Grammy's Kitchen · Burritos · Breakfast Burrito
One of 111 burritos recipes we measured
4 cooks on www.cookingclassy.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 | 4% | 1% |
| protein add | 100% | 100% |
| aromatics | 0% | 1% |
| vegetables and beans | 160% | 35% |
Adapts cleanly: egg-free, gluten-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 300 g | 6 large eggs |
| 227 g | 8 oz. chorizo sausage* |
| 14 g | 1 Tbsp olive oil |
| 300 g | 2 cups frozen O'Brien hash brown potatoes |
| Salt and freshly ground black pepper | |
| 4 extra large flour tortillas ((10 to 11-inch)) | |
| 85 g | 3/4 cup shredded Mexican cheese blend |
| 1 cup fresh pico de gallo, (homemade or store-bought) | |
| 200 g | 1 avocado, (diced) |
| Mexican hot sauce, (such as Cholula or Tapatio, for serving (optional)) |
Method: 9 steps, published by www.cookingclassy.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“The bomb! Had it for breakfast and lunch today. My 7 year old approved it too. Question though, when making ahead of time, at what point do I add salsa/pick and avocado? After reheating or before?” — a cook, 5.0★
“Hi Jaclyn, Jaclyn, I cannot find in the Recipe Box, "shop ingredients" button ? hmm” — a cook, 5.0★