Sheet Pan Breakfast Quesadilla
Make mornings easy with this sheet pan breakfast quesadilla recipe filled with turkey, eggs, mushrooms, and cheese.
Servings 6 servings
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.
Notes
Storage: Store this in an airtight container in the fridge for up to 4 days.
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.
Nutrition
Calories: 435kcal | Carbohydrates: 29g | Protein: 24g | Fat: 26g | Saturated Fat: 12g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.2g | Cholesterol: 265mg | Sodium: 1.209mg | Potassium: 413mg | Fiber: 4g | Sugar: 5g | Vitamin A: 746IU | Vitamin C: 3mg | Calcium: 325mg | Iron: 3mg