Arepa Breakfast Bowl with Scrambled Eggs and Avocado

By AislePrompt Editorial · Published 2026-06-24 · Updated 2026-06-24

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Hearty breakfast bowl featuring crumbled arepas, fluffy scrambled eggs, and creamy avocado for a nourishing start to your day. This Latin American-inspired recipe, ready in about 30 minutes, combines precooked cornmeal (masarepa), warm water, salt into a breakfast that fuels the morning without the midday crash — make-ahead-friendly and balanced enough to anchor the first meal of the day. Each serving lands at about 350 calories and feeds 4, so it sits comfortably in a weekly breakfast rotation alongside fruit, yogurt, or coffee. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 15 min Serves 4 Latin American cuisine 350 cal/serving

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Ingredients

1 cup precooked cornmeal (masarepa)
3/4 cup warm water
1/2 tsp salt
2 tbsp vegetable oil
4 large eggs
1/4 cup whole milk
1 tbsp unsalted butter
1 whole, sliced ripe avocado
1/2 cup halved cherry tomatoes
2 tbsp chopped scallions
2 tbsp chopped fresh cilantro
1/4 tsp black pepper

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Instructions

Step 1: In a bowl, combine 1 cup precooked cornmeal, 1/2 tsp salt, and 3/4 cup warm water. Stir until dough forms and let rest for 5 minutes.
Step 2: Shape the dough into 4 small flat discs about 1/2 inch thick.
Step 3: Heat 2 tbsp vegetable oil in a skillet over medium heat. Cook the arepas for 4 minutes per side until golden and cooked through. Remove and crumble into bite-sized pieces.
Step 4: In a bowl, whisk 4 large eggs with 1/4 cup whole milk and 1/4 tsp black pepper.
Step 5: Melt 1 tbsp unsalted butter in a nonstick skillet over medium-low heat. Pour in the egg mixture and cook, stirring gently, for 3-4 minutes until soft scrambled.
Step 6: To assemble, place crumbled arepas in bowls. Top with scrambled eggs, 1 sliced ripe avocado, 1/2 cup halved cherry tomatoes, 2 tbsp chopped scallions, and 2 tbsp chopped cilantro. Serve immediately.