Photo of Breakfast enchilada by WW

Breakfast enchilada

Total Time
38 min
20 min
18 min
If you love a breakfast burrito, you will love this warm, bubbly baked version that gets topped with sour cream and salsa. Consider it a Tex-Mex spin on a Western omelet that is brimming with fillings: eggs, pepper, tomato, garlic, cheese and cilantro. You don't have to stop there either. Feel free to load up on the vegetables. Add minced fresh jalapeño, corn, black or pinto beans, even a bit of diced red onion to the filling. Garnish with some cubed avocado to serve. Enjoy this with an iced Mexican-style horchata. Simply stir 8 ounces oat milk with ice, a pinch of ground cinnamon (or pumpkin pie spice), and a 1/4 teaspoon vanilla or almond extract.


Cooking spray

2 spray(s)

Olive oil

2 tsp


2 medium, chopped

Green bell pepper

1 small, seeded and chopped


1 medium, chopped


2 clove(s), minced

Egg whites

4 large


2 large egg(s)

Weight Watchers Reduced-fat Mexican style shredded cheese

½ cup(s)


2 Tbsp, fresh, chopped

Table salt

¼ tsp

Black pepper

¼ tsp, freshly ground

Whole-wheat tortilla

4 tortilla(s), medium

Fat free sour cream

½ cup(s)


½ cup(s), medium or hot variety


  1. Preheat oven to 400ºF. Coat a shallow baking dish with cooking spray.
  2. Heat oil in a large skillet over medium heat. Add scallions, green pepper, tomato and garlic; sauté 5 minutes. Add egg whites and whole eggs; cook until eggs are scrambled, about 3 minutes. Remove skillet from heat and stir in cheese, cilantro, salt and black pepper.
  3. Place a tortilla on a flat surface; spoon 1/4 of egg mixture onto center of tortilla and roll up tortilla. Fill remaining tortillas with remaining egg mixture, then place tortillas side-by-side in prepared baking dish; lightly coat with cooking spray.
  4. Bake until golden brown and tortilla ends are slightly crisp, about 10 minutes. Serve with sour cream and salsa spooned over top. Yields 1 enchilada, 2 tablespoons of sour cream and 2 tablespoons of salsa per serving.