The 25 Days of Holiday Goodies Day 23: Denver Omelet Burritos…Freezer Friendly!

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Let me just start this post by stating for the record that breakfast burritos have always been a let down for me. I think it is the bland effect that scrambled egg gives the final product.

When I was pregnant with Muffin, in an effort to ensure I ate a good breakfast each day before work, Josh spearheaded the whipping up of several breakfast burritos for the freezer. Most stayed uneaten, though not for lack of trying.

I wish I had discovered this recipe back then. I could probably eat these for breakfast, lunch, and dinner, freshly made or straight from the freezer.

They are that good.

The funny thing? I’ve never had a Denver Omelet before.

This recipe is easily adaptable. Not fond of the veggies in the mix (Muffin)? Leave them out. Require a little extra kick? Add several dashes of hot sauce before rolling up the burritos.

These are very large burritos, so, if you don’t have a “Chipotle Burrito” appetite, feel free to share this with someone you care about.

I just found this recipe when searching for make-ahead breakfasts for when my in-laws visited this past summer.

These truly do freeze and reheat well.


Denver Omelet Burritos

Source: Tablespoon

4 tablespoons butter, divided

1 large onion, diced

1 large red bell pepper, diced

1 large green bell pepper, diced

1 (16 ounce) package frozen hashbrowns

salt and pepper, to taste

cooking spray

12 eggs, beaten

8 ounces sharp cheddar, shredded

1 cup diced ham

8-10 burrito-sized flour tortillas

Melt 2 tablespoons butter in a large skillet over medium-high heat. Add in vegetation and cook until tender (5 minutes).

Add in remaining butter and potatoes. Cook, stirring frequently, until potatoes are brown and soft (8 minutes). Remove from heat. Season with salt and pepper and set aside.

Heat a second large skillet over medium heat and spray liberally with cooking spray. Add in the eggs and scramble until cooked through, about 10 minutes. Remove from heat and stir in cheese and ham. Season with salt and pepper and set aside.

Assemble the burritos by placing a heaping 1/3 cup each of the two mixtures. Roll burrito closed.

Repeat with remaining ingredients. You should be able to get at least 8 burritos.

These may be wrapped in foil, frozen, and reheated.

If you make ones that don’t have onions or peppers, these are Muffin Approved.

Muffin Approved


Sunday Meals: Belgian Waffles for Breaky


Yup.  That was breakfast.  I have found a go-to waffle recipe, just as I’ve found a go-to pancake recipe.  I had a bit of a hankering for waffles, and, rather than play the “breakfast game” with Josh (wherein it goes something like this…One of us tries to wake up the other asking “What do you want for breakfast?” to which the other answers “I don’t know; what do you want for breakfast?”  Then the first says “Well, I asked you first.  What do you want for breakfast?”  And on and on.

But this time…I knew what I wanted:  waffles.

But one thing that is inferior about homemade waffles:  they tend to be very finicky…particular.  You have to have buttermilk…or malt…or separate the eggs and beat the whites.  I don’t have the time or patience for that usually first thing in the morning.

So…I went on a search throughout the Pinteresting Blogosphere.  We have a Belgian waffle maker, not one of the ones that make the four flat waffles…one that makes the one big round.

I found this recipe.  Next time I make them, I will double the recipe and increase the amount of batter per waffle.  After three minutes in the maker (at the “4” setting on mine), waffles that are fluffy on the outside and crunchy crisp on the outside are produced.

Josh ate three.  I ate one, and I usually don’t eat a whole one.  (If you notice above, I used my Camu app to snap the photo with the Ethereal setting…my favorite.  It seems to cover up a load of flaws.)

You simply mix the ingredients with a whisk in a single bowl, and there you go.

The recipe comes from Super Swanky and is advertised as “Super Easy and Super Fluffy Belgian Waffles.”


1 3/4 cup flour (I used unbleached all-purpose)

1/4 cup cornstarch

2 heaping tablespoons sugar or 3 tablespoons sugar

1 tablespoon baking powder

1/4 teaspoon salt (I used regular table salt)

2 eggs (I used large)

1 3/4 cup milk (I used 2 %)

1/2 cup cooking oil

1 1/2 teaspoons vanilla (I used pure vanilla)

1/4 teaspoon nutmeg

1/2 to 1 teaspoon ground cinnamon


Preheat your waffle iron.  I used setting four.  Whisk together the dry ingredients.  Add wet ingredients and whisk until smooth.  Before each waffle cooking, spray the surface with nonstick spray.  Pour 2/3-3/4 cup batter onto the iron (the original recipe calls for 1/2 cup).  Close the iron, turn over the iron, and set your timer for three minutes.  DO NOT RELY ON THE WAFFLE IRON TIMER!

Serve hot with softened butter and warmed maple syrup.  The original poster recommends fresh berries.  I want to try it with sweetened fresh whipped cream.  I am also thinking about adding chopped pecans to the batter in the iron a la Waffle House.

*Update:  Muffin, who slept through breakfast, ate almost one whole waffle.  These are definitely Muffin Approved!

Muffin Approved

What is your favorite waffle recipe?