Grammy's Kitchen · Burritos · Breakfast Burritos
One of 111 burritos recipes we measured
from preppykitchen.com
1 cooks on preppykitchen.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 | 4% | 1% |
| protein add | 100% | 100% |
| salt | 0% | 0% |
| aromatics | 0% | 1% |
| vegetables and beans | 42% | 35% |
Adapts cleanly: egg-free, gluten-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 227 g | 1/2 pound breakfast sausage (removed from the casings if needed (227g)) |
| 170 g | 2 cups frozen shredded hash browns ((170g)) |
| 300 g | 6 large eggs |
| 2 g | 1/4 teaspoon salt |
| 1 g | 1/4 teaspoon ground black pepper |
| 14 g | 1 tablespoon unsalted butter |
| 284 g | 4 10-inch burrito-size flour tortillas ((284g)) |
| 150 g | 1 1/3 cups shredded cheddar cheese ((150g)) |
| 160 g | 1 sliced avocado ((160g)) |
| 12 g | 2 tablespoons chopped cilantro |
| Sour cream | |
| Salsa |
Method: 5 steps, published by preppykitchen.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“love it” — a cook, 5.0★