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avocado and egg quesadilla
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Avocado & Egg Quesadilla

Change your breakfast routine up with these fun and scrumptious breakfast quesadillas.
Course: Breakfast
Cuisine: Tex-Mex
Keyword: Low-Carb
Servings: 4 people
Calories: 272kcal
Author: SkinnyMs.


  • 3 strips turkey bacon nitrate-free, diced
  • 1 cup spinach
  • 1/4 teaspoon kosher salt
  • 4 egg whites lightly beaten
  • 1 egg lightly beaten
  • 4 whole-grain tortillas 6 inch
  • 1/2 cup avocado smashed
  • 1 cup Monterrey jack cheese low-fat, shredded
  • 1 tablespoon extra virgin olive oil


  • Preheat oven to low broil, or 500 degrees. Lightly spray a cookie sheet with nonstick spray.
  • In medium skillet on medium heat cook bacon. When bacon just begins to turn crispy, add spinach and salt. Cook until spinach is wilted, then add eggs and scramble until cooked through.
  • Lay two of the tortillas on the prepared cookie sheet. Spread half of the avocado on each tortilla. Top with scrambled egg mix and Monterrey jack cheese. Place a second tortilla on top and brush the exposed side with olive oil, saving some oil for the second side.
  • Bake for 2 to 3 minutes, or until the tortilla begins to brown. Remove from oven and flip the quesadilla, brush the new exposed side with remaining olive oil. Bake for an additional 2 to 3 minutes, until the second side is lightly brown. Remove from oven and rest for a minute before slicing. If desired, serve with your favorite salsa!


Serving: 1quesadilla | Calories: 272kcal | Carbohydrates: 13g | Protein: 14g | Fat: 19g | Saturated Fat: 7g | Cholesterol: 84mg | Sodium: 371mg | Fiber: 3g | Sugar: 1g |
SmartPoints (Freestyle): 9
SmartPoints (Freestyle): 9