Sheet Pan Breakfast Quesadillas

Sheet Pan Breakfast Quesadillas filled with fluffy eggs, green chiles, lots of cheese, and crispy tater tots. A hearty and delicious way to enjoy breakfast any time of the day.

Why You’ll Love Sheet Pan Breakfast Quesadillas:

We love making quesadillas because it’s an easy and flexible meal to make. If you have cheese and tortillas, the sky’s the limit. Often times we go by what we have available in the pantry and fridge and then we each build our own quesadilla depending on the mood.

These Sheet Pan Breakfast Quesadillas are seriously DE-licious. The ingredients are super simple yet flavorful, and even though these don’t have meat, they are still satisfying in every way. The tater tots are a must in my opinion because the added crispiness with the fluffy eggs and cheese is total YUM!

I also love the ease of my sheet pan doing the final cooking so I don’t have to stand at the stove and babysit the tortillas. This way we can all eat at the same time. Toppings are where it’s at so make sure you have some good salsa or hot sauce, and if you love sour cream, oh man, so good!

Ingredients:

• Tater tots
• Eggs
• Cottage cheese
• Seasoned salt
• Butter
• Green onions
• Mild green chiles
• Flour tortillas
• Colby Jack cheese
• Avocado or olive oil
• Salsa
• Sour cream

Substitutions and Variations:

• Tater tots– If you don’t have tater tots on hand or want to use something different, cooked hash browns or breakfast potatoes will work.
• Cottage cheese- This is definitely optional but I promise you won’t even know it’s in there once it cooks down with the eggs. It adds a wonderful creaminess and also extra protein.
• Veggies– Use whatever kind of veggies you love for a breakfast quesadilla. Sautéed mushrooms, green peppers, cooked spinach, etc.. Try to stay with the recommended measurements in the recipe so you don’t overfill the tortilla.
• Meat- If you want to bump up the protein add your favorite breakfast meat. Bacon, sausage, ham, and even chorizo would be delicious.
• Tortillas– Use flour tortillas, gluten-free, low-carb. I have not made these with corn tortillas but I bet those would be delicious too!
• Cheese- Any good melting cheese will work great.

How To Make Sheet Pan Breakfast Quesadillas:

Step 1. Cook tater tots according to the package directions, then turn the heat down to 400℉.

Step 2. In a medium bowl whisk eggs, cottage cheese, and seasoned salt. Set aside.

Step 3. In a large skillet add butter and sauté onions until softened. Stir in green chiles and cook just a few minutes to release any excess moisture. Make sure the heat is set to medium low and add egg mixture. Cook, stirring eggs often until light and fluffy and cooked to your desire. Remove from heat while you assemble the quesadillas.

Step 4. On a large sheet pan place a piece of parchment paper down or spray the pan well with non-stick cooking spray. Portion out the eggs so you have 6 equal servings to fill the tortilla. Lightly brush one side of each tortilla with oil. Flip over on the non-oiled side and add eggs to one half. Top with cheese and 3 or 4 tater tots. Fold over like an envelope and press down firmly. Set on prepared sheet pan and repeat with the rest of the tortillas, eggs, and cheese.

Step 5. Once all the quesadillas are assembled, place another sheet pan (bottom side) on top of the tortillas and press down. Bake in the oven until golden brown.

Other Recipes You Might Enjoy:

• Breakfast Pizza
• Overnight Slow Cooker Breakfast Casserole
• Buttermilk Wheat Pancakes
• Vanilla Buttermilk Waffles

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I appreciate your comments and reviews! Be sure to leave a comment or rating below for suggestions, questions, or if you make the recipe. I’d love to know how it turned out for you!

Let’s eat!

Sheet Pan Breakfast Quesadillas

Sheet Pan Breakfast Quesadillas filled with fluffy eggs, green chiles, lots of cheese, and crispy tater tots. A hearty and delicious way to enjoy breakfast any time of the day.

Print Pin Rate

Course: Breakfast

Cuisine: American

Prep Time: 20 minutes minutes

Cook Time: 25 minutes minutes

Total Time: 45 minutes minutes

Servings: 5 servings

Calories: 312kcal

Ingredients

• 24 tater tots, baked
• 8 eggs
• 1/2 cup low-fat cottage cheese
• 1/2 tsp seasoned salt
• 1 tbsp butter
• 2 green onions, sliced, about 1/4 cup
• 1 (4) ounce can green chiles drained well, about 1/4 cup worth
• 1 1/2 cups shredded Colby Jack cheese
• 6 flour tortillas, 6-8 inches in size
• 1 tbsp avocado or olive oil
• salsa and sour cream for garnish
• fresh cilantro for garnish

Instructions

• Cook tater tots according to the package directions, then turn the heat down to 400℉.
• In a medium bowl whisk eggs, cottage cheese, and seasoned salt. Set aside.
• In a large skillet add butter and sauté onions until softened. Stir in green chiles and cook just a few minutes to release any excess moisture. Make sure the heat is set to medium low and add egg mixture. Cook, stirring eggs with a spatula often until light and fluffy and cooked to your desire. Remove from the heat while you assemble the quesadillas.
• On a large sheet pan place a piece of parchment paper down or spray the pan well with non-stick cooking spray. Portion out the eggs so you have 6 equal servings to fill the tortillas. Lightly brush one side of each tortilla with oil. Flip over on the non-oiled side and add eggs to one half. Top with cheese and 3 or 4 tater tots. Fold over like an envelope and press down firmly. Set on prepared sheet pan and repeat with the rest of the tortillas, eggs, and cheese.
• Once all the quesadillas are assembled, place another sheet pan (bottom side) on top of the tortillas and press down. Bake in the oven for 20-minutes. Remove the top sheet pan and bake another 5-7 minutes or until golden brown on top.

Notes

Tips:

 

Reheating– These reheat really well. Microwave until warmed through or place in the oven at 300 until warmed though. 

Substitutions or Variations-

• Tater tots– If you don’t have tater tots on hand or want to use something different, cooked hash browns or breakfast potatoes will work.
• Cottage cheese- This is definitely optional but I promise you won’t even know it’s in there once it cooks down with the eggs. It adds a wonderful creaminess and also extra protein.
• Veggies– Use whatever kind of veggies you love for a breakfast quesadilla. Sautéed mushrooms, green peppers, cooked spinach, etc.. Try to stay with the recommended measurements in the recipe so you don’t overfill the tortilla.
• Meat- If you want to bump up the protein add your favorite breakfast meat. Bacon, sausage, ham, and even chorizo would be delicious.
• Tortillas– We usually use low-carb tortillas and those work fantastic. You could use any kind of tortilla and it will work just fine.
• Cheese- Colby Jack cheese melts beautifully in quesadillas but any good melting cheese will work great.

 

Nutritional information is provided as a courtesy only and should be understood as an estimate rather than a guarantee. The Menu Maid makes no guarantees to the accuracy of this information.

 

Nutrition Facts
Servings: 5
Amount per serving
Calories	312
% Daily Value*
Total Fat 16.8g	21%
Saturated Fat 6.2g	31%
Cholesterol 277mg	92%
Sodium 3839mg	167%
Total Carbohydrate 21.6g	8%
Dietary Fiber 10.6g	38%
Total Sugars 0.9g
Protein 18g
Vitamin D 26mcg	131%
Calcium 125mg	10%
Iron 2mg	9%
Potassium 228mg	5%

 

Nutrition

Calories: 312kcal

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