Grammy's Kitchen · Burritos · Breakfast Burritos
One of 111 burritos recipes we measured
from www.skinnytaste.com
64 cooks on www.skinnytaste.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% |
| salt | 4% | 0% |
| aromatics | 0% | 1% |
| vegetables and beans | 71% | 35% |
Adapts cleanly: dairy-free, egg-free, gluten-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 6 strips center cut bacon | |
| 500 g | 10 large eggs (beaten) |
| 4 scallions (chopped) | |
| 60 g | 1/2 red bell pepper (diced) |
| 3 g | 1/2 teaspoon salt |
| 88 g | 12 tablespoons shredded cheddar or pepper jack cheese |
| 6 8-inch flour tortillas (low-carb (I used Ole Xtreme Wellness)) | |
| 6 pieces heavy duty foil | |
| hot sauce for serving (optional) |
Method: 16 steps, published by www.skinnytaste.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“I love breakfast tacos, and was excited to try these! I was a bit hesitant because I'm not a fan of the texture of reheated frozen egg muffins, so wasn't sure if I'd enjoy these. However, they are AWESOME! I used the Ole Xtreme Tortillas. They tasted great af” — a cook, 5.0★
“I've made batches of these three times now and I love how simple they are. Usually breakfast burrito recipes cram in so much meat so I like one that has enough protein but also packs in some veggies (and with red peppers in season out here I got a lot of use o” — a cook, 5.0★