Bacon Avocado Egg Quesadilla: The Ultimate Breakfast Recipe

Bacon avocado egg quesadilla: Prepare to revolutionize your breakfast (or lunch, or dinner – we’re not judging!). Imagine this: crispy bacon, creamy avocado, and perfectly cooked eggs, all nestled within a warm, toasted tortilla, oozing with melted cheese. It’s a flavor explosion that will leave you craving more.

While the exact origins of the bacon avocado egg quesadilla are shrouded in mystery (likely born from a brilliant late-night craving!), the quesadilla itself boasts a rich history. Rooted in Mexican cuisine, the quesadilla has evolved from a simple cheese-filled tortilla to a canvas for culinary creativity. Adding bacon, avocado, and egg elevates this classic to a whole new level of deliciousness.

What’s not to love? The combination of textures is simply divine. The crispy bacon provides a satisfying crunch, while the avocado offers a smooth, buttery contrast. The eggs add a protein-packed punch, and the melted cheese ties everything together in a symphony of flavor. Plus, it’s incredibly convenient! This recipe is quick, easy, and perfect for busy mornings or a satisfying weeknight meal. Get ready to experience the ultimate quesadilla!

this Recipe

Ingredients:

• 4 large eggs
• 2 tablespoons milk or cream
• Salt and freshly ground black pepper to taste
• 4 slices bacon, cooked until crispy
• 1 ripe avocado, pitted and sliced
• 1/4 cup shredded cheddar cheese (or your favorite cheese)
• 1/4 cup shredded Monterey Jack cheese (or your favorite cheese)
• 2 large flour tortillas (burrito size)
• 1 tablespoon butter or olive oil
• Optional: Hot sauce, salsa, sour cream for serving

Preparing the Bacon and Avocado:

Before we even think about the eggs, let’s get our bacon nice and crispy and prep that creamy avocado. Trust me, having these ready to go will make the whole process so much smoother!

1. Cook the Bacon: I like to cook my bacon in a skillet over medium heat. Place the bacon slices in the cold skillet and let them cook slowly, flipping occasionally, until they are crispy and golden brown. This usually takes about 8-10 minutes. You can also bake your bacon at 400°F (200°C) for about 15-20 minutes if you prefer. Once cooked, remove the bacon from the skillet and place it on a paper towel-lined plate to drain the excess grease. Crumble or chop the bacon into smaller pieces.
2. Prepare the Avocado: While the bacon is cooking, halve the avocado, remove the pit, and carefully peel away the skin. Slice the avocado into thin slices. To prevent browning, you can sprinkle the avocado slices with a little lemon or lime juice, but it’s not strictly necessary if you’re using them right away.

Scrambling the Eggs:

Now for the star of the show – the eggs! We want them to be light, fluffy, and perfectly seasoned. Here’s how I do it:

1. Whisk the Eggs: In a medium bowl, crack the eggs. Add the milk or cream (this is my secret to extra fluffy eggs!). Season with salt and pepper to taste. Whisk everything together vigorously until the yolks and whites are fully combined and the mixture is slightly frothy. Don’t be shy – really get some air in there!
2. Cook the Eggs: Heat the butter or olive oil in a non-stick skillet over medium-low heat. Make sure the pan is hot enough, but not too hot, or the eggs will cook too quickly and become rubbery. Pour the egg mixture into the skillet.
3. Scramble Gently: Let the eggs cook undisturbed for a few seconds until they begin to set around the edges. Then, using a spatula, gently push the cooked egg towards the center of the pan, allowing the uncooked egg to flow underneath. Continue doing this until the eggs are mostly cooked but still slightly moist. Remember, they will continue to cook in the quesadilla, so you don’t want to overcook them at this stage.
4. Remove from Heat: Take the skillet off the heat. The residual heat will finish cooking the eggs. This prevents them from becoming dry and overcooked.

Assembling the Quesadilla:

This is where the magic happens! We’re going to layer all those delicious ingredients onto the tortilla and create a flavor explosion.

1. First Layer of Cheese: Lay one tortilla flat on a clean surface (like a cutting board). Sprinkle half of the cheddar cheese and half of the Monterey Jack cheese evenly over the entire surface of the tortilla. The cheese acts as a “glue” to hold everything together.
2. Add the Eggs: Spread the scrambled eggs evenly over the cheese-covered tortilla. Make sure to leave a little space around the edges so the filling doesn’t spill out when you fold it.
3. Add the Bacon: Sprinkle the crumbled or chopped bacon over the scrambled eggs. Distribute it evenly so you get a little bit of bacon in every bite.
4. Add the Avocado: Arrange the avocado slices on top of the bacon. Try to spread them out so they cover most of the surface.
5. Second Layer of Cheese: Sprinkle the remaining cheddar and Monterey Jack cheese over the avocado. This will help to melt everything together and create a gooey, cheesy filling.
6. Top with Second Tortilla: Carefully place the second tortilla on top of the filling, pressing down gently to seal the quesadilla.

Cooking the Quesadilla:

Now it’s time to get that tortilla nice and golden brown and melt all that cheese into a gooey, delicious mess!

1. Heat the Skillet: Heat a large skillet (preferably the same one you used for the eggs) over medium heat. You can add a little bit of butter or olive oil to the skillet to prevent sticking, but it’s usually not necessary if you have a good non-stick pan.
2. Cook the First Side: Carefully place the assembled quesadilla into the hot skillet. Cook for about 3-4 minutes, or until the bottom tortilla is golden brown and crispy. Keep an eye on it to make sure it doesn’t burn.
3. Flip the Quesadilla: Using a large spatula, carefully flip the quesadilla over. Be careful, as the filling might be hot!
4. Cook the Second Side: Cook for another 3-4 minutes, or until the second tortilla is golden brown and crispy and the cheese is melted and gooey. Again, keep an eye on it to prevent burning. You can gently press down on the quesadilla with the spatula to help the cheese melt evenly.
5. Check for Doneness: To make sure the cheese is fully melted, you can carefully lift the edge of the top tortilla and peek inside. If the cheese is melted and gooey, the quesadilla is ready.

Serving:

Almost there! Now for the best part – enjoying your delicious bacon avocado egg quesadilla!

1. Remove from Skillet: Carefully remove the quesadilla from the skillet and place it on a cutting board.
2. Cut into Wedges: Using a sharp knife or pizza cutter, cut the quesadilla into wedges. I usually cut it into four or six wedges, depending on how hungry I am.
3. Serve Immediately: Serve the quesadilla immediately while it’s still hot and the cheese is melted and gooey.
4. Add Toppings (Optional): I love to serve my quesadilla with a dollop of sour cream, a drizzle of hot sauce, or a side of salsa. You can also add other toppings like guacamole, chopped cilantro, or diced tomatoes.

Tips and Variations:

• Cheese Variations: Feel free to experiment with different types of cheese. Pepper jack cheese adds a little kick, while provolone cheese is a good option for a milder flavor.
• Vegetarian Option: Omit the bacon for a vegetarian version. You can add other vegetables like sautéed mushrooms, spinach, or bell peppers.
• Spice it Up: Add a pinch of red pepper flakes to the egg mixture for a little heat.
• Make it Ahead: You can assemble the quesadilla ahead of time and store it in the refrigerator until you’re ready to cook it. Just add a few minutes to the cooking time to ensure the filling is heated through.
• Grilling Option: For a smoky flavor, you can grill the quesadilla instead of cooking it in a skillet. Just make sure to use a grill pan or aluminum foil to prevent the quesadilla from sticking to the grill grates.

Enjoy!

I hope you enjoy this recipe as much as I do! It’s a quick, easy, and delicious meal that’s perfect for breakfast, lunch, or dinner. Let me know in the comments if you try it and what variations you come up with!

Conclusion:

This bacon avocado egg quesadilla isn’t just a quick breakfast; it’s a flavor explosion wrapped in a warm tortilla, and trust me, you absolutely need this in your life. The creamy avocado, salty bacon, and perfectly cooked egg create a symphony of textures and tastes that will kickstart your day or satisfy a late-night craving. It’s simple, satisfying, and endlessly customizable, making it a true kitchen staple.

Why is this a must-try? Because it’s the perfect balance of healthy fats, protein, and deliciousness, all conveniently packaged in a portable and easy-to-make quesadilla. Forget boring breakfasts or bland lunches; this recipe elevates the humble quesadilla to a whole new level. It’s also incredibly versatile. Don’t have bacon? Use sausage or ham! Not a fan of avocado? Try adding some roasted red peppers or a dollop of sour cream. The possibilities are truly endless.

Serving Suggestions and Variations:

* Spice it up: Add a pinch of red pepper flakes to the egg mixture or a drizzle of hot sauce before folding the quesadilla. A little heat goes a long way!
* Go vegetarian: Swap the bacon for black beans or grilled mushrooms for a delicious and protein-packed vegetarian option.
* Make it a meal: Serve the quesadilla with a side of fresh salsa, guacamole, or a simple green salad for a complete and satisfying meal.
* Breakfast for dinner: Who says quesadillas are just for breakfast? Enjoy this recipe any time of day for a quick and easy dinner.
* Get cheesy: Experiment with different cheeses! Monterey Jack, cheddar, or even a sprinkle of crumbled feta would be fantastic additions.
* Add some greens: A handful of spinach or arugula tossed in with the egg mixture adds a boost of nutrients and a fresh, vibrant flavor.
* Sweet and Savory: Drizzle a tiny bit of honey or maple syrup inside for a surprising sweet and savory twist.

I’ve made this bacon avocado egg quesadilla countless times, and it’s always a hit. It’s the perfect solution for busy mornings, lazy weekends, or any time you need a quick and delicious meal. It’s also a great way to use up leftover ingredients in your fridge. Seriously, raid your refrigerator and see what culinary magic you can create!

I truly believe that everyone should experience the joy of a perfectly made quesadilla, and this recipe is the perfect starting point. It’s simple enough for even the most novice cook, yet flavorful enough to impress even the most discerning palate. So, what are you waiting for? Gather your ingredients, fire up your skillet, and get ready to create a culinary masterpiece.

I’m so excited for you to try this recipe! Once you do, please come back and share your experience in the comments below. Let me know what variations you tried, what you loved, and what you might do differently next time. I can’t wait to hear all about your quesadilla adventures! Happy cooking!