Grammy's Kitchen · Burritos · Egg Burrito
One of 111 burritos recipes we measured
from www.culinaryhill.com
14 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 | 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.
| 200 g | 4 eggs (divided) |
| Salt and freshly ground black pepper | |
| 4 g | 2 teaspoons minced fresh chives (divided, plus more for garnish) |
| 28 g | 1/4 cup shredded cheddar cheese ((see note 1)) |
| 2 (8-inch) flour tortillas ((see note 2)) | |
| Salsa (and sour cream, for serving) |
Method: 6 steps, published by www.culinaryhill.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“Hello Meggan, This is the yummiest, easiest burrito to fix and eat. Way better than trying to place scrambled eggs in a tortilla and having them fall out all over the place! Thanks for your great recipes and tidbits about the Midwest. From a fellow Wiscons” — a cook, 5.0★
“Simple and delicious recipe. It took a couple of tries to figure out how to heat the eggs without overcooking them. Removing the pan from the heat did the trick.” — a cook, 5.0★