This Egg & Avocado Breakfast Quesadilla is a quick, protein-packed meal that brings together creamy avocado, fluffy scrambled eggs, and melty cheese in a crispy tortilla. It’s a deliciously balanced breakfast that’s perfect for fueling your day.
Why You’ll Love This Recipe
It’s ready in just 15 minutes, making it perfect for busy mornings.
Combines wholesome ingredients like eggs, avocado, and cheese for a nutrient-rich meal.
Easily customizable with your favorite add-ins like spinach, bacon, or different cheeses.
It’s satisfying and portable—great for eating at home or on the go.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
2 large eggs
1 tablespoon milk (optional)
Salt and pepper, to taste
1 teaspoon butter or olive oil
1 large flour tortilla (or whole wheat, if preferred)
1/2 large avocado, mashed
1/4 cup shredded cheddar cheese
1 tablespoon salsa (optional)
Fresh cilantro, for garnish (optional)
Directions
In a small bowl, whisk together the eggs, milk (if using), salt, and pepper.
Heat a nonstick skillet over medium heat and melt the butter or olive oil. Pour in the eggs and cook, stirring gently, until scrambled and just set. Remove the eggs from the pan and set aside.
Spread the mashed avocado evenly over one half of the tortilla. Top with the scrambled eggs and shredded cheddar cheese. Add a spoonful of salsa, if desired.
Fold the tortilla in half, pressing gently to secure the filling.
Place the quesadilla back in the skillet over medium heat. Cook for 2-3 minutes on each side, or until the tortilla is golden brown and the cheese has melted.
Remove from the skillet, slice into wedges, and garnish with fresh cilantro if desired. Serve immediately.
Servings and Timing
Servings: 1 serving
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Variations
Protein Boost: Add cooked bacon, sausage crumbles, or black beans for extra protein.
Veggie Packed: Incorporate spinach, bell peppers, or sautéed onions for added nutrients.
Cheese Swap: Try mozzarella, pepper jack, or feta cheese for a new flavor profile.
Spicy Twist: Mix some hot sauce or diced jalapeños into the eggs or avocado.
Low-Carb Option: Use a low-carb tortilla or lettuce wrap to reduce carbs.
Storage/Reheating
Storage: Store leftover quesadilla in an airtight container in the refrigerator for up to 2 days.
Reheating: Warm in a skillet over low heat until the tortilla is crispy and the filling is heated through. Avoid microwaving to maintain the tortilla’s crispness.
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FAQs
Can I make this quesadilla ahead of time?
While it’s best served fresh, you can prepare the filling in advance and assemble it just before cooking to save time.
Can I use corn tortillas instead of flour?
Yes, corn tortillas work well, but they may be smaller and less flexible than flour tortillas.
What can I use instead of avocado?
If you’re not a fan of avocado, hummus or cream cheese can be great alternatives for a creamy texture.
Is this recipe suitable for meal prep?
Yes! Prepare and cool the quesadilla, then wrap it tightly and store in the fridge. Reheat in a skillet when ready to eat.
Can I freeze the quesadilla?
Freezing is not ideal for this recipe as avocado doesn’t freeze well and the tortilla may become soggy.
Conclusion
This Egg & Avocado Breakfast Quesadilla is the perfect blend of flavor, nutrition, and convenience. Whether you’re in a rush or looking for a weekend treat, this recipe delivers every time. Try it with your favorite variations and enjoy a breakfast that’s as versatile as it is delicious.
📖 Recipe:
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Egg & Avocado Breakfast Quesadilla
- Total Time: 15 minutes
- Yield: 1 serving
Description
This quick and easy Egg & Avocado Breakfast Quesadilla is the perfect protein-packed start to your day. Featuring creamy avocado, fluffy scrambled eggs, and melty cheese in a crispy tortilla, this balanced breakfast is ready in just 15 minutes and fully customizable to suit your taste.
Ingredients
2 large eggs
1 tablespoon milk (optional)
Salt and pepper, to taste
1 teaspoon butter or olive oil
1 large flour tortilla (or whole wheat)
1/2 large avocado, mashed
1/4 cup shredded cheddar cheese
1 tablespoon salsa (optional)
Fresh cilantro, for garnish (optional)
Instructions
- In a small bowl, whisk together the eggs, milk (if using), salt, and pepper.
- Heat a nonstick skillet over medium heat and melt the butter or olive oil. Add the eggs and cook, stirring gently, until scrambled and just set. Remove from the pan and set aside.
- Spread the mashed avocado evenly over one half of the tortilla. Top with scrambled eggs, shredded cheddar cheese, and salsa, if desired.
- Fold the tortilla in half, pressing gently to secure the filling.
- Place the quesadilla in the skillet over medium heat. Cook for 2-3 minutes on each side, or until golden brown and the cheese has melted.
- Slice into wedges, garnish with cilantro (optional), and serve immediately.
Notes
Customize with your favorite add-ins like spinach, bacon, or jalapeños.
For a low-carb option, use a low-carb tortilla or lettuce wrap.
Best served fresh, but leftovers can be stored in the refrigerator for up to 2 days.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Breakfast
- Method: Skillet
- Cuisine: Mexican-Inspired
Nutrition
- Serving Size: 1 serving
- Calories: 320 kcal
