Grammy's Kitchen · Burritos · Breakfast Burrito
One of 111 burritos recipes we measured
24 cooks on www.smalltownwoman.com rate it 5.0★.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 111.
| this recipe | typical | |
|---|---|---|
| fat | 2% | 1% |
| protein add | 100% | 100% |
| aromatics | 25% | 1% |
| vegetables and beans | 20% | 35% |
| liquid | 2% | 0% |
Adapts cleanly: egg-free, gluten-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 454 g | 1 pound pork breakfast sausage |
| 75 g | 1/2 red onion finely chopped (see notes) |
| 75 g | 1/2 sweet yellow onion finely chopped (see notes) |
| 120 g | 1 red bell pepper finely diced |
| 15 g | 1 jalapeno pepper seeded and minced |
| 300 g | 6 large eggs |
| 15 g | 1 tablespoon water |
| 14 g | 1 tablespoon butter |
| salt and freshly ground black pepper to taste | |
| 6 large flour tortillas (8-10 inches) | |
| 75 g | 2/3 cup shredded cheddar cheese |
| 75 g | 2/3 cup shredded Monterey Jack cheese |
| sour cream (optional) | |
| salsa (optional) |
Method: 5 steps, published by www.smalltownwoman.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“Wow these breakfast burritos are better than store bought! They are so easy to make - now I don't need to buy them!” — a cook, 5.0★
“Love this Breakfast Burritos recipe, so delicious and is easy to make. My kiddos loved it. Thanks for sharing :)” — a cook, 5.0★