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.
3lbs of golden potatoes, cut into small wedges (from Trader Joes)
Salt & Pepper
3-4 tbsp oil (I use either olive oil or avocado oil)
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
1. Wash and cut potatoes.
2. 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.
1. Chop veggies and mix in large bowl. Add in the 8 whisked eggs and mix. 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.
The Final Product
Large scoop of roasted potatoes
1/2 Waffle omelet