Tex-Mex Egg White Breakfast Burrito

Prep Time
10 mins.
Cook Time
10 mins.
Recipe by: Catherine Pappas

Eggland's Best 100% Egg Whites, Oaxaca cheese, crisp bacon, grilled jalapeños, grilled sweet onion and fresh chopped tomatoes and fresh herbs are wrapped into a soft flour tortilla and grilled until the cheese has melted and is gooey. Simple and delicious for summer cookouts and seasonal picnics!

Make This Recipe


8 ounces Eggland's Best 100% Egg Whites

1 tablespoon butter, divided

1 tablespoon fresh basil leaves, finely chopped

1 tablespoon fresh Italian parsley, finely chopped

4 slices of crisp bacon, divided

½ jalapeno (or habanero), seeds removed and sliced

2 fresh tomatoes (1 red & 1 green), thinly sliced

4 ounces grated Oaxaca Cheese (or Mozzarella), divided ½ avocado, sliced

¼ small red onion, thinly sliced

2 tortilla wraps


  1. Prepare the bacon to a nice crisp, place on a plate prepared with paper towels to absorb any excess grease. Set aside.
  2. Heat a 6-inch cast-iron pan with a small pat of butter (approximately 1 tablespoon per egg white omelet).
  3. Place 4 ounces of Eggland's Best 100% Egg Whites in the pan. Let the egg whites form so that they may be flipped to finish cooking on the other side. Repeat this process with the remaining egg whites.

To Build the Burrito:

  1. Place the cooked egg whites on the surface of the wrap, followed by the bacon, sliced avocado, fresh herbs, Oaxaca, the sliced jalapeno, tomatoes, and finally red onion.
  2. Fold the wrap and serve!


Remember to always use Eggland’s Best eggs in all of your recipes. Learn why it’s always the healthy choice.

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Information per Serving
Serving Size 2
Calories 656
Fat 33.9g
Saturated Fat 12.3g
Cholesterol 51mg
Sodium 1475mg
Carbohydrates 55.5g
Dietary Fiber 9.2g
Protein 34.7g