These sheet pan veggie breakfast quesadillas are a fun way to turn a few simple breakfast ingredients into something crispy, cheesy, and seriously satisfying. They’re packed with fluffy eggs, black beans, spinach, tomatoes, and plenty of sharp cheddar, with a little heat from hot sauce and pickled jalapeños.
And because everything finishes in the oven, you get perfectly golden, crispy tortillas and melty cheese without having to stand over a skillet cooking each quesadilla one at a time.
Ingredients
For the Eggs
- 6 large eggs
- 1 ½ tablespoons hot sauce
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- 2 tablespoons olive oil
- 1 (15 ounce) can black beans, drained and rinsed
For the Quesadillas
- 4 (10 inch) flour tortillas
- 2 cups shredded sharp cheddar cheese
- 2 ounces 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
Directions
Step 1: Cook the Eggs
First, whisk the eggs, hot sauce, kosher salt, and black pepper together in a bowl until everything is well blended. Next, heat 2 tablespoons of olive oil in a large nonstick skillet over medium heat. Pour in the egg mixture and cook for about 3-4 minutes, stirring frequently with a spatula.
Here’s the trick: don’t cook the eggs all the way through just yet. They should still look slightly underdone and soft when you take them off the heat. They’ll finish cooking in the oven, so keeping them a little soft now helps prevent them from becoming dry or overcooked later. Once the eggs are ready, gently fold in the drained black beans. Then, transfer the mixture to a bowl and set it aside while you get everything else ready.
Step 2: Prep the Oven and Sheet Pan
While the egg mixture is cooling slightly, preheat your oven to 400°F. At the same time, line a large baking sheet with parchment paper. If your tortillas don’t fit comfortably on one pan, simply use two sheet pans instead.
Step 3: Start Building the Quesadillas
Now it’s time to assemble everything. Lay the four tortillas flat on the prepared sheet pan. For each quesadilla, sprinkle ¼ cup of shredded cheese over one half of the tortilla. Next, add about ½ cup of spinach, followed by a quarter of the egg and black bean mixture. Then, sprinkle on 1 tablespoon of chopped cilantro, 1 tablespoon of chopped jalapeños, and about 4 tomato halves. Finish with another ¼ cup of shredded cheese.
Step 4: Fold and Finish the Veggie Breakfast Quesadillas
Once you’ve added all the filling, fold the empty half of each tortilla over the top. Gently press down on each quesadilla as you assemble it. This helps keep the filling in place and gives the cheese a better chance to melt evenly once everything goes into the oven. After all four quesadillas are assembled, lightly brush the tops with the remaining 1 tablespoon of olive oil.
Step 5: Bake Until Crispy
Now, place the sheet pan in the preheated oven and bake for 6-8 minutes, or until the bottoms are golden and crisp. Once the first side is nicely browned, carefully flip each quesadilla with a spatula. Return the pan to the oven and bake for another 4-6 minutes. You’ll know they’re ready when the second side is golden brown and the cheese is completely melted.
Step 6: Slice and Serve
Finally, take the quesadillas out of the oven and let them cool for a minute or two before slicing. Then, dig in while they’re still hot, crispy, and cheesy!
With crispy tortillas, melty cheddar, fluffy eggs, and colorful veggies, these veggie breakfast quesadillas are a delicious way to start the day. And since the sheet pan does most of the work, cleanup is pretty easy, too.
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