Grammy's Kitchen · Burritos · Breakfast Burritos (Freezer Friendly)
One of 111 burritos recipes we measured
13 cooks on www.spendwithpennies.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 | 3% | 35% |
| liquid | 9% | 0% |
Adapts cleanly: egg-free, gluten-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 454 g | 1 pound ground pork sausage (spicy or mild) |
| 3 cups frozen diced hash browns | |
| 19 g | 2 tablespoons finely diced red bell pepper (or green bell peppers, optional) |
| 500 g | 10 large eggs |
| 61 g | 1/4 cup milk |
| salt and black pepper (to taste) | |
| 1 cup fresh salsa (Pico de Gallo is best) | |
| 226 g | 2 cups shredded sharp cheddar cheese |
| 8 (12-inch each) flour tortillas |
Method: 8 steps, published by www.spendwithpennies.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“I made these over the weekend. Easy recipe to put together. I did have russett potatoes leftover from the holidays that I used in place of the frozen hash browns. While cooking them I added a sprinkling of low sodium taco seasoning. It worked well with the sal” — a cook, 5.0★
“Bunch of prep involved in stages. But worth it. I used bacon fat instead of oil. Used bell pepper green and red with onion. Added Lil more milk to the eggs cause that's the way I like them. Great starter recipe with lots of possibilities. Thanks.” — a cook, 5.0★