Photo of Mexican Breakfast Burritos by WW

Mexican Breakfast Burritos

Total Time
49 min
15 min
34 min
Breakfast burritos are worth waking up for, and this one brings a mix of Mexican flavors in a hearty and portable package. These are wrapped individually in foil so they’re warm and ready to go, no matter the size of your crowd. The scrambled eggs get a flavor boost thanks to cumin and cayenne. You can make these burritos ahead and refrigerate them to have them ready to go for breakfast for the next couple of days. Just unwrap them and reheat them in the microwave or in the oven for 15 to 20 minutes before serving. Replace the sour cream with diced avocado tossed in lime juice, if you like.


Reduced fat sour cream

6 Tbsp


6 Tbsp

Cooking spray

2 spray(s)


½ medium, chopped

Poblano chile pepper

1 medium, chopped


8 item(s), large

Kosher salt

¾ tsp

Ground cumin

1 tsp

Cayenne pepper

1 pinch(es)

Whole-wheat tortilla

6 tortilla(s), medium

Shredded reduced fat Mexican-style 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.