Bacado Omelet

Bacado Omelet

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. but

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