MAPLE BACON SHEET PAN
BREAKFAST BURRITOS
430 Calories 30G Protein 54G Carbs 10G Fat
MAPLE BACON SHEET PAN BREAKFAST BURRITOS
Per Burrito (makes 10):
430 Calories 30G Protein 54G Carbs 10G Fat
INGREDIENTS
Maple Bacon: Mixture topping:
10 slices centercut bacon 60g (½ cup) cheddar cheese
10 slices Canadian bacon Seasonings: Salt and pepper, to taste
90g (6 Tbsp) maple syrup
High Protein Cream Sauce:
Salt
400g (2 cups) fat free Greek yogurt
Garlic powder
50g (3 Tbsp) hot sauce of choice
Thyme
Seasonings: garlic powder, salt and
Hashbrowns: pepper to taste
600g (~4 ½ cups) shredded
Tortillas:
potatoes*
10 burrito sized tortillas
*I used “Simply Potato” Shredded
Hashbrowns, fully thawed in
fridge
Blended egg mixture:
450g (2 ¾ cups) egg whites
4 eggs
300g (1 cup) cottage cheese
12g (1 Tbsp) corn starch
INSTRUCTIONS BEGIN ON NEXT PAGE
INSTRUCTIONS
1. Preheat oven to 400°F (200°C). Once the oven is preheated, add 10 slices
centercut bacon to a oven-safe sheet pan and let it bake for 20 minutes,
until crispy.
2. Remove the bacon and on the same sheet pan, evenly disperse 600g (~4 ½
cups) shredded potatoes and bake at 400°F (200°C) for 20 minutes.
3. While the hashbrowns cook, make the Maple Bacon by crumbling the
cooked bacon into small pieces, dicing 10 slices of Canadian bacon and
placing the cooked bacon and Canadian bacon in a bowl along with 90g (6
Tbsp) maple syrup, salt, garlic powder, and thyme. Mix to combine the
ingredients. Evenly place the Maple Bacon on top of the cooked
hashbrowns.
4. Blend together 300g (1 cup) cottage cheese, 450g (2 ¾ cups) egg whites,
4 eggs, and 12g (1 Tbsp) corn starch until the mixture is smooth.
5. Once combined, pour on top of the hashbrowns and Maple Bacon and
make sure to coat the pan evenly.
6. Shred 60g (½ cup) cheddar cheese as a topping and to the pan along with
salt and pepper.
7. Bake at 400°F (200°C) for 25-30 minutes or until the center is firm and the
top is lightly browned. Once cooked, slice the maple bacon hashbrowns
into 10 evenly sized pieces.
8. To make the High Protein Cream Sauce, mix together 400g (2 cups) fat
free Greek yogurt, 50g (3 Tbsp) hot sauce of choice, garlic powder, salt
and pepper to taste.
9. Lay out 10 burrito sized tortillas and spread desired amount of the High
Protein Cream Sauce and then place a slice of the maple bacon
hashbrowns in the tortilla.
10. Roll the tortilla into a burrito and enjoy immediately. Wrap the leftovers in
foil and store in the freezer for meal prep.
GROCERY LIST
Protein:
Centercut bacon: 10 slices
Canadian bacon: 10 slices
Packaged Goods:
Egg whites: 450g (16oz)
Maple syrup: 90g (3oz)
Shredded potatoes: 600g (21oz)
Hot sauce of choice: 50g (2oz)
Cheddar cheese: 60g (2oz)
Corn starch: 12g (½oz)
Seasonings:
Garlic powder
Thyme
Fresh Produce:
Eggs: 4
Dairy:
Cottage cheese: 300g (11oz)
Fat free Greek yogurt: 400g (14oz)
Tortillas:
Burrito sized tortillas: 10
MAPLE BACON SHEET PAN BREAKFAST BURRITOS
Per Burrito (makes 10):
430 Calories 30G Protein 54G Carbs 10G Fat
INGREDIENTS
Maple Bacon: Blended egg mixture:
10 slices centercut bacon 450g (2 ¾ cups) egg whites
10 slices Canadian bacon 4 eggs
90g (6 Tbsp) maple syrup 300g (1 cup) cottage cheese
Salt 12g (1 Tbsp) corn starch
Garlic powder
Mixture topping:
Thyme
60g (½ cup) cheddar cheese
Hash Browns: Seasonings: Salt and pepper, to taste
600g (~4 ½ cups) shredded potatoes*
High Protein Cream Sauce:
*I used “Simply Potato” Shredded Hashbrowns,
400g (2 cups) fat free Greek yogurt
fully thawed in fridge
50g (3 Tbsp) hot sauce of choice
Tortillas: Seasonings: Garlic powder, salt and pepper to taste
10 burrito sized tortillas
INSTRUCTIONS
1. Preheat oven to 400°F (200°C). Once the oven is preheated, add centercut bacon to a oven-
safe sheet pan and let it bake for 20 minutes, until crispy.
2. Remove the bacon and on the same sheet pan, evenly disperse shredded potatoes and bake
at 400°F (200°C) for 20 minutes as well.
3. While the hashbrowns cook, make the Maple Bacon by crumbling the cooked bacon into small
pieces, dicing Canadian bacon and placing the cooked bacon and Canadian bacon in a bowl
along with maple syrup, salt, garlic powder, and thyme. Mix to combine the ingredients.
Evenly place the Maple Bacon on top of the cooked hashbrowns.
4. Blend together cottage cheese, egg whites, eggs, and corn starch until the mixture is smooth.
5. Once combined, pour on top of the hashbrowns and Maple Bacon and make sure to coat the
pan evenly.
6. Shred cheddar cheese as a topping and to the pan along with salt and pepper.
7. Bake at 400°F (200°C) for 25-30 minutes or until the center is firm and the top is lightly
browned. Once cooked, slice the maple bacon hashbrowns into 10 evenly sized pieces.
8. To make the High Protein Cream Sauce, mix together fat free Greek yogurt, hot sauce of
choice, garlic powder, salt and pepper to taste.
9. Lay out burrito sized tortillas and spread desired amount of the High Protein Cream Sauce and
then place a slice of the maple bacon hashbrowns in the tortilla.
10. Roll the tortilla into a burrito and enjoy immediately. Wrap the leftovers in foil and store in the
freezer for meal prep.
