Start your day with simple yet satisfying sheet pan breakfast quesadillas. This easy breakfast recipe combines fluffy eggs, hashbrowns and onions, and melty cheddar cheese.
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These sheet pan breakfast quesadillas are versatile and convenient.
Eggs provide a fluffy, protein-packed start to your day, while the melted cheddar adds a rich savoriness that ties it all together.
Plus, you can customize this dish with your favorite vegetables or spices, ensuring everyone gets a taste they love. I went for classic breakfast ingredients like eggs, potatoes, and cheese, but you could add vegetables or meat.
Make sure the meat is fully cooked and it's a good idea to sauté vegetables like mushrooms or peppers to eliminate any excess moisture.
Ingredients
See the recipe card for exact amounts.
- tortillas: I use 9" medium flour tortillas and a 9" x 13" sheet pan.
- eggs: You can scramble these how you like them. I like a scramble somewhere between wet and dry.
- hashbrowns: Frozen hashbrowns are so convenient to use and that's what I use here. Just pan fry them for 6-8 minutes until cooked and crispy.
- cheese: I like the flavor of sharp cheddar in this recipe.
Substitutions
- tortillas: You can use larger tortillas and a larger sheet pan, just add more fillings also. The baking time should remain the same.
- cheese: Try your favorite cheese like pepper jack or feta cheese.
Shred your own cheese for better flavor and better melting.
Instructions
Prep Tips
- Scramble the eggs.
- Fry the onions and then add the hashbrowns and cook until crispy.
- Place a tortilla in the center of the pan and then layer six more around the edges of the sheet pan, half overlapping.
- Add the cheese on the bottom followed by the potatoes and the eggs. The cheese melts and helps keep things together once baked.
- Add cheese on top and then place a tortilla in the center before you close it up.
- Fold over the overlapped tortillas into the center and brush or spray them with oil.
- Add another sheet pan on top and press it down to settle the fillings. This helps keep the tortillas flat and get super crispy.
- Remove the baked quesadilla to a cutting board and slice into squares.
Tips for making sheet pan quesadillas
- Customize the ingredients, using your favorite fillings. If using meat, cook it fully first.
- Sauté vegetables first to help release moisture so you don't end up with a soggy quesadilla.
- Spraying the pan with oil and the top of the tortillas helps the outside get super crispy.
What to serve with sheet pan breakfast quesadillas
I like this dish served on its own with salsa and sour cream, avocado, and hot sauce.
Love quesadillas? Try Big Mac quesadillas, pepperoni pizza quesadillas, or buffalo chickpea quesadillas next.
More Breakfast Recipes
Storage
This recipe is best fresh, but we've had success reheating it in the air fryer. You can microwave it but it won't be as crispy as when it was first baked, so probably not the best for meal prepping unless you don't mind the texture.
FAQs
Cook any high-moisture ingredients (like peppers and onions) thoroughly before adding them to the quesadillas. When pan-frying them, they'll release moisture and then the moisture will cook away, so have patience!
Recipe
Sheet Pan Breakfast Quesadilla
Ingredients
- ½ medium onion
- 2 cups hash browns
- 6 large eggs
- 8 medium tortillas
- 2 cups shredded cheddar cheese
- oil for frying
- salt + pepper to taste
To Serve
- salsa
- avocado slices
- hot sauce
- sour cream
Instructions
- Preheat oven to 425°F.
- Oil a 9" x 13" sheet pan and have a second one ready.
- Scramble the eggs.
- Cook the onions for about 4 minutes or until softening and then add the hashbrowns and cook until crispy, about 8 minutes.
- Place one tortilla in the center of the prepared pan.
- Place the next six tortillas half overlapping the edge of the pan. Place one at each short side and two each on the long sides.
- Sprinkle one cup of cheese over the tortillas.
- Add the hot hash browns, followed by the scrambled eggs and the rest of the cheese.
- Place the remaining tortilla in the center on top of the fillings.
- Fold the six tortillas over to the center to cover the fillings and close the quesadilla.
- Hold the tortillas down and brush or spray with oil (for crispiness).
- Place the second baking sheet on top and push down to settle the fillings.
- Bake for 20 minutes.
- Slice and serve.
Equipment
- Baking Sheet 9 x 13
Video
Notes
- Customize the ingredients, using your favorite fillings. If using meat, cook it fully first.
- Sauté vegetables first to help release moisture so you don't end up with a soggy quesadilla.
- Spraying the pan with oil and the top of the tortillas helps the outside get super crispy.
Nutritional information is an estimate. Values vary based on products used. Read our full Nutrition Disclaimer.
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