Waffle Omelet + Roasted Potato Breakfast Burrito

Who doesn’t love a good breakfast burrito? If you don’t, you must be lying to yourself.


I decided to make these and freeze them because I’m a new Mommy! A new Mommy as in I don’t always get a chance to make this kind of gourmet breakfast anymore. With a newborn you never know how your day is going to go or what you can get accomplished. So, I made 9 of these and froze them in tin foil. These ended up saving hubs and I so many times throughout the week when neither of us had the energy to cook.

Breakfast burrito


Roasted Potatoes
3lbs of golden potatoes, cut into small wedges (from Trader Joes)
Garlic powder
Salt & Pepper
3-4 tbsp oil (I use either olive oil or avocado oil)
1/2 Onion

Waffle Omelet 
8 eggs, whisked
1 cup spinach, chopped
2 tbsp cilantro, chopped
1 Roma tomato, diced
7 Mushrooms, sliced
1 Serrano, diced

9 Large Flour Tortilla

Optional toppings: avocado (add once you are ready to eat it, not when you freeze it), ketchup, jalapeños


* Makes 9 burritos

Roasted Potatoes
1. Wash and cut potatoes.
IMG_03122. Place potatoes in large glass bowl, slightly wet a paper towel to place over bowl, and microwave for 3-4 minutes. This steams the potatoes and speeds up the cooking process.


3. Season potatoes with garlic powder, salt, pepper, and oil.

4. In a large skillet on medium high heat roast potatoes. Once the potatoes are mostly cooked add in the sliced onions. IMG_0337

Waffle Omelet
1. Chop veggies and mix in large bowl. Add in the 8 whisked eggs and mix. IMG_0332 IMG_0335 2. Heat waffle iron and spray with olive oil. Using a ladle, scoop egg and veggie mixture into waffle iron. Cook for 2-3 minutes and then flip omelet and cook for another minute or so.
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The Final Product

Individual burrito:
1 Tortilla
Large scoop of roasted potatoes
1/2 Waffle omelet
1/2 avocado

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