Grammy's Kitchen · Burritos · Breakfast Burritos
One of 111 burritos recipes we measured
from joyfoodsunshine.com
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 111.
| this recipe | typical | |
|---|---|---|
| fat | 10% | 1% |
| protein add | 100% | 100% |
| salt | 1% | 0% |
| aromatics | 0% | 1% |
| vegetables and beans | 80% | 35% |
| liquid | 10% | 0% |
Adapts cleanly: egg-free, gluten-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 340 g | 12 ounces bacon |
| 600 g | 12 large eggs |
| 60 g | 1/4 cup heavy cream |
| 3 g | 1/2 teaspoon fine sea salt |
| 1 g | 1/4 teaspoon pepper |
| 454 g | 16 ounces hash brown potatoes ((about 3 cups (frozen))) |
| 57 g | 4 Tablespoons salted butter |
| 3 g | 1/2 teaspoon fine sea salt |
| 227 g | 8 ounces sharp cheddar cheese |
| 1 cup Pico de gallo | |
| 200 g | 8 burrito tortillas |
Method: 19 steps, published by joyfoodsunshine.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.