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Scrambled Eggs, Cheese, and Avocado Tortilla Bowl

Shelley West

"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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18 m servings 691 cals
Original recipe yields 1 servings (1 large bowl)

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  • Prep

  • Cook

  • Ready In

  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.


  • Cook's Note:
  • Substitute butter with margarine, if desired.
  • Any kind of milk can be used for this recipe.

Nutrition Facts

Per Serving: 691 calories; 43.2 g fat; 51.1 g carbohydrates; 29.2 g protein; 410 mg cholesterol; 1575 mg sodium. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved

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Read all reviews 2
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I made this for lunch. I used white cheddar for the cheese. It was a good combination of flavors. I'll make again!

Simple and perfect for an easy breakfast or any time of day treat. I was tempted to cook my eggs on the stove but went ahead and did them in the microwave and they turned out just fine.