Fried Egg Quesadilla
This easy Fried Egg Quesadilla is the ultimate 15-minute breakfast! A runny fried egg, melty cheese, and creamy avocado are stuffed inside a crispy tortilla for a protein-packed, satisfying meal any time of day.
Servings: 1 large quesadilla
Calories: 550kcal
Equipment
- Medium Non-Stick Skillet
- Spatula
- Plate (for flipping) Essential for the flip!
Ingredients
- 2 large flour tortillas (burrito-size)
- 2 large eggs
- 1 cup shredded cheddar or Monterey Jack cheese
- 0.5 avocado, sliced
- 1 tbsp butter or oil
- 1 pinch salt
- 1 pinch black pepper
Instructions
- Heat a non-stick skillet over medium heat. Add ½ tbsp butter. Crack in eggs, season with salt and pepper, and cook until whites are set but yolks are runny (2-3 mins). Remove to a plate.
- In the same skillet, place one tortilla. Sprinkle with half the cheese. Place cooked eggs on top, add avocado slices, then top with remaining cheese and second tortilla.
- Add remaining butter to the side of the skillet. Cook for 2-3 minutes until the bottom tortilla is golden brown and crispy.
- Carefully flip the quesadilla using a plate (place plate over skillet, invert together, then slide quesadilla back in). Cook for 2-3 more minutes until the second side is golden and cheese is melted.
- Slide onto a cutting board, let rest 1 minute, then slice into wedges. Serve immediately with salsa, sour cream, or hot sauce.
Notes
Pro Tips: For the iconic saucy yolk, cook your eggs until the whites are just set but the yolks are completely runny. Use medium heat to get a perfectly golden, crispy tortilla without burning it. The safest way to flip is the plate method: place a plate over the skillet, invert them together, then slide the quesadilla back in. To prevent a soggy quesadilla, pat avocado slices dry with a paper towel before adding them. If adding other veggies like spinach or peppers, sauté them first to remove excess moisture. For extra flavor, spread a thin layer of refried beans or salsa on the tortilla before adding the cheese.