This post may contain affiliate sales links. Please see our full disclosure policy for details.
These Sheet Pan Breakfast Quesadillas are sure to be a hit! A giant quesadilla is baked in the oven and loaded with wonderful breakfast flavors. With a crunchy tortilla shell and layers of deliciousness inside, this is now our new go-to breakfast recipe.
I say this every single time I post a breakfast recipe but I am not a breakfast lover. My poor family has to fend for themselves normally when it comes to breakfast.
So when I made this quesadilla you would have thought that I made a 5 star dish. Darb and Lanie loved it and like I said…they thought the leftovers were just as good.
I especially love that you can go crazy with the toppings. I like to put sour cream, salsa and fresh avocado with it and let everyone go crazy.
This would also be awesome for a “breakfast for dinner” night! In fact, I think that I am putting a Sheet Pan Breakfast Quesadilla on the menu this week.
How to make a Sheet Pan Quesadilla
- To make a sheet pan quesadilla, spray the sheet pan with non-stick spray. Then lay the tortillas on the sheet pan. The tortillas should overlap in the middle and and the outer quarter will be hanging over the sides of the pan.
- The first layer is half of the shredded cheese. Keep the fillings in a rectangle in the middle of the tortillas with enough tortillas around the edges empty, so that they can be folded over the fillings at the end.
- The next addition is the hash browns. I used an O’Brien hash browns. Be sure that each layer is cooked through before adding them to the quesadilla.
- Scrambled eggs are the next layer of the breakfast quesadilla. Keep every layer within the same rectangle.
- Cooked breakfast sausage is added to the top of the scrambled eggs but could easily be substituted with bacon or ham. The great thing about this breakfast quesadilla is that you can mix and match the ingredients according to what you and your family like or have in the refrigerator.
- The rest of the cheese is the final layer. Beginning and ending with cheese is what will hold all of the delicious fillings in place.
- The final step is folding the sheet pan quesadilla. Begin by folding in the end tortillas and then the two side tortillas on each side. You may need to tuck the edges to get a clean fold. Spray the top of the quesadilla with non stick spray and sprinkle it with kosher salt.
- Add a second sheet pan to the top of the quesadilla and then bake it for 20 minutes. This second sheet pan will give the quesadilla some weight and allow everything to cook more evenly.
- After 20 minutes remove the top sheet pan and bake for an additional 5-7 minutes or until the quesadilla is golden brown.
- Cool for 3-5 minutes and then cut into 8 squares. I like to use a pizza cutter but a nice sharp knife works great too.
Serve with a side of salsa and sour cream for a complete breakfast that everyone will be excited about.
Additional Filling & Topping Ideas
- Ham, bacon, leftover chicken, steak or hamburger
- Black Beans
- Sweet Potatoes
- Egg Whites
- Green Chilies
- Avocado
- Cilantro
- Lime Wedges
Storage
Store leftovers of this Breakfast Quesadilla made on a sheet pan in an airtight container in the refrigerator. It will keep for 3 days.
What are O’Brien Hash Browns?
O’Brien hash browns have the addition of red and green bell peppers which is perfect for this dish.
Do you love breakfast? Try these recipes…
Did you try this recipe? Leave a ⭐️⭐️⭐️⭐️⭐️ review below and tag @practicallyhomemade on Pinterest!
Sheet Pan Breakfast Quesadillas Recipe
Ingredients
- 6 flour tortillas, burrito-sized
- 2 cups shredded cheddar cheese, or cheese of choice
- 7 ounces Obrien potatoes, cooked
- 8 eggs, scrambled
- 12 ounces breakfast sausage, cooked and crumbled
Toppings
- salsa
- sour cream
Instructions
- Preheat oven to 425 degrees. Spray a sheet pan with non stick spray.
- Line the sheet pan with tortillas, overlapping them in the middle and allowing the outer 1/4 of each tortilla edge to hang over the sides of the pan. They should cover the bottom of the pan.
- Add 1/2 of the shredded cheese to the tortillas. Add the cheese in a rectangle in the middle of the tortillas, leaving enough room to allow for the outer edges of the tortillas to be folded over the filling in the end.
- Top the shredded cheese with the hash browns {potatoes O'Brien}.
- Next add the scrambled eggs to the top of the potatoes.
- Add cooked sausage to the top of the scrambled egg.
- Finally add the remaining shredded cheese and fold the overhanging portion of the flour tortillas over the filling so that all of the filling is covered.
- Spray the top of the quesadilla with nonstick spray and sprinkle with salt.
- Top with an additional sheet pan and bake for 20 minutes. Remove the top sheet pan and continue to bake for 5-7 minutes or until golden brown.
- Remove quesadilla from oven and cool for 5 minutes before cutting into 8 squares and serving with salsa and sour cream. Store leftovers in the refrigerator for up to 4 days.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
