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3 Ways to Incorporate Avocado Into Your Breakfast

Breakfast kick starts your metabolism and gets you on the correct track straight away.

You can’t eat anything for breakfast though. A crème-filled donut, a bagel with cream cheese, or a chocolate chip muffin are not recommended. Instead, opt for some Avocados from Mexico, which are full of good fats, and nearly 20 vitamins and minerals.

If you don’t want to eat them plain, we’ve got you covered. Here are three ways to add Avocados from Mexico into your breakfast:

Avocados and scrambled eggs

Eggs and avocados are a fantastic way to start your day. Try adding a Hass avocado to your scrambled egg and cheese dish.

Take four large eggs, and whisk them with one tablespoon of water and a pinch of salt and pepper. Melt two tablespoons of butter in a pan and pour in the eggs. Cook until the eggs are fluffy, and then add in half of a sliced avocado with half a cup of grated cheddar cheese.

If you want some carbohydrates to go with the eggs, try them with two slices of toasted whole wheat bread or a whole wheat tortilla.

Baked avocado and eggs

Another easy recipe is baked avocados with eggs. Take two ripe Avocados from Mexico, slice them in half, and remove the pits. Crack an egg into each of the halves. Bake them for 15 to 20 minutes and then add some salt and pepper for flavor. You’ll receive 54 percent of your daily-recommended fiber with this meal.

Try them in pudding form

If you’re rushing out the door in the morning, and never have time to eat breakfast, you can make avocado breakfast pudding and take it with you. Grab one avocado, half a cup of milk, and one tablespoon of honey. Blend them all together and then garnish with two to three tablespoons of crushed almonds or granola. If you put the mixture in the refrigerator an hour before you leave the house, it’ll be even more refreshing.

Avocados from Mexico are easy to eat and can add nutritional value to any meal. At breakfast, they serve a crucial purpose, which is to get your day going on the right foot.

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