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.
Prep Time::10 mins
Cook Time::6 mins
Additional Time::2 mins
Total Time::18 mins
Servings::1
Yield::1 large bowl
Ingredients
1 (10 inch) soft flour tortilla
2 eggs
½ teaspoon milk
½ teaspoon butter (Optional)
¼ cup shredded Mexican cheese blend, or more to taste
½ avocado – peeled, pitted, and diced
¼ cup salsa, or to taste (Optional)
1 pinch paprika, or to taste (Optional)
1 pinch sea salt
Directions
Preheat oven to 400 degrees F (200 degrees C). Press tortilla into a tortilla shell mold or oven-proof bowl.
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.