Name: Sheet Pan Breakfast Burritos
Prep time: 10 min
Cook time: 70 min
Total time: 80 min
Yield: 10
Ingredients: McCormick® Ground Thyme; McCormick Gourmet™ Global Selects Oak Wood Smoked Pepper from Vietnam; Morton Iodized Salt, 26 Ounce; Red's Burrito, Canadian Bacon, Uncured; Daisy Cottage Cheese, 4% Milkfat Minimum, with Blueberries; Tillamook Medium Cheddar Cheese; Great Value Peach Fruit On The Bottom Greek Nonfat Yogurt; Elephant Garlic; O Organics Maple Syrup, Organic, 100% Pure; Bob's Red Mill Corn Starch; Tapatio Salsa Picante Hot Sauce; El Guapo Garlic Powder; Bob Evans Farms Cage Free Liquid Egg Whites; Colo-Pac Produce Extra Large Bakers Russet Potatoes; Hormel Black Label Thin Cut Canadian Bacon; Tina's Burritos, Beef & Bean/Green Chili, Big; Pete and Gerry’s Organic Eggs Eggs, Organic, Free Range, Large

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

2: Remove bacon, remove excess grease, layer shredded hashbrowns on the pan. Bake at 400°F for 20 minutes.

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

4: Layer bacon mixture on top of cooked hashbrowns, pour over blended egg/egg white/cottage cheese. Bake at 400°F for 25-30 minutes or until firm. Let sit 10 mins before slicing.

5: Slice into 10 rectangles, add to a burrito sized tortilla with any sauce or garnishes of choice. Roll burritos, and enjoy!

Sheet Pan Breakfast Burritos

Serves 10

10 mins prep

70 mins cook

80 mins total

What you need

How to make