Sheet-Pan Breakfast Quesadillas

Directions

1. Preheat oven to 375°. Brush 15x10x1-in. sheet pan with 3 tablespoons melted butter. Layer 6 tortillas over sheet pan, covering the surface, letting edges hang over.
2. In a large skillet, cook sausage over medium heat until no longer pink, 4-5 minutes, breaking into crumbles. Stir in flour until blended; gradually whisk in 2 cups milk, and 1 teaspoon each salt and pepper. Bring to a boil, stirring constantly; cook and stir 2-3 minutes or until thickened. Remove from heat and spoon over tortillas.
3. In a large bowl, whisk eggs, remaining 1/2 cup milk, and remaining 1 teaspoon salt and pepper until blended. In the same large nonstick skillet, heat 2 tablespoons butter over medium heat. Pour in egg mixture; cook and stir until eggs are thickened and no liquid egg remains. Spoon over sausage gravy. Sprinkle hash browns over eggs; top with cheddar.
4. Place two tortillas over center of pan; fold over edges of tortillas on the bottom sealing in filling. Brush with remaining 3 tablespoons melted butter; place a second 15x10x1-in baking pan over top. Bake until tortillas begin to brown, about 1 hour. Cool slightly; flip onto cutting board. Cut into squares; top with avocado and salsa.