Sheet Pan Breakfast Burritos: Maple Bacon Hashbrown

48 mins
Serves 10
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Directions

  1. 1Add 10 slices of centercut bacon to a sheet pan and bake at 400 for 20 minutes until golden brown and crispy.
  2. 2Add 10 slices of centercut bacon to a sheet pan and bake at 400 for 20 minutes until golden brown and crispy.
  3. 3Add 10 slices of centercut bacon to a sheet pan and bake at 400 for 20 minutes until golden brown and crispy.
  4. 4Remove bacon, remove excess grease, layer 600g of shredded potatoes over the sheet pan and bake at 400 for 20 minutes.
  5. 5Remove bacon, remove excess grease, layer 600g of shredded potatoes over the sheet pan and bake at 400 for 20 minutes.
  6. 6Remove bacon, remove excess grease, layer 600g of shredded potatoes over the sheet pan and bake at 400 for 20 minutes.
  7. 7Crumble the cooked bacon and combine it with 10 slices of diced Canadian bacon, 90g of maple syrup, salt, garlic powder, and thyme.
  8. 8Crumble the cooked bacon and combine it with 10 slices of diced Canadian bacon, 90g of maple syrup, salt, garlic powder, and thyme.
  9. 9Crumble the cooked bacon and combine it with 10 slices of diced Canadian bacon, 90g of maple syrup, salt, garlic powder, and thyme.
  10. 10Layer the bacon mixture on top of the cooked hashbrowns.
  11. 11Layer the bacon mixture on top of the cooked hashbrowns.
  12. 12Layer the bacon mixture on top of the cooked hashbrowns.
  13. 13Pour a blended mixture of 4 eggs, 450g of egg whites, 300g of cottage cheese, and 12g of corn starch over the bacon and hashbrowns.
  14. 14Pour a blended mixture of 4 eggs, 450g of egg whites, 300g of cottage cheese, and 12g of corn starch over the bacon and hashbrowns.
  15. 15Pour a blended mixture of 4 eggs, 450g of egg whites, 300g of cottage cheese, and 12g of corn starch over the bacon and hashbrowns.
  16. 16Season with salt and pepper, and top with 60g of shredded cheddar cheese.
  17. 17Season with salt and pepper, and top with 60g of shredded cheddar cheese.
  18. 18Season with salt and pepper, and top with 60g of shredded cheddar cheese.
  19. 19Bake at 400 for 25-30 minutes, or until the center is firm and the top is lightly browned.
  20. 20Bake at 400 for 25-30 minutes, or until the center is firm and the top is lightly browned.
  21. 21Bake at 400 for 25-30 minutes, or until the center is firm and the top is lightly browned.
  22. 22Let sit for 10 minutes before slicing into 10 evenly sized pieces.
  23. 23Let sit for 10 minutes before slicing into 10 evenly sized pieces.
  24. 24Let sit for 10 minutes before slicing into 10 evenly sized pieces.
  25. 25Assemble the burritos: Add a piece of the mixture to a tortilla with a spicy cream sauce (400g fat free greek yogurt, 50g hot sauce, garlic, salt, and pepper).
  26. 26Assemble the burritos: Add a piece of the mixture to a tortilla with a spicy cream sauce (400g fat free greek yogurt, 50g hot sauce, garlic, salt, and pepper).
  27. 27Assemble the burritos: Add a piece of the mixture to a tortilla with a spicy cream sauce (400g fat free greek yogurt, 50g hot sauce, garlic, salt, and pepper).
  28. 28Roll the burritos and enjoy!
  29. 29Roll the burritos and enjoy!
  30. 30Roll the burritos and enjoy!

Ingredients

  • 10 slices centercut bacon
  • 10 slices centercut bacon
  • 10 slices centercut bacon
  • 600 g shredded potatoes
  • 600 g shredded potatoes
  • 600 g shredded potatoes
  • 0 salt
  • 0 salt
  • 0 salt
  • 0 pepper
  • 0 pepper
  • 0 pepper
  • 10 slices Canadian bacon
  • 10 slices Canadian bacon
  • 10 slices Canadian bacon
  • 90 g maple syrup
  • 90 g maple syrup
  • 90 g maple syrup
  • 0 thyme
  • 0 thyme
  • 0 thyme
  • 0 garlic powder
  • 0 garlic powder
  • 0 garlic powder
  • 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
  • 50 g hot sauce
  • 50 g hot sauce
  • 0 garlic
  • 0 garlic
  • 0 garlic
  • 0 salt
  • 0 salt
  • 0 salt
  • 0 pepper
  • 0 pepper
  • 0 pepper

Equipment

sheet panovenpizza cutterbowlspatulablender