This Sheet Pan Breakfast Quesadilla recipe has it all: crunch in the tortilla wrap, hearty turkey, eggs, and mushrooms, melty cheese, and the ease and convenience of being baked on a sheet pan to feed a crowd. Hit the easy button and prep this baked quesadilla ahead of time, pop it in the oven on busy mornings, and set yourself up for breakfast success!
Breakfasts can be tricky. You want something quick, yet it's the most important meal of the day, so it better be packed with nutrition. This sheet pan breakfast quesadilla checks off all those boxes. Better yet, make the filling a few days ahead of time for a quick and easy breakfast that will rock your mornings!
Looking for more sheet pan ideas?
Check out sheet pan nachos, sausage and peppers, and sheet pan breakfast.
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Recipe Overview
- Prep and Cook Time: 30 minutes to prep and 20 minutes to bake
- Cooking Method: Stove-top & oven-baked
- Dietary Info: Ancestral diet
- Tools Needed: sharp knife, cutting board, and 9x12 sheet pan
- Skill Level: Moderate (folding tortillas can be tricky but I have step-by-step photos to walk you through)
What is an ancestral diet? Read my post on what nourishing foods are based on the traditional dietary principles of the Weston A. Price Foundation.
Reasons to Love this Baked Quesadilla
I'm not big on meal prep. Unless it's these hearty, savory, satisfying squares of baked quesadilla.
It's leaner because I go light on the cheese and use turkey deli meat for protein but it's so satisfyingly delicious - you won't miss anything here.
Now, if you really want your hashbrowns, feel free to include them between any of the layers but I assure you, they are just as delicious without any potatoes.
But I think it's fair to say that the real hero in this baked quesadilla is the caramelized onion and mushroom duo. They are what makes these breakfast squares so savory, so delicious, so addicting.
It's a good thing this healthy breakfast quesadilla freezes well because I have known to make a large sheet pan and freeze for....meal prep. The only kind I do.
Ingredients for Breakfast Quesadilla Recipe
If you're looking for an easy breakfast recipe that feeds a crowd - this is it. Just 6 basic ingredients (that you can easily swap with something else) and you're on your way to feeding your crowd. The amount of flexibility in this baked quesadilla is mind-blowing. Use this as a blank canvas to make your own breakfast quesadilla recipe.
- Tortillas: Use your favorite tortillas here. Sietta cassava tortillas work as do flour tortillas. Go with medium-large size to accommodate your sheet pan. I would avoid using corn tortillas as they break apart easily.
- Mushrooms and onion: This duo makes everything better. When sauteed together they create such delicious savory flavor that is unmatched. I love how the sweet onions pairs well with chewy and tender savory mushrooms.
- Turkey deli meat: I am partial to Diestel turkey deli meat but Applegates is another close second. You can also swap it out with ham, roast beef, or pastrami.
- Eggs and cheese: These are common breakfast items and they are necessary here too. I use cheddar cheese, mozzarella, and Swiss cheese interchangeably in this baked quesadilla recipe so feel free to use whatever you have on hand.
- Butter: You can swap this out with avocado oil but everything is better with butter. It just adds that perfect creamy and luxurious texture that avocado oil doesn't.
Substitutions and Variations
- Meat - You can replace the turkey deli meat with literally any other meat you fancy. Try breakfast sausage (cook it first though), cooked beef tongue (delicious!), or pulled pork. You can also add bacon crumbles. Anything goes here as long as the flavor of the meat doesn't compete with the veggies and eggs and cheese.
- Hashbrowns - If you have frozen hashbrowns in your freezer, feel free to use them here. Just make sure you cook them first to remove all moisture. Check out this air fryer hash browns recipe to get perfectly crispy hash browns.
- Veggies - Don't like mushrooms? You could swap them out with other veggies like broccoli, bell peppers, or zucchini. But like with mushrooms, be sure to cook them down well. Especially if they contain lots of water. Otherwise, you'll end up with a soppy, wet mess on your hands.
Make it Nutrient-Dense!
Can we all agree that anything can be leveled up to nutrient-dense status? Let's break this baked quesadilla down:
- Use spelt tortillas (yay, ancient grains!)
- Best quality turkey deli meats (I love local farm Diestels)
- Pastured eggs from local chicken owner
- Raw cheddar (we're not cooking this to death so raw cheddar can still retain its beneficial properties).
How to Make Breakfast Quesadilla Recipe
The complete printable recipe is below in the recipe card for your convenience. Follow these simple step-by-step instructions for the best results.
Step 1. Saute
In a large stainless steel pan, heat 1 tablespoon of butter and avocado oil over medium-high heat. Add diced onions and cook until softened and translucent, stirring occasionally
Step 2. Cook
Scoop the onions to the edges of the pan and add ½ tablespoon of butter to the center. Once it melts, add mushrooms and cook until softened and all liquid has evaporated. Season with garlic powder and ½ teaspoon of salt. Stir to combine and transfer to a bowl to set aside.
Step 3. Scramble
In a large bowl, scramble the eggs and season with salt. Melt the remaining butter in the same stainless steel pan and cook the eggs over medium-low heat, stirring often. Take off heat.
Step 4. Finish
Cover the baking sheet with tortillas, leaving enough tortilla to hang over on all sides. Spread all your filling evenly across the bottom of the pan. Cover with tortillas. See collage photos below for detailed instructions.
Step 5. Assemble
Cover the 9x12 baking sheet with tortillas, leaving enough tortilla to hang over on all sides. Add layers in this order: turkey, scrambled eggs, mushroom and onion mixture, followed by cheese.
Step 6. Bake
Spread shredded cheese over the mushrooms. Cover the center quesadilla with a half of tortilla, then start working your way through folding over the tortillas to cover the quesadilla.
Take another sheet pan of similar size and place over the quesadilla to secure the tortilla flaps. Bake covered in a preheated oven for 10 minutes. Remove the top baking sheet, brush with butter or avocado oil, and continue to bake uncovered for another 10 minutes or until golden brown on top.
Helpful Tips for Breakfast Quesadilla
- Cook mushrooms until no more moisture - Don't rush this step. If you're including any high-moisture veggies like mushrooms, make sure to cook them down well first until excess moisture has completely cooked off and reduced.
- Don't overcook the eggs - Cook them just until they are set but still slightly runny. They will finish cooking in the oven.
- Cover the top well - Make sure you leave enough of the tortillas hanging over the sheet pan to create full coverage on the top.
- Cut with a pizza cutter - Remove the breakfast quesadilla on a large cutting board and allow to rest first to let the cheese set. Cut with a pizza cutter for clean cuts.
Product Highlight!
Perfect-Size Baking Sheet
This inexpensive pair (that comes with matching wire racks) is perfect for this job. Use one for the quesadilla and another to cover it and press down. Just remember it's 9"x12" so technically quarter sheet pan but fits perfectly in my air fryer.
💭Meal Prep Suggestion!
Double the recipe to make 12 servings to freeze for easy weekday breakfast. It freezes beautifully and makes for hassle-free way to start the day.
Serving Suggestions
This sheet pan breakfast quesadilla is good on it's own. The flavors are mild yet go well with each other and the mushrooms still add so much moisture that nothing else is needed.
However, you can top this with:
Or if you're going for more home-good comfort flavors, try Greek yogurt ranch dressing with roasted jalapenos for some heat.
More healthy breakfast quesadilla pairing suggestions:
- Easy Protein Coffee Recipe (No Blender!)5 Minutes
- Crepe Rolls with Cottage Cheese and Fruit30 Minutes
- Herbal Coffee (caffeine free)20 Minutes
- Strawberry and Cream Gelatin Cups40 Minutes
Storage and Reheating Instructions
How long does breakfast quesadilla last in the refrigerator?
To store: Store this in an airtight container in the fridge for up to 4 days.
Storage containers: These glass snap containers are perfect for leftovers.
To freeze: Wrap individual squares or portions tightly in parchment paper, then aluminum foil and transfer to ziplock bag. Freeze for up to 3 months.
To reheat: Pop them into an air fryer with parchment paper and aluminum foil straight from the freezer and reheat at 350°F for about 20-25 minutes. Or you can thaw them in the refrigerator overnight and reheat for about 10-15 minutes or until warmed through.
Frequently Asked Questions
You can use another large oven-safe dish as the flat object to keep the tortillas from fraying up during baking. It's not super necessary and more for visual appeal in creating perfectly flat sheet pan quesadillas.
No, it's optional but I recommend if you're going to reheat food in aluminum foil that you create a barrier to separate those two. I don't prefer to have my food touching hot aluminum, therefore, I take the time to wrap it in parchment paper first.
Looking for more easy breakfast? Here are some ideas:
Did you make this Breakfast Quesadilla Recipe? Please leave a ⭐⭐⭐⭐⭐ recipe rating in the recipe card below and leave a review in the comments. Thank you!💚
Printable Recipe
Sheet Pan Breakfast Quesadilla
Ingredients
- 2 ½ tablespoons butter divided
- 1 tablespoon avocado oil
- 1 yellow onion diced
- 16 ounces white button mushrooms sliced
- ½ teaspoon garlic powder
- 1 teaspoon sea salt divided
- 8 eggs
- 6-7 medium-large tortillas
- 4 ounces turkey deli meat
- 1 ½ cup cheddar cheese shredded
Instructions
- Prep: Preheat oven or air fryer to 400°F. Spray a 9x12 baking sheet with avocado oil or line with parchment paper for easy release.
- Saute: In a large stainless steel pan, heat 1 tablespoon of butter and avocado oil over medium-high heat. Add diced onions and cook until softened and translucent, stirring occasionally (approximately 6-7 minutes).
- Cook: Scoop the onions to the edges of the pan and add ½ tablespoon of butter to the center. Once it melts, add mushrooms and cook until softened and have released all their liquid (approximately 7-8 minutes). Season with garlic powder and ½ teaspoon of salt. Stir to combine and transfer to a bowl to set aside.
- Scramble: In a large bowl, scramble the eggs and season with salt. Melt remaining butter in the same stainless steel pan and cook the eggs over medium-low heat, stirring often (approximately 3-4 minutes).
- Assemble: Cover the baking sheet with tortillas, leaving enough tortilla to hang over on all sides. Tear the turkey slices into pieces and spread them evenly on the bottom. Followed by mushroom and onion mixture, scrambled eggs, and shredded cheese. Cover the top of the baked quesadilla with ½ or full tortilla and fold over the tortilla halves to completely cover the breakfast quesadilla. Please see collage photos of this step for more details.
- Bake: Take another sheet pan of similar size and place over the quesadilla to keep the tortilla flaps in place. Bake covered for 10 minutes. Remove the top sheet pan, brush with butter or avocado oil, and bake uncovered for another 10 minutes or until golden brown on top.
Sammy says
This recipe is a winner! Will make again.