The potential nutritional and bio-availability of eggshell flour is an alternative source of calcium with high nutritional value and may contribute significantly to the daily intake of this nutrient. The quail eggshell, byproduct of the disposal of eggs processing, generates about 5.92 million tons of waste per year throughout the world. As this waste represents a potential economic value, apart from being undervalued and still poorly studied, this study aimed to evaluate sensory cereal bars with the addition of quail eggshell flour. Three formulations were evaluated with the addition of different concentrations of flour, which were 1.4%, 2.8% and 4.1%. The sensory tests were performed with 50 untrained panelists and attributes (color, flavor, smell and texture), overall acceptability and purchase intention were evaluated. The experiment was carried out using a completely randomized design, the results submitted to an analysis of variance and the averages compared by the Tukey test at 5% significance. The results showed that the cereal bars had acceptable sensory properties, while the samples with addition of 2.8% and 4.1% were more acceptable and had higher purchase intention, significant difference (p <0.05) for the sample of low concentration. The flour is an alternative ingredient for the reuse of waste from the industry and can be used in cereal bars with the aim of improving its nutritional quality, without losing the sensory quality of the product.