Photo of Maple bacon b’fast burrito by WW

Maple bacon b’fast burrito

SmartPoints® value per serving
Total Time
0 min
Freezer friendly breakfast burritos like this one can be a key piece to having a less stressful morning. Flatbreads are filled with scrambled eggs, wilted spinach, crisp bacon, and sharp cheddar cheese, these burritos will keep you full until lunch rolls around. These also feature a drizzle of maple-flavored syrup for that satisfying sweet and salty contrast that’s welcome at breakfast. Warming the flatbreads makes them more pliable, but you could cook them longer so they develop browned edges for another layer of flavor. Or, once wrapped up, you can toast the whole burrito in the pan to toast the exterior.



2 large egg(s)


2 item(s)

Egg white(s)

2 large


2 Tbsp

Black pepper

1 pinch(es), to taste

Cooking spray

5 spray(s)

Fresh spinach

1 cup(s)

Uncooked center cut bacon

4 slice(s)

50% reduced fat sharp cheddar cheese

2 oz, shredded

Sugar-free syrup, maple flavor

2 Tbsp


  1. Combine eggs, egg whites, and water in a small bowl. Season with black pepper.
  2. Coat a medium frying pan with cooking spray, and heat on stovetop over medium-high heat.
  3. Add spinach and allow to wilt, stirring occasionally. Add egg mixture, and scramble.
  4. When most of the egg mixture is cooked through, place the flatbreads, one after another, over the pan to warm them and make them flexible enough to roll up. Allow eggs to finish cooking while the flatbread warms, 1-2 minutes.
  5. Remove pan from heat, and place flatbreads on a work surface. Arrange the egg-and-spinach mixture on the flatbreads; then top with bacon, cheese, and a drizzle of pancake syrup.
  6. Fold in rounded sides, and roll up each flatbread to make a burrito.
  7. Freezing instructions: Allow to cool completely, then cut into halves and wrap each half tightly in plastic wrap or waxed paper. Place them in a zippered freezer bag for storage.