Grammy's Kitchen · Burritos · Breakfast Burrito
One of 111 burritos recipes we measured
from www.culinaryhill.com
It ranks #4 of 111 for seasoning depth among the burritos recipes we compared. 9 cooks on www.culinaryhill.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 | 25% | 1% |
| protein add | 100% | 100% |
| salt | 4% | 0% |
| aromatics | 88% | 1% |
| vegetables and beans | 270% | 35% |
| liquid | 36% | 0% |
Adapts cleanly: egg-free, gluten-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 340 g | 2 medium Yukon gold potatoes (peeled and diced small) |
| 120 g | 1 large red bell pepper (stemmed, seeded, and diced) |
| 150 g | 1 small red onion (peeled and diced) |
| 14 g | 1 tablespoon oil (or clarified butter) |
| 6 g | 1 teaspoon Salt (divided) |
| 600 g | 12 eggs |
| 61 g | 1/4 cup milk |
| 28 g | 2 tablespoons butter |
| 170 g | 1 1/2 cups shredded Monterey Jack cheese ((about 6 ounces)) |
| 12 (10-inch) or (12-inch) flour tortillas (room temperature) | |
| Burrito toppings (such as salsa, cooked bacon, cooked sausage, optional) |
Method: 10 steps, published by www.culinaryhill.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“Like all your recipes, this is a good one. Breakfast burritos are like pizzas - very versatile with ingredients to your liking. Sometimes I get lazy and leave out the peppers and potatoes. A great grab-n-go meal! To prevent drying out (freezer burn) I w” — a cook, 5.0★
“I always make these with either 1# ground fresh sausage, or 1# bacon, then I use leftover garlic oven-roasted potatoes if I have them and they turn out delicious. Thanks for the recipe. You have saved many a rushed morning for my family!!” — a cook, 5.0★