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Easy Cheesy Egg and Cheese Breakfast Quesadilla Recipe with Creamy Avocado Crema

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A quick and easy breakfast quesadilla featuring fluffy eggs, melty cheese, and a creamy avocado crema that adds a fresh, tangy twist. Ready in under 15 minutes, perfect for busy mornings or casual brunches.

Ingredients

Scale
  • 3 large eggs, room temperature
  • 3/4 cup shredded cheddar cheese (about 75g), divided
  • 2 flour tortillas, 8-inch size
  • 2 teaspoons unsalted butter, divided
  • 1 ripe avocado
  • 2 tablespoons Greek yogurt or sour cream
  • Juice of half a lime
  • 1/4 teaspoon garlic powder
  • Pinch of salt
  • Fresh cilantro, handful chopped (optional)
  • Black pepper, to taste

Instructions

  1. Prepare the avocado crema: In a small bowl or blender, combine the avocado, Greek yogurt or sour cream, lime juice, garlic powder, salt, and cilantro (if using). Blend or mash until smooth and creamy. Set aside.
  2. Beat the eggs: Crack the eggs into a mixing bowl, add salt and pepper, then whisk until fully combined and slightly frothy.
  3. Cook the eggs: Heat 1 teaspoon butter in a non-stick skillet over medium-low heat. Pour in the eggs and gently stir with a spatula, folding continuously until soft curds form but eggs are still moist. Remove from heat.
  4. Assemble the quesadilla: Place one tortilla flat on a clean surface. Sprinkle about 1/2 cup (50g) shredded cheddar cheese evenly over half the tortilla. Spoon the cooked eggs over the cheese, then top with another 1/4 cup (25g) cheese. Fold the tortilla over to cover the filling.
  5. Cook the quesadilla: Wipe out the skillet and melt 1 tablespoon butter over medium heat. Carefully place the folded quesadilla in the pan. Cook for 2-3 minutes per side until the tortilla is golden brown and the cheese inside is melted. Use a spatula to gently press it down for even crisping.
  6. Serve immediately: Cut into wedges and serve with the avocado crema on the side or drizzled on top.

Notes

Keep the heat moderate to avoid burning the tortilla before the cheese melts. Cover the pan briefly if cheese isn’t melting fast enough. Use butter for a golden, crispy exterior. For gluten-free, substitute corn or gluten-free tortillas. Avocado crema can be made ahead and stored in the fridge with plastic wrap pressed on top to prevent browning.

Nutrition

Keywords: breakfast quesadilla, cheesy eggs, avocado crema, quick breakfast, easy brunch, melty cheese, fluffy eggs

Find it online: https://cravemila.com/easy-cheesy-egg-and-cheese-breakfast-quesadilla-recipe-with-creamy-avocado-crema/