Waffle Omelet + Roasted Potato Breakfast Burrito

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

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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

  • INGREDIENTS

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

DIRECTIONS

* 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.

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