Sheet Pan Vegetarian Breakfast Quesadillas
Servings: 4 servings
Calories: 680kcal
My sheet pan vegetarian breakfast quesadillas make 4 at once — crispy tortillas stuffed with scrambled eggs, black beans, spinach, and cheddar. Ready in just 30 minutes.
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Equipment
- Large (18x13-inch) sheet pan
- Large nonstick skillet
Ingredients
For the eggs:
- 6 large eggs
- 1½ tablespoons hot sauce
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- 2 tablespoons olive oil
- 1 15-oz can black beans drained and rinsed
For the quesadillas:
- 4 10-inch flour tortillas
- 2 cups shredded sharp cheddar cheese
- 2 oz baby spinach about 2 cups
- 1 bunch fresh cilantro about ¼ cup chopped
- ¼ cup pickled jalapeños chopped
- 1 pint cherry tomatoes halved
- 1 tablespoon olive oil for brushing
Instructions
Make the eggs:
- Whisk the eggs with hot sauce, salt, and pepper until well blended.
- Heat the 2 tablespoons olive oil in a large nonstick skillet over medium heat. Add the egg mixture and cook, stirring frequently with a spatula, until eggs are just set but still soft, 3-4 minutes. The eggs should look slightly underdone—they'll continue cooking in the oven.
- Fold in the black beans and stir gently to combine. Transfer to a bowl and set aside.
Don't overcook the eggs — they should look slightly underdone; they'll finish in the oven.
Assemble and bake:
- Preheat the oven to 400°F. Line a large (18x13-inch) sheet pan with parchment paper.
- Lay all 4 tortillas on the sheet pan (use two sheet pans if needed). For each quesadilla: spread ¼ cup cheese on one half of the tortilla, layer with ½ cup spinach, one quarter of the egg and bean mixture, 1 tablespoon cilantro, 1 tablespoon jalapeños, about 4 tomato halves, and another ¼ cup cheese. Fold the tortilla in half and press gently.
- Brush the tops lightly with the remaining 1 tablespoon olive oil.
- Bake 6-8 minutes until the bottoms are golden. Flip carefully with a spatula and bake another 4-6 minutes until the second side is golden and the cheese is melted.
Press gently while assembling — helps cheese melt evenly and creates crispier tortilla.
Let quesadillas rest 1-2 minutes before cutting so filling stays inside.
Video
Notes
- Sheet pan method is less crispy than stovetop but much easier for batch cooking.
- Wrap individual quesadillas in foil and refrigerate up to 4 days, or freeze up to 2 months.
- Reheat in a dry skillet over medium heat for 2–3 minutes per side, in the oven at 350°F for 8–10 minutes, or in an air fryer at 350°F for 4–5 minutes.
- Reheat from frozen in the oven at 350°F for 15–20 minutes, or in the air fryer at 350°F for 8–10 minutes.
- For meal prep, pull the quesadillas from the oven 1–2 minutes early so they finish cooking when reheated and don’t dry out.
Nutrition
Calories: 680kcal | Carbohydrates: 45g | Protein: 36g | Fat: 40g | Saturated Fat: 16g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 15g | Trans Fat: 0.03g | Cholesterol: 336mg | Sodium: 1569mg | Potassium: 802mg | Fiber: 11g | Sugar: 3g | Vitamin A: 2873IU | Vitamin C: 22mg | Calcium: 539mg | Iron: 6mg
