Grammy's Kitchen · Burritos · Breakfast Burritos
One of 111 burritos recipes we measured
10 cooks on www.thecountrycook.net rate it 4.5★.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 111.
| this recipe | typical | |
|---|---|---|
| fat | 0% | 1% |
| protein add | 100% | 100% |
| aromatics | 0% | 1% |
| vegetables and beans | 0% | 35% |
Adapts cleanly: egg-free, gluten-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 454 g | 1 pound spicy ground sausage |
| 454 g | 1 pound pack shredded hash browns |
| 400 g | 8 large eggs |
| 226 g | 2 cups shredded cheddar cheese |
| salt, pepper, garlic powder, to taste | |
| 25 g | 1 (10) pack soft taco-sized tortillas |
| salsa and sour cream, (for serving) |
Method: 22 steps, published by www.thecountrycook.net — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“Hi. I would love to try this recipe I am a diabetic and I need to know how many calories per burrito plus how many grams of carbs.” — a cook, 5.0★
“My husband loves these. I never thought to make a bunch and freeze them. Great idea!!” — a cook, 5.0★