Sheet Pan Breakfast Quesadilla

5 from 1 vote

Sheet Pan Breakfast Quesadilla

Loaded with eggs, hash browns, and cheese, these breakfast quesadillas are filling and delicious - easy to make for a crowd!

Prep Time10

Cook Time20

Total Time30

Course: Breakfast

Cuisine: Tex-Mex Inspired

Servings:

Calories: 315kcal

Author: Jacqueline Piper

Equipment

Baking Sheet 9 x 13

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

US Customary - Metric

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.

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.

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.

Nutrition