Grammy's Kitchen · Burritos · Vegetarian Breakfast Burritos
One of 111 burritos recipes we measured
from cookieandkate.com
43 cooks on cookieandkate.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 | 6% | 1% |
| protein add | 100% | 100% |
| salt | 1% | 0% |
| aromatics | 31% | 1% |
| vegetables and beans | 78% | 35% |
Adapts cleanly: egg-free, gluten-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| Six 8-inch whole-grain tortillas | |
| 1 full batch homemade hash browns | |
| 300 g | 6 large eggs |
| 180 g | 1 cup cooked pinto beans or black beans (I used canned beans, rinsed and drained) |
| 2 g | 1/4 teaspoon fine salt |
| Several dashes of hot sauce, such as Cholula | |
| 14 g | 1 tablespoon unsalted butter |
| 75 g | 2/3 cup (packed) shredded sharp cheddar cheese |
| 50 g | 1/2 cup chopped cilantro, divided |
| 80 g | 1/2 cup chopped green onion (mostly green parts), divided |
| 6 tablespoons of your favorite salsa, plus extra for serving | |
| 200 g | 1 large avocado, diced (optional, if you’re serving the burritos right away) |
Method: 8 steps, published by cookieandkate.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“I needed a vegetarian recipe for our "burrito club" at work. These not only fit the bill but were a huge success! Everyone loved them, and they are deceptively easy to make. Thanks for another great recipe!” — a cook, 5.0★
“I meal prepped a double batch of these for my lunch and have been eating four of em a week for two weeks now. Not tired yet lol. They are so so good. I put half a baggie of taco seasoning in the eggs btw” — a cook, 5.0★