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Photo of Egg, bacon and spinach burritos by WW

Egg, bacon and spinach burritos

Total Time
20 min
10 min
10 min
Turn the famous burritos meal into one for breakfast, this way the classic egg and bacon breakfast also gets a much love twist. These can be eaten on the go if the morning is rushed.


Shortcut bacon

2 slice(s), (2 x 25g), thinly sliced


3 medium, lightly beaten

Skim milk

2 tbs

Baby spinach

10 g, shredded, plus 10g extra leaves

Multigrain tortilla

2 regular

Tomato relish

1 tbs, spicy

Oil spray

2 x 3 second spray(s)


  1. Lightly spray a small (16cm) non-stick frying pan with oil and heat over high heat. Cook bacon, turning, for 3–4 minutes or until crisp. Transfer to a plate. Cover to keep warm.
  2. Meanwhile, whisk eggs and milk in a jug until combined. Season with salt and pepper. Stir in shredded spinach.
  3. Lightly respray same cleaned pan with oil and heat over medium heat. Add half the egg mixture and cook for 10 seconds. Using a spatula, draw edges of the omelette into the centre, allowing the uncooked egg mixture to run underneath. Continue this until the egg mixture is nearly set. Transfer to a plate and cover to keep warm. Repeat with remaining egg mixture to make 1 more omelette.
  4. Meanwhile, heat tortillas in microwave following packet instructions. Top tortillas with extra spinach, omelettes, bacon and chutney. Roll to enclose filling and serve.


TIP: Make recipe to the end of Step 3. Allow bacon and omelettes to cool, then store in an airtight container in the fridge. In the morning, continue from Step 4, then gently heat burrito in the microwave until heated through.