Sheet Pan Breakfast Quesadillas

Get ready for the breakfast game-changer you never knew you needed! These sheet pan quesadillas transform your morning routine with crispy, cheesy goodness that feeds a crowd without the usual stovetop juggling act.

Imagine the perfect harmony of fluffy scrambled eggs, melty cheese, and crispy tortillas – all coming together in one giant, shareable breakfast that’ll have everyone reaching for seconds. The best part? While it bakes, you’re free to sip your coffee and actually enjoy your morning.

Ingredients

For the Filling:

• 8 burrito-sized flour tortillas
• 8 large eggs
• 2 cups shredded Mexican cheese blend
• 1 cup cottage cheese
• 1 bell pepper, diced
• 1/2 onion, diced
• 1/3 cup cooked bacon, crumbled
• 1/2 cup fresh spinach, chopped

Seasonings:

• 1 tsp garlic powder
• 1/2 tsp salt
• 1 tsp paprika
• 1/4 tsp black pepper

Steps

1. Heat a large skillet over medium-low heat (325°F/165°C). The key to fluffy eggs is starting with a properly preheated pan.
2. In a large bowl, vigorously whisk the eggs until no streaks remain – about 30 seconds. Fold in cottage cheese, diced vegetables, bacon, spinach, and all seasonings until well combined.
3. Add 1 tablespoon oil to the skillet. Pour in the egg mixture and cook for 4-5 minutes, gently folding occasionally. Stop when eggs are just barely set – they’ll continue cooking in the oven.
4. Preheat oven to 425°F (220°C). Spray a 18×13-inch sheet pan with non-stick spray, ensuring complete coverage to prevent sticking.
5. Arrange tortillas in the pan, overlapping in the center with edges hanging 3-4 inches over the sides. The tortillas should completely cover the bottom with excess for folding.
6. Spread the scrambled egg mixture evenly across the tortilla base, leaving a 1/2-inch border around the edges.
7. Sprinkle cheese evenly over eggs, then add additional tortillas to the center, covering any gaps.
8. Carefully fold overhanging tortilla edges toward the center, creating a sealed package. Spray top with cooking spray and sprinkle with salt.
9. Place a second sheet pan on top (this ensures even browning) and bake for 20 minutes. Remove top pan and continue baking 5-7 minutes until golden brown and crispy.
10. Let rest for 5 minutes before cutting into squares. Serve with salsa and guacamole. Leftovers keep in the refrigerator for 4 days or freezer for 3 months.

Smart Swaps

• Use corn tortillas for a gluten-free version (use slightly smaller pieces and overlap more)
• Substitute egg whites for whole eggs (use 2 whites per whole egg)
• Replace bacon with turkey bacon or plant-based bacon for a lighter option

Make It Diabetes-Friendly

• Use low-carb tortillas (reduces carbs by 15g per serving)
• Add extra vegetables to increase fiber and reduce the glycemic load
• Serve with avocado to help stabilize blood sugar
• Consider portion size: one 3×3-inch square contains approximately 12g net carbs

Pro Tips

• Prep vegetables the night before for faster assembly
• For extra-crispy results, brush tortillas with 1 tablespoon melted butter before baking
• Let cool 10 minutes before cutting for cleaner slices