Photo of Steak and egg burritos by WW

Steak and egg burritos

6 - 26
PersonalPoints™ per serving
Total Time
33 min
25 min
8 min
Breakfast burritos are a hearty, portable meal that is easy to eat on the go. This version is great if you have leftover steak, or you can use lean store-bought roast beef from the deli counter.


Cooking spray

1 spray(s)

Canola oil

1 tsp(s)

Whole wheat tortilla(s)

4 medium

Fresh baby spinach

1 cup(s)

Deli style roast beef slice(s)

6 oz

Reduced-fat shredded Monterey Jack cheese

¼ cup(s)

Egg white(s)

6 egg white(s)


4 pound(s)

Sweet red pepper(s)

½ medium

Uncooked scallion(s)

2 medium

Fat free salsa

¾ cup(s)


1 tbsp(s)


½ tsp(s)

Black pepper

¼ tsp(s)


  1. Preheat oven to 400°F. Spray small rimmed baking sheet with nonstick spray.
  2. Meanwhile, beat egg whites and eggs in large bowl. Stir in bell pepper, scallions, 1/4 cup salsa, cilantro, paprika, and black pepper.
  3. Heat oil in large nonstick skillet set over medium heat. Add egg mixture and cook until eggs begin to set, about 1 1/2 minutes; push egg mixture toward center of skillet to form large soft curds, cooking until eggs are just set, about 2 minutes longer.
  4. Lay tortillas on work surface. Top with one fourth of spinach. Spoon one fourth of egg mixture along center of each tortilla; top with one fourth beef and 1 tablespoon Monterey Jack. Fold top and bottom edges of tortillas over, then roll up to enclose filling. Place, seam side down, on prepared baking sheet.
  5. Bake until burritos are heated through and cheese is melted, about 5 minutes. Serve with remaining 1/2 cup salsa.
  6. Serving size: 1 burrito with 2 tablespoons salsa.


Prep ahead: You can make the burritos the night before. Cover with plastic wrap and refrigerate. To reheat, remove plastic, wrap loosely in a paper towel, and microwave on High until heated throughout, 1 to 2 minutes.