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Sheet Pan Chorizo and Egg Breakfast Quesadillas

A stack of golden-brown Sheet Pan Breakfast Quesadillas cut into wedges, showing scrambled eggs, cheese, and bacon filling.

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Make a large batch of breakfast quesadillas easily on one sheet pan. This recipe uses chorizo, scrambled eggs, and cheese baked until golden.

Ingredients

Scale
  • 12 large flour tortillas
  • 1 pound cooked and crumbled chorizo sausage
  • 10 large eggs
  • 1/4 cup milk
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 2 cups shredded Monterey Jack cheese
  • 1 cup shredded cheddar cheese
  • 1/2 cup chopped fresh cilantro (optional)
  • Cooking spray

Instructions

  1. Preheat your oven to 400 degrees Fahrenheit. Lightly coat a large rimmed baking sheet with cooking spray.
  2. In a medium bowl, whisk together the eggs, milk, salt, and pepper until well combined.
  3. Lightly spray the tortillas with cooking spray on one side.
  4. Lay six tortillas flat on the prepared baking sheet, slightly overlapping if necessary to fit.
  5. Distribute half of the cooked chorizo evenly over the six tortillas.
  6. Sprinkle half of the Monterey Jack and cheddar cheese mixture over the chorizo.
  7. Pour half of the egg mixture evenly over the cheese layer.
  8. Top with the remaining chorizo, then the remaining cheese.
  9. Place the remaining six tortillas on top to form six layered quesadillas. Gently press down.
  10. Bake for 12 to 15 minutes, or until the cheese is melted and the tortillas are lightly golden brown.
  11. Carefully remove the sheet pan from the oven. Let cool for 5 minutes before slicing each layered section into four wedges.
  12. Garnish with fresh cilantro, if using, before serving.

Notes

  • You can prepare the chorizo and scramble the eggs ahead of time to speed up assembly.
  • Use any breakfast meat you prefer, such as cooked bacon or sausage, in place of chorizo.
  • For easier cleanup, line the sheet pan with parchment paper before spraying.

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