These Breakfast Burritos are perfect for meal prep!
They’re also low in points. With my Personal Points I can have one burrito for only 2 points.
Click here to view your WW Personal Points and track it on your app.
15 minutes in the kitchen will give you a delicious breakfast for four days.
I had spinach leftover from the Tomato Sausage Pasta I made and I didn’t want it to go to waste.
So I decided to add it to some scrambled eggs and make a breakfast burrito out of it.
Spinach is one of my favorite vegetables to use. I think it’s pretty easy to sneak into a dish without my kids noticing it too much.
How to make Breakfast Burritos:
Measure out one packed cup of spinach and roughly chop it. I heated up a large skillet and sprayed it with olive oil.
Add the spinach to the pan and cook until it wilts, about 4 minutes. During the last minute add one clove of minced garlic.
The spinach will cook down quit a bit. Adding the fresh garlic gives it a boost of flavor and it’s so good.
I used to use minced garlic out of a jar. Once I started using fresh garlic I realized what a big difference it makes. I will never go back to the jarred stuff.
You can get the garlic press I use here. I love it because there is no need to peel the garlic. Plus it comes with a brush that makes it easy to clean.
Once the spinach and garlic were cooked I added six scrambled eggs to the pan. Season with salt and pepper and stir until the eggs are cooked through.
We’re making four burritos so six eggs will give us a good amount of filling.
Next we need to assemble the burritos. I also used 1/4 cup of reduced fat Mexican cheese and 1/4 cup of salsa.
I used Ole Xtreme High Fiber Tortillas. They’re really good and only 1 point each. You can find them in grocery stores with the other tortillas.
Add 1/4 of the egg mixture to the center of the tortilla, 1 tablespoon of the cheese and 1 tablespoon of salsa.
Fold up the bottom of the tortilla, fold in the sides then roll the rest of the way up. Repeat with the remaining ingredients.
Now you have a delicious, low point breakfast for four days!
I wrap the extra burritos in aluminum foil and keep them in the fridge. I like my cheese to be melted so I usually pop the burrito in the microwave for 30 seconds to 1 minute.
Yield: 4 servings
Click here to view your WW Personal Points and track it on your app.
- 1 cup baby spinach
- 1 clove garlic, minced
- 6 eggs
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
- 4 Ole Xtreme High Fiber Tortillas
- 1/4 cup reduced fat Mexican cheese, shredded
- 1/4 cup salsa
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Roughly chop the cup of spinach. Heat a large nonstick skillet and spray with olive oil. Add the spinach and cook until wilted, about 4 minutes. Add the minced garlic to the pan during the last minute.
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Whisk the eggs in a medium bowl and add to the pan. Stir the eggs until they're scrambled and fully cooked.
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Add 1/4 of the egg mixture to a tortilla. Add 1 tablespoon of cheese and 1 tablespoon of salsa. Fold up the bottom of the tortilla, fold in the sides and roll up. Repeat with the remaining ingredients.
Here are some more WW friendly recipes:
If you’re looking for some zero point recipes, check out my post 20 Zero Point Recipes or my post 20 (More) Zero Point Recipes. Both are filled with delicious recipes that won’t cost you a single point! They’re perfect for days when you’re running low on points, or trying to save up points for a night out.
If you’re looking for dessert recipes you can visit 50 Weight Watchers Freestyle Desserts. It’s filled with delicious desserts perfect for Weight Watchers!
Are you looking for a meal plan that’s Weight Watchers friendly? I have over 100 meal plans that you can choose from and I post a new one each week. Click here to check them out!
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