These Sheet Pan Breakfast Quesadillas are a crowd-pleasing, simple way to serve a hearty breakfast. A large quesadilla is assembled on a sheet pan and baked until the tortilla is crisp and the fillings are hot and melty. With a crunchy outer shell and layered breakfast flavors inside, this has become a favorite go-to morning (or anytime) recipe.
I admit I’m not a big breakfast person, so when I make something that wins over the whole family it feels like a victory. My family loved this quesadilla and said the leftovers were just as tasty.
I especially like that the toppings are customizable. Serve it with sour cream, salsa and fresh avocado and let everyone add their favorites.
This is also perfect for “breakfast for dinner.” It’s easy to assemble and feeds a crowd, so I plan to add a Sheet Pan Breakfast Quesadilla to the menu this week.
How to make a Sheet Pan Quesadilla
- Preheat the oven to 425°F. Spray a sheet pan with nonstick spray and lay the tortillas on the pan so they overlap in the center, with the outer quarter of each tortilla hanging over the edges.
- Start with half of the shredded cheese, placing it in a rectangle in the middle of the tortillas. Leave enough tortilla around the edges so you can fold them over the filling later.
- Add the hash browns (I used Potatoes O’Brien). Make sure the potatoes are fully cooked before adding them to the quesadilla.
- Add scrambled eggs in the same rectangle area so each layer stays contained.
- Top the eggs with cooked breakfast sausage. You can substitute bacon or ham if you prefer. This recipe is very flexible—mix and match proteins or vegetables based on what you have.
- Finish with the remaining shredded cheese. Starting and ending with cheese helps bind the layers together.
- Fold the overhanging tortillas over the filling: fold in the short ends first, then fold the sides over. Tuck edges as needed for a neat seal. Spray the top lightly with nonstick spray and sprinkle with kosher salt.
- Place a second sheet pan on top of the folded quesadilla to weigh it down, then bake for 20 minutes so everything heats evenly.
- After 20 minutes, remove the top sheet pan and bake 5–7 more minutes, or until the quesadilla is golden and crisp.
- Let it cool 3–5 minutes, then cut into 8 squares. A pizza cutter or a sharp knife works well.
Serve with salsa and sour cream for a complete breakfast the whole family will enjoy.
Additional Filling & Topping Ideas
- Ham, bacon, leftover chicken, steak, or ground beef
- Black beans
- Roasted or shredded sweet potatoes
- Egg whites
- Green chiles
- Avocado slices or guacamole
- Fresh cilantro
- Lime wedges for squeezing over the top
Storage
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or a skillet to restore the crisp texture.
What are O’Brien Hash Browns?
Potatoes O’Brien are hash browns that include diced red and green bell peppers. They add color and flavor, making them a great fit for this quesadilla.
Do you love breakfast? Try these recipes…
Brunch
Easy Breakfast Ideas: Pancake Mix Coffee Cake Recipe
Brunch
Easy Cheesy Ham and Egg Breakfast Casserole
Brunch
Super Easy Sheet Pan Pancakes from Mix
Breads
Skillet Sausage and Cheese Biscuits
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Sheet Pan Breakfast Quesadillas Recipe
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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
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Preheat oven to 425°F. Spray a sheet pan with nonstick spray.
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Line the sheet pan with overlapping tortillas, allowing the outer 1/4 of each tortilla to hang over the edges.
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Add half the shredded cheese in a rectangle in the center, leaving room at the edges to fold the tortillas over later.
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Top the cheese with cooked hash browns (Potatoes O’Brien).
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Add scrambled eggs on top of the potatoes.
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Scatter cooked sausage over the eggs.
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Top with the remaining shredded cheese and fold the tortillas over the filling so everything is enclosed.
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Spray the top with nonstick spray and sprinkle with salt.
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Place another sheet pan on top and bake 20 minutes. Remove the top pan and bake 5–7 more minutes, until golden brown.
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Cool 3–5 minutes, cut into 8 squares, and serve with salsa and sour cream. Store leftovers in the refrigerator for up to 3 days.
Nutrition
Nutrition information is automatically calculated and should be used as an approximation.