Easy Breakfast Burritos

Why You’ll Love This Recipe

I love this recipe because it’s fast, nutritious, and versatile. I can customize the fillings, toast the outside for a bit of crunch, or freeze a batch for later. They’re packed with protein, filled with flavor, and way more satisfying than anything I grab on the go. Whether I’m eating at home or heading out the door, these burritos keep me full and fueled.

Ingredients

(Here’s A Tip: Check Out The Full List Of Ingredients And Measurements In The Recipe Card Below.)

• Olive oil

• Sun-dried tomatoes (packed in oil, drained and chopped)

• Fresh spinach leaves

• Large eggs

• Feta cheese, crumbled

• Large flour tortillas (8-inch or larger)

• Salt

• Fresh ground black pepper

Directions

1. Whisk The Eggs
I crack the eggs into a bowl, add a pinch of salt, and whisk until smooth and blended.

2. Cook The Tomatoes
I heat olive oil in a non-stick skillet over medium-low heat, then add the chopped sun-dried tomatoes. I let them warm for about 30 seconds until fragrant.

3. Scramble The Eggs
I pour the eggs into the skillet and immediately start stirring in small circles with a silicone spatula. After about 30 seconds, once tiny curds start forming, I switch to long sweeps across the pan.

4. Add The Spinach
I toss in the spinach leaves and continue gently stirring. As the spinach wilts and the eggs turn creamy with larger curds, I remove the pan from the heat while the eggs are still slightly runny. A final stir finishes the cooking.

5. Assemble The Burritos
I lay the tortillas flat and divide the egg mixture evenly between them. Then I sprinkle crumbled feta on top of the eggs.

6. Roll The Burritos
I fold the sides inward, roll tightly from the bottom up, and place each burrito seam-side down to hold it together.

7. Toast (Optional)
For extra texture, I heat a skillet over medium heat and toast the burritos seam-side down for 20 to 60 seconds per side until lightly golden and crisp.

Servings And Timing

This recipe makes 2 burritos.

• Prep Time: 5 minutes

• Cook Time: 10 minutes

• Total Time: 15 minutes

Variations

• I use egg whites instead of whole eggs when I want a lighter option—6 egg whites or ½ cup is just right.

• I swap feta for goat cheese, shredded cheddar, or mozzarella.

• I add sautéed mushrooms, onions, or bell peppers for extra veggies.

• I sometimes add a spoonful of hummus or avocado before rolling for creaminess.

• For spice, I add red pepper flakes or a dash of hot sauce.

Storage/Reheating

To Refrigerate:
I wrap burritos tightly and store them in the fridge for up to 3 days.

To Freeze:
I wrap each burrito in foil and store them in a freezer-safe container or bag for up to 3 months.

To Reheat:
I unwrap and place the burrito on a microwave-safe plate, cover with a paper towel, and microwave for 1 minute. I flip it and microwave for another 1 to 2 minutes until heated through. For a crispy exterior, I toast it in a skillet after microwaving.

FAQs

Can I Use Egg Whites Only?

Yes, I use 6 egg whites or about ½ cup for a lower-calorie, lower-fat version. It still tastes great and keeps the texture soft and fluffy.

Can I Make A Large Batch?

Absolutely. I scale the ingredients and make 4, 6, or even 10 burritos at once. Then I wrap and freeze them for quick breakfasts throughout the week.

What’s The Best Way To Toast The Burritos?

I heat a dry non-stick skillet over medium heat and place the burritos seam-side down, turning occasionally until golden on all sides. It adds a nice crunch and seals the wrap.

Do I Have To Use Feta?

No. While I love the tangy bite of feta, I switch it out with whatever cheese I have—cheddar, Monterey Jack, or even vegan cheese.

Can I Add Meat?

Definitely. I sometimes add pre-cooked breakfast sausage, crumbled bacon, or diced ham for a protein boost.

Conclusion

These Easy Breakfast Burritos are one of my best kitchen hacks. With just a few ingredients and a short cook time, I can have a warm, satisfying breakfast that’s full of flavor and perfect for busy mornings. Whether I make them fresh or pull one from the freezer, I know I’m starting my day with something homemade, hearty, and delicious.