Arepa Breakfast Bowl with Scrambled Eggs and Avocado

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Hearty breakfast bowl featuring crumbled arepas, fluffy scrambled eggs, and creamy avocado for a nourishing start to your day. This latin american-inspired breakfast 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

Instructions

  1. 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.
  2. Step 2: Shape the dough into 4 small flat discs about 1/2 inch thick.
  3. 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.
  4. Step 4: In a bowl, whisk 4 large eggs with 1/4 cup whole milk and 1/4 tsp black pepper.
  5. 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.
  6. 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.

Equipment for this recipe

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Frequently asked questions

How long does Arepa Breakfast Bowl with Scrambled Eggs and Avocado take to make?

Total time is about 30 minutes (15 min prep + 15 min cook). Most home cooks find this fits comfortably into a busy morning; prep components the night before to save active time.

How do I store leftover Arepa Breakfast Bowl with Scrambled Eggs and Avocado?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat in the microwave or oven; egg- or grain-based items may need a splash of milk or water to refresh texture. Cold-served items (overnight oats, smoothies) keep 2–3 days in the fridge.

Can I substitute ingredients in Arepa Breakfast Bowl with Scrambled Eggs and Avocado?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Arepa Breakfast Bowl with Scrambled Eggs and Avocado for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Arepa Breakfast Bowl with Scrambled Eggs and Avocado?

Latin American breakfast like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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