Avocado Tomato Breakfast Tot Cups Food

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.

EGG-TOPPED AVOCADO TOAST

Steps:

• Spread each slice of toast with butter; place on a plate. Top with avocado; mash gently with a fork. Top with tomato and onion., To poach each egg, place 1/2 cup water in a small microwave-safe bowl or glass measuring cup; break an egg into the water. Microwave, covered, on high 1 minute. Microwave in 10-second intervals until white is set and yolk begins to thicken; let stand 1 minute. Using a slotted spoon, place egg over sandwich., Sprinkle eggs with seasoned salt. Top with cheese and bacon.

BREAKFAST CASSEROLE WITH BACON

Steps:

• Preheat the oven to 375 degrees. Coat a 9x13 inch pan with cooking spray.
• Place the Veggie Tots in a single layer on the bottom of the pan.
• In a large bowl whisk together the eggs and milk until thoroughly combined.
• Stir in 3/4 of the bacon and 1 cup of the cheese.
• Add salt and pepper to taste.
• Pour the egg mixture over the veggie tots.
• Sprinkle the remaining bacon and cheese over the top of the egg mixture.
• Bake for 45 minutes or until center is set.
• Place the tomatoes, avocado and green onions in a bowl; stir to combine.
• Spoon the tomato mixture over the top of the casserole and serve.

TATER TOT CUPS WITH CHEESE AND EGGS

Steps:

• Preheat oven 375°F.
• Let the tater tots you are using to set out for a few minutes to soften so you can squish them.
• Grease 12-cup muffin pan with vegetable oil.
• Take 4 or 5 tots place in each cup.
• Mash with pestle or back of spoon to line the bottom and sides of each cup.
• Add 1 tablespoon of cheddar cheese.
• Press down in bottom of the cup with spoon.
• Place in oven and cook 5 minutes.
• Take out of the oven and break an egg in each cup.
• Bake 15 minutes until white and yolk are set. It could be 20 minutes.
• Check frequently.
• If you want the yolk to be basted, spoon a little water on top of each yolk.
• Remove from oven.
• Use a heat resistant rubber spatula to loosen edges and bottom of each tater tot cup.
• Serve on serving platter.

CUCUMBER SALAD

Steps:

• Add diced cucumbers, cherry tomatoes, and red onion together in a bowl. Toss until well combined.
• Carefully add in diced avocados and feta cheese crumbles.
• Toss gently so that the avocados and cheese do not fall apart.
• In a separate bowl, whisk together balsamic vinegar, olive oil, salt and pepper.
• Pour dressing mixture over salad and toss gently until combined.
• If not serving immediately, wait to add avocados to avoid them browning.