Sheet Pan Breakfast Burritos: MAPLE BACON HASHBROWN
Serves 10
Directions
- 1Add 10 slices of center cut bacon to your sheet pan and toss them in the oven until they're perfectly golden brown and crispy.
- 2Remove bacon, remove excess grease, layer over shredded hashbrowns.
- 3Add to the oven to cook.
- 4While the hash browns cook, crumble up your cooked bacon, add in diced Canadian bacon, a little bit of maple syrup, garlic and thyme.
- 5Give that a mix.
- 6Top the layer of hash browns with your maple bacon.
- 7Pour over a blended mixture of eggs, egg whites and cottage cheese.
- 8Season with salt and pepper.
- 9Top off with some sharp cheddar cheese.
- 10Toss that in the oven to finish cooking.
- 11Go ahead and slice it into 10 evenly sized pieces.
- 12Add to a burrito sized tortilla with a spicy cream sauce.
- 13Give it a roll and you're good to go.
Ingredients
- 10 slices centercut bacon
- 10 slices Canadian bacon
- 90 g maple syrup
- Salt
- garlic powder
- thyme
- 600 g shredded potatoes
- 450 g egg whites
- 4 eggs
- 300 g cottage cheese
- 12 g corn starch
- 60 g cheddar cheese (topping)
- 10 burrito sized tortillas
- 400 g fat free Greek yogurt
- 50 g hot sauce of choice
- Garlic
- salt
- pepper
Equipment
Jelly Roll pansheet pan
Tips
- Make sure to add salt at every step to ensure best flavor!
- Let sit 10 mins before slicing
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