Sheet Pan Breakfast Quesadilla

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

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.

Course Breakfast, Dinner

Cuisine American

Keyword sheet pan breakfast quesadilla

Prep Time 20

Cook Time 45

Resting Time 10

Total Time 1 15

Servings squares

Calories 479kcal

Author Jessica - Together as Family

Equipment

Ingredients

Hash Brown Potatoes & Breakfast Sausage

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

Scrambled Eggs

8 large eggs
1/4 cup milk (I use whole milk or half and half)
½ teaspoon kosher salt
1 tablespoon butter

Assembling The Quesadilla

1 package (8 ct) burrito-size flour tortillas
1 block (16 oz) Colby Jack cheese shredded
2 tablespoons butter melted

Instructions

Preheat the oven to 425°F. Prepare an 18"x13" rimmed sheet pan by spraying with nonstick cooking spray, and 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.
2 tablespoons olive oil, 4 cups hash brown potatoes, ½ teaspoon garlic powder, ½ teaspoon onion powder, ½ teaspoon kosher salt, ¼ teaspoon black pepper
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.
16 ounces ground breakfast sausage
In a mixing bowl, whisk together the large, whole milk, and kosher salt.
8 large eggs, 1/4 cup milk, ½ teaspoon 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.
1 tablespoon butter
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.
1 package (8 ct) burrito-size flour tortillas
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.
1 block (16 oz) Colby Jack cheese
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.
^{* If you're having trouble getting the flour tortillas to stay (the ones that you folded over to close in the quesadilla, you can use toothpicks to secure the tortillas together. Just remember to take them out after baking! Or leave them in for a few minutes to get them to stay in place, and then remove them before baking.}
Melt 2 tablespoons of butter in a microwave-safe bowl, and then brush it evenly over the tortillas.
2 tablespoons butter
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!

Notes

I usually don't use the entire 16 ounce block of cheese, it really just depends on how cheesy you want it to be. I use closer to 10-12 ounces of cheese when I make it.
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.

Nutrition