Grammy's Kitchen · Burritos · Breakfast Burritos
One of 111 burritos recipes we measured
4 cooks on littlesunnykitchen.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 | 8% | 1% |
| protein add | 100% | 100% |
| aromatics | 0% | 1% |
| vegetables and beans | 302% | 35% |
| liquid | 18% | 0% |
Adapts cleanly: egg-free, gluten-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 225 g | 8 oz (225g) breakfast sausage or chorizo |
| 2 cups frozen hash browns | |
| 300 g | 6 eggs (lightly beaten) |
| 60 g | 1/4 cup half and half |
| salt and pepper (to taste) | |
| 28 g | 2 tablespoons butter |
| 4 large flour tortillas | |
| 113 g | 1 cup shredded Monterey Jack cheese |
| 200 g | 1 avocado (diced) |
| 822 g | 2 roma tomatoes (diced) |
| 25 g | 1/4 cup fresh cilantro leaves (chopped) |
| hot sauce (for serving) |
Method: 7 steps, published by littlesunnykitchen.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.