Grammy's Kitchen · Burritos · Cowboy Breakfast Burrito
One of 111 burritos recipes we measured
from iamhomesteader.com
1 cooks on iamhomesteader.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 | 4% | 1% |
| protein add | 100% | 100% |
| salt | 0% | 0% |
| aromatics | 23% | 1% |
| vegetables and beans | 64% | 35% |
Adapts cleanly: egg-free, gluten-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 227 g | 8 ounces ground pork sausage |
| 198 g | 1/2 ring (7 ounces) Kielbasa, (diced) |
| 300 g | 2 cups frozen diced hash brown potatoes |
| 60 g | 1/2 red bell pepper, (diced) |
| 60 g | 1/2 green bell pepper, (diced) |
| 150 g | 1 small yellow onion, (diced (about 1/2 cup)) |
| 15 g | 1 medium jalapeno pepper, (seeded, diced) |
| 3 g | 1/2 teaspoon seasoned salt |
| 0 g | 1/8 teaspoon black pepper |
| 0 g | 1/8 teaspoon garlic powder |
| 200 g | 4 large eggs, (beaten) |
| 1 g | 1/2 teaspoon cowboy ranch seasoning mix ((optional)) |
| 14 g | 1 tablespoon unsalted butter |
| 4 large (10-inch) flour tortillas | |
| 113 g | 1 cup (113 g) sharp cheddar cheese, (shredded, divided) |
| 113 g | 1 cup (113 g) Monterey jack cheese, (shredded, divided) |
| 14 g | 1 tablespoon vegetable oil, (for pan-frying) |
| sour cream, (for serving) | |
| salsa, (for serving) |
Method: 10 steps, published by iamhomesteader.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.