Egg and Avocado Breakfast Quesadilla Recipe

The aroma of sizzling eggs mingled with creamy avocado is like a warm hug on a chilly morning. As you take that first bite of the Egg and Avocado Breakfast Quesadilla, you’re not just tasting food; you’re experiencing pure joy wrapped in a crispy tortilla. Imagine the crispy edges giving way to a soft, flavorful filling that dances across your taste buds like it’s auditioning for a culinary Broadway show.

I remember the first time I made this dish; my friend walked in expecting the usual boring toast but was greeted by this breakfast masterpiece instead. Their eyes lit up as they took that glorious first bite. It was a moment of sheer delight! This quesadilla isn’t just for mornings; it’s perfect anytime you crave something delicious yet simple.

I’ll never forget the laughter that erupted when my family discovered I could turn humble ingredients into something so scrumptious.

Essential Ingredients

Here’s what you’ll need to make this delicious dish:

• Large Eggs: Fresh eggs are essential for fluffiness; they elevate your quesadilla to new heights.
• Ripe Avocado: Look for avocados that yield slightly when pressed; they should feel like soft pillows of green goodness.
• Tortillas: Choose large flour or corn tortillas based on your preference; both work wonderfully for wrapping up this goodness.
• Shredded Cheese: Cheddar or Monterey Jack add cheesy deliciousness; sprinkle generously for melty perfection.
• Fresh Cilantro (optional): A handful of chopped cilantro adds freshness; it’s optional but highly recommended for flavor enhancement.
• Salt and Pepper: Classic seasonings that bring all the flavors together; don’t skimp on these!
• Olive Oil or Butter: Use olive oil for a healthier option or butter if you desire extra richness in flavor.

The full ingredients list, including measurements, is provided in the recipe card directly below.

Let’s Make it Together

Prepare yourself for an adventure in the kitchen as we whip up this delightful Egg and Avocado Breakfast Quesadilla!

Whisk Those Eggs!: Crack 4 large eggs into a bowl and whisk them until well combined. Add salt and pepper to taste—think of it as giving your eggs some personality!

Sauté Your Avocado!: In a skillet over medium heat, add olive oil or butter. Once hot, toss in diced ripe avocado until slightly warmed—about 1-2 minutes—just enough to enhance its creaminess without losing texture.

Cook the Eggs!: Pour the whisked eggs into the skillet with avocado. Stir gently until they begin to set but remain soft and fluffy—around 3-4 minutes will do nicely.

Add Cheese!: Sprinkle shredded cheese over the egg mixture while it’s still cooking so it becomes melty and gooey—because who doesn’t love melted cheese?

Assemble Your Quesadilla!: Place one tortilla in another skillet over medium heat. Spoon half of the egg mixture onto one half of the tortilla, then fold it over like a taco—this is where magic happens!

Crisp It Up!: Cook each side until golden brown—about 2-3 minutes per side. You want crispy edges that make your heart sing with joy!

Now slice your quesadilla into wedges (like pizza), serve hot with salsa or more avocado on top if you’re feeling fancy!

Enjoy every single bite of this delightful creation that will have everyone asking for seconds!

Perfecting the Cooking Process

Start by whisking the eggs while heating the skillet. Cook the eggs until just set, then add your fillings before folding the quesadilla for even cooking.

Add Your Touch

Feel free to swap in different veggies, like spinach or bell peppers, for extra nutrition. You can also try various cheeses for a flavor twist—pepper jack adds a nice kick!

Storing & Reheating

Store leftovers in an airtight container in the fridge for up to three days. Reheat in a skillet over medium heat until warm and crispy.

Creating this Egg and Avocado Breakfast Quesadilla has become my go-to breakfast fix. Friends rave about it during brunches, making me feel like a culinary genius!

FAQ

Can I make this quesadilla ahead of time?

Yes, prepare it the night before and reheat it in the morning for convenience.

What can I use instead of eggs?

Try scrambled tofu or chickpea flour for a delicious vegan alternative.

Is this recipe suitable for meal prep?

Absolutely! It stores well and is easy to reheat throughout the week.

Did You Enjoy Making This Recipe? Please rate this recipe with ⭐⭐⭐⭐⭐ or leave a comment.

📖 Recipe Card

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Egg and Avocado Breakfast Quesadilla

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• Author: Sophie
• Total Time: 20 minutes
• Yield: Serves 2

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Description

Enjoy a delicious breakfast with this quick and easy quesadilla, featuring fluffy eggs and creamy avocado wrapped in a crispy tortilla.

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Ingredients

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• 4 large eggs
• 1 ripe avocado
• 2 large flour or corn tortillas
• 1 cup shredded cheddar cheese
• 1/4 cup fresh cilantro (optional)
• Salt and pepper to taste
• 2 tsp olive oil or butter

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Instructions

1. Whisk the eggs in a bowl with salt and pepper until well combined.
2. In a skillet over medium heat, add olive oil or butter. Warm diced avocado for 1-2 minutes.
3. Pour the whisked eggs into the skillet, cooking gently for about 3-4 minutes until soft and fluffy.
4. Sprinkle cheese over the egg mixture while cooking until melted.
5. Place one tortilla in another skillet, spoon half of the egg mixture onto one half, fold over, and cook each side until golden brown (about 2-3 minutes).
6. Slice into wedges and serve hot.

Notes

• Customize with additional veggies like spinach or bell peppers.
•  Experiment with different cheeses for added flavor.

• Prep Time: 10 minutes
• Cook Time: 10 minutes
• Category: Breakfast
• Method: Frying
• Cuisine: Mexican

Nutrition

• Serving Size: 1 quesadilla (approximately 200g)
• Calories: 400
• Sugar: 1g
• Sodium: 600mg
• Fat: 25g
• Saturated Fat: 10g
• Unsaturated Fat: 15g
• Trans Fat: 0g
• Carbohydrates: 30g
• Fiber: 5g
• Protein: 16g
• Cholesterol: 370mg