Grammy's Kitchen · Burritos · Freezer Breakfast Burritos
One of 111 burritos recipes we measured
11 cooks on www.gimmesomeoven.com rate it 4.5★.
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 | 2% | 0% |
| aromatics | 23% | 1% |
| vegetables and beans | 88% | 35% |
| liquid | 9% | 0% |
Adapts cleanly: dairy-free, egg-free, gluten-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 600 g | 12 large eggs |
| 61 g | 1/4 cup milk |
| salt and pepper | |
| 27 g | 2 Tablespoons olive oil |
| 150 g | 1 medium white onion (peeled and diced (about 2 cups)) |
| 454 g | 1 pound Yukon gold or red potatoes (diced into 1/4-inch cubes) |
| 120 g | 1 large red bell pepper (cored and diced (about 2 cups)) |
| 411 g | 1 (4-ounce) can Old El Paso chopped green chiles |
| 12 g | 2 teaspoons salt |
| 2 g | 1 teaspoon ground cumin |
| 425 g | 1 (15-ounce) can black beans (rinsed and drained) |
| 454 g | 2 (8-count) packages Old El Paso large (burrito-sized) flour tortillas |
| 227 g | 2 cups (8 ounces) shredded Pepper Jack cheese (or the cheese of your choice) |
| (Optional: salsa (for serving)) |
Method: 4 steps, published by www.gimmesomeoven.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“This was so easy I was able to whip up a batch even after a busy exhausting weekend. I got 16 burritos out of it which comes out to 385 cal each. I can’t imagine being able to get more than 16 burritos unless you add more egg. I brought one to work today and w” — a cook, 5.0★
“I just made these with some breakfast sausage and they're delicious! I'm having a hard time heating them up though. I need to microwave them for 2-3 minutes in order to completely thaw and heat through. By then, the folded edges on the sides and the overlappin” — a cook, 4.0★