Bowl Recipe

Crack and whisk

Crack the 4 large eggs into a medium bowl. Add 2 tablespoons whole milk, 1 teaspoon salt, and 1 teaspoon freshly ground black pepper. Whisk vigorously until the mixture is uniform and slightly frothy (about 20–30 seconds).

Cook the eggs

Place a nonstick skillet over medium-low heat and add 1 tablespoon unsalted butter. When butter has melted and foam subsides (but not browned), pour in the whisked eggs. Let sit undisturbed for 10–15 seconds until edges begin to set.

Scramble gently

Using a silicone spatula, gently push cooked edges toward the center, tilting the pan to let uncooked egg run underneath. Continue folding every 10–15 seconds until eggs are mostly set but still moist and slightly glossy, about 2–3 minutes total. Remove pan from heat a few seconds before fully done; residual heat will finish them.

Warm tortillas

While eggs are finishing, warm tortillas: either wrap both in a damp paper towel and microwave on high for 20–30 seconds, or heat each tortilla in a dry skillet over medium for 20–30 seconds per side until pliable and lightly spotted.

Assemble bowls (rolled tortilla)

Lay a warmed tortilla flat. Spoon half the scrambled eggs down the center of each tortilla. Sprinkle 1.5 tablespoons shredded cheddar cheese over the eggs, then add 1 tablespoon sour cream. Add optional toppings as desired: diced tomato, sliced avocado, and green onion. Drizzle about 1 teaspoon hot sauce per tortilla if using, and finish with a pinch of chopped cilantro.

Roll and serve

Fold the bottom edge up over the filling, then fold in the sides and roll tightly to form a burrito-style bowl roll. Place seam-side down on the skillet for 20–30 seconds to seal and lightly toast if desired. Slice in half and serve immediately.

If using tomato and avocado, add them after the cheese so they sit on top of the warm eggs but do not get overly warmed. Scatter green onion and cilantro last to retain freshness.