Ingredients
Scale
- 8 large flour tortillas (burrito size)
- 10 large eggs
- 1/4 cup whole milk
- 2 cups shredded Mexican blend or sharp cheddar cheese
- 1 cup cooked breakfast sausage crumbles or chopped bacon
- 1/2 cup diced bell peppers (red and green)
- 1/4 cup diced yellow onion
- 2 tablespoons melted butter
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- Optional: Sliced jalapeños, fresh cilantro, or salsa for serving
Instructions
- Preheat your oven to 425°F (220°C). Lightly grease a standard 13×18 inch rimmed baking sheet with non-stick spray or a little butter. In a large skillet over medium heat, sauté the diced peppers and onions until they are soft, about 5 minutes. If your breakfast meat isn’t already cooked, brown it in the same skillet now. Remove the mixture from the heat and set it aside.
- In a large bowl, whisk together the 10 eggs, milk, salt, and pepper until well combined. Pour the egg mixture into a non-stick skillet over medium-low heat. Scramble the eggs until they are just set but still slightly moist (they will finish cooking in the oven). Remove the eggs from the heat and stir in your sautéed vegetables and cooked meat.
- Place 6 tortillas around the edges of the prepared baking sheet. Half of each tortilla should hang over the edge of the pan, while the other half covers the bottom. Place one or two tortillas in the center to ensure the entire bottom of the pan is covered with no gaps. Sprinkle half of the shredded cheese evenly over the tortilla base.
- Spread the egg, meat, and vegetable mixture evenly over the cheese layer. Sprinkle the remaining cheese on top of the egg mixture. Fold the overhanging parts of the tortillas back toward the center. Place one last tortilla in the center if needed to fully enclose the filling. Brush the entire top surface of the tortillas with melted butter.
- To keep the quesadilla flat and ensure it seals, place a second baking sheet of the same size directly on top of the tortillas to weigh them down. Slide both pans into the oven. Bake for 15 minutes. Remove the top baking sheet and bake for another 5 to 10 minutes until the top is golden brown and crispy.
- Let the sheet pan rest for 5 minutes before cutting. Use a pizza cutter or a sharp knife to slice the giant quesadilla into 6 or 12 individual rectangles. Serve immediately with a side of salsa, sour cream, or guacamole.
- Cook Time: 40 minutes