Weight Watchers breakfast potato burrito



Tumaro’s Low-In-Carb Premium white wraps 1 wrap(s) 1point

Applegate Hickory smoked uncured turkey bacon 1 slice(s) 0 point

Kraft Fat shredded cheddar cheese 1/4 cup(s) 0 point

Great Value Southern hash brownies 65gm 1 point


▫️Weigh out frozen potatoes (65g:1pt), heat a pan on the stove over medium heat to high heat, spray with cooking spray and then add potatoes.
▫️Add seasoning on top of potaotes: paprika, salt, pepper; minced onion
▫️Add about 2tbsp of water to the poatoes(it should be hot enough that you hear a sizzle when you add the water) and then mix/flip potatoes; let them cook about 5 minutes over medium heat or until crispy; put poatoes in a bowl and set aside; leave the same pan you cooked the potatoes in on the stove you will use it again at the end
▫️In a small pan on the stove cook/scramble one egg; I don’t add milk just the egg and a little salt/pepper; once cooked set aside
▫️For the bacon I make the whole pack and keep it in the fridge for the week; on a sheet pan lined with aluminum foil lay out bacon spray with Pam and season with salt/pepper, I bake it in the oven on 400 degrees for about 30 minutes or until crispy flipping halfway through, may take longer depending on your oven.
▫️Crumble one piece of bacon and place on 1 tumeros wrap, add 1/4c ff cheese, then the egg and then the potaotes; roll up like a burrito and place burrito back in heated pan used to cook the potatoes; sear on both side for about 1-2 minutes; cut in half and enjoy!


Prep Time 10 mins Cook Time 10 mins Total Time 20 mins Yield: 2 servings Click here to track the points on your WW app. Ingredients 6 ounces 95% lean ground

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