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. These breakfast burritos are WW friendly at 5 WW points on my plan and they are, hands down, the best breakfast burritos ever!
For this healthy breakfast burrito recipe, you'll need:
- fresh spinach
- feta cheese
- sun-dried tomatoes
- sliced black olives
- refried beans
*see recipe card for quantities
I also added refried beans, then wrapped them all up in sun-dried tomato tortillas. If you are like me and have always wondered if refried beans are actually healthy, then read on!
💭 Are Refried Beans Healthy?
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. For vegetarians and people who are trying to cut back on red meat, refried beans provide both protein and iron. Refried beans are also a good source of potassium, an electrolyte that helps maintain normal blood pressure. So, relatively speaking, I'd say they are pretty healthy for canned food! You can read more about the health benefits of refried beans here.
These WW friendly breakfast burritos are 5 WW points on my plan, but you can plug the ingredients into the recipe builder on the app to see how many point they are on your plan.
📖Substitutions & Variations
- Feta cheese: Use fat-free feta cheese to further bring down the WW points *Alternatively, you could use sharp cheddar cheese.
- Tortilla bread - Use a lower point tortilla bread to further bring down the WW points or use corn tortillas to make this gluten-free
- Refried Beans - Use fat-free no sugar canned refried beans to further bring down the WW points.
- 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
🥗 Side dishes
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
For this vegetarian breakfast burrito recipe, you'll need a large skillet (affiliate link)
👪 Serving Size
This recipe makes 6 breakfast burritos. You can half, double or triple the recipe by clicking on the blue serving number and selecting the number of servings you'd like. The ingredient quantities will automatically adjust.
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 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 video
To reheat frozen breakfast burritos: Heat frozen burrito in microwave (in parchment paper) for about 2 minutes. Serve hot.
CLICK HERE FOR VIDEO "How to wrap a breakfast burrito to freeze"
This make-ahead and healthy breakfast burrito is the perfect Mediterranean diet recipe, packed with protein, low in fat, and freezable for those busy mornings and back-to-school mornings to be. 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!
If you're looking for more vegetarian breakfast recipes, check out these Vegetarian Eggs Benedict!
Did you make this recipe? Please RATE THE RECIPE below!
Here's what others are saying: "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!!" ⭐⭐⭐⭐⭐
📋 Mediterranean Breakfast Burrito Recipe
- 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
- 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. Wrap as shown in video.
- 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.
Gabrielle @ eyecandypopper
Yummm!!! I love breakfast burritos and this one sounds delicious! I could even add some red pepper in there.
Hi Gabrielle - I think red pepper would be delicious!
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.
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!
Elaine @ Flavour and Savour
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.
Hi Elaine: Thanks. Yes, because I love Greek and Mexican, they seemed a perfect match 🙂
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!
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! 🙂
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
Thanks Deborah. Yes, make-ahead and freezable food is a busy person's best friend!
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!!
Hi, thanks so much for your comment! I'm glad you enjoyed the breakfast burritos
Liked your post awesome and simple you posted