Make a large batch of breakfast quesadillas easily on one sheet pan for quick serving or meal prepping.
Author:Ahazzam
Prep Time:15 min
Cook Time:20 min
Total Time:35 min
Yield:8 servings
Category:Breakfast
Method:Baking
Cuisine:American
Diet:Vegetarian
Ingredients
Scale
8 large flour tortillas
1 cup cooked breakfast sausage, crumbled
1 cup cooked bacon, crumbled
1 cup shredded cheddar cheese
1 cup shredded Monterey Jack cheese
6 large eggs
1/4 cup milk
1/2 teaspoon salt
1/4 teaspoon black pepper
1 tablespoon butter, melted
Optional: 1/2 cup chopped bell peppers, cooked
Instructions
Preheat your oven to 400 degrees Fahrenheit. Lightly grease a large rimmed baking sheet.
In a bowl, whisk together the eggs, milk, salt, and pepper until combined.
Lay four tortillas flat on the prepared baking sheet.
Sprinkle half of the sausage, half of the bacon, and half of the combined cheeses evenly over the four tortillas. If using peppers, distribute them now.
Gently pour about one-sixth of the egg mixture over the fillings on each tortilla.
Top each filled tortilla with a second tortilla. Gently press down.
Brush the tops of the quesadillas lightly with the melted butter.
Bake for 10 to 12 minutes, or until the bottoms are lightly golden.
Carefully remove the sheet pan from the oven. Using a large spatula, flip each quesadilla.
Bake for another 5 to 7 minutes, until the second side is golden brown and the cheese is fully melted.
Remove from the oven, let cool for 2 minutes, then slice each quesadilla into wedges.
Notes
For crispier tortillas, place the sheet pan in the oven while it preheats.
You can assemble these ahead of time, cover the sheet pan, and refrigerate for up to 12 hours before baking. Add 5 minutes to the initial bake time if cooking straight from the refrigerator.
To freeze, let the baked and cooled quesadillas cool completely, then wrap individual wedges tightly in plastic wrap and then foil. Reheat in a toaster oven or conventional oven.