Photo of Egg and bacon breakfast burritos by WW

Egg and bacon breakfast burritos

Total Time
24 min
14 min
10 min
Having a hot breakfast rolled up and ready is a hectic, weekday convenience. Bacon and scrambled eggs have long been a match in morning heaven, but cloaked in a tortilla and warmed in the oven takes the delicious duo in a mouthwatering Mexico-inspired direction. To enjoy these on your commute or out of hand on the go, tuck the avocado slice and sour cream inside after the burritos come out of the oven. Roll each burrito in a sheet of parchment paper so that any spills will remain contained and no one loses a single, sublime bite.


Butter-flavor cooking spray

2 spray(s)

Egg whites

3 large


2 large egg(s)

Uncooked Canadian bacon

2 slice(s), finely chopped

Dried oregano

¼ tsp

Table salt


Black pepper



3 Tbsp, drained of excess liquid before measuring

10" high fiber, low carb flour tortilla

2 item(s)

Reduced fat sour cream

4 Tbsp


item(s), medium, ripe, cut into 2 wedges


  1. Preheat oven to 400ºF. Coat a small baking sheet with cooking spray. Coat a large nonstick skillet with cooking spray and heat over medium-low heat.
  2. In a large bowl, beat egg whites and eggs. 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 center 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 sour cream and 1 slice avocado.


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