Yield: 12 servings. 36 eggs, whisked to foamy consistency 6 Tbsp. unsalted butter 12 slices crisp cooked bacon (12 oz.) 12 slices Monterey Jack cheese, shredded (1 1/2 cups) 6 California avocados, sliced 1 1/2 cups sour cream 1 1/2 cups salsa Per serving: Crumble 1 slice bacon. Heat 1/2 tsp. butter in a small omelet pan. Ladle in 1/2 cup egg; cook until set but still creamy on top. Evenly disburse bacon and 4 avocado slices over half the omelet. Fold omelet; heat through. Melt 1 oz. of ...

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