Grammy's Kitchen · Burritos · Freezer Breakfast Burritos
One of 111 burritos recipes we measured
16 cooks on www.lecremedelacrumb.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 | 6% | 1% |
| protein add | 100% | 100% |
| aromatics | 0% | 1% |
| vegetables and beans | 0% | 35% |
| liquid | 9% | 0% |
Adapts cleanly: egg-free, gluten-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 500 g | 10 large eggs |
| 61 g | 1/4 cup milk |
| salt and pepper (to taste) | |
| 226 g | 2 cups shredded Mexican blend cheese (divided) |
| 41 g | 3 tablespoons olive oil |
| 2 cups shredded hash browns | |
| 454 g | 1 pound ground Italian sausage |
| 8 strips bacon or turkey bacon | |
| 8 extra large burrito-size flour tortillas | |
| 8 16-inch long pieces of Reynolds Wrap Heavy Duty Foil | |
| optional toppings: avocado or guacamole, salsa, hot sauce, diced tomatoes or pico de gallo, cilantro |
Method: 7 steps, published by www.lecremedelacrumb.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“Excellent burritos. I did use O’Brien potatoes and add addition veggies with turkey sausage wrapped in an egg wrap. They where tasty and quick in a hurry breakfast. Thank you.” — a cook, 5.0★
“I made these and there absolutly phenom!!! Super quick and simple” — a cook, 5.0★