• 1 cup or more mashed avocado
• 2 chopped up tortillas or 4 corn to make gluten free
• shredded cheese
• 2 – 6 eggs
• seasonings to taste: lemon juice, salt, pepper, chili powder, Italian seasoning etc.
Take individual portion oven proof cups and grease with coconut oil. Set aside.
Chop up 2 tortillas or 4 corn tortillas. Divide into 4 portions. Add one portion to each cup to form the bottom layer.
Take the mashed avocado and add some lemon juice and salt and pepper to taste. Divide equally into cups to form a nice 2nd layer of goodness.
Next add a small layer of salsa then the last two portions of tortillas.
Next add a layer of shredded cheese.
For the eggs I recommend cracking individual portions (1-3 eggs depending what your cup can hold) into a separate bowl in case any shells are left behind. Once all small shell pieces are removed transfer into cup.
Sprinkle with more cheese and season to taste.
Bake at 375 degrees until eggs are cooked about 20-30m. Keep checking after 10-15m. Try to keep the inside of the eggs runny.