Miso Mushroom Egg Arepa — Gluten-Free Breakfast Scramble
Category: Breakfast | Ready in 12 minutes | Serves 1 adult or 2 kids | Naturally gluten-free
What You Need
- 2 Zavor & Co gluten-free arepas
- 3 eggs
- 1.5 cups sliced mushrooms
- 2 tsp gluten-free white miso
- 1 tbsp butter
- 1 scallion, sliced
How to Make It
- Cook the mushrooms in the butter over medium-high heat until golden, 6 minutes.
- Stir the miso through with a splash of water.
- Pour in the beaten eggs and fold gently until just set.
- Warm the arepas in the toaster on high, 2-3 cycles.
- Pile the scramble over each and scatter with scallion.
About This Recipe
A dab of miso in eggs is a Japanese trick that adds deep savory umami without tasting like miso soup. With mushrooms it turns a plain scramble into something quietly luxurious. Use certified gluten-free miso.
Keep Your Freezer Stocked for Busy Days
These recipes work because the hard part is already done. Zavor & Co delivers gluten-free arepas straight to your door — heat them from frozen in minutes and dinner is halfway there.
