Best Baked Chimichanga Breakfast Burritos With Avocado Tomato Watercress Salsa Recipes

Avocado-Tomato Breakfast Tot Cups image

Provided by Jeff Mauro, host of Sandwich King

Time 50m

Yield 12 servings

Number Of Ingredients 9

Nonstick cooking spray, for spraying the muffin tin
One 32-ounce bag frozen potato nuggets, such as Tater Tots, defrosted
18 slices sharp Cheddar, halved (36 half slices)
2 tablespoons half-and-half
6 large eggs
Kosher salt and freshly ground black pepper
12 thin slices Roma tomato
2 avocados, thinly sliced
Sea salt flakes, for topping

Steps:

Preheat the oven to 375 degrees F.
Spray a muffin tin liberally with cooking spray. Put 4 or 5 tots into each cup, pressing down firmly to pack them in. Top each with a half slice of Cheddar, then crisscross with another half slice. Bake until crispy, 10 to 15 minutes.
Whisk the half-and-half and eggs in a bowl and sprinkle with salt and pepper. Divide the egg mixture among the "tot cups" and top each with another half slice of Cheddar and 1 slice of tomato. Bake until the eggs are firm, another 15 to 20 minutes. Let cool for 5 minutes, then carefully remove from the tin.
Top with avocado slices, sea salt flakes and freshly ground black pepper.

Baked Avocado image

Provided by Food Network

Categories appetizer

Time 22m

Yield 4 servings

Number Of Ingredients 6

2 large avocados
1/4 cup crumbled Stilton
1/4 cup walnut halves
1/2 pound pancetta, thinly sliced
1 tablespoon Worcestershire sauce
Salt and pepper

Steps:

Preheat oven to 375 degrees F.
Cut the avocado in half and scoop out the flesh, leaving the skin intact, and roughly dice the avocado. Place avocado in an ovenproof dish, and add the crumbled blue cheese, walnuts, pancetta, and Worcestershire sauce and season with salt and pepper.
Spoon the mixture back into the avocado shells and bake for 5 minutes. Remove from oven and place in the broiler for 2 minutes right before serving.
To serve, place on a serving tray with sliced baguette or crackers.