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 crispy.
- 2Remove bacon, remove excess grease, layer over 600g of shredded potatoes. Bake at 400 for 20 minutes.
- 3Crumble the cooked bacon and combine with 10 slices of diced Canadian bacon, 90g of maple syrup, salt, garlic powder, and thyme.
- 4Layer the bacon mixture on top of the cooked hashbrowns and pour a blended mixture of 450g egg whites, 4 eggs, 300g cottage cheese, and 12g corn starch over everything.
- 5Season with salt and pepper, top with 60g of cheddar cheese, and bake at 400 for 25-30 minutes, or until firm.
- 6Let sit for 10 minutes before slicing into 10 evenly sized pieces.
- 7Add each piece to a tortilla with a spicy cream sauce (400g fat free Greek yogurt and 50g hot sauce).
- 8Roll the 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
- 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 panovenpizza cutterbowlspatulablender
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