Let’s talk breakfast. If you’re tired of the same old options and are craving something that feels fresh, indulgent, and comforting all at once—this Breakfast Quesadilla with Soft Scrambled Eggs and Avocado Salsa is about to be your new best friend. Imagine biting into a crispy, golden quesadilla packed with soft, fluffy scrambled eggs, melty cheese, and a dollop of creamy avocado salsa. It’s the perfect way to start your day on a delicious note. Whether you’re enjoying a lazy weekend brunch or need something quick to fuel your morning, this quesadilla hits the spot. Ready to make it?
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Why You’ll Love Breakfast Quesadilla with Soft Scrambled Eggs and Avocado Salsa
This quesadilla is everything you love about breakfast in one crispy, cheesy package. From the soft scrambled eggs to the fresh, zesty avocado salsa, it’s got the perfect balance of flavors and textures. Here’s why this breakfast is a keeper:
Versatile: Whether you’re cooking for one or feeding the whole family, this recipe is easy to scale. Plus, you can customize it based on your preferences—add bacon, swap the cheese, or even throw in a little hot sauce for an extra kick.
Budget-Friendly: No need to break the bank for a satisfying breakfast. Most of the ingredients are simple and can be found in your kitchen, making this an affordable yet delicious meal.
Quick and Easy: This breakfast quesadilla comes together in no time! It’s perfect for busy mornings when you want something filling but don’t have hours to spend in the kitchen.
Customizable: Want to make it spicier? Add some jalapeños. Not a fan of avocado? Try a tomato salsa instead. This recipe can be adapted to suit your taste buds perfectly.
Crowd-Pleasing: It’s a breakfast dish that’s bound to win over anyone who loves a good quesadilla. The soft scrambled eggs and fresh salsa make it light yet hearty—just the right way to kickstart your day.
Ingredients in Breakfast Quesadilla with Soft Scrambled Eggs and Avocado Salsa
This quesadilla is made with a few simple ingredients that come together to create something absolutely mouthwatering. Here’s what you’ll need:
Flour Tortillas: The crispy, chewy base of this quesadilla. You can also use corn tortillas if that’s more your style.
Eggs: Soft scrambled eggs are the star of this dish. They add richness and fluffiness that makes every bite feel comforting.
Shredded Cheese: A combination of cheddar and Monterey Jack melts beautifully, creating that gooey, cheesy goodness we all love.
Butter: A little butter for cooking the eggs and greasing the pan ensures everything comes together smoothly.
Avocado: The creamy avocado salsa is a game-changer. It adds richness and a touch of freshness to the quesadilla.
Tomato: Diced tomatoes bring a juicy burst of flavor to the avocado salsa.
Red Onion: A bit of finely chopped red onion adds a sweet, tangy crunch to the salsa.
Cilantro: Fresh cilantro in the salsa gives it a vibrant, herbal kick that brightens up the whole dish.
Lime: A squeeze of lime juice in the salsa adds the perfect zesty balance.
(Note: the full ingredients list, including measurements, is provided in the recipe card directly below.)
Instructions
Let’s dive into making this delicious breakfast quesadilla:
Preheat the Pan: Heat a large skillet over medium heat. Add a little butter to coat the bottom, ensuring a perfect crisp on the quesadilla.
Make the Avocado Salsa: In a bowl, combine the diced avocado, tomato, red onion, cilantro, and a squeeze of lime juice. Season with salt and pepper to taste. Set this aside; it’s the fresh, zesty topping that will bring the quesadilla to life.
Scramble the Eggs: Crack the eggs into a bowl and whisk them with a pinch of salt. Add a little butter to the heated skillet, and pour in the eggs. Stir gently, cooking them slowly to achieve that soft, creamy texture. Remove them from the heat when they’re just set—no dry scrambled eggs here!
Assemble the Quesadilla: Place a tortilla in the skillet, and sprinkle with shredded cheese. Add a layer of scrambled eggs, then top with more cheese before placing a second tortilla on top.
Cook the Quesadilla: Cook the quesadilla on one side until golden and crispy, about 2-3 minutes, then flip and cook the other side until golden brown and the cheese is melted.
Slice and Serve: Remove from the pan, slice into wedges, and top with the fresh avocado salsa. You can serve it immediately, or add a little extra lime or hot sauce for a finishing touch.
Serve and Enjoy: Serve warm with your favorite sides, like fresh fruit or a cup of coffee, and enjoy every bite!
How to Serve Breakfast Quesadilla with Soft Scrambled Eggs and Avocado Salsa
Pair your breakfast quesadilla with some refreshing sides for a complete meal:
Fresh Fruit: A side of juicy orange slices, berries, or melon provides a refreshing contrast to the richness of the quesadilla.
Hot Sauce: If you like things a little spicier, serve the quesadilla with your favorite hot sauce on the side.
Crispy Potatoes: Roasted or sautéed potatoes are a perfect side to make this a more filling meal.
Coffee or Fresh Juice: Complement the flavors with a hot cup of coffee or freshly squeezed juice—great for mornings when you need a little pick-me-up.
Additional Tips
Here are a few tips to help you make the most of this recipe:
Prep Ahead: If you’re short on time in the morning, you can prepare the avocado salsa the night before and store it in an airtight container.
Customize Your Filling: Add crumbled bacon, sautéed spinach, or diced peppers for extra flavor and texture.
Storage Tips: Leftovers can be stored in an airtight container for up to 2 days. Reheat in the skillet for a crispy finish.
Make it Spicy: Add a dash of cayenne pepper or jalapeños to the scrambled eggs for a spicy kick.
FAQ Section
Q1: Can I use a different type of cheese?
A1: Absolutely! You can use any melty cheese you prefer, like pepper jack for a bit of spice or mozzarella for a milder taste.
Q2: Can I make this ahead of time?
A2: Yes! You can make the eggs and salsa ahead of time and store them in the fridge. Assemble the quesadilla when you’re ready to cook.
Q3: How do I store leftovers?
A3: Store leftovers in an airtight container in the fridge for up to 2 days. Reheat in a skillet for the best texture.
Q4: Can I freeze this quesadilla?
A4: Yes, freeze the assembled quesadilla before cooking. When you’re ready, cook it straight from frozen, adding a couple of extra minutes to the cooking time.
Q5: What if I don’t like avocado?
A5: You can swap the avocado salsa for a regular tomato salsa or even a spicy pico de gallo if you prefer.
Q6: How do I make the eggs extra creamy?
A6: The key is to cook them low and slow, stirring gently and removing them from the heat just before they’re fully set.
Q7: Can I use corn tortillas instead of flour?
A7: Absolutely! Just be careful when flipping the quesadilla, as corn tortillas can break more easily than flour.
Q8: Can I make this dish vegetarian?
A8: Yes! Just skip any meat (like bacon or sausage) and stick to the eggs and salsa.
Q9: Can I add some greens to the quesadilla?
A9: For a little extra freshness, add some spinach or kale to the eggs while they cook.
Q10: How do I get my quesadilla crispy?
A10: Make sure to cook the quesadilla on medium heat and let it sit long enough for the tortilla to crisp up before flipping.
Conclusion
This Breakfast Quesadilla with Soft Scrambled Eggs and Avocado Salsa is a satisfying, flavorful way to start your day. With its crispy tortilla, creamy eggs, melty cheese, and fresh salsa, it’s the kind of meal that’s both indulgent and wholesome. Whether you’re making it for yourself or serving it up for a crowd, this quesadilla is sure to be a breakfast favorite. Enjoy every bite!
Breakfast Quesadilla with Soft Scrambled Eggs and Avocado Salsa
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 4 servings 1x
- Category: Breakfast
- Method: Grilling, Stovetop
- Cuisine: Mexican-American
Description
Start your day off right with this delicious Breakfast Quesadilla, featuring soft scrambled eggs, crispy bacon, melted cheese, and fresh avocado salsa. Packed with flavor and the perfect balance of savory, spicy, and creamy, it’s a breakfast to remember!
Ingredients
- 6 large eggs
- Kosher salt
- 1 tablespoon butter, at room temperature
- 1 can (4 ounce) diced green chiles
- 1–2 chipotle peppers in adobo, finely chopped
- 4 whole wheat or regular flour tortillas
- 1/2 cup shredded sharp cheddar cheese
- 1/2 cup shredded pepper jack cheese
- 4 slices cooked crispy bacon, lightly crumbled
- 1–2 cups baby spinach or arugula
- 2 tablespoons fresh chopped chives
- Extra virgin olive oil, for cooking
- Avocado Salsa:
- 1/2 cup fresh cilantro
- 1 tablespoon fresh chopped chives or green onions
- 1 jalapeño, seeded and chopped
- Juice from 1 lime
- 1 avocado, diced
- Kosher salt
Instructions
- Start by making the avocado salsa: In a bowl, combine cilantro, chives or green onions, jalapeño, lime juice, and diced avocado. Season with kosher salt to taste and set aside.
- For the scrambled eggs, crack the eggs into a bowl and whisk with a pinch of kosher salt. In a skillet, melt the butter over medium-low heat and add the eggs. Stir gently to create soft, creamy scrambled eggs. Once eggs are cooked, add the green chiles and chipotle peppers. Stir to combine.
- Heat a separate skillet over medium heat and lightly coat with olive oil. Place a tortilla in the skillet, sprinkle half of the shredded cheddar and pepper jack cheese on the tortilla, followed by half of the scrambled eggs, bacon, spinach (or arugula), and fresh chives.
- Top with the second tortilla and cook for about 2-3 minutes per side, pressing down lightly to crisp up the tortillas and melt the cheese. Once the quesadilla is golden and crispy, remove it from the skillet and slice into wedges.
- Serve the quesadilla with a generous scoop of the fresh avocado salsa on top. Enjoy hot!
Notes
- If you prefer a spicier quesadilla, you can add more chipotle peppers or even a dash of hot sauce to the eggs.
- Feel free to swap the baby spinach for arugula for a slightly peppery taste.
- For a vegetarian version, skip the bacon and add extra veggies like bell peppers or mushrooms for extra flavor.
Nutrition
- Serving Size: 1 quesadilla
- Calories: 450
- Sugar: 2g
- Sodium: 680mg
- Fat: 27g
- Saturated Fat: 10g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 4g
- Protein: 20g
- Cholesterol: 235mg