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! 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 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. 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.
