Grammy's Kitchen · Burritos · Breakfast Burritos
One of 111 burritos recipes we measured
from www.jocooks.com
It ranks #3 of 111 for seasoning depth among the burritos recipes we compared. 7 cooks on www.jocooks.com rate it 4.7★.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 111.
| this recipe | typical | |
|---|---|---|
| fat | 25% | 1% |
| protein add | 100% | 100% |
| salt | 1% | 0% |
| aromatics | 0% | 1% |
| vegetables and beans | 365% | 35% |
| liquid | 36% | 0% |
Adapts cleanly: egg-free, gluten-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 8 slices bacon (chopped) | |
| 2 cups frozen hash browns | |
| 81 g | 1/3 cup milk |
| 400 g | 8 large eggs |
| 2 g | 1/4 teaspoon salt (or to taste) |
| 1 g | 1/2 teaspoon pepper (or to taste) |
| 28 g | 2 tablespoon butter (unsalted) |
| 822 g | 2 medium Roma tomatoes (diced) |
| 200 g | 8 large tortillas |
| 113 g | 1 cup Monterey Jack cheese (shredded) |
| 112 g | 1 cup mozzarella cheese (shredded) |
| 25 g | 1/4 cup fresh parsley (chopped) |
| 27 g | 2 tablespoon vegetable oil (for heating burritos) |
Method: 6 steps, published by www.jocooks.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“Absolutely Delicious!! We had leftovers and a quick pop in the microwave and then I put them in the frying pan for a minute to crisp up made them even better the next day. - probably because I didn’t have to cook. We had them for dinner and I made a side sala” — a cook, 5.0★
“I love how easy these were to make. Everyone loved them!” — a cook, 5.0★