Grammy's Kitchen · Burritos · Freezer Vegetable Breakfast Burritos
One of 111 burritos recipes we measured
4 cooks on kristineskitchenblog.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 | 7% | 1% |
| protein add | 100% | 100% |
| salt | 1% | 0% |
| aromatics | 35% | 1% |
| vegetables and beans | 93% | 35% |
Adapts cleanly: egg-free, gluten-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 14 g | 1 tablespoon olive oil |
| 80 g | 1/2 cup finely chopped onion |
| 120 g | 1 bell pepper (chopped) |
| 91 g | 1 cup finely chopped broccoli |
| 2 g | 1/4 teaspoon salt |
| 0 g | 1/8 teaspoon pepper |
| 2 g | 1/2 teaspoon butter |
| 400 g | 8 large eggs |
| 1/2 cup salsa (optional) | |
| 227 g | 2 cups grated cheddar cheese (8 ounces ) |
| 200 g | 8 burrito-size whole wheat tortillas |
Method: 5 steps, published by kristineskitchenblog.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“Most freezer friendly items are not and this recipe is. Easy to make. Freezes well and 30 seconds in the microwave after defrosting overnight and I have a breakfast!!! I used frozen chopped brocolli and a frozen pepper and onion mixture so I just had to sau” — a cook, 5.0★
“I was a little skeptical at first because of the broccoli. Once I heated these in the microwave the next day after making them, OMG SO GOOD! My fiancé even loves these and he’s so picky! I finally found a healthy go to breakfast that’s freezeable! Thank you!” — a cook, 5.0★