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.
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.
| 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% |