over medium heat and add egg. Pan-fry until set, 3 to 4 minutes.
4. 4 Mash avocado (a fork will do the job nicely!) in a medium bowl; sprinkle with salt and black pepper.
5. 5 Spread 1 tablespoon cream cheese on each toasted bagel half. Top with mashed avocado and egg, and add more salt and pepper if desired.

By moonlighthemm

Ingredients

• ✓ avocado
• coconut milk
• water
• ice cube
• spinach
• erythritol
• medium-chain triglyceride oil
• vanilla powder

Instructions

1. 1 Combine coconut milk, water, ice cubes, avocado, spinach, erythritol, MCT oil, and vanilla powder in a blender. Blend until smooth.

By mybwriter

Ingredients

• ✓ avocado
• butter
• egg
• multigrain bread
• lemon juice
• cayenne pepper
• sea salt
• black pepper

Instructions

1. 1 Melt butter in a skillet over medium-low heat. Crack eggs into the skillet side by side and cook until eggs are white on the bottom layer and firm enough to flip, 2 to 3 minutes. Flip eggs, trying not to crack the yolk, and cook until egg reaches desired doneness, 2 to 5 minutes more.
2. 2 Meanwhile, toast bread slices to desired doneness, 3 to 5 minutes.
3. 3 Mash avocado in a bowl; stir in lemon juice, cayenne pepper, and sea salt. Spread avocado mixture onto toast. Top with fried egg and season with sea salt and pepper.

By Barbara Sauermann

Ingredients

• ✓ avocado
• whole-grain bread
• parsley
• olive oil
• lemon
• salt
• black pepper
• onion powder
• garlic powder

Instructions

1. 1 Toast bread in a toaster or toaster oven.
2. 2 Mash avocado, parsley, olive oil, lemon juice, salt, black pepper, onion powder, and garlic powder together in bowl using a potato masher; spread on top of toast slices.

By Carolyn Monroe

Ingredients

• ✓ avocado
• multigrain seeded sandwich bread
• vegetable oil
• egg
• sea salt
• black pepper
• red pepper flake
• lemon

Instructions

1. 1 Toast bread on the highest setting until dark golden brown all over.
2. 2 Heat a small pan over medium heat. Brush oil onto the hot pan and crack in the egg. Sprinkle sea salt, black pepper, and pepper flakes on top. Cover and cook until whites are set and yolk is still runny, about 3 minutes.
3. 3 Scoop avocado onto the toast and spread evenly. Squeeze some lemon juice on top. Season with salt, black pepper, and red pepper flakes. Top with fried egg; pierce the yolk and spread it around. Squeeze in more lemon juice to taste and cut avocado toast in half for optimal enjoyment.

By crys

Ingredients

• ✓ avocado
• pork sausage
• flour tortilla
• asadero cheese
• salsa
• egg
• cilantro
• crema con sal
• black pepper

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Crumble sausage into a large skillet and cook until browned over medium-high heat, about 5 minutes. Drain grease and remove browned pork to a plate. Clean out skillet.
3. 3 Place flour tortilla into the skillet. Sprinkle 1/2 of the asadero cheese onto the tortilla and spread salsa over the cheese. Top with sausage crumbles and remaining cheese.
4. 4 Crack open the egg and carefully add to the middle of the pizza; cook for 12 minutes.
5. 5 Top pizza with avocado slices, chopped cilantro, crema con sal, and black pepper.

By thedailygourmet

Ingredients

• ✓ avocado
• milk chocolate powdered drink mix
• cooking spray
• honey
• peanut butter
• egg
• cocoa powder
• vanilla extract
• semisweet chocolate chip

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with aluminum foil; spray lightly with cooking spray.
2. 2 Place avocados into a blender or food processor. Add honey and blend until a creamy mixture forms and no lumps remain.
3. 3 Add peanut butter, eggs, cocoa powder, and drink mix to the blender. Process until smooth. Add vanilla extract. Scrape down sides and blend until no powder is present.
4. 4 Pour batter into a large bowl. Mix in chocolate chips; batter will be sticky. Drop scoopfuls of batter onto the baking sheet. Press down slightly batter to make a cookie shape.
5. 5 Bake until center is no longer soft, about 12 minutes. Cool for 3 to 5 minutes on baking sheet, then transfer to a rack. Store cooled cookies in the refrigerator.

By Diana71

Ingredients

• ✓ avocado
• water
• romaine lettuce
• cucumber
• celery
• spinach
• lemon
• ice
• apple
• banana

Instructions

1. 1 Blend water, romaine lettuce, cucumber, avocado, celery, spinach, and lemon juice together in a blender on high until smooth, about 30 seconds. Add ice, apple, and banana to blender and blend until smooth, about 30 seconds.

By Heather Barbian

Ingredients

• ✓ avocado
• cooking spray
• pumpkin puree
• white sugar
• vanilla extract
• all-purpose flour
• pumpkin pie spice
• baking powder
• salt

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Coat a 12-cup muffin tin with nonstick spray.
2. 2 Puree avocado flesh in a food processor or blender. Transfer to a large bowl and mix in pumpkin puree, sugar, and vanilla.
3. 3 Sift in flour, pumpkin pie spice, baking powder, and salt; beat until well combined. Spoon batter into the prepared muffin cups, filling each 3/4 full.
4. 4 Bake in the preheated oven until tops spring back when lightly pressed, 20 to 25 minutes. Cool in the tin for 5 minutes. Transfer to a wire rack to cool completely.

By Faith

Ingredients

• ✓ avocado
• olive oil
• egg
• salt
• black pepper
• butter
• bread
• swiss cheese
• cheddar cheese

Instructions

1. 1 Gather the ingredients.
2. 2 Heat olive oil in a skillet over medium heat. Crack eggs into skillet; cook for 1 to 2 minutes. Flip and cook egg until done, 2 to 5 minutes more. Transfer eggs to a plate and season with salt and pepper.
3. 3 Spread butter onto 1 side of each bread slice. Heat a skillet over medium heat. Lay bread slices in the hot skillet, butter-side down. Quickly layer Swiss cheese, 1 fried egg, Cheddar cheese, 1 fried egg, avocado, and remaining bread slice, butter-side up.
4. 4 Carefully flip sandwich to grill other side until golden brown, 3 to 4 minutes.
5. 5 Remove sandwich from skillet and cut in half.

By Tricia Joy

Ingredients

• ✓ avocado
• canola oil
• vegetable oil
• pork sausage
• hash brown potato
• onion
• green bell pepper
• salt
• black pepper
• egg

Instructions

1. 1 In a large skillet, heat 1 tablespoon of oil over medium-high heat for about 30 seconds. Add Jimmy Dean sausage and cook for 8 to 10 minutes until browned, stirring frequently to break up the sausage into small pieces, then drain. Remove the sausage and set aside.
2. 2 In the same skillet, heat the remaining oil for 30 seconds. Carefully add the potatoes and fry until they begin to turn golden brown, 10 to 15 minutes. Stir occasionally so that the potatoes do not stick or burn.
3. 3 Add onions, peppers, salt, and pepper, and cook for an additional 5 minutes. Add the sausage and stir well.
4. 4 Serve with the fried eggs and avocado slices on top to get more nutrition from the meal.

By JimmyDean

Ingredients

• ✓ avocado
• sweet potato
• olive oil
• cumin
• salt
• black bean
• cumin
• salt
• garlic powder
• chorizo sausage
• butter
• egg

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
2. 2 Make potatoes: Combine sweet potatoes, olive oil, cumin, and salt in a medium bowl. Spread evenly on the prepared baking sheet.
3. 3 Roast in the preheated oven, stirring after 10 minutes, until browned and cooked, 18 to 20 minutes total.
4. 4 Meanwhile, make beans: Combine black beans, cumin, salt, and garlic powder in a small saucepan over medium-low heat. Heat until warmed through, 8 to 10 minutes. Keep warm.
5. 5 Meanwhile, make chorizo: Cook chorizo in a large skillet over medium-high heat, breaking up any large clumps, until browned, 5 to 6 minutes. Transfer chorizo to a paper towel-lined plate using a slotted spoon. Reserve about 1 tablespoon grease in the skillet, adding butter as needed to make up the difference.
6. 6 Cook eggs: Crack eggs into grease-butter mixture in the skillet and cook until whites are set and yolks reach desired doneness, 3 to 5 minutes.
7. 7 Divide sweet potatoes, drained black beans, chorizo, and avocados between 4 bowls. Top each bowl with an egg.

By France Cevallos

Ingredients

• ✓ avocado
• vinegar
• egg
• egg yolk
• lemon juice
• water
• butter
• cheddar cheese
• english muffin
• breakfast sausage
• salt
• pepper

Instructions

1. 1 For the Poached Eggs: Fill pan with 2-inches of water and bring to a simmer, add vinegar. Gently crack eggs one at a time into the water, using a spoon to gather egg whites around egg yolks.
2. 2 Allow eggs to simmer just until whites are set, approximately 2 minutes. Remove eggs from water, and set aside.
3. 3 For the White Cheddar Hollandaise: While eggs are poaching begin hollandaise. In medium bowl whisk together egg yolks, lemon juice and water until light yellow. Set aside. In small saucepan melt butter over medium-low heat. Add 1 tablespoon melted butter at a time to egg yolk mixture, whisking constantly until fully incorporated. Pour mixture into saucepan and continue to whisk until warmed through and thickened. In last minute, whisk in white cheddar cheese until melted.
4. 4 Toast English muffins until golden brown. Top each with avocado and sausage patty. Top sausages with fresh poached egg and drizzle with white cheddar hollandaise. Serve immediately.

By Jones Dairy Farm

Ingredients

• ✓ avocado
• lemon
• yogurt
• olive oil
• garlic powder
• onion powder
• cumin
• water
• salt
• black pepper
• bacon
• egg
• mixed greens
• cherry tomato
• cucumber

Instructions

1. 1 Combine avocado, lemon juice, Greek yogurt, olive oil, garlic powder, onion powder, cumin, salt, and black pepper in a small food processor. Pulse until mixture is smooth. Add water or milk to thin out dressing to desired consistency. Set aside.
2. 2 Cook bacon in a medium nonstick skillet over medium heat until crispy, about 5 minutes. Drain on a paper towel-lined plate. Allow to cool; crumble into small pieces.
3. 3 Remove all but 1 tablespoon of bacon grease from the skillet. Add eggs; cover and cook until whites are set and yolks are barely set, 3 to 5 minutes. Season with salt and pepper.
4. 4 Divide mixed greens, tomatoes, cucumber slices, and bacon crumbles between 2 plates. Drizzle in desired amount of avocado dressing. Top each salad with an egg. Serve immediately.

By Kim

Ingredients

• ✓ avocado
• tomato
• parsley
• vinaigrette
• egg
• yogurt
• milk
• bacon
• chicken breast
• blue cheese
• chive
• salt
• black pepper

Instructions

1. 1 Preheat an oven to 350 degrees F (175 degrees C). Lightly oil a 9x13-inch baking dish.
2. 2 Toss tomatoes and parsley in vinaigrette. Drain and set aside.
3. 3 Beat eggs in a bowl; whisk in yogurt and milk. Pour egg mixture into prepared baking dish. Evenly distribute the tomatoes, bacon, chicken, avocados, and blue cheese on the egg mixture. Sprinkle with chives. Season with salt and pepper.
4. 4 Bake 25 minutes in the preheated oven, until eggs are cooked through, puffy, and beginning to brown.

By Aliza Finley

Ingredients

• ✓ avocado
• olive oil
• sweet potato
• red onion
• garlic
• chipotle chile powder
• cumin
• coriander
• salt
• black pepper
• olive oil
• egg
• cilantro
• feta cheese

Instructions

1. 1 Heat 2 tablespoons olive oil in a skillet over medium heat. Cook the potatoes in the heated oil until they begin to soften, about 5 minutes. Add the onion and garlic; continue cooking until the onions sweat and begin to caramelize. Season with chipotle chile powder, cumin, coriander, salt, and pepper; stir. Transfer to a bowl and cover with a plate to retain the heat.
2. 2 Pour 2 tablespoons olive oil into the skillet and return to medium heat. Crack the eggs into the heated oil and cook until they begin to turn opaque; flip and continue cooking until no clear white remains. (Don't overcook the eggs -- the best part of this meal is the smoothness that the yolk adds to the mix). Place the cooked eggs atop the potato mixture. Top with cilantro, feta cheese, and avocado to serve.

By michaelbeezner

Ingredients

• ✓ avocado
• turkey bacon
• butter
• bread
• lemon juice
• garlic
• turmeric
• cumin
• garlic salt
• cayenne pepper
• salt
• black pepper
• tomato
• egg
• colby monterey jack cheese

Instructions

1. 1 Heat a skillet over medium heat; fry bacon until slightly crunchy, about 5 minutes. Transfer to a cutting board; reserve grease in the pan. Cut bacon into tiny pieces.
2. 2 Butter both sides of the bread slices.
3. 3 Mix together avocado, lemon juice, minced garlic, turmeric, cumin, garlic salt, cayenne pepper, salt, and pepper in a bowl until avocado spread is creamy. Add chopped bacon and tomato; stir to combine.
4. 4 Heat bacon grease in the skillet over medium heat. Fry eggs over easy: break eggs into the skillet and cook until whites are firm, about 3 minutes. Slide a spatula under each egg and gently flip. Cook about 1 minute more. Season eggs with salt and pepper and move them to the side of the skillet.
5. 5 Reduce heat and place buttered bread in the skillet. Toast lightly, about 1 minute. Turn over and place a slice of cheese on the toasted sides. Slather a generous portion of the avocado spread on top of the cheese. Cover the skillet so cheese can melt quickly, and cook until the bottom of the toast is golden brown, about 2 minutes more. Remove toast from pan and place on plates. Place over-easy eggs on top.

By Cindylee Bloomer

Ingredients

• ✓ avocado
• bacon
• russet potato
• salt
• black pepper
• cayenne pepper
• onion
• bell pepper
• cheddar cheese
• egg
• flour tortilla
• hot sauce
• sour cream
• cilantro

Instructions

1. 1 Place bacon in a cold, nonstick pan over medium to medium-high heat. Cook until browned, crisp, and foamy, about 10 minutes. Turn off the heat, remove to a paper towel-lined plate, and set aside.
2. 2 Place cubed potatoes into the pan of bacon fat and set heat to medium. Season with salt, black pepper, and cayenne. Cook, tossing and turning occasionally, until the potatoes are browned, crispy, and tender, 8 to 10 minutes. Add onions and peppers, and cook until they soften up a bit, 2 to 3 minutes. Transfer everything into a strainer set over a bowl to drain excess bacon fat.
3. 3 To make one breakfast burrito, place 2 strips cooked bacon back in the pan. Turn heat to medium and scatter 1/2 of the potato mixture in and around. Scatter over 1/2 of the Cheddar cheese as evenly as possible, and then pour 2 beaten eggs over top.
4. 4 Tilt the pan to make sure the egg is evenly distributed. Place a tortilla over the top and press down lightly into the rest of the ingredients. Cook just until the eggs firm up enough to flip, about 1 minute. Use a spatula to carefully, but confidently, flip everything over so the tortilla is now on the bottom. Cook until the tortilla is as browned and crispy as you like, 2 to 3 minutes.
5. 5 Remove from the heat and transfer onto a plate. Roll into a burrito and serve with hot sauce, avocado, sour cream, and cilantro. Repeat to cook remaining burrito.

By John Mitzewich

Ingredients

• ✓ avocado
• olive oil
• onion
• green bell pepper
• tomato
• garlic
• cayenne pepper
• salt
• black pepper
• corn tortilla
• egg
• refried bean
• mexican cheese blend
• jalapeno pepper
• cilantro leaves

Instructions

1. 1 Heat 1/2 of the oil in a pan over medium heat. Add onion and bell pepper; cook and stir until softened, about 5 minutes. Add tomato, garlic, cayenne pepper, salt, and pepper. Cook for 2 minutes more. Set salsa aside.
2. 2 Heat about 1 teaspoon oil in a pan. Add tortillas one at a time; cook until heated through, about 20 seconds each. Keep warm.
3. 3 Heat remaining oil in the same pan over medium-high heat. Pour in eggs. Cook until set to your desired consistency, 4 to 6 minutes.
4. 4 Spread a thin layer of refried beans onto each tortilla. Add a spoonful of salsa. Sprinkle with shredded cheese. Add a fried egg and sprinkle some more cheese, chopped jalapeno, and cilantro on top. Serve immediately with avocado and remaining refried beans and cheese on the side.

By Emily Alimonos