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Breakfast Taco Bowls

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  • Prep 25 min
  • Total 25 min
  • Servings 6
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Cheesy scrambled eggs with avocado in a mini tortilla bowl make the perfect pick-up breakfast.
Created Jun 17, 2016
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  • 6 eggs
  • 1/4 cup (50 mL) milk
  • 1/4 teaspoon (1 mL) salt
  • 1/8 teaspoon (0.5 mL) pepper
  • 1/4 cup (50 mL) chopped green onions
  • 1 tablespoon (15 mL) butter
  • 1/2 cup (125 mL) shredded Cheddar cheese
  • 12 Old El Paso™ mini tortilla bowls
  • 1/4 cup (50 mL) Old El Paso™ Thick ‘N Chunky salsa, mild or medium
  • 1 avocado, pitted, peeled and diced


  • 1
    In medium bowl, beat eggs, milk, salt and pepper thoroughly with fork or whisk. Stir in green onions.
  • 2
    In 10-inch (25 cm) skillet, melt butter over medium heat. Pour egg mixture into skillet. As mixture begins to set at bottom and side, gently lift cooked portions with spatula so that thin, uncooked portions can flow to bottom. Avoid constant stirring. Cook 3 to 4 minutes or until eggs are thickened throughout but still moist. Gently stir in cheese.
  • 3
    Meanwhile, heat bowls as directed on package. Divide egg mixture among bowls; top with salsa and diced avocado.

Expert Tips

  • Tip 1
    To dice the avocado, cut in half and remove pit. Using large spoon, scoop flesh from skin. Place one half avocado, cut side down, on cutting board. Make two horizontal cuts to make three planks, then cut lengthwise into strips. Turn 90 degrees, and cut again. Repeat with other half of avocado.
  • Tip 2
    Add these toppings for even more flavour: sour cream, crumbled cooked bacon, diced tomato

Nutrition Information

No nutrition information available for this recipe
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