Sheet Pan Breakfast Burritos
Directions
- 1Add 10 slices of center cut bacon to a sheet pan and bake at 400 for 20 minutes until golden brown and crispy.
- 2Remove bacon, remove excess grease, layer over 600g of shredded potatoes. Bake at 400 for 20 minutes.
- 3Crumble cooked bacon, combine with 10 slices of diced Canadian bacon, 90g of maple syrup, salt, garlic powder, and thyme.
- 4Layer bacon mixture on top of cooked hashbrowns, pour over a blended mixture of 4 eggs, 450g of egg whites, and 300g of cottage cheese. Add 12g of cornstarch and season with salt and pepper.
- 5Top with 60g of shredded cheddar cheese and bake at 400 for 25-30 minutes until firm. Let it sit for 10 minutes before slicing.
- 6Slice into 10 evenly sized pieces.
- 7Add to a burrito sized tortilla with a spicy cream sauce.
- 8Roll burritos and enjoy!
Ingredients
- 10 slices centercut bacon
- 10 slices Canadian bacon
- 90 g maple syrup
- 0 salt
- 0 garlic powder
- 0 thyme
- 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
- 0 garlic
- 0 salt
- 0 pepper
Equipment
sheet panpizza cutterbowlspoontortillas
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