Easy Sheet Pan Breakfast Quesadillas
Each slice of this easy sheet pan quesadilla is thick, flavorful, and satisfying; plus, the recipe is an incredibly convenient breakfast choice since it’s make-ahead and infinitely adaptable. You can use your favorite seasonings and cheeses, vegetables like peppers, meats like sausage or bacon, or you can make it vegetarian. The best part is that you can assemble this dish ahead of time so breakfast is a breeze in the morning!
Breakfast quesadilla’s are an all-in-one hearty meal that can be made ahead of time, feeds a crowd, reheats well, and makes great leftovers. I even love to make these for meal prep for the week! They hold up really well in the fridge & freezer. My family devours it! For all these reasons and more, I’ve made it nearly 100x (no exaggeration there) for breakfast, brunch, and, yes, even dinner. It’s one of my favorite Spring time and Easter brunches to serve each year too.
Ingredients for Easy Sheet Pan Breakfast Quesadillas
My family & friends love this easy breakfast bake because it’s savory, hearty and flavorful, packed with cheese, veggies, eggs, and meat. It is no fuss & easy to make and—even better—make ahead. You can prep the whole thing the night before and pop it in the oven when guests arrive the next day.
If I am making this when I host people over for brunch, then like to assemble on the morning that I plan to serve it. I like to prep all my individual ingredients the night before that I plan to include inside the quesadilla. The next morning, all you have to do is lay out your tortillas, topping and pop it in the oven, and bake!
Find the ingredients below so you can make this too:
tortilla wraps
eggs
milk
cottage cheese (optional)
mozzarella cheese
ground sausage
ground turkey
peppers
onion
seasonings
olive oil
I adapted this breakfast quesadilla from all the dinner versions I saw online. I thought WHY NOT make this into an easy breakfast bake, and so I did! I am thrilled for you all to make it.
You can make it ahead.
It’s simple to throw together.
It’s satisfying and delicious.
And you can adapt it to use different cheeses, meats or vegetables.
It’s perfect for special occasions, but it’s so tasty that you might want it in your regular breakfast rotation too.
If you like this and are looking for a sweet bite to serve at brunch too, try my Lemon Raspberry French Toast Casserole, it can be prepared overnight too.
SHOP THE REICPE
What’s In This Easy Breakfast bake:
This breakfast quesadilla recipe has 4 main parts:
Tortillas – Use any you’d like, white, whole wheat or even protein tortillas work great. You might need to add more or less to the recipe depending on what size pan you are using.
Sautéed veggies – Yellow onion, garlic, bell peppers, spinach, mushrooms or green onions- all are great options here!
Mozzarella cheese – It adds richness and salty, nutty flavor that holds this entire tortilla bake together so don’t miss out on adding in some cheese to this recipe!
The egg mixture – I whisk the eggs with milk and a bit of cottage cheese so that they have a delicate, fluffy texture when baked.
Easy Sheet Pan Breakfast Quesadillas
Each slice of this easy sheet pan quesadilla is thick, flavorful, and satisfying; plus, the recipe is an incredibly convenient breakfast choice since it’s make-ahead and infinitely adaptable. You can use your favorite seasonings and cheeses, vegetables like peppers, meats like sausage or bacon, or you can make it vegetarian. The best part is that you can assemble this dish ahead of time so breakfast is a breeze in the morning!
Ingredients
- 9- 10 large tortilla wraps (white, whole wheat or protein wraps work)
- 10 large eggs
- 1/2 cup milk (whole milk, 1%, skim)
- 3 tbsp cottage cheese (optional- but makes the eggs fluffy)
- 1 cup shredded mozzarella cheese
- 1 cup white cheddar cheese (or gruyere, marble, havarti, really any cheese works)- optional
- 1 lb ground pork sausage (I used hot Italian sausage and took the meat out of the casing- it was already seasoned so this added a lot of flavor!)
- 1 lb ground turkey
- 2 peppers diced
- 1/2 chopped onion
- 2 tsp salt & pepper
- 2 tsp garlic powder (optional)
- 2 tsp Italian seasoning (optional)
- olive oil
Instructions
- Preheat oven to 375 F and grease a baking sheet with oil so the tortillas don't stick
- Make egg mixture, by cracking all eggs and adding to a bowl with milk & cottage cheese- whisk well. I like to add in some salt, pepper and Italian seasoning here.
- In a skillet on medium heat, make your scrambled eggs. Slightly undercook them as they will finish off in the oven later. Set aside.
- In the same skillet, brown the sausage & ground turkey by cooking on medium high heat. Drain any excess liquid and set meat aside to cool down.
- In the same skillet, add in chopped peppers and onions (or any veggies of choice and cook until softened. Set aside.
- Grab your greased sheet pan and lay down tortillas so they slightly overlap one another and hang over the edge (see picture above).
- Add on your fillings in this order- 1/2 shredded cheese, scrambled eggs, veggies, meat, the rest of the cheese on top. The cheese acts as the glue to hold it all together so it is important that the cheese is on the bottom and top layer here.
- Fold tortillas over the top and add on two more tortillas in the middle. brush on a bit of olive oil to ensure tortillas are set and will brown in the oven.
- Top with another sheet pan (ideally the same size, but smaller is okay too)
- Bake covered for 20 minutes.
- Remove top pan, bake uncovered for 10-15 more minutes until browned.
- Rest for 5 minutes and cut into squares and serve warm with guacamole, sour cream, ketchup or whatever you'd like!
Notes
- If you prep this the day before and all your fillings are cold, you might need to bake covered for an extra 10 minutes.
- These will last in the fridge cooked for up to 5 days
- These will last in the freezer cooked for up to 1 month
I like serving this with sour cream, guacamole and ketchup!
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