Ingredients
Scale
- 8–10 Large flour tortillas
- 10 Large eggs, beaten
- 2 cups Shredded cheddar or Mexican blend cheese
- 1 lb Breakfast sausage or bacon, cooked and crumbled
- 1 Bell pepper, finely diced
- 1/2 Small onion, finely diced
- 2 tablespoons Melted butter or olive oil
- 1/2 teaspoon Salt
- 1/4 teaspoon Black pepper
- Optional: Sliced jalapeños, fresh cilantro, or salsa for serving
Instructions
- Step 1: Preparation and Sautéing
Preheat your oven to 425°F (220°C). Grease a large 13×18-inch rimmed sheet pan generously with non-stick spray or a little oil. In a large skillet over medium heat, sauté the diced onions and bell peppers until they are soft, which usually takes about 5 minutes. Stir in your cooked sausage or bacon to warm it through, then remove the mixture from the pan and set it aside. - Step 2: Scramble the Eggs
In the same skillet, turn the heat down to medium-low. Pour in the beaten eggs seasoned with salt and pepper. Scramble them gently until they are mostly set but still slightly moist or “soft.” Do not overcook them at this stage, as they will continue to cook and firm up inside the oven. Remove the eggs from the heat and combine them with the sautéed vegetables and meat. - Step 3: Assemble the Layered Sheet
Lay the flour tortillas around the edges of the prepared sheet pan. 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. Sprinkle half of the shredded cheese over the tortilla base, then spread the egg and meat mixture evenly over the cheese. Top the mixture with the remaining cheese. - Step 4: Folding and Baking
Fold the overhanging parts of the tortillas back toward the center. Place one or two more tortillas over any exposed filling in the middle to seal everything in. Brush the tops of the tortillas with melted butter or olive oil. Place a second sheet pan on top of the quesadilla to weigh it down and keep it flat. Bake for 15 minutes, then remove the top pan and bake for another 5-10 minutes until the top is golden brown and crispy. - Step 5: Plating and Serving
Remove the pan from the oven and let it rest for 5 minutes. This allows the cheese to set so the filling doesn’t slide out when you cut it. Use a pizza cutter or a sharp knife to slice the giant quesadilla into 8 large squares or rectangles. Serve immediately with a side of salsa, sour cream, or fresh avocado slices.
- Cook Time: 40 minutes