*Paid partnership with Daiya, all opinions are my own
Growing up there was this place called The Good Egg in Scottsdale, Az that my mom and I would always go to after hiking together on the weekends.
We both always ordered the "Bacado" omelette and would typically gossip about whatever we had just read in the latest tabloid magazines. While there is nothing nostalgic for me about that last part (tabloids contributed to my ED. See episode #1), the combination of bacon, cheese and avocado that made up the omelette absolutely is.
It's a classic combination that showcases just how delicious food is when it is rich with ingredients high in fat. And what better fat is there then that from an avocado? lol.
The cheese and the bacon bits are plant-based but you wouldn't know it from the flavor. Daiya Foods does an incredible job with satisfying this girls cheese cravings since real dairy cheese doesn't work well for my body.
That said, you could throw in some real bacon if that's your thing!
Aside from the fact that this is freaking delicious, it comes together in less than 25 minutes which is perfect for a weeknight or a cozy Sunday meal that everyone will love.
And I am not kidding when I say it's freaking delicious, I literally could not get over how good it was! You will love it.
1 medium sized yellow or white onion, finely diced
6 cups fresh spinach
1 cup Daiya Mozzarella Shreds
1 green onion, thinly sliced
1/2 cup cilantro, rough chop
1/2-1 ripe avocado, sliced
salt, pepper, garlic powder to taste
Pre-heat oven to 350F
Bring water to a boil and cook the Daiya noodles to the box directions. Drain the water, add the cheese and 1 packet of the two bacon bitz.
Meanwhile, heat oil in a skillet over medium heat. Add diced onion and cook until translucent. Add salt and stir again. Once cooked lower heat to low and then add in the spinach, stir often until fully wilted. Add in black pepper, garlic powder and salt to taste.
Spoon the spinach mixture in the to mac and cheese mixture. Stir to combine.
Transfer everything to a casserole dish. 6x10 is the ideal size for this much mac and cheese.
Sprinkle the mozzarella on top and half of the remaining bacon bits (reserve the rest for topping)
Bake on covered for 10-13 minutes, until cheese is melted.
Then layer on avocado, cilantro, green onion and remaining bacon bits. Serve immediately or store in the fridge for left overs.