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Avocado Breakfast Strata with Monterrey Pepper Cheese

There's something special about holiday breakfasts, especially when they feature the unmistakable taste of savory avocados! This recipe comes from the California Avocado Commission - and naturally they recommend you use California avocados for the best recipe. It is an easy, make-ahead breakfast that will get you out the door in the morning with a smile on your face and satisfaction in your stomach.


4 oz. French bread, cut into 1-inch pieces
1 ripe, Fresh California Avocado, peeled, seeded and cut into chunks
3 eggs, preferably cage-free organic
1 1/3 cups 2% organic milk (or better still use raw goat milk)
2 tsp. Dijon mustard
1/8 tsp. cayenne pepper
1/8 tsp. Himalayan or sea salt
1/8 tsp. ground black pepper
1 cup grated Monterey Jack cheese with hot peppers
2 medium green onions, chopped, white part only
1 small Roma tomato, diced

(As always, The Best Years in Life recommends choosing organic content and fresh content as much as possible for the healthiest recipe. Also, wash all fruits and vegetables before cutting or adding to the recipe.)



1. Lightly coat an 8-inch baking pan with extra virgin olive oil. Place half of the bread cubes in the pan, top with 1/2 of the avocado and the green onions. Top with the remaining bread cubes and avocado.

2. Whisk eggs with milk, mustard, cayenne, salt and black pepper in a medium bowl. Pour evenly over the bread mixture. Sprinkle evenly with 1/2 of the cheese. Cover with foil and refrigerate overnight or at least 8 hours.

3. Remove from refrigerator. Let the casserole stand for 30 minutes.

4. Meanwhile, preheat oven to 350 degrees F. Bake in oven for 35 minutes uncovered. Remove casserole and sprinkle evenly with remaining cheese and tomatoes and bake for 10 minutes or until knife inserted in center comes out clean. Let casserole stand for 20 minutes before serving to allow flavors to absorb.

Serving Suggestions: Serve with fresh fruit and nitrate free Canadian bacon/bacon slices, if desired.

*Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.

Yield (Liquid): 8-inch casserole

Calories 390; Total Fat 24 g (Sat 10g, Trans 0 g, Poly 1 g, Mono 7 g); Cholesterol 190 mg; Sodium 590 mg; Potassium 482 mg; Total Carbohydrates 26 g; Dietary Fiber 5 g; Total Sugars 6 g; Protein 18 g; Vitamin A 803 (IU); Vitamin C 6 mg; Calcium 360 mg; Iron 2 mg; Vitamin D 48 (IU); Folate 96 mcg; Omega 3 Fatty Acid 0.1 g

Original recipe and image source:


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Disclaimer: The information on this page and on this website has not been evaluated by the FDA.  We do not diagnose, treat, cure or prevent illness or disease - instead, we try to help people learn how to do so themselves.  Anyone who believes they have a serious medical condition or health issue should seek diagnoses from a qualified medical professional before making any decisions on how to best address their health. We do not sell or advocate drugs, nor do we make any claims that anything advocated or sold on this website is a drug.  Furthermore, anyone contemplating using any products or information on this website must accept such use as experimental and voluntary.  No claims are made regarding the therapeutic use of the products or information on this website and all products featured or sold on this website must be considered nutritional supplements only.