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Sheet Pan Breakfast Quesadillas Recipe featured by top US food blogger, Practically Homemade

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.

Course Breakfast
Keyword sheet pan quesadilla, sheet pan breakfast
Prep Time 20 minutes
Cook Time 27 minutes
Total Time 47 minutes
Servings 8 servings


  • 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}


  • salsa
  • sour cream


  1. Preheat oven to 425 degrees. Spray a sheet pan with non stick spray.

  2. 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.

  3. 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.

  4. Top the shredded cheese with the hash browns {potatoes O'Brien}.

  5. Next add the scrambled eggs to the top of the potatoes.

  6. Add cooked sausage to the top of the scrambled egg.

  7. 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.

  8. Spray the top of the quesadilla with nonstick spray and sprinkle with salt.

  9. 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.

  10. 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.