This egg avocado breakfast quesadilla is a warm, crispy, and creamy start to the day. I layer scrambled eggs, mashed avocado, and melty cheese between two golden tortillas for a quick, satisfying breakfast that hits all the right notes.

Egg Avocado Breakfast Quesadilla

Why I’ll Love This Recipe

I love how this recipe gives me something filling, flavorful, and fast. The combination of creamy avocado and fluffy eggs feels indulgent, while the crispy tortilla brings the perfect crunch. It’s easy to customize, and it keeps me full for hours. It’s also great when I want something homemade but don’t have time to fuss over breakfast.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Tortillas
Large eggs
Avocado
Shredded cheddar cheese
Salt and pepper
Optional: baby spinach, arugula, or microgreens for extra freshness

Directions

I mash the avocado and spread it over one of the tortillas.
I scramble the eggs in a skillet over medium heat until just cooked.
I layer the eggs on top of the mashed avocado, then add shredded cheese and a handful of greens.
I place the second tortilla on top, press gently, and toast the quesadilla in a skillet or panini press until golden on both sides.
I slice into wedges and serve hot.

Servings and timing

Serves: 1
Prep time: 5 minutes
Cook time: 5 minutes
Total time: 10 minutes

Variations

I like to switch things up depending on what I have on hand. Sometimes I swap the cheddar for mozzarella or pepper jack for a little kick. If I’m in the mood for more protein, I’ll add some cooked bacon or black beans. For a veggie boost, sautéed mushrooms, tomatoes, or bell peppers make a great addition. A drizzle of hot sauce or a spoonful of salsa on top also brings it to life.

storage/reheating

This quesadilla is best fresh, but if I have leftovers, I let them cool, then wrap and store them in the fridge for up to 2 days. I reheat it in a skillet or toaster oven to keep the outside crisp. I try to avoid the microwave since it makes the tortilla soggy.

FAQs

How can I make it more filling?

I add extra eggs, cheese, or even some cooked beans or meat if I want a heartier meal.

Can I make this dairy-free?

Yes, I use dairy-free cheese or simply skip the cheese entirely and let the avocado do the work.

What type of tortilla works best?

I usually go with medium-sized flour tortillas, but whole wheat or low-carb wraps work just as well.

Is it good for meal prep?

I wouldn’t make the whole quesadilla ahead, but I like prepping the scrambled eggs and storing them in the fridge. When I’m ready, I just assemble and toast it fresh.

Can I add other toppings?

Absolutely. I’ve added sliced tomatoes, pickled onions, or even a fried egg on top after toasting—it’s super flexible.

Conclusion

This egg avocado breakfast quesadilla is one of my favorite ways to start the morning. It’s fast, customizable, and always hits the spot. Whether I’m in a rush or just craving something warm and savory, it never disappoints.