Description
This Sheet Pan Breakfast Quesadilla is a quick and easy breakfast recipe that combines crispy hash browns, scrambled eggs, sautéed onions, and melty cheddar cheese all baked together on a sheet pan for a delicious and crowd-pleasing meal. Perfect for feeding a group with minimal prep and cleanup.
Ingredients
Vegetables
- 1/2 medium onion, diced
- 2 cups hash browns (frozen or fresh shredded potatoes)
- Avocado slices, for serving
Egg Mixture
- 6 large eggs
- Salt and pepper, to taste
Other Ingredients
- 8 medium tortillas
- 2 cups shredded cheddar cheese
- Oil (for frying and brushing, approximately 2-3 tablespoons)
- Salsa, for serving
- Hot sauce, for serving
- Sour cream, for serving
Instructions
- Preheat Oven: Preheat your oven to 425°F (220°C) to ensure it’s hot enough to crisp and melt the quesadilla properly.
- Prepare Sheet Pans: Oil a 9″ x 13″ sheet pan thoroughly to prevent sticking and have a second, ungreased sheet pan ready to use later for pressing the quesadilla during baking.
- Scramble Eggs: Beat the eggs with salt and pepper, then scramble them gently in a skillet until just set but still moist. Remove from heat and set aside.
- Sauté Onions and Cook Hash Browns: In a skillet over medium heat, add a bit of oil and cook diced onions for about 4 minutes until they soften. Add hash browns and continue cooking, stirring occasionally, for about 8 minutes until they turn crispy and golden brown.
- Assemble the Base Tortilla: Place one tortilla flat in the center of the prepared oiled sheet pan as the base layer for the quesadilla.
- Arrange Outer Tortillas: Place the next six tortillas half overlapping the edges of the pan: one at each short side and two each along the long sides, creating a border around the center tortilla.
- Add Cheese: Sprinkle one cup of shredded cheddar cheese evenly over the base and surrounding tortillas.
- Add Fillings: Spread the hot, crispy hash browns evenly over the cheese, followed by the scrambled eggs, and then sprinkle the remaining cheese on top for a cheesy finish.
- Top Tortilla: Place the final tortilla in the center, directly on top of the fillings, to cover everything.
- Fold Outer Tortillas Inward: Carefully fold the six outer tortillas over the center tortilla and fillings, effectively closing the quesadilla like a large burrito.
- Oil the Quesadilla: While holding the tortillas down, brush or spray the top and folded edges with oil to help achieve a golden, crispy crust during baking.
- Press with Second Sheet Pan: Place the second baking sheet on top of the quesadilla and press down firmly to compact the layers and help everything meld together.
- Bake: Bake the quesadilla in the preheated oven for 20 minutes until golden brown and crispy on the outside, and the cheese is melted inside.
- Slice and Serve: Remove from oven, slice into wedges, and serve hot with salsa, avocado slices, sour cream, and hot sauce on the side for a complete breakfast experience.
Notes
- You can use frozen hash browns but make sure to thaw and drain excess moisture for better crispiness.
- Adjust seasoning in scrambled eggs with additional spices such as paprika or chili powder if desired.
- Use a cooking spray or brush oil evenly on the sheet pan to prevent sticking and promote crispness.
- If you don’t have a second sheet pan to press the quesadilla, use an oven-safe heavy skillet or baking dish as a substitute.
- For a vegetarian variation, omit any meat additions; this recipe is already meat-free.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated in the oven or air fryer for best texture.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
