June (Albertson) Dick is a wife, mother and lifelong resident of Lake County. Formerly the owner of Happy Horse Deli, she is now the Culinary Arts teacher at Lakeview High School and food blogger at www.practicallyhomemade.com. When she isn’t in the kitchen she can be found with her children or running and hiking with friends.

Sheet Pan Breakfast Quesadilla

This Sheet Pan Breakfast Quesadilla recipe was an instant hit at my house. The best part is that the leftovers are just as wonderful. A giant quesadilla baked in the oven and full everything you ever wanted for breakfast! With a crunchy tortilla shell and layers of deliciousness inside, this is now our new go-to breakfast recipe. Now it can be yours.

Prep Time 20 minutes|Cook Time 27 minutes|Total Time 47 minutes|Yield 8 servings

Ingredients

● 6 burrito size flour tortillas

● 2 cups cheese of choice {shredded}

● 7 oz. potatoes O’Brien {cooked}

● 8 eggs {scrambled}

● 12 oz. breakfast sausage {cooked and crumbled}

Toppings

● salsa

● sour cream

Instructions

1. Preheat the oven to 425 degrees. Spray a sheet pan with non stick spray.

2. Line the sheet pan with tortillas, overlapping them in the middle and allowing the outer

1/4 of each tortilla edge to hang over the sides of the pan. They should cover the bottom of the pan.

3. Add 1/2 of the shredded cheese to the tortillas. Add the cheese in a rectangle in the middle of the tortillas, leaving enough room to allow for the outer edges of the tortillas to be folded over the filling in the end.

4. Top the shredded cheese with the hash browns {potatoes O’Brien}.

5. Next add the scrambled eggs to the top of the potatoes.

6. Add cooked sausage to the top of the scrambled egg.

7. Finally add the remaining shredded cheese and fold the overhanging portion of the flour tortillas over the filling so that all of the filling is covered.

8. Spray the top of the quesadilla with nonstick spray and sprinkle with salt.

9. Top with an additional sheet pan and bake for 20 minutes. Remove the top sheet pan and continue to bake for 5-7 minutes or until golden brown.

10. Remove quesadilla from the oven and cool for 5 minutes before cutting into 8 squares and serving with salsa and sour cream. Store leftovers in the refrigerator for up to 4 days.

For step by step photos, tips and more recipes...visit my website www.practicallyhomemade.com.

(0) comments

Welcome to the discussion.

Keep it Clean. Please avoid obscene, vulgar, lewd, racist or sexually-oriented language.
PLEASE TURN OFF YOUR CAPS LOCK.
Don't Threaten. Threats of harming another person will not be tolerated.
Be Truthful. Don't knowingly lie about anyone or anything.
Be Nice. No racism, sexism or any sort of -ism that is degrading to another person.
Be Proactive. Use the 'Report' link on each comment to let us know of abusive posts.
Share with Us. We'd love to hear eyewitness accounts, the history behind an article.