Appetizer Snack

Sheet Pan Breakfast Burritos:

— Prep 30 — Cook 50 — Serves 10

Ingredients

  • 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

Instructions

  1. 1 Preheat the oven to 430°F (220°C).
  2. 2 Add bacon to a sheet pan, bake at 400°F for 20 minutes or until crispy.
  3. 3 Remove bacon and excess grease, layer over shredded hashbrowns. Bake at 400°F for another 20 minutes.
  4. 4 Crumble cooked bacon, combine with diced Canadian bacon, maple syrup, salt, garlic powder, and thyme. Layer this mixture on top of the cooked hashbrowns. Pour over blended egg/egg white/cottage cheese mixture. Bake at 400°F for 25-30 minutes or until firm.
  5. 5 Let sit for 10 minutes before slicing into 10 rectangles, add to a burrito-sized tortilla with any sauce or garnishes of choice, roll the burritos and enjoy!