Mornings just got a whole lot tastier with this Breakfast Quesadilla with Soft Scrambled Eggs and Avocado Salsa! Imagine a warm, crispy tortilla stuffed with fluffy, soft-scrambled eggs, melty cheddar cheese, and a zesty avocado salsa that’s bursting with fresh flavors. It’s savory, creamy, and has just the right kick from jalapeño and lime. I started making these quesadillas on lazy weekends when I wanted something quick but satisfying, and now they’re a staple for busy weekday breakfasts, brunches with friends, or even a late-night snack. They’re ready in about 20 minutes, making them perfect for when you’re craving a hearty, feel-good meal without the fuss. Plus, they’re super fun to customize, so everyone at the table can have their dream quesadilla!
Why You’ll Love This Recipe
- Lightning fast: Done in 20 minutes, ideal for busy mornings or quick brunches.
- Flavor explosion: Creamy eggs, gooey cheese, and zesty avocado salsa make every bite irresistible.
- Customizable: Add bacon, swap cheeses, or spice it up to suit your vibe.
- Vegetarian-friendly: Skip the meat for a veggie-packed meal that still satisfies.
- Portable: Fold it up and take it on the go for a breakfast that travels.
- Family favorite: Kids and adults love the cheesy, handheld goodness.
- Meal prep win: Make the salsa ahead and whip up quesadillas fresh in minutes.
Ingredients You’ll Need
- Eggs (Large, for soft, fluffy scrambled eggs—don’t skimp on quality!)
- Flour tortillas (Medium-sized for easy folding; corn tortillas work for gluten-free.)
- Cheddar cheese (Shredded for melty goodness; pepper jack adds a spicy twist.)
- Avocado (Ripe but firm for a creamy, chunky salsa.)
- Tomato (Fresh, diced for juicy salsa vibes.)
- Jalapeño (For a mild kick; remove seeds for less heat.)
- Lime (Fresh juice brightens the salsa and cuts through the richness.)
- Cilantro (Fresh leaves for herby freshness; skip if you’re not a fan.)
- Butter (For scrambling eggs and crisping tortillas—unsalted is best.)
- Salt and pepper (To season the eggs and salsa to perfection.)
- Sour cream (Optional, for serving—adds a cool, tangy finish.)
(Note: A complete list of ingredients with exact measurements is included in the instructions section below.)
How to Make It (Step-by-Step Instructions)
Step 1: Make the Avocado Salsa
In a medium bowl, combine 1 diced ripe avocado, 1 diced Roma tomato, 1 tablespoon finely chopped jalapeño (seeds removed for less heat), 2 tablespoons chopped fresh cilantro, and the juice of ½ a lime. Add a pinch of salt and gently toss to combine. Taste and adjust with more lime juice or salt if needed. Set aside to let the flavors meld. Pro tip: Keep one avocado pit in the bowl to prevent browning if making ahead.
Step 2: Scramble the Eggs
In a bowl, whisk 6 large eggs with ¼ teaspoon salt and a pinch of black pepper until smooth. Heat 1 tablespoon unsalted butter in a nonstick skillet over low-medium heat until melted. Pour in the eggs and cook, stirring gently with a spatula, for 3–5 minutes until soft curds form but the eggs are still slightly underdone (they’ll finish cooking in the quesadilla). Remove from heat and set aside. Don’t overcook—soggy eggs are a breakfast buzzkill!
Step 3: Prep the Tortillas
Lay out four 8-inch flour tortillas on a clean surface. Sprinkle ¼ cup shredded cheddar cheese evenly over one half of each tortilla. Divide the scrambled eggs evenly among the tortillas, spreading them over the cheese. Top the eggs with another ¼ cup cheese per tortilla—this double-cheese layer ensures maximum meltiness. Fold the empty half of each tortilla over the filling to create a half-moon shape.
Step 4: Cook the Quesadillas
Wipe out the skillet used for the eggs and heat ½ tablespoon unsalted butter over medium heat. Place one or two folded quesadillas in the skillet (don’t overcrowd) and cook for 2–3 minutes per side, until golden brown and crispy, and the cheese is melted. Press gently with a spatula for even browning. Repeat with the remaining quesadillas, adding more butter as needed. Keep cooked quesadillas warm in a 200°F oven if making a batch.
Step 5: Assemble and Serve
Transfer the quesadillas to a cutting board and slice each into 2–3 wedges for easy eating. Serve hot with a generous spoonful of avocado salsa on top or on the side. Add a dollop of sour cream for extra creaminess, if desired. For a fun presentation, arrange the wedges on a platter with extra lime wedges and cilantro sprigs.
Step 6: Dig In!
These quesadillas are best enjoyed fresh and hot, when the cheese is gooey and the tortilla is crisp. Pair with a cup of coffee, orange juice, or a spicy Bloody Mary for a perfect breakfast vibe. Get ready for everyone to ask for seconds!
Helpful Tips
- Meal prep hack: Make the avocado salsa up to a day ahead and store in an airtight container in the fridge with plastic wrap pressed against the surface to prevent browning. Scramble eggs and assemble quesadillas fresh for the best texture, but you can pre-shred cheese to save time.
- Storing leftovers: Store cooked quesadillas in an airtight container in the fridge for up to 3 days. Keep salsa separate to avoid soggy tortillas. Reheat quesadillas in a skillet over medium heat for 1–2 minutes per side to restore crispness.
- Reheating tip: Avoid microwaving, as it makes the tortillas chewy. A skillet or 350°F oven (5–7 minutes) works best. Refresh salsa with a squeeze of lime before serving.
- Perfect pairings: Serve with crispy hash browns, fresh fruit salad, or a simple green smoothie for a balanced breakfast. For drinks, try iced coffee, a mimosa, or grapefruit juice to complement the flavors.
- Creative twists: Add cooked bacon, crumbled sausage, or chorizo to the filling for meat lovers. Swap cheddar for Monterey Jack or add a sprinkle of smoked paprika to the eggs for extra depth. For a vegan version, use scrambled tofu and dairy-free cheese.
- Spice it up: If you love heat, leave the jalapeño seeds in the salsa or drizzle hot sauce (like Cholula) over the finished quesadillas. A pinch of chili powder in the eggs adds a smoky kick.
Frequently Asked Questions (FAQs)
Can I make this ahead of time?
You can prep the avocado salsa a day ahead and refrigerate. Cook the eggs and assemble the quesadillas just before serving for the freshest flavor and crispiest texture. If you need to make the quesadillas ahead, cook and store in the fridge for up to 3 days, then reheat in a skillet.
Can I freeze this recipe?
Yes, freeze cooked quesadillas (without salsa) in a single layer on a baking sheet, then transfer to a freezer-safe bag for up to 2 months. Reheat in a 350°F oven for 10–12 minutes. Make fresh salsa when ready to serve, as avocado doesn’t freeze well.
What if I don’t have fresh cilantro?
Skip the cilantro or swap it for fresh parsley or green onion for a different herby vibe. The salsa will still be delicious with the avocado, tomato, and lime carrying the flavor.
How do I make it gluten-free?
Use corn tortillas or certified gluten-free flour tortillas. Double-check that all other ingredients (like cheese or broth, if using) are gluten-free. Corn tortillas may be smaller, so adjust the filling amount and cook time slightly.
Can I make it dairy-free?
Yes! Use vegan butter or olive oil for cooking, swap cheddar for dairy-free cheese (like Daiya or Violife), and skip the sour cream or use a dairy-free alternative. The eggs and avocado salsa will still make it rich and satisfying.
I make these Breakfast Quesadillas with Soft Scrambled Eggs and Avocado Salsa at least once a week—they’re my secret weapon for a quick, crowd-pleasing meal that feels like a treat. I love piling on extra salsa and serving them with a side of crispy bacon for a weekend brunch that hits all the right spots. Give this recipe a whirl and let me know how it turns out—I’d love to hear if you added your own twist or if it’s become a new breakfast favorite in your house!
Breakfast Quesadilla with Soft Scrambled Eggs and Avocado Salsa
Ingredients
- For the Quesadilla:
- 6 large eggs
- Kosher salt to taste
- 1 tablespoon butter at room temperature
- 1 can 4 ounces diced green chiles
- 1 –2 chipotle peppers in adobo finely chopped
- 4 whole wheat or regular flour tortillas
- ½ cup shredded sharp cheddar cheese
- ½ 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
- For the Avocado Salsa:
- ½ 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 to taste
Instructions
- Make the Avocado Salsa: In a bowl, combine cilantro, chives (or green onions), jalapeño, lime juice, diced avocado, and a pinch of kosher salt. Stir gently to combine and set aside.
- Prepare the Scrambled Eggs: In a bowl, whisk the eggs with a pinch of kosher salt. Heat a non-stick skillet over medium-low heat and add the butter. Once melted, pour in the eggs. Stir gently with a spatula to keep them soft and fluffy. Add the diced green chiles and chopped chipotle peppers, and stir until the eggs are just set. Remove from heat and set aside.
- Assemble the Quesadillas: Heat a separate skillet or griddle over medium heat and lightly brush with olive oil. Place a tortilla on the skillet and sprinkle half of each cheese (cheddar and pepper jack) onto the tortilla. Add a portion of the scrambled eggs, crumbled bacon, spinach (or arugula), and chives. Top with a second tortilla and cook until the bottom is golden brown, about 2–3 minutes. Flip and cook the other side until golden and crispy. Repeat with the remaining tortillas and filling ingredients.
- Serve: Slice the quesadillas into wedges and serve with the fresh avocado salsa on the side.
Notes
- For a dairy-free version, use dairy-free butter and non-dairy cheese alternatives.
- If you prefer a spicier salsa, add extra jalapeños or a dash of hot sauce to the salsa.
- You can make these quesadillas ahead of time and reheat them for a quick breakfast!
