Imagine waking up to the enticing aroma of melted cheese mingling with perfectly scrambled eggs and creamy avocado. The Egg and Avocado Breakfast Quesadilla is not just a dish; it’s a morning hug that wraps you in warmth.
This delightful creation is perfect for lazy Sunday brunches or those hectic weekday mornings when you need an energy boost. Who knew breakfast could be so simple yet so satisfying?
4 compelling bullet points highlighting the recipe’s standout features without writing or typing dashes.
Why You'll Love This Recipe
- This recipe is quick to prepare, making mornings less stressful while delivering amazing flavors.
- The combination of creamy avocado and fluffy eggs will make your taste buds dance with joy.
- Visually stunning with its golden-brown crust, it’s a feast for both eyes and stomach.
- Perfectly versatile, you can add any veggies or spices you love!
My friends couldn’t stop raving about my Egg and Avocado Breakfast Quesadillas during our weekend brunch—it was a hit!
Essential Ingredients
Here’s what you’ll need to make this delicious dish:
- Flour Tortillas: Choose large tortillas for ample filling; they should be fresh for the best texture.
- Eggs: Use large eggs; they provide the perfect fluffiness when scrambled.
- Avocado: Select ripe avocados that yield slightly when pressed; they add creaminess.
- Cheddar Cheese: Shredded sharp cheddar enhances flavor; feel free to substitute your favorite cheese.
- Olive Oil: A drizzle of olive oil adds richness; use just enough to coat your pan.
- Salt and Pepper: Essential seasonings elevate all flavors; adjust according to your taste preference.
- Salsa (optional): Fresh salsa adds a zesty kick; consider homemade for extra flavor punch.
The full ingredients list, including measurements, is provided in the recipe card directly below.
Let’s Make it together
Prepare Your Ingredients: Gather all ingredients on your countertop. Chop your avocado into slices or mash it depending on preference.
Scramble the Eggs: In a bowl, whisk together eggs with salt and pepper until well combined. Cook them over medium heat in a non-stick pan until soft curds form.
Melt the Cheese: Once eggs are nearly cooked through, sprinkle shredded cheddar on top. Allow it to melt slightly before removing from heat.
Assemble the Quesadilla: Place one tortilla in a clean skillet over low heat. Spread scrambled eggs evenly across half of the tortilla before adding avocado slices.
Cook Until Crispy: Fold the tortilla over carefully. Cook for about 3-4 minutes until golden brown on one side before flipping gently.
Serve It Up: Remove from skillet and cut into wedges. Serve hot with salsa or more avocado on top if desired!
Enjoy this scrumptious Egg and Avocado Breakfast Quesadilla that’s sure to make your mornings brighter!
You Must Know
- Fresh herbs elevate flavor; use them liberally for a burst of freshness.
- Avocados should be perfectly ripe; they should yield slightly to pressure.Use non-stick pans to avoid sticking and ensure even cooking.
Perfecting the Cooking Process
Start by scrambling the eggs first, then add them to the tortilla with avocado and cheese, allowing everything to meld beautifully while heating for a crisp finish.
Add Your Touch
Feel free to swap in different cheeses like pepper jack or add veggies such as spinach or bell peppers for an extra nutritious kick.
Storing & Reheating
Store any leftover quesadillas in an airtight container in the fridge. Reheat in a skillet over low heat to maintain that crispy texture.
Chef's Helpful Tips
- For perfect egg and avocado breakfast quesadilla, use fresh ingredients for enhanced flavor.
- Cook eggs over medium heat to prevent rubberiness.
- Experiment with spices like cumin or paprika for an exciting twist.
I remember making these quesadillas for my family on a lazy Sunday morning; their smiles made every flip worth it!
FAQ
What are the best toppings for an Egg and Avocado Breakfast Quesadilla?
Sour cream, salsa, or hot sauce all complement this dish perfectly!
Can I prepare these quesadillas ahead of time?
Absolutely! Prepare them in advance and reheat when you’re ready to eat.
How can I make my quesadilla extra crispy?
Use a little oil or butter when cooking, and press down gently while it cooks.
Egg and Avocado Breakfast Quesadilla
Start your day with a delicious Egg and Avocado Breakfast Quesadilla, featuring creamy avocado, fluffy scrambled eggs, and melted cheddar cheese for a delightful morning boost.
- Total Time: 20 minutes
- Yield: Serves 2
Ingredients
- 2 large flour tortillas
- 4 large eggs
- 1 ripe avocado, sliced
- 1 cup shredded cheddar cheese
- 2 tsp olive oil
- Salt and pepper to taste
- Salsa (optional)
Instructions
- 1. Prepare Your Ingredients: Gather all ingredients on your countertop.
- 2. Scramble the Eggs: In a bowl, whisk together eggs with salt and pepper. Cook in a non-stick pan over medium heat until soft curds form.
- 3. Melt the Cheese: Sprinkle shredded cheddar over the scrambled eggs just before they finish cooking to allow melting.
- 4. Assemble the Quesadilla: Place one tortilla in a skillet over low heat. Spread scrambled eggs evenly across half of the tortilla, then layer with avocado slices.
- 5. Cook Until Crispy: Fold the tortilla in half and cook for about 3-4 minutes until golden brown. Flip gently to cook the other side.
- 6. Serve It Up: Remove from skillet, cut into wedges, and serve hot with optional salsa.
Notes
- Experiment with different cheeses like pepper jack for added flavor.
- Add vegetables such as spinach or bell peppers for extra nutrition.
- Store leftovers in an airtight container and reheat in a skillet to maintain crispiness.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Breakfast
- Method: Frying
- Cuisine: Mexican
Nutrition
- Serving Size: 1 quesadilla (approximately 200g)
- Calories: 420
- Sugar: 2g
- Sodium: 580mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 5g
- Protein: 15g
- Cholesterol: 370mg
