Sheet Pan Breakfast Burritos: Maple Bacon Hashbrown
Serves 10
Directions
- 1Add 10 slices of centercut bacon to your sheet pan.
- 2Bake the bacon at 400 degrees Fahrenheit for 20 minutes until perfectly golden brown and crispy.
- 3Remove the bacon from the sheet pan.
- 4Layer 600g of shredded potatoes over the same sheet pan with the leftover bacon grease.
- 5Season the shredded potatoes with salt and pepper.
- 6Bake the hashbrowns at 400 degrees Fahrenheit for 20 minutes.
- 7While the hashbrowns cook, crumble up your cooked bacon.
- 8Add the crumbled bacon into a bowl.
- 9Add diced Canadian bacon to the bowl with the crumbled bacon.
- 10Add 90g of maple syrup to the bowl.
- 11Add garlic powder and thyme to the bowl.
- 12Mix all the ingredients in the bowl thoroughly.
- 13Once the hashbrowns are cooked, top the hashbrowns with the maple bacon mixture.
- 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.
- 15Season with salt and pepper.
- 16Top with 60g of sharp cheddar cheese.
- 17Bake at 400 degrees Fahrenheit for 25-30 minutes, or until the center is firm and the top is lightly browned.
- 18Let the mixture sit for 10 minutes before slicing.
- 19Slice the cooked mixture into 10 evenly sized pieces.
- 20Place each piece onto a burrito-sized tortilla.
- 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.
- 22Roll the burritos.
- 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.
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