4-Ingredient Simple Sheet Pan Breakfast Quesadillas
Cheesy, savory 4-ingredient sheet pan breakfast quesadillas make a great breakfast for a crowd or for personal meal prep!
Need to feed a hungry crowd? Sheet pan quesadillas are the best way! With just a few simple ingredients, you can whip up a hot, hearty breakfast with tons of flavor. Everything bakes together on one pan, so cleanup is quick, too.
The best part is this easy recipe makes a big batch, which is perfect for hosting or meal prepping for the week. And my favorite thing is that eggs baked in the oven are the most fluffy scrambled eggs I’ve ever had. Layering them with a cheese quesadilla makes a delicious breakfast!
What’s in 4-ingredient breakfast quesadillas?
- Tortillas: You can use any size tortillas for this. I used 8-inch white flour tortillas. You can also use whole wheat tortillas, or even corn tortillas for a gluten-free option!
- Shredded Cheese: I used fiesta blend cheese, but if it melts, you can use it here! Cheddar cheese and pepper jack cheese are both great options!
- Sausage: This is a fun place to play! For the pictures, I used regular Italian turkey sausage, but I also love chorizo flavored turkey sausage. Feel free to use pork sausage or even vegetarian or vegan sausage crumbles.
- Eggs: You need 10 eggs for this recipe. I know it feels like a lot, but you do get 12 servings from it!
Making sheet pan breakfast quesadillas
I learned this the hard way: don’t skip this first step! Cover your baking sheet entirely in foil, then spray it with cooking spray.
If you don’t, the quesadillas will stick. Bigtime. I nearly ruined a pan this way. Learn from my mistakes and just use the foil.
Entirely cover the bottom of the pan with tortillas in a single layer. It’s okay for the tortillas to overlap a bit.
There’s two school of thought on the edges. You can either cut the tortillas to fit the sheet pan exactly, or you can let them flop over the sides. Eventually you fold the extras over the top, if you do it this way. That’s the way I’m demonstrating in the image.
In a large skillet, brown the breakfast sausage over medium-high heat.
Drain it really well — if you leave too much of the fat in, it will make the tortillas soggy.
Sprinkle your cheese relatively evenly across the tortillas you arranged in the pan. Do the same with the browned and drained sausage.
In a medium bowl, beat your eggs as you would to make scrambled eggs. Pour egg mixture over the cheese and sausage.
Finally, cover the top of the quesadillas with the tortillas. You can fold over the ones that stick out on the bottom and add as many as you need to completely cover the top.
Bake your quesdillas at 350° for 20-25 minutes. The tops should be golden brown, and if you gently lift the center tortilla, the eggs should be fluffy and cooked through underneath.
If you like crispy tops, you can remove the quesadillas from the oven about 5 minutes before they’re done and brush the tops with vegetable oil.
Remove the quesadillas from the oven and use a pizza cutter to cut them into 12 even pieces.
These are delicious with fresh toppings like sour cream, pico de gallo, chopped green onions, bell peppers, or green chiles. For a complete meal, you can serve these with a side of fruit, hash browns, or roasted sweet potatoes.
Variations
You can add a ton to this easy breakfast quesadilla recipe!
- Add beans: You can add drained black beans or pinto beans at the same time you add the sausage.
- Add veggies: Feel free to include veggies like chopped tomatoes, bell peppers, red onion, or corn!
- Add salsa: Swirl a little picante sauce to the egg filling before you pour it over.
FAQs
Yes! You can assemble and bake the quesadillas, then let them cool, slice, and refrigerate them for up to 3 days. Reheat in the oven or a skillet to keep the tortillas crisp.
Make sure your sausage isn’t too greasy. Also, don’t let the beaten eggs sit on the tortillas for a long time before cooking.
Let the quesadillas cool completely, then store slices in an airtight container in the fridge for up to 3 days.
4-Ingredient Sheet Pan Breakfast Quesadillas
Ingredients
- 1 lb breakfast sausage
- 10 8 inch flour tortillas
- 2 cups cheese
- 10 eggs
Instructions
- Preheat oven to 350°.
- Brown and drain the sausage. Set it to the side.
- Cover a baking sheet with foil. Spray with cooking spray.
- Place 8 of the tortillas on the bottom of the baking sheet. Let the tortillas on the outside edge hang over.
- In a small bowl, beat the eggs.
- Sprinkle the cheese, and sausage over the tortillas on the pan. Pour the beaten eggs over the cheese and sausage.
- Place remaining 2 tortillas on top in the center, then fold the other tortillas over to cover the egg filling.
- Bake at 350° for 20-25 minutes, or until eggs are completely cooked though.
