PRP-Sheet Pan Breakfast Burritos: Maple Bacon Hashbrown
Directions
- 1Add 10 slices of centercut 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 hashbrowns, and 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.
- 5Pour a blended mixture of 450g of egg whites, 4 eggs, 300g of cottage cheese, and 12g of corn starch over the hashbrowns and bacon.
- 6Season with salt and pepper and top with 60g of shredded cheddar cheese.
- 7Bake at 400 for 25-30 minutes until the center is firm and the top is lightly browned.
- 8Slice into 10 evenly sized pieces.
- 9Add to a burrito-sized tortilla with a spicy cream sauce.
- 10Roll burritos and enjoy!
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
- 10 burrito sized tortillas
- 400 g fat free Greek yogurt
- 50 g hot sauce
Equipment
sheet panpizza cutterbowlspatulablender