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Photo of Egg and bacon breakfast burritos by WW

Egg and bacon breakfast burritos

6
Points®
Total Time
24 min
Prep
14 min
Cook
10 min
Serves
2
Difficulty
Easy
Having a hot breakfast rolled up and ready is a hectic, weekday convenience. Bacon and scrambled eggs have long been a match in morning heaven, but cloaked in a tortilla and warmed in the oven takes the delicious duo in a mouthwatering Mexico-inspired direction. To enjoy these on your commute or out of hand on the go, tuck the avocado slice and sour cream inside after the burritos come out of the oven. Roll each burrito in a sheet of parchment paper so that any spills will remain contained and no one loses a single, sublime bite.

Ingredients

Butter-flavor cooking spray

2 spray(s)

Egg whites

3 large

Egg

2 large egg(s)

Uncooked Canadian bacon

2 slice(s), finely chopped

Dried oregano

¼ tsp

Table salt

⅛ tsp

Black pepper

⅛ tsp

Salsa

3 Tbsp, drained of excess liquid before measuring

10" high fiber, low carb flour tortilla

2 item(s)

Reduced fat sour cream

4 Tbsp

Avocado

⅛ item(s), ripe, cut into 2 wedges

Instructions

  1. Preheat oven to 400ºF. Coat a small baking sheet with cooking spray. Coat a large nonstick skillet with cooking spray and heat over medium-low heat.
  2. In a large bowl, beat egg whites and eggs. Add bacon, oregano, salt, pepper and salsa; stir well.
  3. Pour egg mixture into prepared skillet; increase heat to medium. Let eggs partially set and then scramble using a spatula. When eggs are set but still slightly glossy, remove from heat.
  4. Spoon half of egg mixture into center of each tortilla. Roll tortilla to conceal filling, making sure to fold in ends. Place burritos, seam-side down, on prepared baking sheet. Bake until burritos are very hot, about 5 minutes. Remove from oven and serve each burrito with 1 tablespoon sour cream and 1 slice avocado.

Notes

For a breakfast on the go, fill a toasted whole-wheat pita half with the scrambled egg mixture, sour cream and avocado.

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