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Photo of Egg and bacon breakfast burritos by WW

Egg and bacon breakfast burritos

6
Point(s)
Total Time
20 min
Prep
10 min
Cook
10 min
Serves
2
Difficulty
Easy
Bacon and scrambled eggs rolled up into tortillas, baked and then topped with sour cream and avocado. Sure beats a bowl of hot cereal!

Ingredients

Butter flavour cooking spray

2 spray(s)

Egg white(s)

3 egg white(s), large

Raw egg(s)

2 large

Uncooked Canadian bacon

2 slice(s), finely chopped

Dried oregano

¼ tsp(s), crushed

Table salt

⅛ tsp(s)

Black pepper

⅛ tsp(s)

Fat free salsa

3 tbsp(s), drained of excess liquid before measuring

Burrito-size wheat flour tortilla(s)

2 item(s), large

Reduced-fat sour cream

4 tbsp(s)

Avocado

⅛ medium, ripe, cut into 2 wedges

Instructions

  1. Preheat oven to 400ºF. Coat a small baking sheet with cooking spray. Coat a large skillet with cooking spray and heat over medium-low heat.
  2. Beat together egg whites and eggs in a large bowl. 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 centre 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 of sour cream and 1 slice of avocado.

Notes

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

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