Whole Egg, Bacon and Avocado Quesadilla

These quesadillas take breakfast to the next level with a runny egg nestled inside creamy avocado slices, smoky bacon, and melted cheese, all encased in a crisp golden tortilla. The avocado slices form a “ring” that holds the egg in place, keeping it perfectly contained as it cooks. With minimal prep, this dish is hearty enough for breakfast or lunch and guaranteed to satisfy.

Instructions

1. 1

   Heat a skillet over high heat. Cook bacon until browned and crisp to your liking. Transfer to a paper towel-lined plate.

2. 2

   Drain excess fat from the skillet, then wipe away or scrape off any blackened bits. Return skillet to medium heat.

3. 3

   Place a tortilla in the skillet. Arrange avocado slices in a ring along half the tortilla’s rim, adding thinner slices across the middle to form a barrier for the egg. Press pieces together to seal and prevent leaks.

4. 4

   Crack an egg into the center of the avocado ring. Top with bacon, grated cheese, and a sprinkle of salt and pepper. Fold tortilla over to enclose filling.

5. 5

   Cook for about 4 minutes until the bottom is golden and crisp. Flip carefully, turning over the folded edge, and cook the other side for 3 minutes until golden and the egg is set.

6. 6

   Remove from skillet and repeat with remaining tortillas. Serve immediately while hot.

Recipe Notes

• Flour tortillas are ideal since they become crisp and hold together well when folded or cut. Corn tortillas can be used instead for a gluten-free version, though they may be more fragile.

• This recipe is not suitable for freezing, even after cooking, because avocado does not freeze well and will become mushy when thawed.