Scrambled Eggs, Cheese, and Avocado Tortilla Bowl recipe

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Ingredients

1 (10 inch) soft flour tortilla
2 eggs
½ teaspoon milk
½ teaspoon butter
¼ cup shredded Mexican cheese blend, or more to taste
½ avocado - peeled, pitted, and diced
¼ cup salsa, or to taste
1 pinch paprika, or to taste
1 pinch sea salt

Nutrition Info

689.8 calories
carbohydrate: 51 g
cholesterol: 409.7 mg
fat: 43.1 g
fiber: 10.3 g
protein: 29.1 g
saturatedFat: 15.4 g
servingSize: -
sodium: 1574.1 mg
sugar: 4.9 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat oven to 400 degrees F (200 degrees C). Press tortilla into a tortilla shell mold or oven-proof bowl.

  2. Whisk eggs, milk, and butter together in a microwave-safe bowl. Stir in Mexican cheese blend.

  3. Bake tortilla in the preheated oven until crispy and brown, 5 to 7 minutes. Cool slightly before transferring from mold to serving dish, about 2 minutes.

  4. Cook egg mixture in the microwave until set, 30 seconds to 1 minute. Remove egg mixture from the microwave and stir gently with a fork. Cook in the microwave until fully set, about 30 seconds more.

  5. Place cooked eggs in tortilla bowl, top with avocado, salsa, paprika, and salt.

Recipe Yield

1 large bowl

Recipe Note

Scrambled eggs and cheese topped with sea salt-dusted avocados all in a tortilla shell bowl. Paprika and salsa optional. Yummy protein-packed breakfast! Easy to change to ingredients for your health and taste preferences.

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