Name: Sheet Pan Breakfast Quesadillas Freezer Meal Prep
Cook time: 40 min
Total time: 40 min
Ingredients: 10-12 large flour tortillas (burrito size); 12 large eggs; 1/2 cup whole milk; 1 lb breakfast sausage or bacon, cooked and crumbled; 3 cups shredded cheddar or Monterey Jack cheese; 1 red bell pepper, finely diced; 1/2 small onion, finely diced; 2 tablespoons melted butter; 1 teaspoon salt; 1/2 teaspoon black pepper; Optional: Sliced jalapeños or chopped cilantro

Ingredients

Scale

10–12 large flour tortillas (burrito size)
12 large eggs
1/2 cup whole milk
1 lb breakfast sausage or bacon, cooked and crumbled
3 cups shredded cheddar or Monterey Jack cheese
1 red bell pepper, finely diced
1/2 small onion, finely diced
2 tablespoons melted butter
1 teaspoon salt
1/2 teaspoon black pepper
Optional: Sliced jalapeños or chopped cilantro

Instructions

Preheat your oven to 425°F (220°C). Generously grease a large rimmed baking sheet (about 13×18 inches) with non-stick spray or melted butter. Lay about 6 to 7 tortillas around the edges of the pan so they hang halfway over the sides. Place one or two tortillas in the center to cover any exposed metal. The entire bottom of the pan should be covered with a layer of flour tortillas.
In a large bowl, whisk together the eggs, milk, salt, and pepper. In a large skillet over medium heat, sauté the diced onions and bell peppers until soft. Pour the egg mixture into the skillet and scramble until just set but still slightly moist. Do not overcook them, as they will finish cooking in the oven. Remove from heat and stir in your cooked sausage or bacon.
Spread half of the shredded cheese evenly over the tortilla-lined sheet pan. Layer the scrambled egg and meat mixture over the cheese. Top with the remaining shredded cheese. This “cheese sandwich” method ensures the tortillas stick to the filling and don’t slide apart after baking.
Fold the overhanging edges of the tortillas back toward the center. Place one or two more tortillas on top to completely enclose the filling. Brush the tops of the tortillas with melted butter. Place a second large baking sheet on top of the quesadillas and press down firmly. This weight ensures the quesadillas stay flat and crispy. Bake for 20 minutes with the second pan on top. Remove the top pan and bake for an additional 5 minutes to brown the tops.
Let the quesadillas cool for at least 10 minutes before slicing into 12 even squares. To freeze, allow the squares to cool completely to room temperature. Wrap each square individually in parchment paper or aluminum foil, then place them in a large freezer-safe zip-top bag. Label with the date and store for up to 3 months.

Cook Time: 40 minutes