Grammy's Kitchen · Burritos · Chorizo Bacon Breakfast Burritos
One of 111 burritos recipes we measured
from www.twopeasandtheirpod.com
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% |
| aromatics | 0% | 1% |
| vegetables and beans | 73% | 35% |
Adapts cleanly: egg-free, gluten-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 454 g | 1 lb. bulk chorizo sausage |
| 27 g | 2 tablespoons olive oil |
| 454 g | 16 oz. frozen diced hash-brown potatoes (with onions and peppers) |
| 400 g | 8 large eggs (beaten) |
| 8 strips bacon (cooked and chopped) | |
| 170 g | 1 1/2 cups shredded Cheddar or Mexican Blend cheese |
| 8 8-inch Old El Paso flour tortillas, heated | |
| Pico de gallo (chopped avocado, and/or hot sauce, for serving, if desired) |
Method: 5 steps, published by www.twopeasandtheirpod.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.