Mediterranean Breakfast Burritos
Fresh, bright, and packed with Mediterranean-inspired flavors, these breakfast burritos are an easy way to turn leftover roasted potatoes into a satisfying breakfast. Filled with fluffy scrambled eggs, spinach, tangy feta, and sun-dried tomatoes, they're paired with a creamy lemon-herb yogurt sauce for dipping or drizzling. Perfect for meal prep, these burritos make busy mornings feel a little more delicious.
Ingredients
- 1 Pound Alsum russet potatoes, diced into 1/2-inch pieces
- 1 Tablespoon Olive oil
- 1 Teaspoon Garlic powder
- 1 Teaspon Dried oregano
- 1/2 Teaspoon Kosher salt
- 1/4 Teaspoon Black pepper
- 8 Large eggs
- 1 Cup Baby spinach
- 1 1/4 Cup Feta cheese, crumbled
- 1/2 Cup Oil-packed sun-dried tomatoes, drained and finely chopped
- 6 Whole wheat or spinach tortillas
- 3/4 Cup Plain Greek yogurt
- 1 Tablespoon Lemon juice
- 1 Teaspoon Lemon zest
- 1 Tablespoon Fresh dill, finely chopped
- 1 Tablespoon Fresh parsley, finely chopped
- 1 Garlic clove, finely grated
Instructions
- Preheat the oven to 425°F. Toss the potatoes with the olive oil, garlic powder, oregano, salt, and black pepper. Spread into an even layer on a parchment-lined baking sheet and roast for 20 to 25 minutes, flipping halfway through, until tender and golden brown.
- While the potatoes roast, stir together the Greek yogurt, lemon juice, lemon zest, dill, parsley, garlic, salt, and pepper in a small bowl until smooth. Cover and refrigerate until ready to serve.
- In a medium bowl, whisk together the eggs and milk, if using.
- Coat a large nonstick skillet with cooking spray or a light drizzle of olive oil and heat over medium-low. Add the eggs and gently stir until soft and just set, about 3 to 5 minutes.
- Remove from the heat while the eggs are still soft, as they will continue cooking from the residual heat. Transfer to a plate.
- Add the spinach to the same skillet and cook for 1 to 2 minutes, stirring occasionally, until just wilted. Remove from the heat and gently squeeze out any excess moisture using paper towels if needed.
- In a large bowl, gently toss together the roasted potatoes, wilted spinach, and chopped sun-dried tomatoes until evenly combined.
- Warm the spinach tortillas for 15 to 20 seconds in the microwave or briefly in a dry skillet until soft and pliable.
- Divide the potato mixture, scrambled eggs, and feta evenly among the tortillas. Fold in the sides, then roll tightly from the bottom up to enclose the filling.
- Serve immediately with the creamy lemon-herb yogurt sauce on the side for dipping or drizzling. For a crisp exterior, place the burritos seam-side down in a dry skillet over medium heat for 1 to 2 minutes per side until lightly golden.
Leftover roasted potatoes work perfectly in this recipe. Simply reheat them in a skillet or air fryer until warmed through and lightly crisp before assembling.
For meal prep, allow the potatoes, eggs, and spinach to cool for 10 to 15 minutes until no longer actively steaming before assembling the burritos.
Wrap each burrito tightly in foil or parchment paper, then transfer to an airtight container or freezer-safe bag.
Refrigerate for up to 4 days or freeze for up to 3 months.
Nutrition
Calories: 550kcalCarbohydrates: 54gProtein: 25gFat: 26gCholesterol: 280mgSodium: 1360mgPotassium: 1070mgFiber: 4gSugar: 4gVitamin C: 17.24mg