Name: Sheet Pan Breakfast Quesadillas
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Ingredients: 4 Flour tortillas; 2 cups Shredded cheese; 2 Small potatoes; 2 tbsp Cooking oil; 6 Eggs; ½ lb Breakfast sausage cooked and crumbled, or another breakfast meat that you prefer, ham, bacon, etc.; Mushrooms, peppers, onions, etc. Anything that you like to enjoy with eggs

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Many restaurants now serve breakfast quesadillas. These popular breakfast sandwiches feature all of the options that taste great with eggs. You will find things like cheese, ham, bacon, sausage, and vegetables all wrapped up in a tortilla shell along with some eggs. This breakfast option is popular because they are easy to eat on the go, and they are very tasty as well.

If you have a larger family, however, making breakfast quesadillas for your family can be a bit time-consuming since you will have to make them one at a time. That is why you need this recipe for Sheet Pan Breakfast Quesadillas. With this recipe, you can make a large batch of these tasty breakfast sandwiches all at once.

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Sheet Pan Breakfast Quesadillas

April Freeman

Do you need a new recipe to serve to your family for breakfast? This recipe for Sheet Pan Breakfast Quesadillas takes all of your favorite omelet fillings and turns them into a delicious quesadilla that you can take along with you if you are in a rush.

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Prep Time 20 mins

Cook Time 25 mins

Total Time 45 mins

Servings Servings

Equipment

Food Processor
Box Grater
Heavy bottomed skillet
Large spatula
Small bowl
Whisk
Skillet
Oven
parchment paper
Cooking spray

Ingredients

4 Flour tortillas
2 cups Shredded cheese
2 Small potatoes
2 tbsp Cooking oil
6 Eggs
½ lb Breakfast sausage cooked and crumbled, or another breakfast meat that you prefer, ham, bacon, etc.

Optional ingredients

Mushrooms, peppers, onions, etc. Anything that you like to enjoy with eggs

Instructions

Scrub and peel the potatoes and use a box grater or a food processor to shred them.
Heat the cooking oil over medium high heat in a heavy bottomed skillet, rolling it around to coat the bottom of the pan, and scatter the potatoes into the hot oil. Cook the potatoes for about 5 minutes and use a large spatula to turn them to cook the other side. Set the potatoes aside on a plate lined with a paper towel when they are golden brown.
Break the eggs into a small bowl and beat them lightly with a fork or a whisk. Pour them into the skillet that you used for cooking the hash brown potatoes. You may need to add a bit of extra oil to the skillet. Scramble the eggs and cook them until they are done, 4 to 5 minutes. Add salt and pepper as needed. Take the pan off of the heat and set the eggs aside.
Turn the oven on to 425 degrees and line a baking sheet with parchment paper. Spray the parchment with cooking spray. Line the pan with the tortillas. The tortillas will overlap in the middle. Allow about a half inch of the edges of the tortillas to hang over the sides of the pan.
In the center of the tortillas, sprinkle half of the cheese in a rectangular shape. You want to leave enough space around the edges of the tortillas to fold in the outer edges and cover the filling.
Top the shredded cheese with the hash brown potatoes.
Add the scrambled eggs to the top of the hash browns.
Top the scrambled eggs with the sausage and sprinkle the remainder of the cheese on the top of the sausage.
Fold the tortillas in toward the center of the pan, covering the filling completely with the tortillas.
Spray the top of the tortillas with cooking spray and sprinkle them with salt.
Take a second sheet pan and press it on top of the quesadillas.
Bake the quesadilla with the baking sheet on top for about 20 minutes. Take the top pan off of the quesadilla and return it to the oven for about five more minutes or until the quesadilla is golden brown.
Take the quesadilla pan out of the oven and let it cool for about 10 minutes before you slice it into 6 to 8 slices. Serve with salsa, cajun seasoning, or sour cream for dipping.

Notes

Our recipe starts by making a batch of hash brown potatoes from scratch. Many people have never made hash brown potatoes, but they are not terribly difficult to make. You can shred the potatoes with a box grater, or to save time and effort, use a food processor. However, if you don’t want to make these from scratch, you can definitely use frozen hash browns from the grocery store. Just follow the instructions on the package to cook the hash browns.

This is one recipe that you can customize in any way that you please. Our recipe calls for cooked sausage, but if you have bacon or ham on hand, feel free to substitute. On the other hand, if you want a vegetarian quesadilla, just leave the meat out altogether. If you want to add some vegetables, they would be perfect to include in your quesadillas. Just saute the veggies for a few minutes before you add them to the quesadillas.

If you want to season your eggs, that would be a great way to add some extra flavor to the quesadilla. Things like red pepper or cajun seasoning can add a terrific zing to your breakfast quesadillas and make your morning start off with a bang. Just stir the seasoning into the cooked scrambled eggs.

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