Avocados for Breakfast & A Giveaway!

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The folks over at Avocados from Mexico provided me these beautiful avocados and asked me to come up with some breakfast recipes using fresh ripe avocados. Being the avocado freak fan that I am, I was more than happy to oblige!

I came up with two recipes: Breakfast Bruschetta & Breakfast Nachos. Both were delicious! I was really surprised at how well avocados go with eggs and breakfast foods. I had not really thought of having avocados for breakfast before, but now I’m hooked!

Today is my {first giveaway}, thanks to Avocados from Mexico ! They are providing a basket of fresh avocados with an avocado slicer, saver and lemon juice squeezer. A winner will be chosen at random and announced Monday, May 23rd.

Contest Rules:

Be a subscriber of Jane Deere.
Leave a comment letting me know what your favorite way to use avocados: are you a purist or do you like to mix it up?
“LIKE” Avocados from Mexico on facebook and give a “shout out” about this giveaway.
Contest ends Sunday, May 22, 2011 at 11:59 PM CST.

Congratulations to Cat from Neo-Homesteading! Enjoy the Avocado Gift Basket! Thanks for all the submissions.

Now for the recipes…

This quick and easy breakfast is delicious! Start by slicing French bread on the bias (slightly diagonally) and drizzle lightly with extra virgin olive oil. Toast under the broiler until golden brown. Flip and brown on the other side; set aside.

Next, cube and fry 1/2 pound of bacon, drain excess grease Remove 1/2 of the bacon and set aside. Meanwhile in a medium bowl, crack 8 eggs and combine with 1/2 cup milk. Beat until combined. Add beaten eggs to fried bacon pieces and scramble until soft set.

Halve two avocados, remove seeds, scoop from peel and cube. In a medium bowl, combine avocados, remaining bacon, 1 cup of cubed mozzarella cheese, 2 tablespoons extra virgin olive oil, and salt and pepper to taste. Toss lightly to combine.

Place toast on cookie sheet and spread each piece with scrambled eggs

and top with avocado mixture. Place in a 450* oven and bake until cheese is melted. Serve warm.

Now for the Nachos…

Nachos for breakfast?! Yes! This is a great way to use up your leftover cheeses and chips, and it’s a twist on the traditional Mexican breakfast dish, Migas…one of my favorites!

Here I browned up some Chorizo [chor-EE-soh] sausage, which is a Mexican-style, smokey and highly seasoned fresh pork sausage. Just remove the casings and break apart and brown. Meanwhile, beat together 8 eggs with 4 ounces sour cream. Stir in eggs to browned Chorizo and scramble over medium heat until soft set.

On a large baking sheet with sides, spread out regular or baked tortilla chips. Top with 1 cup grated Queso Blanco (or Monterey Jack), 1 can drained & rinsed black beans, egg mixture, and 1 additional cup of grated cheddar cheese. Place under broiler for several minutes until cheese is melted and bubbly. Top with 2 diced avocados and sprinkle with fresh chopped cilantro, if desired.