Description
This Egg & Avocado Breakfast Quesadilla is a delicious and satisfying way to start your day. Filled with creamy avocado, fluffy scrambled eggs, and melted cheese, all wrapped in a warm tortilla, it’s a breakfast treat you’ll love.
Ingredients
Scale
Egg Mixture:
- 2 large eggs
- 1 tablespoon milk or water
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
Quesadilla:
- 1/2 tablespoon butter or oil
- 1/2 avocado, sliced
- 1/4 cup shredded cheddar or Monterey Jack cheese
- 1 whole wheat or flour tortilla (8-inch)
- Hot sauce or salsa for serving (optional)
Instructions
- Egg Mixture: In a small bowl, whisk the eggs with milk or water, salt, and pepper until well combined.
- Scramble Eggs: Heat a nonstick skillet over medium heat and add the butter or oil. Pour in the eggs and scramble until just set, about 2–3 minutes. Remove from heat.
- Assemble Quesadilla: Place the tortilla in the same skillet or on a clean surface. On one half, layer the scrambled eggs, sliced avocado, and shredded cheese. Fold the tortilla over to close.
- Cook Quesadilla: Return to the skillet and cook over medium heat for 2–3 minutes per side, or until golden brown and the cheese is melted.
- Serve: Remove from the skillet, slice into wedges, and serve warm with hot sauce or salsa if desired.
Notes
- Add extras like spinach, tomatoes, or cooked bacon for more flavor.
- You can make this ahead and reheat in a toaster oven for a quick weekday breakfast.
- Prep Time: 5 minutes
- Cook Time: 6 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: Mexican-Inspired
Nutrition
- Serving Size: 1 quesadilla
- Calories: 360
- Sugar: 1g
- Sodium: 400mg
- Fat: 25g
- Saturated Fat: 9g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 5g
- Protein: 15g
- Cholesterol: 215mg
