Sheet Pan Breakfast Burritos: Maple Bacon Hashbrown
Directions
- 1Add the 10 slices of center-cut bacon to your sheet pan.
- 2Bake the bacon at 400°F (200°C) for 20 minutes until perfectly golden brown and crispy.
- 3Remove the cooked bacon from the pan and remove any excess grease.
- 4Layer 600g of shredded potatoes (like Simply Potatoes shredded hashbrowns, fully thawed) onto the same sheet pan.
- 5Season the hashbrowns with salt and pepper.
- 6Bake the hashbrowns at 400°F (200°C) for 20 minutes.
- 7While the hashbrowns cook, crumble up your cooked bacon into a bowl.
- 8Dice the 10 slices of Canadian bacon and add them to the bowl with the crumbled bacon.
- 9Add 90g of maple syrup, salt, garlic powder, and thyme to the bacon mixture.
- 10Mix the ingredients in the bowl well.
- 11Once the hashbrowns are cooked, evenly distribute the maple bacon mixture over the hashbrowns on the sheet pan.
- 12In a separate container, blend 4 eggs, 450g of egg whites, 300g of cottage cheese, and 12g of corn starch.
- 13Pour the blended egg mixture evenly over the hashbrown and bacon layer on the sheet pan.
- 14Season with salt and pepper.
- 15Grate 60g of sharp cheddar cheese over the top of the egg mixture.
- 16Bake the entire sheet pan at 400°F (200°C) for 25-30 minutes, or until the center is firm and the top is lightly browned.
- 17Let the cooked sheet pan mixture sit for 10 minutes before slicing.
- 18Slice the cooked mixture into 10 evenly sized pieces.
- 19Prepare the high-protein cream sauce by mixing 400g of fat-free Greek yogurt, 50g of your favorite hot sauce, garlic, salt, and pepper to taste.
- 20Place one slice of the cooked breakfast mixture onto a burrito-sized tortilla.
- 21Add a dollop of the spicy cream sauce to the tortilla next to the breakfast mixture.
- 22Roll the tortilla tightly to form a burrito.
- 23Store the finished burritos, ideally wrapped in parchment paper, and store them frozen for later reheating.
Ingredients
- 10 slices center cut bacon
- 10 slices Canadian bacon
- 90 g maple syrup
- 600 g shredded potatoes
- 4 eggs
- 450 g egg whites
- 300 g cottage cheese
- 12 g corn starch
- 60 g cheddar cheese
- 10 burrito sized tortillas
- 400 g fat free Greek yogurt
- 50 g hot sauce of choice
- garlic
- salt
- pepper
- thyme
Equipment
sheet pantongsbowlspoonblenderpizza cutter
Tips
- Make sure to add salt at every step to ensure best flavor.
- This recipe is highly customizable.
- You can store the burritos frozen and reheat them in minutes.
- Let the cooked mixture sit for 10 minutes before slicing.
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