Grammy's Kitchen · Burritos · Freezer Breakfast Burritos
One of 111 burritos recipes we measured
from handletheheat.com
2 cooks on handletheheat.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 | 1% | 1% |
| protein add | 100% | 100% |
| aromatics | 22% | 1% |
| vegetables and beans | 68% | 35% |
| liquid | 18% | 0% |
Adapts cleanly: egg-free, gluten-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 340 g | 2 large baking potatoes, peeled and chopped into small chunks |
| 9 g | 2 teaspoons vegetable oil, divided |
| 454 g | 1 pound chicken or turkey chorizo or breakfast sausage |
| 120 g | 1 bell pepper, chopped |
| 150 g | 1 small onion, chopped |
| 600 g | 12 large eggs |
| 122 g | 1/2 cup milk |
| Kosher salt and freshly ground black pepper | |
| 227 g | 8 ounces shredded Mexican blend cheese |
| 20 flour tortillas, warmed |
Method: 4 steps, published by handletheheat.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“Coming back for the third time since 2015 to make another big batch of these. I always say that I need to make these again, and I don’t know why it takes me so long everything! They’re delicious. I like to make the scrambled eggs in the oven to save time and s” — a cook, 5.0★
“This is the only frozen burrito recipes you need.” — a cook, 5.0★