Sheet Pan Breakfast Burritos: Maple Bacon Hashbrown

Serves 10
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Directions

  1. 1Add 10 slices of centercut bacon to your sheet pan.
  2. 2Bake the bacon at 400 degrees Fahrenheit for 20 minutes until perfectly golden brown and crispy.
  3. 3Remove the bacon from the sheet pan.
  4. 4Layer 600g of shredded potatoes over the same sheet pan with the leftover bacon grease.
  5. 5Season the shredded potatoes with salt and pepper.
  6. 6Bake the hashbrowns at 400 degrees Fahrenheit for 20 minutes.
  7. 7While the hashbrowns cook, crumble up your cooked bacon.
  8. 8Add the crumbled bacon into a bowl.
  9. 9Add diced Canadian bacon to the bowl with the crumbled bacon.
  10. 10Add 90g of maple syrup to the bowl.
  11. 11Add garlic powder and thyme to the bowl.
  12. 12Mix all the ingredients in the bowl thoroughly.
  13. 13Once the hashbrowns are cooked, top the hashbrowns with the maple bacon mixture.
  14. 14Pour over a blended mixture of 4 eggs, 450g of egg whites, 300g of cottage cheese, and 12g of corn starch onto the hashbrown and maple bacon layer.
  15. 15Season with salt and pepper.
  16. 16Top with 60g of sharp cheddar cheese.
  17. 17Bake at 400 degrees Fahrenheit for 25-30 minutes, or until the center is firm and the top is lightly browned.
  18. 18Let the mixture sit for 10 minutes before slicing.
  19. 19Slice the cooked mixture into 10 evenly sized pieces.
  20. 20Place each piece onto a burrito-sized tortilla.
  21. 21Add a high protein cream sauce, made with 400g of fat-free Greek yogurt, 50g of your choice of hot sauce, garlic, salt, and pepper to taste.
  22. 22Roll the burritos.
  23. 23Store the burritos frozen in parchment paper and reheat in a few minutes as needed.

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 of choice
  • pepper

Equipment

sheet pantongspizza cutterspatulawooden bowlblenderparchment paper

Tips

  • Add salt at every step to ensure best flavor.
  • Store burritos frozen and reheat in a few minutes.
  • This recipe is highly customizable.
  • Let the cooked mixture sit for 10 minutes before slicing.
  • You can use a “Jelly Roll” pan (10”x15”, 1 inch lip) for this recipe, or a quarter sheet pan and scale down the ingredients slightly.
  • The most important factor is that the pan has at least a 1” raised edge.
  • Use “Simply Potato” Shredded Hashbrowns, fully thawed in fridge for best results, they are uncooked hashbrowns.
  • For the high protein cream sauce, add garlic, salt and pepper to taste.
  • For the high protein cream sauce, hot sauce quantity is 3 Tbsp.
  • For the maple bacon hashbrown, maple syrup quantity is 6 Tbsp.
  • For the blended egg mixture, egg whites quantity is 2.75 cups.
  • For the blended egg mixture, cottage cheese quantity is 1.25 cups.
  • For the blended egg mixture, corn starch quantity is 1 Tbsp.
  • For shredded potatoes, the quantity is around 4.5 cups.
  • For cheddar cheese, the quantity is around 2oz.
  • The high protein cream sauce is made with 2 cups of fat free Greek yogurt.
  • The high protein cream sauce is made with 3 Tbsp of hot sauce of choice.
  • The high protein cream sauce is seasoned with garlic, salt and pepper to taste.
  • The mixture of eggs, egg whites, and cottage cheese is blended together to make a smooth mixture.
  • The bacon is baked until perfectly golden brown and crispy.
  • The hashbrowns are baked until cooked.
  • The full mixture for the burritos is baked until the center is firm and the top is lightly browned.
  • The burritos are rolled and can be enjoyed immediately or stored for later.
  • The burritos can be stored frozen and reheated in just a few minutes.
  • The recipe makes 10 burritos.
  • The protein content per burrito is 30g.
  • The fat content per burrito is 10g.
  • The carb content per burrito is 54g.
  • The calorie count per burrito is 430 calories.
  • The full mixture of the burrito is baked at 400 degrees for 25-30 minutes.
  • The bacon is baked at 400 degrees for 20 minutes.
  • The hashbrowns are baked at 400 degrees for 20 minutes.
  • The mixture of bacon, Canadian bacon, maple syrup, salt, garlic powder, and thyme is mixed together to be spread on the hashbrowns.