Grammy's Kitchen · Burritos · Breakfast Burritos
One of 111 burritos recipes we measured
167 cooks on www.onceuponachef.com rate it 4.9★.
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% |
| salt | 1% | 0% |
| aromatics | 1% | 1% |
| acid | 4% | 0% |
| vegetables and beans | 81% | 35% |
Adapts cleanly: egg-free, gluten-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 200 g | 1 large avocado, (peeled, pitted, and diced) |
| 121 g | 1/2 cup diced seeded tomatoes, (from 1 to 2 tomatoes) |
| 1 small shallot, (minced (about 2 tablespoons)) | |
| 3 g | 1 clove garlic, (minced) |
| 15 g | 1 jalapeño pepper, (seeded and minced) |
| 15 g | 1 tablespoon fresh lime juice, (from 1 lime) |
| 3 g | 1/2 teaspoon salt |
| 1 g | 1/4 teaspoon ground cumin |
| 25 g | 1/4 cup fresh chopped cilantro |
| 200 g | 4 large eggs |
| 1 g | 1/4 teaspoon smoked paprika |
| 2 g | 1/4 teaspoon salt |
| 227 g | 1/2 lb spicy sausage ((such as chorizo, Italian, or anything you like), removed from casings) |
| 170 g | 1 1/3 cups (6 oz) shredded Monterey Jack cheese |
| 4 (10-inch) burrito-size flour tortillas | |
| Vegetable oil |
Method: 5 steps, published by www.onceuponachef.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“Hi there Jennifer, thankyou for this, we love Mexican and make everything from scratch whenever we're having it. Brekkie burritos are something we've never had before but for a different breakfast, we gave yours a go. Awesome, thankyou, had them 3 times this w” — a cook, 5.0★
“wonderful! i made this for brunch for me & my boyfriend & we loved it :) Had to make a few adjustments: instead of sausage we just seasoned up some ground beef ourselves, skipped the jalapeno (i love heat, but the one in our fridge went bad lol) & ” — a cook, 5.0★