📋 Mediterranean Breakfast Burrito Recipe
These easy and healthy vegetarian breakfast burritos are full of protein, Mediterranean flavors, make- ahead, freezable and a great brunch or breakfast potluck idea! They are also Weight Watchers friendly.
Servings 6 burritos
Calories 355kcal
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.
Notes
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.
Video
CLICK HERE FOR VIDEO "How to wrap a breakfast burrito to freeze"
Nutrition
Serving: 1burrito | Calories: 355kcal | Carbohydrates: 43g | Protein: 19g | Fat: 12g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.02g | Cholesterol: 248mg | Sodium: 895mg | Potassium: 234mg | Fiber: 5g | Sugar: 4g | Vitamin A: 1456IU | Vitamin C: 4mg | Calcium: 212mg | Iron: 6mg
