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Home Breakfast

Egg, Bacon and Avocado Quesadilla

By:Nagi
Published:18 Sep '15Updated:11 Dec '18
78 Comments
Recipe v

Egg, Bacon and Avocado Quesadilla: Breakfast quesadillas just got a whole lot more interesting just by cooking a whole egg inside!

Stack of Egg, Bacon and Avocado Breakfast Quesadillas

Doesn’t the yolk look fantastic? It would put a smile on anyone’s face, cutting into a quesadilla and discovering that. 🙂

Sure, you could just have scrambled eggs inside the quesadilla. But this is so much more interesting!

Plus, I have a thing about whole eggs. I just love soft yolks. It’s my favourite part of the egg. I just don’t get all those health-conscious people who order egg white omelettes. I feel like telling the waiter to add the yolk to my breakfast plate!!

Whole Egg, Bacon and Avocado Breakfast Quesadillas - breakfast just got a whole lot more interesting! Love cutting into the quesadilla and discovering the whole egg inside!

closeup of Egg, Bacon and Avocado Breakfast Quesadillas

I contemplated making this with runny yolks but it’s actually not very practical with quesadillas because the tortilla doesn’t soak up the runny yolk like toast does. But I really am careful not to overcook the egg because I really don’t like overcooked yolks. Too dry!

As you can see in the photo below, I use the avocado to create a “ring” to hold the egg inside the quesadilla. Avocado is the perfect barrier because it’s soft and creamy so you can kind of “smush” the slices together so they seal together, holding in the egg when it’s cracked into the middle. 🙂

How to make Egg, Bacon and Avocado Breakfast Quesadillas

Sometimes I make it with mushed avocado instead of slices. I literally just scoop avocado into a bowl and mush it up with a fork, then dollop a ring of it onto the tortilla the same way the slices are laid onto the tortilla. You can sort of see a tortilla made this way in the photo below – the one on the far left (sorry it’s blurred!). You can just make out the mush of avocado peeking out of the edge of the quesadilla.

Sliced Egg, Bacon and Avocado Quesadillas with cilantro garnish

But I do prefer making it with avocado slices. It’s much prettier. Don’t you think?

I made this with bacon and cheese because…..well, bacon. And cheese. This just wouldn’t be “complete” without two of my favourite foods in the world.

Plus, they make everything better. Everything. And this is no exception.

Saturday morning just got a whole lot more interesting! Happy weekend everyone! – Nagi x

PS I wish you could freeze these but you can’t. Weird things happen to avocado when it’s frozen. I tried. 🙂

Stack of Egg, Bacon and Avocado Quesadilla

 

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Whole Egg, Bacon and Avocado Breakfast Quesadillas - breakfast just got a whole lot more interesting! Love cutting into the quesadilla and discovering the whole egg inside!

Whole Egg, Bacon and Avocado Quesadilla

Author: Nagi | RecipeTin Eats
Prep: 5 mins
Cook: 15 mins
Total: 20 mins
Breakfast, Lunch
4.80 from 15 votes
Servings4
Tap or hover to scale
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  • 989
Breakfast quesadillas just got a whole lot more interesting!

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

Instructions

  • Heat a skillet over high heat. Add the bacon and cook until cooked to your liking. Remove bacon onto a paper towel lined plate.
  • Drain excess fat from the skillet and wipe away/scrape off any black bits. Return to the stove over medium heat.
  • Place a tortilla in the skillet. Place avocado slices around the rim of half the tortilla and thinner slices across the middle to form a "ring" to hold the egg - as per the photo below. Squish the pieces close together to seal them so egg does not leak.
  • Crack an egg into the centre, sprinkle with bacon, cheese and season with salt and pepper. Fold the tortilla over and cook for 4 minutes or until golden and crisp. I usually cook 2 in the skillet.
  • Flip, turning over the folded edge (i.e. slide the flip under the curved edge and flip over the folded edge). Cook the other side for 3 minutes or until golden and crisp. Remove from the skillet. Repeat with remaining tortillas.
  • Serve immediately, while hot!

Recipe Notes:

1. I prefer using flour tortillas for quesadillas because they get nice and crispy. Also, they don't crumble or break apart when you fold them / cut them. But you can make these with corn tortillas to make them gluten free.
2. This recipe is not suitable for freezing (even after cooking) because avocado does not freeze well.
Whole Egg Bacon Avocado Quesadilla Nutrition
Did you make this recipe?I love hearing how you went with my recipes! Tag me on Instagram at @RecipeTinEats.

How to make Egg, Bacon and Avocado Quesadilla

 

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78 Comments

  1. Phyllis says

    March 30, 2021 at 1:46 am

    Where is Dozer?

    Reply
  2. Cindy says

    September 6, 2020 at 2:32 am

    5 stars
    I tried it and this was fantastic!! Finally a breakfast wrap where my eggs aren’t falling out the bottom! I made flour tortillas and used it for this breakfast wrap. I had it with salsa on the side per your recommendation below in the comments for a dipping sauce. Another winning recipe. Thank you!!

    Reply
  3. Dr Areeb says

    May 24, 2020 at 7:12 pm

    Hii I like your recipe it seem to be yummy and tasty I will try it keep it up for more recipes thankyou

    Reply
    • Nagi says

      May 25, 2020 at 10:23 am

      Thanks so much ❤️

      Reply
  4. Maria says

    May 9, 2020 at 8:56 am

    I’m having this for breakfast right now – delicious! I should have read the other comments about turning the heat down. It took a little longer to cook my egg and my tortilla was a little bit charred. So I turned the heat off and let it sit for a minute and my egg was cooked just the way I like it, slightly runny!
    I added some roasted capsicum strips as well.
    Another great recipe from you Nagi!

    Reply
  5. lincoln gopie says

    August 13, 2019 at 4:59 am

    5 stars
    Very very good recipes thank you so much your so sweet to share your recipe. Keep good god bless.

    Reply
    • Nagi says

      August 13, 2019 at 12:55 pm

      You’re so welcome Lincoln!!

      Reply
  6. Vanessa says

    September 15, 2017 at 4:17 am

    5 stars
    This was absolutely delicious. I used a whole wheat carb balance flour tortilla (much fewer net carbs), and turkey bacon so a little lower fat (but will try with regular bacon when I have it). I also had a hard time getting the egg to cook, and so turned multiple times to keep from over doing the tortilla. The egg yolk popped on about the 4th flip even though i was very careful. I did turn the heat down to a little below medium and all cooked without making the yolk too firm but not runny. Mine may not have been as pretty as Nagi’s but I was very happy with the flavor. I will reduce heat next time and try covering for part of the time to see if I can get the perfect yolk result! But delicious regardless.

    Reply
    • Nagi says

      September 15, 2017 at 12:34 pm

      That’s fantastic to hear Vanessa! Thanks for leaving a review! N x ❤️

      Reply
    • Melissa says

      November 1, 2017 at 8:33 pm

      5 stars
      If you use a panini maker on high to cook them you don’t have to flip and lightly pressing will pop the egg and it’s done in 5 minutes! Really tasty!

      Reply
      • Nagi says

        November 1, 2017 at 10:13 pm

        GENIUS!

        Reply
  7. Gaylene says

    April 8, 2017 at 1:21 am

    What would you use for a dip?

    Reply
    • Nagi says

      April 8, 2017 at 7:47 am

      Restaurant salsa! -> https://www.recipetineats.com/salsa-super-easy-restaurant-style/

      Reply
  8. Lydia Young says

    July 28, 2016 at 4:02 am

    4 stars
    I tried this recipe and loved it eventually but I had a lot of trouble getting the egg to cook before the tortilla burned. Any advice? I’m good with a runny yolk but the whites were super undercooked by the time the tortilla was perfectly browned.

    Reply
    • Nagi says

      July 29, 2016 at 7:09 pm

      Hi Lydia! Try turning the stove down 🙂 I’m glad you loved it though!! N x

      Reply
  9. RMS says

    April 28, 2016 at 1:08 am

    4 stars
    This was a tasty, quick meal to make on a busy weeknight. I made two of these, and found that covering the tortilla makes the egg not runny. An easy, light meal. I’ll be making this again. Thank you for sharing!

    Reply
    • Nagi says

      April 28, 2016 at 9:47 am

      I’m so glad you enjoyed it, thank you for letting me know! N x

      Reply
  10. Eileen says

    March 13, 2016 at 9:31 am

    5 stars
    Made this from leftovers from the guacamole and salsa from dinner the night before. Remembered this stroke of genius and promptly did it on on my French Press. Brilliant! Love ya, Nagi!

    Reply
  11. Melissa | Bits of Umami says

    December 9, 2015 at 11:49 am

    Sooooo I’m scrolling through FoodGawker looking for delicious quesadilla twist recipes for a BuzzFeed roundup and I click on about 10 out of the 800 to look at. OF COURSE when I click on the very first one – it’s yours! Haha. Must have a good eye 😉 That egg is the most beautiful thing I have ever seen.

    Reply
    • Nagi | RecipeTin says

      December 10, 2015 at 10:04 am

      Ohhhhh, thank you Melissa!!! Stands out cause it’s a bit odd? 😉 BUT YUM!!!

      Reply
  12. michelle says

    September 28, 2015 at 10:31 am

    5 stars
    thank you so much for sharing fantastic and easy to follow recipes!

    Reply
    • Nagi | RecipeTin says

      September 30, 2015 at 7:12 am

      It’s a pleasure! Thank you for taking the time to leave me this message! <3

      Reply
  13. Sabrina says

    September 23, 2015 at 11:16 pm

    This is great! Love how you cooked the egg right in the quesadilla!

    Reply
    • Nagi | RecipeTin says

      September 24, 2015 at 6:39 am

      Thanks so much Sabrina!! 🙂

      Reply
  14. Corinne says

    September 23, 2015 at 5:46 pm

    I love this! Such a great idea… never would have thought of it!

    Reply
    • Nagi | RecipeTin says

      September 23, 2015 at 9:07 pm

      Thanks Corinne!

      Reply
  15. Mira says

    September 22, 2015 at 10:44 am

    5 stars
    These look incredible! Such a cool idea! Love the flavors!

    Reply
    • Nagi | RecipeTin says

      September 23, 2015 at 8:53 am

      Thanks Mira! N x

      Reply
  16. Rhonda says

    September 22, 2015 at 4:19 am

    4 stars
    Another good one!! Thanks!
    I did have to play with the recipe a bit since, although I love avocados, they very much, do not like me!
    So I used ham and shredded cheese to form the barrier. I had a bit of a time getting the egg cooked enough, but with a bit more patience that I’m used to, did it!! Yummmmm. Hubster loved it too, and liked the whole egg inside instead of the scramble I usually do. Thanks again!!

    Reply
    • Nagi | RecipeTin says

      September 22, 2015 at 5:34 am

      Ooh! I’m so glad it worked with ham an cheese used as the barrier! Thank you for the idea – it’s 5.30 am here in Sydney and I was JUST contemplating what to have for brekki!

      Reply
  17. Kevin | Keviniscooking says

    September 21, 2015 at 3:59 pm

    Yum, yum and yum again! That yolk, you’re killing me. Perfection. This is such a creative, fun and beautiful twist on the quesadilla.

    Reply
    • Nagi | RecipeTin says

      September 22, 2015 at 6:12 am

      Thanks Kevin!! that’s something, coming from you 🙂 Mexican King!

      Reply
  18. Maureen | Orgasmic Chef says

    September 21, 2015 at 12:40 pm

    5 stars
    I have thought (but not said) to a waiter when someone asks for something to be left off, “It’s okay, add it to my plate.” I’ve never had the guts. Nothing missing from this breakfast, Nagi!

    Reply
    • Nagi | RecipeTin says

      September 22, 2015 at 6:11 am

      BA HA HA!! Work up the courage Maureen! Do it!

      Reply
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