Sheet Pan Breakfast Quesadillas
Delicious and easy-to-make quesadillas filled with scrambled eggs, cheese, and colorful vegetables, perfect for breakfast or brunch.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Breakfast
- Method: Baking
- Cuisine: Mexican
- Diet: Vegetarian
Ingredients
Scale
- 6 large flour tortillas
- 8 large eggs
- 1 cup shredded cheese (cheddar, Monterey Jack, or a blend)
- 1 cup cooked breakfast sausage or bacon (optional)
- 1 cup diced bell peppers and onions
- Salt and pepper to taste
- Cooking spray or olive oil for greasing
Instructions
- Preheat your oven to 400°F (200°C).
- Add a little oil to a large skillet and sauté the bell peppers and onions over medium heat until softened, about 4-5 minutes.
- If using sausage or bacon, toss it into the skillet and warm it through.
- Beat the eggs in a bowl and season with salt and pepper. Pour this mixture into the skillet and stir gently until fully cooked.
- Lay out three tortillas on a large sheet pan. Evenly spread the egg mixture over them, sprinkle with cheese, and top with the remaining tortillas.
- Lightly spray the tops with cooking spray, then bake in the oven for 10-12 minutes or until golden and crispy.
- Remove from the oven and slice into wedges for serving.
Notes
To keep leftovers fresh, store in an airtight container in the refrigerator for up to 3 days. For best results, reheat in the oven or a skillet.
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 2g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 300mg