These easy and healthy vegetarian Mediterranean Breakfast Burritos are full of protein, Mediterranean flavors, make- ahead, freezeable, and a great brunch or breakfast potluck idea! They are also Weight Watchers friendly
I don't specifically remember the first burrito I ate, but I do have a vague memory of it being late at night, at a 7-11, and at a time when I was not in a responsible decision-making state. And I do recall swearing that I'd never eat another one again as long as I shall live. And for many years, I stayed true to that vow.
That was, until I had a crazy, delicious, and healthy breakfast burrito at a cafe in Kimberley, B.C.. That experience was enough to inspire me to make my own Weight Watchers friendly Healthy Mediterranean Breakfast Burrito. If you're looking for Mediterranean breakfast ideas, you'll love this recipe. These breakfast burritos are vegetarian, Weight Watchers friendly, and they are, hands down, the best breakfast burritos ever!
🍒Reader Review
"These were so delicious!!! Honestly, better than any restaurant breakfast burrito I've had - savory, fresh (the generous amount of herbs is key), and zingy (I ended up adding quite a bit of hot sauce to the egg mixture). Also, such a great meal prep idea for a Sunday night. Thank you!!" ⭐⭐⭐⭐⭐
Jump to:
- 🍒Reader Review
- 🥘 Ingredient Notes
- 📖Substitutions & Variations
- 🔪Step-by-Step: How to Make Breakfast Burritos
- Expert Recipe Tips
- 🥗 What to Serve with Breakfast Burritos
- 👪 Serving Size
- 🔢WW Points
- 🌡️Storing
- 🌡️🌯How to freeze breakfast burritos
- 🎥 Video
- ❔Recipe FAQs
- 🍳More Healthy Breakfast Recipes
- 📋 Mediterranean Breakfast Burrito Recipe
Love healthy vegetarian breakfasts? Give my Vegetarian Sheet Pan Huevos Rancheros a try!
🥘 Ingredient Notes
For this healthy breakfast burrito recipe, you'll need:
- Fresh spinach. Fresh spinach works best with this recipe! Baby spinach is ideal because it's smaller, more tender, a little sweeter, and you don't have to chop it up.
- Sun-dried tomatoes. I use the sun-dried tomatoes in oil, but I drain and pat them dry. You could use the rehydrated sun-dried tomatoes instead.
- Black olives. I recommend you make your life easier and buy the pre-sliced black olives in the can. I love Kalamata olives in Mediterranean food, but they don't work as well in this recipe.
- Tortillas. I use sun-dried tomato tortillas in this recipe because they give these burritos a burst of color and flavor, but you could use spinach, whole wheat, plain white, or whatever kind you prefer.
- Refried beans. I use canned refried beans, but you could make your own.
*Please see recipe card for full list of ingredients and quantities
📖Substitutions & Variations
- Feta cheese: Alternatively, you could use sharp cheddar cheese.
- Tortilla bread -Use corn tortillas to make this gluten-free
- Spicy - you can spice it up by adding red pepper flakes or any type of hot sauce
- Eggs - you could use egg whites instead, but you'll need 12
🔪Step-by-Step: How to Make Breakfast Burritos
Step 1: Spray a large frying pan with non-stick spray. Scramble eggs and toss for about 5 minutes over medium heat, or until eggs are no longer liquid.
Step 2: Add spinach, black olives, and sun-dried tomatoes to the eggs.
Step 3: Continue to stir/toss until no longer wet.
Step 4: Add feta cheese.
Step 5: Cover until cheese is melted.
Step 6: Add 2 tablespoons of refried beans to each tortilla.
Step 7: Top with egg mixture, dividing evenly between all burritos.
Step 8: Fold the tortilla to the center from the bottom.
Step 9: Take each end and fold towards the center.
Step 10: Then flip it over so the folds are on the bottom. *See Video: How to wrap a breakfast burrito
STEP 11: Grill on a panini press (this is what I use, but you don't have to have one) or in frying pan for -12 minutes on each side, or until lightly browned. Serve hot with fresh salsa. hot sauce, sour cream, and fruit (optional)
Garnish with kiwi flowers, if desired. Video: (TikTok) How to Make a Kiwi Garnish
FREEZING: Wait until cooled, then wrap as directed in the video below. If you are reheating: Heat in microwave (in parchment paper) for about 2 minutes. Serve hot
Expert Recipe Tips
- Warm the tortillas before filling and folding. This helps prevent tearing and makes them more pliable for wrapping. You can microwave them for 10-15 seconds or briefly warm them in a skillet.
- Drain and pat dry the sun-dried tomatoes and olives. This prevents the burritos from becoming soggy, especially if you're freezing them.
- Use baby spinach for the best texture and flavor. It's tender, sweet, and doesn't require chopping, making prep quicker and easier.
- Let the egg mixture cool slightly before assembling. This helps avoid steam buildup, which can make the tortillas soggy when wrapping or freezing.
- Wrap tightly and seam-side down to hold everything in place. This keeps the burrito from unrolling during cooking or storage.
- Use parchment paper to wrap burritos before freezing. It prevents sticking and allows for easy reheating directly in the microwave.
- Grill the burritos in a dry pan or panini press. This gives them a crispy exterior and seals in the filling without needing oil.
- Customize with herbs like parsley or oregano. Adding fresh or dried herbs enhances the Mediterranean flavor even more.
- Choose tortillas that are sturdy and at least 10 inches wide. This makes wrapping easier and prevents overfilling or tearing.
🥗 What to Serve with Breakfast Burritos
These vegetarian breakfast burritos are great with homemade fresh Pico de Gallo Salsa (shown) and Classic Fruit Salad (with Honey Lime Dressing)!
However, if you like my kiwi garnish in the photos, check out my Video: (TikTok) How to Make a Kiwi Garnish
👪 Serving Size
This recipe makes 6 breakfast burritos. You can half, double, or triple the recipe by clicking on the serving number and selecting the number of servings you'd like. The ingredient quantities will automatically adjust.
🔢WW Points
These WW friendly breakfast burritos are 5 WW points. You can reduce the points by using fat-free feta cheese to further bring down the WW points with a lower-point tortilla, such as Joseph's brand.
🌡️Storing
Make-ahead breakfast burritos!
In addition to trying to feed my kids a healthy breakfast on busy weekday mornings, one of the biggest challenges I face is trying to come up with a breakfast or brunch potluck idea for work. I am busy, so I need something I can make ahead and freeze. But there aren't many options out there! Enter make-ahead, freezable healthy breakfast burritos....
Of course, you can freeze these breakfast burritos (see below), but if you choose not to, they can be refrigerated for up to 2 days. Because they have egg in them, I do not recommend eating them after 2 days.
🌡️🌯How to freeze breakfast burritos
These easy, tasty, and healthy vegetarian Greek breakfast burritos solve both these problems, as they can easily be made ahead, then frozen.
Freezing: wait until cooled, then wrap as directed in the video
To reheat frozen breakfast burritos: Heat frozen burrito in microwave (in parchment paper) for about 2 minutes. Serve hot.
🎥 Video
CLICK HERE FOR VIDEO "How to wrap a breakfast burrito to freeze"
❔Recipe FAQs
Although refried beans don't sound all that healthy, they can be part of a very healthy diet. The typical canned brand I buy (Old El Paso or something similar) has only 90 calories, .5g fat and 6 g fibre, and 6 g of protein per ½ cup. Rich in complex carbohydrates, protein, potassium, iron, magnesium, and folate, refried beans provide both insoluble and soluble fiber, both of which play important roles in your digestion and absorption of food. Read more about the health benefits of refried beans here.
Yes, you can skip the refried beans or swap them for mashed chickpeas or hummus for a Mediterranean twist with extra fiber and protein.
Fresh spinach is recommended for the best texture, but you can use frozen spinach in a pinch. Just be sure to thaw it and squeeze out as much moisture as possible before adding.
To prevent tearing, warm the tortillas slightly before wrapping-either in the microwave (10-15 seconds) or on a warm skillet. This softens them and makes folding easier
This make-ahead and healthy breakfast burrito is the perfect Mediterranean diet recipe, packed with protein, low in fat, and freezer-friendly for those busy mornings and back-to-school mornings to come. And it's an easy brunch or breakfast potluck idea.
I love make-ahead breakfast recipes in general. So, if you are looking for a quick (made in 20 minutes), easy and healthy, last-minute or make-ahead and freezable breakfast option, or back to school, give these meatless Mediterranean diet breakfast burritos a try!
🍳More Healthy Breakfast Recipes
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📋 Mediterranean Breakfast Burrito Recipe
Ingredients
- 6 tortillas whole 10 inch - I use sun-dried tomato
- 9 eggs whole
- 2 cups baby spinach washed and dried
- 3 tablespoon black olives sliced
- 3 tablespoon sun-dried tomatoes chopped
- ½ cup feta cheese I use light/low-fat feta
- ¾ cup refried beans canned
Garnish: salsa (optional)
- salsa or hot sauce
- sour cream
Instructions
- Spray large frying pan with non- stick spray. Scramble eggs and toss for about 5 minutes over medium heat, or until eggs are no longer liquid.
- Add spinach, black olives, sun-dried tomatoes and continue to stir/toss until no longer wet. Add feta cheese and cover until cheese is melted.
- Add 2 tablespoon of refried beans to each tortilla..
- Top with egg mixture, dividing evenly between all burritos.
- Fold the tortilla to the center from the bottom.
- Take each end and fold towards the center.
- Then flip it over so the folds are on the bottom. *See Video: How to wrap a breakfast burrito
- Grill on panini press (this is what I use but you don't have to have one) or in frying pan until lightly browned.
- Serve hot with fresh salsa. hot sauce, sour cream and fruit (optional)
- Garnish with kiwi flowers, if desired (video in NOTES)
- FREEZING: wait until cooled, then wrap as directed in video
- If you are reheating: Heat in microwave (in parchment paper) for about 2 minutes. Serve hot.
Mich
You're awesome - these are GREAT! Used hummus, added chopped red bell pepper and used both tomato and spinach wraps. They'll get me to eat at work. THANK YOU for more great ideas!
Terri Gilson
Hi Mich,
You are welcome and I'm glad you loved them!
Terri
Ytuio
Liked your post awesome and simple you posted
Terri Gilson
Thank you!
hub
These were so delicious!!! Honestly better than any restaurant breakfast burrito I ve had savory, fresh (the generous amount of herbs is key), and zingy (I ended up adding quite a bit of hot sauce to the egg mixture). Also such a great meal prep idea for a Sunday night. Thank you!!
Terri Gilson
Hi, thanks so much for your comment! I'm glad you enjoyed the breakfast burritos
CHRIS
I liked this recipe, it has some zing to it! Thanks for sharing. I am not sure the nutrition facts are correct, could you verify? A 10" sundried tomato tortilla has about 200 calories, so 252 calories for the burrito is low. If you were using the carb balance tortillas, there are 32 carbs and 28 fiber just for that. Just curious what it's based on. Thanks.
Terri Gilson
Hi Chris,
Thanks for pointing that out - you're right! I've updated it now. The reason the nutrition was incorrect was because I had chosen whole wheat tortillas uears ago (because I use those too) and it's an automatic calculation, as the calculator didn't have sun-dried. I have switched it to spinach, which was a choice that wasn't there either, when I created this recipe. It should be accurate now. The calories and ww points can be reduced even further by using a low-carb tortilla.
Thanks
Terri
Deborah @ Confessions of a mother runner
I love breakfast burritos and what a great idea to freeze them. Thanks for joining us for meatless Monday today
Terri Gilson
Thanks Deborah. Yes, make-ahead and freezable food is a busy person's best friend!
Sharon
I've never tried a breakfast burrito! I'll have to remedy that soon. I love eggs in the morning but never seem to have the time. This make ahead option could really streamline things. Thanks so much for sharing!
Terri Gilson
Hi Sharon: Oh you have to try burritos for breakfast then! The make-ahead aspect is definitely a deal breaker when it comes to eggs on busy weekday mornings for me too! 🙂
Elaine @ Flavour and Savour
Hi Terri,
I love the idea of creating new foods by borrowing flavours from other cultures as you've done here! Great idea! All my favourite flavours.
Terri Gilson
Hi Elaine: Thanks. Yes, because I love Greek and Mexican, they seemed a perfect match 🙂
Cathy
I love the idea of keeping these burritos handy in the freezer! Your instructional video is great! This might be a new idea for my husband's lunches.
Terri Gilson
Hi Cathy: Thanks! Yes, I often bring these to work for a late breakfast/early lunch. It feels weird to say I eat 'brunch' at work lol... Glad the video was helpful!
Gabrielle @ eyecandypopper
Yummm!!! I love breakfast burritos and this one sounds delicious! I could even add some red pepper in there.
Terri Gilson
Hi Gabrielle - I think red pepper would be delicious!