If you’re seeking a breakfast that’s hearty yet fresh, quick to make, and absolutely bursting with flavor, the Egg & Avocado Breakfast Quesadilla is about to become your new morning go-to. Silky eggs, creamy avocado, gooey cheddar, and golden crisp tortillas come together for a meal that feels both indulgent and wholesome. This craveable quesadilla hits all the texture notes and is endlessly customizable, whether you want it simple or jazzed up with extras. Trust me, there’s nothing quite like starting your day with a meal this satisfying!

Egg & Avocado Breakfast Quesadilla Recipe - Recipe Image

Ingredients You’ll Need

This recipe celebrates the power of simple, high-quality ingredients coming together for maximum flavor and texture. Each component adds its own magic—whether it’s richness, color, or a hint of spice—ensuring your Egg & Avocado Breakfast Quesadilla is the best part of your morning.

2 large eggs: Provide the tender, protein-packed center of your quesadilla—choose fresh eggs for best results.
1/2 avocado (sliced or mashed): Bring a creamy, cool contrast that perfectly balances the warm scrambled eggs.
1/4 cup shredded cheddar cheese: Melts into every bite, giving you those irresistible gooey, savory strands.
1 tablespoon milk: Whisked into the eggs for extra fluffiness and moisture.
1 tablespoon butter or oil: Ensures non-stick cooking while adding richness and flavor to your scramble and crispy tortilla.
1 large flour tortilla: The golden, crunchy vessel that holds all your fillings together; use whole wheat or gluten-free if you prefer.
Salt and pepper to taste: Essential seasonings to bring all the flavors to life—don’t be shy!
Optional: salsa, hot sauce, or chopped fresh cilantro for serving: Add brightness, heat, and freshness—customize with your favorites.

How to Make Egg & Avocado Breakfast Quesadilla

Step 1: Whisk the Eggs

Grab a small bowl and whisk together your eggs, milk, salt, and pepper until the mixture is smooth and slightly frothy. The milk helps keep your scrambled eggs light and creamy, while seasoning at this stage ensures a flavorful foundation for your Egg & Avocado Breakfast Quesadilla.

Step 2: Scramble to Perfection

Heat your skillet over medium and add the butter or oil. Pour in the egg mixture and gently scramble until just set—think soft and slightly creamy. The key is to remove the eggs from heat before they go too firm; this keeps your filling rich and tender instead of rubbery.

Step 3: Assemble the Quesadilla

Lay your tortilla flat and sprinkle half of the shredded cheese on one half. Top with the scrambled eggs, layering them evenly. Next, add your avocado (either sliced for a bit of texture or mashed for extra creaminess), then sprinkle over the remaining cheese. Folding the tortilla over everything keeps all that goodness locked inside, ready to melt together.

Step 4: Toast it Crisp

Wipe out your skillet and return to medium heat. Place the folded tortilla in and press down gently with a spatula. Cook for about 2–3 minutes per side, or until beautifully golden and the cheese is deliciously melted. You’re after that golden color and a gentle, crunchy crisp on the outside.

Step 5: Slice & Serve

Transfer your Egg & Avocado Breakfast Quesadilla to a plate and let it cool for a minute so the cheese sets slightly. Slice into wedges—just like a pizza—and serve it up warm, with whatever toppings tickle your fancy. Hot sauce, salsa, or a scattering of fresh cilantro are classic finishing touches!

How to Serve Egg & Avocado Breakfast Quesadilla

Garnishes

A sprinkle of chopped fresh cilantro or a spoonful of salsa brings a pop of color and brightness. If you love a little zing, a dash of your favorite hot sauce wakes up every bite. Even a dollop of sour cream or Greek yogurt can take it up a notch if you’re feeling extra indulgent.

Side Dishes

Round out your Egg & Avocado Breakfast Quesadilla with simple sides like a fresh fruit salad, a handful of mixed greens, or crispy breakfast potatoes. If you have a crowd, try a platter of roasted veggies or a scoop of black beans to keep the meal hearty and satisfying.

Creative Ways to Present

Serve individual wedges on a wooden board for sharing, pile them high for brunch gatherings, or tuck the quesadilla into a lunchbox for meals on the go. Slice into bite-size strips for kid-friendly finger food, or serve as mini triangles for a playful appetizer at your next brunch party.

Make Ahead and Storage

Storing Leftovers

If you end up with leftover Egg & Avocado Breakfast Quesadilla (though I doubt it will last long!), wrap the wedges tightly in foil or plastic wrap and refrigerate. The texture stays best for up to 2 days, though it’s rare they sit that long on my kitchen counter!

Freezing

Planning ahead? Once your quesadilla cools, wrap individual portions with parchment and store them in a freezer-safe bag. The cheese and egg freeze surprisingly well, making this dish a great grab-and-go breakfast for busy mornings. Just avoid adding fresh garnishes until after reheating.

Reheating

For best results, reheat your quesadilla on the stovetop or in a toaster oven to restore its original crispness. Microwaving works in a pinch, but you may lose a bit of that golden crunch. If frozen, thaw in the fridge overnight before reheating for the freshest texture and flavor.

FAQs

Can I add other ingredients to my Egg & Avocado Breakfast Quesadilla?

Absolutely! This recipe is a blank canvas—try adding cooked bacon, diced tomatoes, or sautéed onions for extra flavor. You can even experiment with different cheeses or a sprinkle of black beans for a twist.

Is there a way to make this quesadilla dairy-free?

Of course! Simply swap out the cheese for your favorite dairy-free variety and use oil instead of butter. The result is just as satisfying and perfect for anyone avoiding dairy, without sacrificing taste.

What if I want to make more than one quesadilla at once?

You can easily scale up the recipe to feed a crowd—just prep each quesadilla and cook them in batches, or use a large skillet or griddle. Keep finished quesadillas warm in a low oven until everyone’s ready to eat.

Can I use a corn tortilla instead of flour?

You sure can! Corn tortillas offer a slightly nutty, heartier flavor, though they’re a bit smaller and more delicate. Warm them before assembling to prevent cracking and gently handle during folding and toasting.

What’s the best way to keep the avocado from browning?

If prepping ahead, squeeze a little lemon or lime juice over your avocado slices to slow down browning. Otherwise, slice it just before assembling your Egg & Avocado Breakfast Quesadilla for the freshest, brightest color.

Final Thoughts

I truly hope you’ll treat yourself to an Egg & Avocado Breakfast Quesadilla soon—the combination of creamy, cheesy, and crispy is totally irresistible, and the recipe couldn’t be easier. Give it a whirl, get creative with your favorite add-ins, and let this become your new breakfast obsession!

Egg & Avocado Breakfast Quesadilla Recipe

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4.6 from 18 reviews

Author: admin
Total Time: 15 minutes
Yield: 1 quesadilla (serves 1–2) 1x
Diet: Vegetarian

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Description

Start your day with this delicious Egg & Avocado Breakfast Quesadilla. A satisfying and easy-to-make breakfast option that combines creamy avocado, fluffy scrambled eggs, and melted cheddar cheese in a warm tortilla.

Ingredients

Scale

Egg & Avocado Breakfast Quesadilla:

2 large eggs
1/2 avocado, sliced or mashed
1/4 cup shredded cheddar cheese
1 tablespoon milk
1 tablespoon butter or oil
1 large flour tortilla
Salt and pepper to taste
Optional: salsa, hot sauce, or chopped fresh cilantro for serving

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Instructions

Prepare the Eggs: In a small bowl, whisk the eggs with milk, salt, and pepper.
Cook the Eggs: Heat a skillet over medium heat, melt the butter or oil, pour in the eggs, and scramble until just set. Remove from heat.
Assemble the Quesadilla: Lay the tortilla flat, sprinkle half of the cheese on one half of the tortilla. Layer the scrambled eggs, avocado slices, and remaining cheese. Fold the tortilla in half.
Cook the Quesadilla: Wipe out the skillet, return it to medium heat, place the folded tortilla in the skillet, and cook for 2–3 minutes per side until golden brown and cheese is melted.
Serve: Remove from skillet, slice into wedges, and serve warm with optional toppings.