The Whole Egg, Bacon and Avocado Quesadilla is a delicious and fulfilling meal that is perfect for breakfast, lunch, or dinner. This recipe combines crispy bacon, creamy avocado, and hearty eggs all wrapped up in a warm tortilla. It’s simple to make and packed with flavor, making it a favorite for anyone who enjoys a tasty and convenient meal.
Why Make This Recipe
Making the Whole Egg, Bacon and Avocado Quesadilla is a great choice for several reasons. First, it is quick to prepare – perfect for busy mornings or when you want a quick bite. Second, it uses everyday ingredients that you likely already have at home. Lastly, this quesadilla is not only tasty but also nutritious, thanks to the healthy fats in the avocado and the protein from the eggs and bacon.
How to Make Whole Egg, Bacon and Avocado Quesadilla
Ingredients:
- 3 rashers of streaky bacon (chopped)
- 4 flour tortillas (Note 1)
- 4 eggs
- 1 large avocado (halved and sliced)
- 1/2 cup grated cheese (I used cheddar)
- Salt and pepper
Directions:
- Heat a skillet over high heat. Add the chopped bacon and cook until it reaches your desired crispiness. Once cooked, remove the bacon and set it on a paper towel-lined plate to drain the excess fat.
- Next, drain any leftover fat from the skillet and wipe away any burned bits. Return the skillet to the stove and reduce the heat to medium.
- Place one tortilla in the skillet. Arrange avocado slices around the edge of half the tortilla, and add thinner slices in the middle. This forms a “ring” to hold the egg in place.
- Crack an egg into the center of the tortilla, then sprinkle the reserved bacon and cheese on top. Season with salt and pepper.
- Carefully fold the tortilla over, making sure everything stays inside. Cook for about 4 minutes, until the tortilla is golden and crispy.
- Flip the quesadilla by sliding the spatula under the curved edge and turning it over. Cook the other side for an additional 3 minutes or until it is also golden and crisp. Remove from the skillet and repeat with the remaining tortillas.
- Serve the quesadillas immediately while they are hot!
How to Serve Whole Egg, Bacon and Avocado Quesadilla
The Whole Egg, Bacon and Avocado Quesadilla is best enjoyed hot out of the skillet. You can serve it with salsa, sour cream, or fresh cilantro for added flavor. You can also slice it into wedges for easy sharing.
How to Store Whole Egg, Bacon and Avocado Quesadilla
If you have leftovers, you can store them in an airtight container in the refrigerator for up to 2 days. Reheat them in a skillet over low heat until warmed through.
Tips to Make Whole Egg, Bacon and Avocado Quesadilla
- For extra flavor, add some chopped green onions or a sprinkle of chili flakes to the egg mixture.
- If you prefer a softer quesadilla, cover the skillet while cooking to help steam it slightly.
- Make sure the avocado slices are not too thick to ensure they soften nicely while cooking.
Variation
You can customize this recipe by adding other ingredients like diced tomatoes, spinach, or different types of cheese. For a spicier kick, consider adding jalapeños or hot sauce!
FAQs
1. Can I make this recipe vegetarian?
Yes! You can leave out the bacon and replace it with veggies of your choice, such as bell peppers or mushrooms!
2. How can I make this quesadilla gluten-free?
You can use gluten-free tortillas instead of flour tortillas to keep this recipe gluten-free.
3. Can I freeze the quesadillas?
Yes! You can freeze the cooked quesadillas. Just wrap them well in plastic wrap or foil and store them in a freezer bag for 1-2 months. Reheat directly from the freezer in a skillet or microwave when ready to eat.
Whole Egg, Bacon and Avocado Quesadilla
Ingredients
Main ingredients
- 3 rasher streaky bacon (chopped)
- 4 pieces flour tortillas Note 1
- 4 pieces eggs
- 1 large avocado (halved and sliced)
- ½ cup grated cheese I used cheddar
- Salt and pepper To taste
Instructions
Cooking the Bacon
- Heat a skillet over high heat. Add the chopped bacon and cook until it reaches your desired crispiness. Once cooked, remove the bacon and set it on a paper towel-lined plate to drain the excess fat.
Preparing the Quesadilla
- Drain any leftover fat from the skillet and wipe away any burned bits. Return the skillet to the stove and reduce the heat to medium.
- Place one tortilla in the skillet. Arrange avocado slices around the edge of half the tortilla and add thinner slices in the middle to form a ‘ring’ to hold the egg in place.
- Crack an egg into the center of the tortilla, then sprinkle the reserved bacon and cheese on top. Season with salt and pepper.
- Carefully fold the tortilla over, making sure everything stays inside. Cook for about 4 minutes, until the tortilla is golden and crispy.
- Flip the quesadilla by sliding the spatula under the curved edge and turning it over. Cook the other side for an additional 3 minutes or until it is also golden and crisp. Remove from the skillet and repeat with the remaining tortillas.
- Serve the quesadillas immediately while they are hot.
