Breakfast Sheet Pan Quesadilla
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Why You’ll Love This Recipe
- Simple yet flavorful: There’s nothing too fancy needed to make this sheet pan quesadilla recipe! Just wholesome, easy-to-find ingredients that complement each other super well.
- Cottage cheese brings the protein: In case you guys haven’t been able to tell, I LOVE sneaking in cottage cheese wherever I can. It’s packed with protein and also gives whatever I add it to the nicest light and fluffy texture. I can’t get enough of it!
- Great for feeding a crowd: You’ll get 10-12 quesadilla triangles out of this recipe, making it perfect for larger groups. My friends love it when I make one of these in the morning after a night out.
Ingredients and Substitutions
These are the main ingredients and substitutions for a breakfast sheet pan quesadilla. Scroll down to the recipe card for a full list of ingredients and instructions.
Tortillas: Make sure to grab burrito-sized tortillas! We need them large so they cover the baking sheet. You can use flour, corn, whole wheat, or your favorite. Just avoid grain free tortillas, I have tested and it did not work!
Eggs: This is a breakfast sheet pan quesadilla recipe after all! I used 10 whole eggs.
Cheddar Cheese: Do yourselves a favor and buy a full block of cheddar to shred yourself. Not only is it more affordable, but it tastes and melts so much better.
Cottage Cheese: For a touch of protein and a creamy and fluffy texture. Some good substitutes are Greek yogurt, ricotta, or even mascarpone.
Vegetables: I added a bell pepper, diced yellow onion, and a cup of diced tomatoes! Feel free to switch things up and omit any you don’t like… or you could always add even more veggies.
Turkey Sausage: For even more protein and flavor! To make your sheet pan quesadilla vegetarian, simply leave it out.
Seasonings: I added some garlic powder, onion powder, salt, and pepper to highlight the other ingredients.
How to Make Sheet Pan Quesadilla
Recipe prep
Preheat your oven to 400 degrees F and line a baking sheet with cooking spray. Layer 7 tortillas on the bottom of the sheet so that it is fully covered. Half of each tortilla should hang over the sides of the sheet. Set aside.
Cook the vegetables & sausage
Place a skillet over medium heat with a bit of oil. Sauté the bell peppers, onions, and garlic for about 3-5 minutes until translucent then remove from the pan. Add the turkey sausage to the same skillet and cook until no longer pink.
Prepare the eggs
Add the eggs, cottage cheese, salt, pepper, onion powder, and garlic powder to a blender and pulse for 10-20 seconds. Transfer the mixture to the same hot skillet you’ve been using and scramble.
Assemble the sheet pan breakfast quesadilla
Top the tortillas with 1 cup of cheddar cheese, followed by the scrambled eggs. Next, add the sautéed vegetables, diced tomatoes, turkey sausage, and the rest of the cheese. Place the 1 remaining tortillas on top of the center of the filling and bring the overhanging tortillas to the center to close.
Bake
Place another baking sheet on top of your sheet pan quesadilla to weigh it down. Bake for 10-15 minutes or until set and crispy. Remove the top baking sheet and bake for another 10 minutes, or until the tortillas are golden brown. Slice and serve with your favorite toppings and enjoy!
Tips and Tricks
- Evenly spread the fillings: When spreading the cheddar cheese, scrambled eggs, cottage cheese mixture, vegetables, and other fillings, try to make them as even as possible. This will help everything cook evenly, and ensure you get a bit of everything in every bite!
- Seal the quesadilla as best you can: When you bring the overhanging tortillas to the center, make sure to fold as tightly as possible. It keeps the fillings from spilling out during baking. The second baking sheet on top is super helpful as well, so don’t skip that step!
- Keep a watchful eye: Once you remove that second sheet, your sheet pan breakfast quesadillas will be ready to go in just about 10 minutes. Keep an eye on the top as it crisps up. There’s a fine line between perfectly golden brown and crunchy and, well, burnt.
- Reheat in the air fryer: Since these breakfast quesadillas make a great meal prep, I recommend reheating in the air fryer at 350F for 5-7 minutes. This will allow them to crisp up and taste right out of the oven again. The microwave is another option!
How to Serve and Store Sheet Pan Breakfast Quesadillas
I usually let my sheet pan quesadilla cool ever so slightly before slicing and then adding the toppings. Sour cream, guacamole, salsa, and extra cheddar cheese are my personal favorites — don’t hesitate to add your own flair!
Store any leftovers in an airtight container in the refrigerator for up to 3-5 days. For longer storage, you can freeze them! Wrap tightly in plastic wrap and foil and then freeze for up to 2-3 months.
To reheat, you can use your microwave, air fryer, or oven. Heat gently and slowly for the best texture.
Taste And Texture
Crispy on the outside and fluffy on the inside, my sheet pan breakfast quesadillas are flavorful and filling! The combination of cheddar, turkey sausage, and bell pepper will give you that classic breakfast taste you know and love, and the cottage cheese brings a subtle tanginess.
Frequently Asked Questions
Can I use a different type of cheese?
Absolutely! I love the way cheddar complements the other ingredients, but you could really use just about anything in my sheet pan quesadilla recipe! Mexican cheese blends, Monterey Jack, Pepper Jack, mozzarella, or Swiss are all good options.
What other fillings can I add to sheet pan breakfast quesadilla?
You can add anything your heart desires! Truly — use my ingredient list as a jumping-off point and then make your quesadilla your own. As mentioned some extra veggies would be great (spinach, zucchini, or mushrooms, anyone?), or you could even incorporate some beans or potatoes to make it even more substantial.
Can I make sheet pan quesadilla ahead of time?
I find that sheet pan breakfast quesadillas are best enjoyed fresh, but you can definitely prep the fillings in advance. Cook the sausage, peppers, and onions and store them in the fridge for up to 24 hours. Then, you can make the eggs and assemble the quesadilla just before baking.
Other Recipes You May Like:
- Savory Cottage Cheese Muffins
- Breakfast Street Tacos
- Meal Prep Breakfast Bowls
- Crispy Fried Feta Egg Tortilla
If you make this sheet pan quesadilla recipe, I would really appreciate a comment and rating down below the recipe card. Don’t forget to take a picture and tag me over on Instagram, TikTok, or Pinterest!
Sheet Pan Breakfast Quesadilla
Ingredients
- 8 burrito sized tortillas (flour recommended for best results. avoid grain free.)
- 2 cups shredded cheddar cheese (or your favorite cheese instead)
- 10 eggs
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp salt
- 1/2 tsp pepper
- 1 cup cottage cheese
- 1 bell pepper diced (any color)
- 1/2 cup yellow onion (diced)
- 1 pound turkey sausage (cooked)
- 1/2 cup cherry tomatoes (diced (optional))
Instructions
- Preheat oven to 400°F and spray a rimmed 18×13-inch baking sheet with the cooking spray or butter.
- Layer 7 tortillas on prepared baking sheet so the bottom of baking sheet is fully covered and half of each tortilla is hanging over the sides of the baking sheet. See photos above. Set aside.
- In a skillet, heat 1 tbsp oil and cook bell peppers, onions and garlic until translucent about 3-5 minutes. Remove from pan.
- In the same skillet, add in the turkey sausage and cook until no longer pink. Remove from pan.
- In a blender, add in eggs, cottage cheese, salt, pepper, onion powder and garlic powder. Blend for 10-20 seconds. Add eggs to the hot skillet and scramble. Remove from heat.
- Sprinkle 1 cup cheddar cheese over tortillas. Add scrambled eggs and spread in an even layer.
- Top with the bell pepper onion mixture, tomatoes, turkey sausage and remaining cheese. Place remaining tortilla in center of filling and fold overhanging tortillas into center.
- Place a second baking sheet on top of tortillas to weigh down. Bake 10–15 minutes or until tortillas are set and slightly crispy on top.
- Remove the top baking sheet and bake 10 additional minutes, or until tortillas are golden brown and crispy on top.
- Slice quesadilla into 8-10 rectangles and serve warm with sour cream, salsa, and guacamole, if desired.
- Eat immediately or let cool completely before refrigerating or freezing.
Notes
- Evenly spread the fillings: When spreading the cheddar cheese, scrambled eggs, cottage cheese mixture, vegetables, and other fillings, try to make them as even as possible. This will help everything cook evenly, and ensure you get a bit of everything in every bite!
- Seal the quesadilla as best you can: When you bring the overhanging tortillas to the center, make sure to fold as tightly as possible. It keeps the fillings from spilling out during baking. The second baking sheet on top is super helpful as well, so don’t skip that step!
- Keep a watchful eye: Once you remove that second sheet, your sheet pan breakfast quesadillas will be ready to go in just about 10 minutes. Keep an eye on the top as it crisps up. There’s a fine line between perfectly golden brown and crunchy and, well, burnt.
- Reheat in the air fryer: Since these breakfast quesadillas make a great meal prep, I recommend reheating in the air fryer at 350F for 5-7 minutes. This will allow them to crisp up and taste right out of the oven again. The microwave is another option!
