Steak and Egg Burrito

Total Time
28 min
18 min
10 min
Begin your day with this Mexican-inspired meal. Use leftover steak from the night before or swap in deli-sliced roast beef.


cooking spray

2 spray(s)

egg white(s)

6 large


4 large

sweet red pepper(s)

½ medium, chopped

uncooked scallion(s)

2 medium, sliced

fat free salsa

¾ cup(s), divided


1 Tbsp, finely chopped


½ tsp

table salt

½ tsp

black pepper

¼ tsp, freshly ground

whole wheat tortilla(s)

4 medium

cooked lean flank steak

6 oz, cut into bite-size pieces

Weight Watchers Reduced Fat Mexican style blend shredded cheese

¼ cup(s)


  1. Preheat oven to 400ºF. Coat a small baking sheet with cooking spray. Coat a large nonstick skillet with cooking spray.
  2. In a large bowl, beat together egg whites and eggs. Add red pepper, scallions, 1/4 cup salsa, cilantro, paprika, salt and black pepper; stir well.
  3. Warm skillet over medium-low heat; pour in egg mixture and increase heat to medium. Let eggs partially set and then scramble using a spatula. When eggs are set but still slightly glossy, remove from heat (eggs will be soft scrambled and not completely cooked).
  4. Spoon 1/4 egg mixture onto center of a tortilla; top with 1 1/2 ounce steaks and 1 tablespoon cheese. Fold in bottom and top of tortilla; fold in sides to form burrito. Place seam-side down on prepared baking sheet; repeat with remaining ingredients.
  5. Bake burritos until very hot and eggs are fully cooked, about 5 minutes; serve with remaining salsa on the side. Yields 1 burrito and 2 tablespoons salsa per serving.

A happier, healthier you starts here