Mexican Breakfast Burritos

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


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


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)


  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.


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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