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- 4 large eggs - 1 ripe avocado, sliced - 1 cup shredded cheese (cheddar or pepper jack) - 4 flour tortillas (8-inch) - 1 tablespoon olive oil - 1/2 teaspoon garlic powder - Salt and pepper to taste - Fresh cilantro, chopped (for garnish) - Salsa or hot sauce (for serving) When I make these quesadillas, I keep it simple yet delicious. The main ingredients are eggs, avocado, cheese, and tortillas. You want ripe avocados; they add creaminess and flavor. Choose fresh flour tortillas. They hold everything together. For seasonings, I use olive oil to cook the eggs. Garlic powder gives a nice kick. Salt and pepper are key too. You can adjust these to match your taste. Fresh cilantro adds color and freshness. Salsa or hot sauce makes the dish even better. These ingredients blend well. They create a tasty and filling breakfast. You can enjoy them on busy mornings or lazy weekends. Start by cracking the eggs into a medium bowl. Next, whisk them well. Add garlic powder, salt, and pepper to taste. Whisk again. This mix will add flavor to your eggs. Heat a non-stick skillet over medium heat. Add one tablespoon of olive oil. Once hot, pour in the eggs. Stir gently as they cook. It takes about 2-3 minutes. You want them just set, not dry. Remove the skillet from heat when done. On a clean surface, lay out two flour tortillas. Sprinkle half of the shredded cheese on each tortilla. Next, add the scrambled eggs evenly over the cheese. Then, layer the avocado slices on top. Finally, sprinkle the rest of the cheese over the avocado. Place the remaining tortillas on top. Put the quesadillas in the same skillet. Cook each side over medium-low heat. Toast them for about 3-4 minutes. You want them golden brown and the cheese melted. Once done, remove from the skillet. Let them sit for a minute before cutting into quarters. To prevent sticking, always use a non-stick skillet. Heat your skillet on medium before adding oil. This helps the oil spread evenly. When cooking the eggs, stir gently. This keeps them from sticking and cooks them evenly. Don’t rush the cooking; slow and steady is the key. For creamy scrambled eggs, whisk them well. This adds air and helps them cook fluffy. Cook them until just set, not dry. When making the quesadillas, use medium-low heat. This lets the tortillas crisp up while the cheese melts. Flip the quesadillas carefully with a spatula to avoid spills. Serve your quesadillas with salsa or hot sauce for a kick. Fresh fruit on the side makes a great contrast. You can also add a dollop of sour cream or Greek yogurt. Pair with a simple salad for extra greens. Enjoy your meal with a refreshing drink, like juice or iced tea. {{image_2}} You can switch up the cheese for a different taste. Try mozzarella or feta cheese. Use corn tortillas for a gluten-free option. If you want more protein, add cooked bacon or sausage. You can also skip the cheese and add more avocado for a creamy texture. Spice things up with a pinch of cayenne or chili powder. You can also add diced bell peppers, onions, or spinach. Cook these veggies in the skillet before adding the eggs. For meat lovers, try adding chorizo or shredded chicken for a heartier meal. To make these quesadillas vegan, replace the eggs with tofu scramble. Use a plant-based cheese to keep it dairy-free. For a low-calorie version, use less cheese and add more veggies. You can also choose whole wheat tortillas for added fiber. To keep your quesadillas fresh in the fridge, place them in an airtight container. Make sure to let them cool first. They can stay good for up to three days. If you stack them, place parchment paper between each one. This step prevents sticking and keeps them intact for later. The best way to reheat quesadillas is on the stovetop. Heat a skillet over medium heat. Place the quesadilla in the skillet for about 2-3 minutes on each side. This method helps restore that crispy texture. You can also use a microwave, but it may make them a bit soggy. If you use the microwave, place a paper towel over the quesadilla to absorb moisture. To freeze quesadillas for quick breakfasts later, let them cool completely first. Wrap each quesadilla tightly in plastic wrap. Then, place them in a freezer bag or airtight container. They can last up to two months in the freezer. When you’re ready to enjoy them, thaw in the fridge overnight and reheat in the skillet. This way, you can savor that fresh taste anytime! You can prep the filling early. Cook the eggs and let them cool. Slice the avocado, too. Store them in separate containers in the fridge. When you're ready to eat, just assemble the quesadillas. This saves time on busy mornings. You can also cook the quesadillas in advance. Store them in the fridge or freezer. Reheat in a skillet or microwave when needed. Yes, you can! Cheddar and pepper jack are great choices. You can also try mozzarella for a milder taste. If you want more flavor, use gouda or feta. Experimenting with cheese gives your quesadillas a fun twist. Just make sure it melts well for that gooey texture. Several quick sides work well. Fresh fruit like berries or sliced apples adds sweetness. A side of yogurt with honey is tasty, too. You can also serve a simple green salad. Salsa or hot sauce is a must for dipping. These sides make your meal complete and colorful. Absolutely! Air fryers cook quesadillas quickly and evenly. Preheat your air fryer to 375°F. Assemble the quesadillas as usual. Place them in the air fryer basket. Cook for about 5-7 minutes per side. Check for a golden-brown color and melted cheese. Air frying keeps them crispy without extra oil. The Avocado Egg Breakfast Quesadillas are easy and tasty. We covered key ingredients, including eggs, cheese, and tortillas. I walked you through each step, from scrambling eggs to toasting the quesadillas. I also shared tips to get the best texture and prevent sticking. Plus, we explored fun variations and storage ideas. In the end, this recipe is simple and flexible. Try different ingredients to fit your taste. Enjoy your next breakfast with this fun meal!

Avocado Egg Breakfast Quesadillas

Start your day right with delicious Avocado Egg Breakfast Quesadillas! This easy recipe combines fluffy scrambled eggs, creamy avocado, and melted cheese wrapped in warm tortillas, perfect for a quick breakfast or brunch. Ready in just 20 minutes, these quesadillas are flavorful and satisfying. Click to discover the full recipe and elevate your morning meal with this tasty twist on traditional breakfast!
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Ingredients
  

4 large eggs

1 ripe avocado, sliced

1 cup shredded cheese (cheddar or pepper jack)

4 flour tortillas (8-inch)

1 tablespoon olive oil

1/2 teaspoon garlic powder

Salt and pepper to taste

Fresh cilantro, chopped (for garnish)

Salsa or hot sauce (for serving)

Instructions
 

In a medium bowl, crack the eggs and whisk them together. Season with garlic powder, salt, and pepper.

    Heat a non-stick skillet over medium heat and add the olive oil. Pour in the whisked eggs and cook, stirring gently until just set, about 2-3 minutes. Remove from heat.

      On a clean surface, lay out two tortillas and sprinkle half of the shredded cheese evenly over each.

        On top of the cheese, layer the cooked eggs, followed by the avocado slices. Sprinkle the remaining cheese on top.

          Top with the remaining tortillas to form quesadillas.

            In the same skillet, heat each quesadilla over medium-low heat for about 3-4 minutes per side, or until they are golden brown and the cheese has melted.

              Remove from the skillet and let it sit for a minute before cutting into quarters.

                Garnish with fresh cilantro and serve with salsa or hot sauce on the side.

                  Prep Time: 10 min | Total Time: 20 min | Servings: 2