Name: Sheet Pan Breakfast Quesadilla
Prep time: 20 min
Cook time: 45 min
Total time: 75 min
Ingredients: 2 tablespoons olive oil; 4 cups hash brown potatoes ((shredded, cubed, frozen, or refrigerated)); ½ teaspoon garlic powder; ½ teaspoon onion powder; ½ teaspoon kosher salt; ¼ teaspoon black pepper; 16 ounces ground breakfast sausage; 8 large eggs; 1/4 cup milk ((I use whole milk or half and half)); ½ teaspoon kosher salt; 1 tablespoon butter; 1 package (8 ct) burrito-size flour tortillas; 1 block (16 oz) Colby Jack cheese (shredded); 2 tablespoons butter (melted)

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If you’re looking for a breakfast that feeds the whole family, or a breakfast-for-dinner recipe, this Sheet Pan Breakfast Quesadilla is just what you need. This giant flour tortilla quesadilla bakes in one sheet pan – loaded with fluffy scrambled eggs, hash brown potatoes, savory breakfast sausage, and cheese.

A baked quesadilla with breakfast ingredients inside topped with sour cream and salsa.

Sheet Pan Breakfast Quesadilla Recipe

This hearty sheet pan breakfast quesadilla is all your favorite breakfast foods – hash brown, fluffy scrambled eggs, savory sausage, and cheese – all layered in-between flour tortillas.

The special “baking hack” with two sheet pans guarantees a crispy, golden brown exterior just like a quesadilla. But instead of individual quesadillas we’re making one giant quesadilla!

It’s simple enough for a weekend morning breakfast, impressive enough to serve guests, and it’s a fun option for breakfast-for-dinner night. My family loves breakfast for dinner nights – we have them at least once a week.

Why You’ll Love This Sheet Pan Breakfast Quesadilla

🍳 Crispy, golden flour tortilla exterior
🥓 Great for breakfast, brunch, or breakfast-for-dinner
🥚 Excellent for grab & go breakfast meal prep
🍳 One giant quesadilla
🥓 All your breakfast favorites in a quesadilla

A breakfast quesadilla on a white plate with a fork.

Ingredients Needed

Olive Oil : This is to cook the hash browns in. I use extra-virgin ‘light tasting’ olive oil but you can use your preferred olive oil or another oil.
Hash Browns : You can use frozen diced hash brown potatoes, frozen shredded hash brown potatoes, or the refrigerated Simple Potatoes (shredded hash brown potatoes that are not frozen).
Garlic Powder, Onion Powder, Kosher Salt, Black Pepper
Breakfast Sausage : Choose your favorite! You could go sweet, mild, spicy, or regular.
Large Eggs
Whole Milk
Butter
Burrito-Size Flour Tortillas
Colby Jack Cheese : One 8 ounce block of cheese that has been shredded.

How To Make Sheet Pan Breakfast Quesadillas (Printable Recipe Card)

Preheat the oven to 425°F. Prepare an 18″x13″ rimmed sheet pan with nonstick cooking spray, set a second rimmed sheet pan (same size) aside.

In a large skillet, over medium-high heat, heat the olive oil. Add the hash browns, garlic powder, onion powder, kosher salt, and black pepper. Cook for 10-12 minutes, stirring occasionally, until the potatoes are tender and golden brown. Transfer the potatoes to a large bowl and set aside.

Add the breakfast sausage to the same skillet. Cook for 6-8 minutes, breaking the sausage into crumbles, until browned and cooked through. Drain any excess grease, and then add the sausage to the bowl with the potatoes.

In a mixing bowl, whisk together the large, whole milk, and kosher salt.

Melt 1 tablespoon butter, in the same skillet pan, over medium low heat. Add the egg mixture and cook for 3-4 minutes, gently stirring with a spatula, until the eggs are softly scrambled and still slightly glossy. Remove the skillet from the heat.

Arrange 6 of the flour tortillas around the edges of the prepared sheet pan (the one with cooking spray), overlapping them slightly and allowing about half of each tortilla to hang over the sides of the sheet pan.

Sprinkle half of the shredded cheese evenly over the tortillas. Spread the cooked hash brown potatoes and crumbled sausage over the cheese, then spoon the scrambled eggs evenly over top. Sprinkle the remaining cheese over the eggs.

Place the remaining 2 tortillas across the center of the filling to completely cover the top. Fold the overhanging tortillas inward over the filling, overlapping them as needed to cover the top completely.

Melt 2 tablespoons of butter in a microwave-safe bowl, and then brush it evenly over the tortillas.

Turn the second sheet pan upside down and spray the bottom of it with cooking spray. Place the sheet pan directly on top of the quesadilla, make sure the flat bottom that you sprayed with cooking spray is touching the quesadilla, and gently press it down.

Bake for 20 minutes. Carefully remove the top sheet pan using oven mitts, and then continue cooking for 5-8 minutes until the tortillas are crisp and golden brown.

Remove the quesadilla from the oven and let it sit and rest for 10 minutes. Cut into squares and serve warm. Enjoy!

How To Store Leftovers

Leftover breakfast quesadilla will store well in the refrigerator, covered in an airtight container, for up to 2-3 days. The flour tortillas will soften in the fridge.

To reheat, you can reheat individual portions in the microwave until heated through. Or to get that crispy exterior again, air fry leftovers for 3-4 minutes (or longer as needed) at 300°F.

Pro Tips From The Test Kitchen

Use large burrito-size flour tortillas that are about 10 inches wide, this way they will overlap properly and completely enclose the filling, to form a quesadilla.
Cook the hash brown potatoes until they are tender, lightly browned, and no longer releasing moisture. This will help the keep the quesadilla crisp. If you are using fresh hash brown potatoes (like the refrigerated Simply Potatoes) you probably won’t have to cook them for as long as frozen ones.
Remove the eggs from the heat while they still look slightly glossy because they will continue cooking while in the oven. They should mostly set, but more softer set when you remove them from the heat.
It’s important to drain the excess grease well from the sausage so that it does not soak into the bottom of the tortillas and make them soggy. I use a colander to drain the excess grease and then I use paper towels to dab and blot up any remaining grease from the sausage.
Feel free to use any cheese you prefer. For some spice use Pepper Jack cheese, or other choices include cheddar cheese, Monterey Jack cheese, or a cheese blend.
I use turkey breakfast sausage in the tube/roll of Jimmy Dean brand. You can use any breakfast sausage you prefer; spicy, hot, turkey, chicken, sweet, mild, regular, etc.