I love these easy breakfast burritos inspired by Starbucks spinach, feta, and egg white wraps! They are quick to make and can be made ahead of time and kept in the freezer for an easy breakfast another day!
These easy breakfast wraps are inspired by the spinach and feta wraps sold at Starbucks. They are loaded with protein and taste incredible, thanks to flavorful sun-dried tomatoes, spinach, and feta.
I am such a fan and love making an extra batch to store in the freezer for another day. For more easy breakfast recipes, try our make-ahead breakfast sandwiches or these green chile breakfast quesadillas!
Key Ingredients
- Sun-Dried Tomatoes: I love sun-dried tomatoes for this recipe since they are super flavorful and don’t make the burrito soggy. I buy the ones packed in oil and prefer their texture.
- Spinach: Fresh spinach is perfect, or you can thaw frozen spinach and squeeze it dry.
- Egg: I use whole eggs (yolks and whites), but you can substitute 100% egg whites for fewer calories.
- Feta Cheese: I love briny feta and crumble it into these breakfast burritos. Other cheeses are fine, too. Try goat cheese or shredded cheese like sharp cheddar.
- Tortillas: For the best results, use large flour tortillas. I love homemade flour tortillas when I have time to make them.
How to Make Breakfast Burritos
I love how quick these breakfast burritos are to make. You’ll start by warming the sun-dried tomatoes in a skillet, then pour in whisked eggs. Scramble the eggs (here are my tips for scrambled eggs), then stir in the spinach.
To assemble these, spoon the egg mixture into the middle of your tortillas, scatter feta on top, and then roll up. To toast the outside, add the tortillas to a hot pan to get a little color and crisp the outside. You can make these in under 15 minutes!
Easy Breakfast Burritos
- PREP
- COOK
- TOTAL
I love these easy breakfast burritos inspired by Starbucks spinach, feta, and egg white wraps. We make them with whole eggs, but tips for using egg whites are below the recipe. They can be made ahead of time and kept in the freezer for a quick breakfast another day.
You Will Need
2 teaspoons olive oil
1/4 cup (70g) sun-dried tomatoes packed in oil, drained and chopped
1 cup (40g) packed fresh spinach leaves
4 large eggs, see notes for substituting egg white
1/4 cup (28g) crumbled feta cheese, 1 ounce
2 large flour tortillas, 8 inches or larger in diameter
Salt and fresh ground black pepper
Directions
- Make Breakfast Burritos
1Crack eggs into a bowl, add a pinch of salt, and whisk until well blended.
2Heat the oil in a medium non-stick pan over medium-low heat. Add the chopped sun-dried tomatoes and cook until warm and fragrant, about 30 seconds.
3Pour the eggs into the skillet and immediately use a silicone spatula to swirl in small circles around the pan, without stopping, until the eggs look slightly thickened and very small curds begin to form, about 30 seconds.
4Add the spinach leaves, and then change from making circles to making long sweeps across the pan until you see larger, creamy curds and the spinach turns bright green and wilts, about 20 seconds.
5When the eggs are softly set and slightly runny in places, remove the pan from the heat and leave for a few seconds to finish cooking. Give a final stir and assemble burritos.
6Place the tortillas on a flat work surface. Then, spoon half of the egg and spinach mixture down the center of each tortilla. Divide the cheese between each burrito and scatter it over the egg.
7Fold the sides of the tortillas over the filling, and then tightly roll the end closest to you up and around the filling, pushing any bits that fall out back into the middle of the burrito. Place the burrito seam-side down.
8For toasted burritos: Heat a medium skillet over medium heat. Place burritos seam-side down into the hot pan and toast until the underside is lightly browned and crisp, 20 to 60 seconds. Rotate the burrito and repeat on all sides.
- Make Ahead Burritos
1Wrap and refrigerate for up to 3 days, or tightly wrap each burrito individually in foil and then place in a resealable freezer bag or container. Freeze for up to 3 months.
2To reheat frozen burritos, unwrap the burrito, place it onto a microwave-safe plate, cover it with a paper towel, and microwave for one minute. Flip and microwave for another 1 to 2 minutes, or until the center is hot. Enjoy immediately, or add a crunchy exterior by following the directions for toasted burritos above.
Adam and Joanne's Tips
- Use eggs whites only: Use 6 egg whites or a generous 1/2 cup of egg whites. Using egg whites reduces the calories per burrito to 307 and the total fat to 13.6g.
- The nutrition facts provided below are estimates.
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it was pretty good i loved the eggs but I think it needed a lot more seasoning but good recipe overall
I can’t wait to see what recipes, I love to cook.I won’t ask what you have , Baking is my passion. Thank you, Debbie
My husband just loved these burritos. Thanks for the recipe. I found you about 3 weeks ago, I made your awesome, incredible, super, absolute delicious blueberry muffins. I love the tip about 1-2 tablespoons of water in each cup for uniform baking. Yahoo! I always make a double batch because “8 is not enough!” In this time, I have baked those yummy muffins 5 times. My husband’s co-workers scream and yell for them. One day he forgot the 2 containers with 24 of them. He called me at his break and said: “Come right away and bring those muffins, as they have been in a bad mood because since I forgot them”! The moment I arrived to put in his car, the boss yelled to say I had arrived, and get them fast so we will all take lunch now.
Your recipes look great, seam healthy and I can’t wait to see many more