Sheet Pan Breakfast Quesadillas Recipe
Everything you love about breakfast is wrapped into tortillas and baked into a giant breakfast quesadilla that is perfect for the entire family.
Servings: 8 servings
Ingredients
- 6 burrito sized flour tortillas
- 2 cups cheese of choice {shredded}
- 7 oz. potatoes obrien {cooked}
- 8 eggs {scrambled}
- 12 oz. 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.