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Quesadilla, but in wedges, filled with egg, avocado and spinach on a white plate.
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4.80 from 15 votes

Egg & Avocado Breakfast Quesadilla

Kick off your day with an Egg and Avocado Breakfast Quesadilla. High in protein and filled with flavor!
Prep Time5 mins
Cook Time20 mins
Total Time25 mins
Course: Breakfast
Cuisine: Southwestern
Keyword: Clean Eating, Vegetarian
Servings: 4 Servings
Calories: 237.6kcal



  • In a medium-sized bowl, whisk together the eggs, egg whites and water.
  • Set a large skillet over medium heat. Coat with cooking spray. Pour the egg mixture into the skillet. Cook, scraping the pan occasionally, until the eggs are scrambled and just set. Season with salt and pepper.
  • Heat a medium-sized skillet over medium-high heat. Place 1 tortilla in the pan and top half of the tortilla with ¼ each of the cheese, scrambled eggs, hot sauce (several good shakes), California avocado and spinach.
  • Fold over the other side of the tortilla to form a half-circle. Press down with a spatula as the cheese melts to seal the quesadilla. When the bottom is golden brown, flip the quesadilla and brown on the other side.
  • Remove the quesadilla from the pan, cut into thirds and garnish with parsley, if desired. Serve.
  • Repeat with the remaining tortillas, cheese, scrambled eggs, hot sauce, avocado and spinach.



Weight Watchers Points: 5 (Blue - Freestyle SmartPoints), 7 (Green), 5 (Purple)
Please note that I am not a medical or nutritional professional. I provide nutritional information for my recipes as a courtesy to my readers. It is calculated using the Sparks nutrition calculator and Weight Watchers points are calculated using the Recipe Builder on their site. While I attempt to provide information that is as accurate as possible, you should calculate the nutritional information independently before relying on it.


Serving: 1Quesadille | Calories: 237.6kcal | Carbohydrates: 14g | Protein: 18.6g | Fat: 15.4g | Saturated Fat: 4.5g | Cholesterol: 199.1mg | Sodium: 567.9mg | Fiber: 9g | Sugar: 0.4g