Rating: 5 stars
5 Ratings
  • 5 star values: 5
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  • 1 star values: 0

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.

Recipe Summary

prep:
10 mins
cook:
6 mins
additional:
2 mins
total:
18 mins
Servings:
1
Yield:
1 large bowl
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Ingredients

1
Original recipe yields 1 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

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

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

  • 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.

  • 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.

  • 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

690 calories; protein 29.1g; carbohydrates 51g; fat 43.1g; cholesterol 409.7mg; sodium 1574.1mg. Full Nutrition
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