These Mexican Breakfast Sheet Pan Quesadillas are stuffed with Mexican chorizo sausage, potatoes, cilantro scrambled eggs and cheese and are cooked right on a sheet pan. This method is versatile and can be used for a variety of quesadilla flavors!
This sheet pan quesadilla method is inspired by none other than Ree Drummond, The Pioneer Woman. I am a self-proclaimed Pioneer Woman fan girl. I love how approachable her recipes are and I have many that have turned into family favorites. I think Ree was really on the frontier (see what I did there, Ree fans?) of food blogging. She started out small but has since grown into a blogger, cookbook author, cooking show host, shop owner with her own brand of kitchenware and even a line of dog food! Talk about setting the bar high! I mean the lady has essentially a separate house that she uses for cooking and entertaining. #goals.
Back in 2019 I had the opportunity to meet Ree at a cookbook signing. It was such a cool experience!
A few months back, Ree featured these quesadillas on her cooking show and a lightbulb went off in my mind. I loved the idea of making a large batch of quesadillas on a sheet pan instead of standing at the stovetop or griddle flipping each one individually. I thought this method was in need of a breakfast version. Hence, these Mexican Breakfast Sheet Pan Quesadillas were born!
What You'll Need
- Flour tortillas - burrito size tortillas are perfect for making the shell of the quesadillas
- Chorizo sausage - is a Mexican pork sausage that usually has a kick of spice. I'm usually not a huge fan of spice, but I enjoy the flavor of chorizo that can't be found in other sausages. Paired with the other ingredients in the quesadillas, I don't find the chorizo too spicy.
- Diced potatoes - good ol' russet potatoes, peeled and diced small work great in the quesadilla filling. The potatoes are seasoned with salt, pepper, onion & garlic powder for great flavor.
- Onion - white or yellow onion works best.
- Cilantro - to add to the eggs before scrambling and some extra for garnish. Awesome flavor!
- Monterrey jack cheese - cheddar or even pepper jack could also be used if you are feeling adventurous!
- Salsa, guacamole & sour cream - for topping
Sheet Pan Quesadilla Method
Once you learn this method for sheet pan quesadillas, the possibilities are endless in regards to fillings and flavors! You will need a half sheet pan, 18 inches by 12 inches with about 1 inch high sides, for this recipe. Brush the bottom of the sheet pan with melted butter before laying out tortillas.
Start with your sheet pan in front of you with the longest side going from left to right (not up and down). Lay 2 tortillas across the top of the pan, with half of each tortilla hanging over the edge of the pan. Repeat with 2 more tortillas on the bottom long side. Place 1 tortilla on each of the short ends, also hanging half over the edge. Place another tortilla in the middle of the sheet pan to finish covering the whole sheet pan. If you're a visual learner like me, the picture below should help to clarify this!
Spicy chorizo sausage and crispy diced potatoes are a classic combination often used in tacos. The key is to get both the chorizo and the potatoes really well-browned. That's where the flavor is!
First up is the chorizo. Heat oil in a skillet and add chopped onion. Cook for a few minutes before adding the chorizo. If you are using chorizo sausage in the casings, remove the casings before adding to the skillet. Break the sausage apart and cook until nice and deep brown. Remove from the skillet onto a paper towel lined plate to drain any excess grease.
In the same skillet, add the diced potatoes and seasonings. Cover and cook, stirring occasionally, 8-10 minutes until the potatoes are tender. Remove the cover and cook another couple minutes to allow the potatoes to crisp up. Remove the potatoes from the skillet and onto a plate.
Again, in the same skillet, scramble the eggs seasoned with cilantro until fluffy. Spread the scrambled eggs onto the bottom of the sheet pan and top with potatoes and chorizo. Sprinkle with cheese. Place the last tortilla on top in the center of the pan and fold up the other tortillas cover the rest of the filling. Place a second sheet pan on top to weigh everything down while baking.
Bake at 450 degrees for 20-25 minutes to get the filling and the tortillas crispy.
How to Serve Mexican Breakfast Sheet Pan Quesadillas
To cut the quesadillas, I like to make 4 cuts the long way and 1 cut the short way to make 8 rectangles. Cut each rectangle in half to create the typical quesadilla shape. Top with extra cilantro, salsa, guacamole or sour cream. Serve alongside fresh fruit and breakfast is served!
Got extras? Cool the leftover quesadillas completely, wrap in plastic wrap and keep in the freezer when for hunger strikes. Reheat in a skillet with some melted butter to retain the outer crispiness.
Mexican Breakfast Sheet Pan Quesadillas
- 2 tbsp. butter divided
- 8 burrito size flour tortillas
- 1 tbsp. olive oil
- ½ onion chopped
- 1 # Mexican chorizo
- 2 medium russet potatoes peeled and diced into ½ inch cubes
- ½ tsp. salt
- ¼ tsp. black pepper
- ½ tsp. garlic powder
- ½ tsp. onion powder
- 8 eggs
- ¼ cup milk
- ¼ cup cilantro chopped
- 2 cups Monterrey jack cheese shredded
- Preheat oven to 450 degrees.
- Melt 1 tbsp. butter and brush the bottom of a half sheet pan. To lay out tortillas, start with your sheet pan in front of you with the longest side going from left to right. Lay 2 tortillas across the top of the pan, with half of each tortilla hanging over the edge of the pan. Repeat with 2 more tortillas on the bottom long side. Place 1 tortilla on each of the short ends, also hanging half over the edge. Place another tortilla in the middle of the sheet pan to finish covering the whole sheet pan.
- In a large skillet, heat olive oil over medium-high heat. Add chopped onion and sauté for 2 minutes. Add chorizo sausage and break into small pieces. Cook sausage until cooked through and deeply browned, about 5-7 minutes. Remove sausage from the skillet and place on a paper towel to drain grease.
- In the same skillet over medium heat, add the diced potatoes, salt, pepper, garlic powder & onion powder. Cover and cook potatoes 8-10 minutes until tender, stirring occasionally. Remove cover and cook another 4-5 minutes to get the potatoes crisped up. Remove potatoes from the skillet and set aside.
- In a bowl, whisk together eggs, milk and chopped cilantro. Melt 1 tbsp. butter in the skillet over medium heat. Add the egg mixture and cook, while gently stirring, until eggs are done. Spread cilantro eggs evenly over the tortillas on the sheet pan.
- Top the eggs with potatoes and chorizo then sprinkle over shredded cheese.
- Fold the "loose" ends of the tortilla over the top of the filling all the way around. Place 1 more tortilla over the center to cover all the filling.
- Grab a second half sheet pan and spray the underside with non-stick spray. Place the second pan on top of the quesadilla to hold everything in place while cooking.
- Bake 20-25 minutes until everything is heated through, cheese is melted and tortillas are golden brown. Remove from the oven and cut into triangles.
- Serve with extra cilantro, sour cream, salsa and/or guacamole.
- Have the sheet pan in front of you horizontally. Make 1 cut down the middle, then cut each of those halves in half. Turn the pan vertically and make 1 cut down the middle to make 8 rectangles. Cut each rectangle in half to create triangles.