Photo of Mexican breakfast burritos by WW

Mexican breakfast burritos

Points® value
Total Time
49 min
15 min
34 min
These babies are wrapped individually in foil so they’re warm and ready to go, no matter the size of your crowd.


Light sour cream

6 tsp(s)

Fat free salsa

6 tbsp(s)


½ medium, chopped

Poblano chile

1 medium, chopped

Liquid egg substitute

2 cup(s)

Kosher salt

¾ tsp(s)

Ground cumin

1 tsp(s)

Cayenne pepper

1 pinch(es)

Whole wheat tortilla

6 medium

Low-fat shredded cheddar cheese

¾ cup(s), or Mexican cheese blend


  1. Preheat oven to 180°C (350°F).
  2. In a small bowl, combine sour cream and salsa; set aside.
  3. Coat a large nonstick skillet with cooking spray; set over medium-high heat. Add onion and pepper to skillet and sauté until slightly softened, about 5 to 7 minutes.
  4. Meanwhile, whisk together egg substitute, salt, cumin and cayenne; pour into skillet after vegetables are softened. Scramble mixture until cooked through, about 10 to 12 minutes.
  5. Place a tortilla on a square of aluminum foil big enough to wrap tortilla in when rolled up; spoon about 125ml (1/2 cup) egg mixture down centre of tortilla. Top with 30ml (2 Tbsp) each salsa mixture and cheese; fold up burrito-style and wrap tightly with foil. Place on a baking sheet and repeat with remaining ingredients. Bake until heated through, about 10 to 15 minutes. Yields 1 burrito per serving.


You can make these ahead, refrigerate them and just reheat them in the oven for 15 to 20 minutes before serving. We used liquid eggs for ease but you can use regular eggs and/or egg white instead if you prefer (could affect Points value).