I don't know about you but around here, avocado is practically a food group of its own.  Being a Mexican-American, it is just part of our culture to eat avocados regularly.  They have been an integral part of the Mexican culture for centuries. 

I even remember the first time I ever tasted one.  My grandpa sat me down at the kitchen table and and cut into one and just plopped it right there in front of me and told me to eat it.  I am sure the look I gave him was not a very accepting one.  At first, I didn't want to taste it because I had no idea what the heck it really was!  But I succumbed to the pressure of wanting to please my grandpa and I remember taking a bite and the texture of it was just right — not too soft and not too hard and that little bit of salt with it was just divine! 

Now that I'm an adult, I love to use avoados to make homemade guacamole, slice them up to top my BLTs, and just eat them whole with just a tad of salt sprinkled on. We also regularly serve avocados as a topping when we have nacho night and on top of our beef and bean tostadas for dinnertime here in our home.

One of my favorite ways to use avocados in the kitchen is to use it as a topping to migas for breakfast.  Growing up in Texas, migas were a delicious and hearty way start off the day.

Right now is actually a great time to enrich your body with the benefits (and taste) of Avocados from Mexico, because although they are available year-round, their peak season actually runs from September through May.  So go out and get you some yummy Avocados from Mexico and try this recipe for a healthy, delish, and different breakfast treat!

Saute a few onions and corn tortillas.

Mmmm….almost done! You may need to have a taste just to keep your mouth from watering by this point!

Welcome to Heaven! My finishing touches of some pico de gallo and fresh avocado made this dish even better!

 My take on the best Tex-Mex Migas? Here you go!

What you'll need:

• 2 tablespoons olive oil (or other favorite cooking oil – oh and I didn't measure this, just eyeballed it in the pan!)
• Corn tortillas (I used two) shredded/torn into bite size pieces
• 1/2 cup diced onion (I didn't really measure, just chopped till I thought it was enough)
• Salt, to taste
• Pepper, to taste
• 3 large eggs, lightly beaten
• Store bought (from the produce section) – or homemade – pico de gallo OR your favorite salsa!
• 1 Avocado from Mexico (sliced and diced into small pieces)
• A big 'ol hefty fork!

How to get it:

Add oil to pan over medium heat. Add onions and corn tortillas and begin a light simmer. Once onions become soft and translucent and corn tortillas are softened, add eggs to pan and cook thoroughly while mixing onions, tortillas, and eggs until firm. Add salt and pepper, if desired. Spoon the migas onto a plate and pile on the pico de gallo (or salsa) and fresh avocado. Grab that hefty fork and dig in!

Variations on this:

Don't be afraid to experiement with your favorite ingredients! That's what's great about migas….you can add just about anything! Try mixing in bacon or using sour cream as a topping along with some fresh cilantro. Either way, you can't go wrong!

{Disclosure: This is part of a sponsored campaign with Latina Mom Bloggers and Avocados From Mexico. However, all opinions expressed are my own.}