Egg Avocado Breakfast Quesadilla

Egg Avocado Breakfast Quesadilla
  • 10M Total Time

  • 5M Prep Time

  • 7 Ingredients

  • 1 Servings

Load up your tortilla with eggs and avocado slices for a delicious breakfast, lunch, or dinner!


This recipe was developed for the Egg Nutrition Center by Egg Enthusiast Maggie Michalczyk, RD

Maggie Michalczyk, RDN


  1. Mash the avocado on one tortilla.

  2. Scramble the eggs in a skillet over medium to high heat.

  3. Once the eggs are done, place on top of the mashed avocado tortilla along with cheese and greens and the other tortilla, plus salt and pepper to taste.

  4. Press in a mini grill or return to a heated skillet to toast on both sides for a minute or two.

  5. Remove from heat, cut into four pieces and enjoy!


  • 2 tortillas
  • 2 large eggs
  • 1/2 medium avocado
  • 1/4 cup shredded cheddar cheese
  • to taste salt
  • to taste ground black pepper
  • for garnish microgreens, spinach or arugula

To ensure food safety, eggs should be cooked until both the yolk and the white are firm. Consuming raw or undercooked eggs may increase your risk of foodborne illness, especially for those with certain medical conditions. For recipes that call for eggs that are raw or undercooked when the dish is served, use either pasteurized shell eggs that have been treated to destroy Salmonella, or use pasteurized egg products.

Click here for more food safety information.