Scrambled Eggs, Cheese, and Avocado Tortilla Bowl
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.
Ingredients
- 1 soft flour tortilla , 10 inch
- 2 eggs
- 0.5 teaspoons milk
- 0.5 teaspoons butter , Optional
- 0.25 cups shredded Mexican cheese blend , or more to taste
- 0.5 avocados - peeled , pitted, and diced
- 0.25 cups salsa , Optional
- 1 pinch paprika , Optional
- 1 pinch sea salt
Instructions
-
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.
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5
Place cooked eggs in tortilla bowl; top with avocado, salsa, paprika, and salt.
Nutrition Facts
Per serving
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