Scrambled Eggs and Cheddar Arepa — Gluten-Free Breakfast in 10 Minutes

Soft scrambled eggs and sharp melted cheddar on a warm arepa. The most classic American breakfast, naturally gluten-free — ready before anyone is fully awake.

Ingredients

• 2 Zavor & Co gluten-free arepas
• 3 eggs
• 2 tbsp milk
• 2 oz sharp cheddar, shredded
• 1 tsp butter
• Salt and black pepper

How to Make It

1. Toast arepas until warm and golden.
2. Whisk eggs, milk, salt, and pepper together in a bowl.
3. Melt butter in a nonstick pan over low heat.
4. Pour in eggs and stir slowly until just set — remove from heat while still slightly soft.
5. Fold in cheddar so it melts into the eggs, then spoon over warm arepas.

Why It Works

Low and slow scrambled eggs stay creamy instead of rubbery — and the warm arepa underneath holds everything together better than toast. Sharp cheddar brings the richness that makes this feel like a proper morning meal, not just a quick bite.

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