Mexican Breakfast Burritos

6
Total Time
49 min
Prep
15 min
Cook
34 min
Serves
6
Difficulty
Easy
These babies are wrapped individually in foil so they’re warm and ready to go, no matter the size of your crowd.

Ingredients

reduced-fat sour cream

6 Tbsp

fat free salsa

6 Tbsp

cooking spray

2 spray(s)

uncooked onion(s)

½ medium, chopped

poblano chile

1 medium, chopped

egg(s)

8 item(s)

kosher salt

¾ tsp

ground cumin

1 tsp

cayenne pepper

1 pinch

whole wheat tortilla(s)

6 medium

Weight Watchers Reduced fat Mexican style blend shredded cheese

¾ cup(s)

Instructions

  1. Preheat oven to 350°F.
  2. In a small bowl, combine sour cream and salsa; set aside.
  3. Coat a large nonstick skillet with cooking spray; set over medium-high heat. Add onion and pepper to skillet and sauté until slightly softened, about 5 to 7 minutes.
  4. Meanwhile, whisk together eggs, salt, cumin and cayenne; pour into skillet after vegetables are softened. Scramble mixture until cooked through, about 10 to 12 minutes.
  5. Place a tortilla on a square of aluminum foil big enough to wrap tortilla in when rolled up; spoon about 1/2 cup egg mixture down center of tortilla. Top with 2 tablespoons each salsa mixture and cheese; fold up burrito-style and wrap tightly with foil. Place on a baking sheet and repeat with remaining ingredients. Bake until heated through, about 10 to 15 minutes.
  6. Yields 1 burrito per serving.

Notes

You can make these ahead, refrigerate them and just reheat them in the oven for 15 to 20 minutes before serving.

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