Grammy's Kitchen · Burritos · Easy Freezer Breakfast Burritos
One of 111 burritos recipes we measured
135 cooks on www.melskitchencafe.com rate it 4.8★.
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 | 8% | 1% |
| vegetables and beans | 15% | 35% |
| liquid | 56% | 0% |
Adapts cleanly: egg-free, gluten-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 567 g | 16-24 ounces breakfast sausage (see note) |
| 149 g | 1 cup small diced bell peppers (any color) |
| 80 g | 1/2 cup small diced onion |
| 500 g | 10 large eggs |
| 366 g | 1 1/2 cups milk |
| 172 g | 3/4 cup sour cream |
| 6 g | 1 teaspoon salt |
| 1 g | 1/4 teaspoon black pepper |
| 850 g | 30 ounces frozen tater tots (about 7-8 cups) |
| 12-15 burrito size flour tortillas | |
| 396 g | 3-4 cups shredded cheese (cheddar, Monterey Jack, etc) |
Method: 7 steps, published by www.melskitchencafe.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“I have a good friend with a baby in the NICU. I've made this recipe for them weekly for the last month - they love the burritos and I do too! I'm vegetarian so have been making them without meat. I added a can of black beans and some chopped chipotle peppers i” — a cook, 5.0★
“This is so much better than cooking everything sperately. But I had to switch to a large and deeper cookie pan style pan ( sheet cake pan?), not the standard kind, the one with deeper sides. Oh I do use the microwave but also I lightly brush with olive oil a” — a cook, 5.0★