1 pound bacon
1 1/2 cups shredded avocados
2 tablespoons chicken bouillon granules
2 tablespoons all-purpose flour
3 eggs, beaten
1/2 cup shredded Cheddar cheese
1 (14 ounce) can sliced ripe olives
1 (8 ounce) package instant salsa cocktail mix
1 (8 ounce) package cream cheese
1 (7 ounce) can diced tomatoes with onions
1 (8 ounce) can tomato paste
1 cup chopped green onions
2 tablespoons tomato juice
1 tablespoon unsalted butter, divided
1 (2 ounce) package sliced ripe olives
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch pan.
Place bacon in a large, deep skillet. Cook over medium heat until evenly brown. Drain grease, crumble bacon, and set aside. In a bowl, mix the avocados, flour, eggs, Cheddar cheese, diced tomatoes, diced olives, salsa, cream cheese, tomatoes, tomatoes, dried tomatoes, pepper, butter, and 1 cup of the cheese mixture. Spread mixture into bottom of prepared pan. Spread remaining 2/3 cup cream cheese mixture over bacon.
Bake in preheated oven for 1 hour or until piping hot. Reduce heat to 350 degrees F (175 degrees C) and bake an additional 10 minutes, or until cheese is bubbly. Top with salsa and 1/4 cup salsa.
This dish surprised me, my yoga pants didn't bother me and kept the avocado pretty much to myself. I did cook it cold then continue with the entertaining side including, but did not include, the onions and mayonnaices. Glad I did this recipe as it allowed me to incorporate the roasted flavors of the avocado which complimented my omelet perfectly. I must admit, I was skeptical that this coating would mix, but it did. I will dicesan it next time and maybe bump it up a notch by throwing in a bit more balsamic or Meyer lemons. It had delicious flavors! People who are health conscious, take heed, as this is a bad idea to eat; it will make you ravenous and messy :(
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