Sheet Pan Breakfast Burritos: Maple Bacon Hashbrown

60 mins
Serves 10
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Directions

  1. 1Add the 10 slices of center-cut bacon to your sheet pan.
  2. 2Add the 10 slices of center-cut bacon to your sheet pan.
  3. 3Add the 10 slices of center-cut bacon to your sheet pan.
  4. 4Bake the bacon at 400°F (200°C) for 20 minutes until perfectly golden brown and crispy.
  5. 5Bake the bacon at 400°F (200°C) for 20 minutes until perfectly golden brown and crispy.
  6. 6Bake the bacon at 400°F (200°C) for 20 minutes until perfectly golden brown and crispy.
  7. 7Remove the cooked bacon from the pan and remove any excess grease.
  8. 8Remove the cooked bacon from the pan and remove any excess grease.
  9. 9Remove the cooked bacon from the pan and remove any excess grease.
  10. 10Layer 600g of shredded potatoes (like Simply Potatoes shredded hashbrowns, fully thawed) onto the same sheet pan.
  11. 11Layer 600g of shredded potatoes (like Simply Potatoes shredded hashbrowns, fully thawed) onto the same sheet pan.
  12. 12Layer 600g of shredded potatoes (like Simply Potatoes shredded hashbrowns, fully thawed) onto the same sheet pan.
  13. 13Season the hashbrowns with salt and pepper.
  14. 14Season the hashbrowns with salt and pepper.
  15. 15Season the hashbrowns with salt and pepper.
  16. 16Bake the hashbrowns at 400°F (200°C) for 20 minutes.
  17. 17Bake the hashbrowns at 400°F (200°C) for 20 minutes.
  18. 18Bake the hashbrowns at 400°F (200°C) for 20 minutes.
  19. 19While the hashbrowns cook, crumble up your cooked bacon into a bowl.
  20. 20While the hashbrowns cook, crumble up your cooked bacon into a bowl.
  21. 21While the hashbrowns cook, crumble up your cooked bacon into a bowl.
  22. 22Dice the 10 slices of Canadian bacon and add them to the bowl with the crumbled bacon.
  23. 23Dice the 10 slices of Canadian bacon and add them to the bowl with the crumbled bacon.
  24. 24Dice the 10 slices of Canadian bacon and add them to the bowl with the crumbled bacon.
  25. 25Add 90g of maple syrup, salt, garlic powder, and thyme to the bacon mixture.
  26. 26Add 90g of maple syrup, salt, garlic powder, and thyme to the bacon mixture.
  27. 27Add 90g of maple syrup, salt, garlic powder, and thyme to the bacon mixture.
  28. 28Mix the ingredients in the bowl well.
  29. 29Mix the ingredients in the bowl well.
  30. 30Mix the ingredients in the bowl well.
  31. 31Once the hashbrowns are cooked, evenly distribute the maple bacon mixture over the hashbrowns on the sheet pan.
  32. 32Once the hashbrowns are cooked, evenly distribute the maple bacon mixture over the hashbrowns on the sheet pan.
  33. 33Once the hashbrowns are cooked, evenly distribute the maple bacon mixture over the hashbrowns on the sheet pan.
  34. 34In a separate container, blend 4 eggs, 450g of egg whites, 300g of cottage cheese, and 12g of corn starch.
  35. 35In a separate container, blend 4 eggs, 450g of egg whites, 300g of cottage cheese, and 12g of corn starch.
  36. 36In a separate container, blend 4 eggs, 450g of egg whites, 300g of cottage cheese, and 12g of corn starch.
  37. 37Pour the blended egg mixture evenly over the hashbrown and bacon layer on the sheet pan.
  38. 38Pour the blended egg mixture evenly over the hashbrown and bacon layer on the sheet pan.
  39. 39Pour the blended egg mixture evenly over the hashbrown and bacon layer on the sheet pan.
  40. 40Season with salt and pepper.
  41. 41Season with salt and pepper.
  42. 42Season with salt and pepper.
  43. 43Grate 60g of sharp cheddar cheese over the top of the egg mixture.
  44. 44Grate 60g of sharp cheddar cheese over the top of the egg mixture.
  45. 45Grate 60g of sharp cheddar cheese over the top of the egg mixture.
  46. 46Bake 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.
  47. 47Bake 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.
  48. 48Bake 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.
  49. 49Let the cooked sheet pan mixture sit for 10 minutes before slicing.
  50. 50Let the cooked sheet pan mixture sit for 10 minutes before slicing.
  51. 51Let the cooked sheet pan mixture sit for 10 minutes before slicing.
  52. 52Slice the cooked mixture into 10 evenly sized pieces.
  53. 53Slice the cooked mixture into 10 evenly sized pieces.
  54. 54Slice the cooked mixture into 10 evenly sized pieces.
  55. 55Prepare 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.
  56. 56Prepare 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.
  57. 57Prepare 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.
  58. 58Place one slice of the cooked breakfast mixture onto a burrito-sized tortilla.
  59. 59Place one slice of the cooked breakfast mixture onto a burrito-sized tortilla.
  60. 60Place one slice of the cooked breakfast mixture onto a burrito-sized tortilla.
  61. 61Add a dollop of the spicy cream sauce to the tortilla next to the breakfast mixture.
  62. 62Add a dollop of the spicy cream sauce to the tortilla next to the breakfast mixture.
  63. 63Add a dollop of the spicy cream sauce to the tortilla next to the breakfast mixture.
  64. 64Roll the tortilla tightly to form a burrito.
  65. 65Roll the tortilla tightly to form a burrito.
  66. 66Roll the tortilla tightly to form a burrito.
  67. 67Store the finished burritos, ideally wrapped in parchment paper, and store them frozen for later reheating.
  68. 68Store the finished burritos, ideally wrapped in parchment paper, and store them frozen for later reheating.
  69. 69Store the finished burritos, ideally wrapped in parchment paper, and store them frozen for later reheating.

Ingredients

  • 10 slices center cut bacon
  • 10 slices center cut bacon
  • 10 slices center cut bacon
  • 10 slices Canadian bacon
  • 10 slices Canadian bacon
  • 10 slices Canadian bacon
  • 90 g maple syrup
  • 90 g maple syrup
  • 90 g maple syrup
  • 600 g shredded potatoes
  • 600 g shredded potatoes
  • 600 g shredded potatoes
  • 4 eggs
  • 4 eggs
  • 4 eggs
  • 450 g egg whites
  • 450 g egg whites
  • 450 g egg whites
  • 300 g cottage cheese
  • 300 g cottage cheese
  • 300 g cottage cheese
  • 12 g corn starch
  • 12 g corn starch
  • 12 g corn starch
  • 60 g cheddar cheese
  • 60 g cheddar cheese
  • 60 g cheddar cheese
  • 10 burrito sized tortillas
  • 10 burrito sized tortillas
  • 10 burrito sized tortillas
  • 400 g fat free Greek yogurt
  • 400 g fat free Greek yogurt
  • 400 g fat free Greek yogurt
  • 50 g hot sauce of choice
  • 50 g hot sauce of choice
  • 50 g hot sauce of choice
  • garlic
  • garlic
  • garlic
  • salt
  • salt
  • salt
  • pepper
  • pepper
  • pepper
  • thyme
  • thyme
  • 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.