Sheet Pan Breakfast Burritos

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Sheet Pan Breakfast Burritos

Course: Breakfast, Main Course

Ingredients

  • 10 slices Canadian bacon
  • 90g (6 Tbsp) maple syrup
  • Salt,
  • garlic powder,
  • thyme
  • 600g (~4.5 cups) shredded potatoes*
  • Blended egg mixture: 450g (2.75 cups) egg whites 4 eggs 300g (1 cup) cottage cheese 12g (1
  • Tbsp) corn starch
  • 60g (2oz) cheddar cheese (topping)
  • 10 burrito sized tortillas
  • High Protein Cream Sauce:
  • 400g (2 cups) fat free Greek yogurt
  • 50g (3 Tbsp) hot sauce of choice
  • Garlic,
  • salt and pepper to taste
  • I used “Simply Potato” Shredded Hashbrowns, fully thawed in fridge
  • Make sure to add salt at every step to ensure best flavor!
  • This recipe is highly customizable - here’s the general method I follow for this recipe 🌯

Instructions

  • Add bacon to sheet pan, bake at 400 for 20 minutes or until crispy
  • Remove bacon, remove excess grease, layer over shredded hashbrowns. Bake at 400
  • for 20 minutes
  • Crumble cooked bacon, combine with diced Canadian bacon, maple syrup and
  • seasonings
  • Layer bacon mixture on top of cooked hashbrowns, pour over blended egg/egg
  • white/cottage cheese. Bake at 400, 25-30 minutes or until firm - Let sit 10 mins before slicing
  • Assemble your burritos - Slice into 10 rectangles, add to a burrito sized tortilla with any
  • sauce or garnishes of choice - Roll burritos, and enjoy!
  • Chewy Sugar Cookies (Bakery-Style, Large &

Notes

Per Burrito (Makes 10): 430 Calories 30g Protein 54g Carbs 10g Fat
I used a “Jelly Roll” pan (the exact dimensions were 10”x15”, 1 inch lip) for this recipe, which is
a common sized sheet pan found at grocery stores. - A quarter sheet pan will be smaller, so
you’ll need to scale down the ingredients slightly - The most important factor is that it it has at
least a 1” raised edge
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Ingredients: 10 slices centercut bacon