Avocado and Bacon Breakfast Sushi

In a bowl, whisk the eggs and season with salt and black pepper. Heat a non-stick skillet over medium heat and pour in the whisked eggs. Cook until you have a thin omelette. Once cooked, remove it from the skillet and let it cool.

Lay out a sheet of plastic wrap on a clean surface. Place a nori seaweed sheet, shiny side down, on the plastic wrap. Spread a thin layer of cream cheese over the nori sheet.

On top of the cream cheese, place a layer of thinly sliced avocado and a strip of cooked bacon.

Cut the thin omelette into strips and place them on top of the avocado and bacon.

Sprinkle diced tomatoes, diced red onion, and chopped fresh cilantro (if using) over the omelette.

Carefully lift the edge of the plastic wrap closest to you and start rolling the nori sheet into a tight sushi roll. Use the plastic wrap to help you roll it evenly. Repeat the process to make more sushi rolls.

Once the sushi rolls are complete, use a sharp knife to slice them into bite-sized pieces. Serve your Avocado and Bacon Breakfast Sushi immediately.