Sheet Pan Breakfast Burritos

• temps total: 1 hour 17 minutes

Ingrédients

10 slices centercut bacon

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

STEP 1: Add bacon to sheet pan, bake at 400 for 20 minutes or until crispy

STEP 2: Remove bacon, remove excess grease, layer over shredded hashbrowns. Bake at 400 for 20 minutes

STEP 3: Crumble cooked bacon, combine with diced Canadian bacon, maple syrup and seasonings

STEP 4: 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

STEP 5: Assemble your burritos

Slice into 10 rectangles, add to a burrito sized tortilla with any sauce or garnishes of choice

Roll burritos, and enjoy!