Photo of Steak and egg burrito by WW

Steak and egg burrito

Total Time
28 min
18 min
10 min
Begin your day with this Mexican-inspired meal. Complete with some salsa for dipping, this flavorful burrito is ready for the table in under 30 minutes. Burritos are so portable, this can be your new on-the-go favorite for breakfast on the go. Wrap your burrito in a layer of parchment, then aluminum foil to hold the heat until you have a minute to eat. Use leftover steak from the night before or swap in deli-sliced roast beef. Ground taco meat from a previous meal can also be warmed into this dish. Play with the vegetables to find different fresh combinations you like.


Cooking spray

2 spray(s)

Egg white(s)

6 large


4 large egg(s)

Sweet red pepper(s)

½ medium, chopped

Uncooked scallion(s)

2 medium, sliced

Fat free salsa

¾ cup(s), divided


1 Tbsp, chopped


½ tsp

Table salt

½ tsp

Black pepper

¼ tsp, freshly ground

Canola oil

1 tsp

Whole-wheat tortilla(s)

4 medium

Fresh baby spinach

1 cup(s)

Cooked lean and trimmed beef sirloin

6 oz, cut into bite-size pieces

Reduced-fat shredded Monterey Jack cheese

¼ cup(s)


  1. Preheat oven to 400°F. Spray small rimmed baking sheet with nonstick spray.
  2. Meanwhile, beat egg whites and eggs in large bowl. Stir in bell pepper, scallions, 1/4 cup salsa, cilantro, paprika, and black pepper.
  3. Heat oil in large nonstick skillet set over medium heat. Add egg mixture and cook until eggs begin to set, about 1 1/2 minutes; push egg mixture toward center of skillet to form large soft curds, cooking until eggs are just set, about 2 minutes longer.
  4. Lay tortillas on work surface. Top with 1/4 spinach. Spoon 1/4 egg mixture along center of each tortilla; top with 1/4 beef and 1 tbsp Monterey Jack. Fold top and bottom edges of tortillas over, then roll up to enclose filling. Place, seam side down, on prepared baking sheet.
  5. Bake until burritos are heated through and cheese is melted, about 5 minutes. Serve with remaining 1/2 cup salsa.
  6. Serving size: 1 burrito with 2 tbsp salsa