This omelet is creamy and dreamy with lots of textures. It is filling so it will keep you full throughout the day. It makes a great brunch! This omelet is based off a brunch recipe my mom made all the time growing up.
My dad was always the adventurous- come up with your own recipes- lover of cooking. My mom, however, had (and still has somewhere in her pantry I’m sure) a yellow recipe box full of yummy comforting casseroles and hot dishes (my Minnesota roots are showing) that I still crave. We grew up on a lake, so my parents entertained a lot. One of the best parts of company was this Wagon Wheel Pie breakfast bake my mom would always make to feed a crowd. It features a layer of creamy potatoes, covered with an eggy bisquick layer baked into a round pie plate with sausage link “spokes”- hence the wagon wheel!
This recipe uses the same flavors and textures but is wrapped up in a protein packed and individual sized omelet! It sounds weird- but stick with me here. It is super good.
Makes 2 omelets with lots of left over potatoes for on the side
- 6 Baby Red Potatoes, cut in half then cut into thing “half moon” slices
- 1/2 Tablespoon Smoked Paprika
- 1/2 Tablespoon Onion Powder
- 2 cloves garlic
- 3-1 inch knobs of butter
- Drizzle of olive oil
- Course Ground Pepper (to taste)
- 1 Cup Cooked Crumbled Breakfast Sausage OR your favorite meatless sausage cooked and chopped (I used Morningstar Farms Maple Sausage Patties chopped into bits to make approximately 1 cup
- 4 eggs
- 3/4 Cup softened Cream Cheese
- 1/2 cup onion finely diced – try to use a decent quality sweeter onion. I like Vidalia
- A good non-stick pan, a lid (a plate, anything that will cover your pan but not touch the eggs) and a flexible spatula. Plan ahead so your omelet doesn’t turn into scrambled eggs….
First make the Anytime Roasted Potatoes:
We make these ALL THE TIME. They are great for dinner, breakfast- anytime. Hence the name…
Crank up your oven to 475. On rimmed sheet pan drizzle a little olive oil (I used about a tablespoon) and pour in your sliced potatoes. Make sure they are spread out to form a thin layer. Place your peeled garlic cloves on your cutting board. Lay the flat side of your knife over the garlic (the broad side with the sharp blade facing away from you… don’t cut your hand off here) and using your fist pound down on knife to smash the garlic. You don’t need it pulverized… just so it opens up a little. Nestle the smashed cloves in with the potatoes. Sprinkle with smoked paprika, onion powder and give everything a VERY generous sprinkle of salt and course ground pepper. Give it all a little stir so the potatoes are covered. Take one of your 1 inch knobs of butter and cut it into 4 chunks and scatter around on top of your potatoes. Place in the oven and bake until toasty brown and amazing. Stir a few times during the cooking process so everything gets browned and be sure to squish that garlic to get all the garlicky goodness out! This takes about 25 minutes or so.
Creamy Sausage Filling:
Prepare the sausage according to the recipe instructions. You only need about 1 cup per 2 omelets. Full disclosure- as you can see from the ingredient list- I used meatless sausage here. I am NOT a fan of sausage, at all, anytime, any place, anywhere. I don’t like it Sam I am. But this recipe works either way, so use what you like!
Drain off the extra oil from the sausage if you went with the real stuff and let it cool down a little. You just don’t want it nuclear hot when you mix with the rest of the ingredients. Mix in your softened cream cheese and diced raw onions. Add a GENEROUS sprinkle of course pepper. Set aside while you make your omelet.
Lets do this Omelet Thing:
I get pretty detailed here- if you know how to make an omelet- feel free to skip ahead!
For YEARS I tried, and failed, to make an omelet. J actually taught me how to do it (something he will NEVER let me forget- that he taught me how to cook something). The key is: lots of butter, a clean non-stick pan (if you cooked your sausage in that pan, clean it before you make your omelet), and low heat. Do not rush this!
I make my omelets one at a time so keep them consistent. So I start with two eggs, whisk them really well. In a medium sized non-stick pan, add half your remaining butter over low heat- go with less heat until you get the hang of this. Let the butter melt (it should be melting slow… if it sizzles you need to turn down the heat) and swirl up the sides of your pan so the eggs do not stick to the sides. You want the whole pan to have a coating of butter anywhere your eggs will touch. Pour in your whisked eggs then DON’T TOUCH ANYTHING. Let the eggs start to solidify. Place your lid (or whatever you’re using) over your pan and let everything hang out for a minute or 2. Your goal is to let heat inside your pan help cook your eggs through so you don’t need your burner on too high of heat. Too much heat in the pan will make the eggs brown- which is a taste I am not a fan of- and could make them stick. Remove the lid- if your egg is mostly set (a bit of liquid on top is fine- we are looking for the whole bottom to be solid) give the eggs a bit of a gentle shake. All you are trying to do here is make sure the egg isn’t stuck to your pan anywhere. If anything is sticking give it a gentle nudge with your spatula. Your goal isn’t to break off any pieces, just to dislodge anything that’s stuck so you can slide it out of the pan easily once its time- not yet though!
Once the majority of your egg is set up- no more liquid- take half your sausage mixture and gently place a line down the center of your egg circle. Think burrito building here- you eventually have to roll it up so you can’t have it too full. Place a few of your cooked potatoes on top of your mixture- again- not too much! Replace your lid and let everything sit on the heat so the filling can reheat a little. If your pan seems too hot- you can remove it from the heat and just let the residual heat in your pan finish this step. After about a minute- all your eggs should be completely cooked by now- remove the lid and gently slide the WHOLE thing onto a plate. Take one side of your egg and gently lay it over the filling, then flip the whole folded part onto the remaining flap so you have created a little filled tube of eggy deliciousness. Wipe out your pan to make sure anything that fell out is out of the pan and repeat the whole step to make your other omelet (or save the ingredients for another day if you’re eating solo). Serve with some extra potatoes on the side! You can keep your omelet warm in a warm oven or by popping into a closed microwave to keep in the heat.
About that Wagon Wheel Pie…
Here it is if you want to make it- straight from my mom’s trusty yellow recipe box!