Please note: all of these Make Ahead Breakfast Burritos photos were taken with my iphone while on vacation.
We recently went to the beach for a three day weekend and had a wonderful time. If you’re the type of person who enjoys clean, white beaches and serenity (rather than the party atmosphere), Alabama’s beaches are the place for you!
We rented a condo on Orange Beach, rather than a hotel, so that we could have the convenience of a kitchen and really be able to just hang out rather than have to go in search of food whenever mealtime hit. One of the questions I’m asked a lot is “Do you cook when you’re on vacation?”
The answer is ABSOLUTELY! Every chance I get. Cooking while on vacation, versus going out to eat, can save an obscene amount of money. Even if the four of us were to go through a fast food drive through nowadays it can easily top $20. For a fraction of that price I can feed us a much better meal. On this last vacation we did end up going out to eat three times, which was for supper each night. One of those times was worth it, and that was to Lambert’s in Foley, Alabama. The other two times – not so much.
But I still wanted to take a break myself, so I planned meals that would let me do that, like these make ahead breakfast burritos. I make these a lot on the weekend for us to have on busy school mornings.  The very first morning at the beach, I got up before the sunrise to make these. We had enough breakfast burritos to eat that day and leftovers were wrapped in foil and placed in the fridge. On subsequent mornings, all I had to do was turn the oven on and toss a few burritos in. My husband also wrapped a few in a paper towel and microwaved them for snacks when the mood struck 🙂
I really enjoyed getting up early, though, especially when I could go out on the balcony and watch the sunrise. On our second day there, I was talking about how amazing the sun rising over the ocean was and told my family that I was going to watch it the next morning and if any of them wanted to watch it with me, I’d wake them up to see it and then they could go back to bed. I was pretty surprised but thrilled when all three of them immediately said they’d like to do that with me. I’ve got photos of that wonderful experience at the bottom of this post so be sure you check them out, and maybe start the tradition of catching the world’s best light show with your family a few times a year!
Now how about making some breakfast burritos today and have an easy go of breakfast the rest of the week?
 
To start with, you’ll need: 10 – 12 large flour tortillas, 1 pound of breakfast sausage, a dozen eggs, and about a cup of cheese.
IMPORTANT INGREDIENT NOTE: You can really customize these with whatever you like. Onions, bell peppers, chicken or ground beef instead of sausage, etc. I am just showing you the basic basic version, which is what I make for my family. We then customize our own as we reheat them.Â
Brown your sausage in a large skiillet over medium high heat, breaking up with a spatula as you do so, until fully cooked and no longer pink in the center.
Pour that into a bowl and set the bowl aside.
Crack a dozen eggs into a bowl and beat them up really well.
Pour into a large skillet over medium low heat and stir every so often until eggs are scrambled and no longer runny.
Once eggs are done, pour on top of sausage in the bowl and stir to combine.
Set up a work station with a large skillet to heat the tortillas in, space to fill them, cheese, and sausage and egg mixture.
Now take a warm tortilla and lay it out on a work surface – I just used the piece of foil I planned on rolling it up in.
Spoon a good bit of filling in a line down one side. By “good bit” I mean about 1/2 a cup.
Fold up the top and bottom of the tortillas, this will keep your filling from falling out when you eat it, then roll your tortilla up tightly like I did in the photos above.
Note: You don’t have to roll your tortillas this way, this is just how I do it. There is no right or wrong way to roll up a tortilla and if anyone tells you there is, find out when they became leader of the universe because I totally missed that election 🙂
After you finish making each tortilla, roll it up in foil and twist or fold the ends to seal, like this.Â
Enjoy now and put the ones you don’t eat in the fridge to reheat and enjoy later!
You can reheat these in the microwave or the oven.
Instructions are included in the recipe at the bottom of this post.
After mine is heated, I like to open it and add a few spoonfuls of chunky salsa, then wrap it up again and enjoy. If there is any filling leftover after I’ve used up all of my tortillas, I just pour a little cheese and salsa over it and eat it like a breakfast bowl!
But first..here are a few highlights from our trip 🙂
This is how an eight year old girl packs for the beach.Â
This is how an eight year old rejoices on the beach:)
My big boy
And now for the sunrise!
It was pretty cold when we got up so everyone is bundled.
Here they are, waiting on the show to start. 
Beautiful.
More photos from our weekend can be found on my Instagram by clicking here. If you follow me and your profile allows it, I always follow back because I wanna keep up with you, too!
Ingredients
- 12 medium to large eggs
- 1 cup cheese
- 1 pound breakfast sausage
- 10 large flour tortillas
Instructions
- Crack the eggs into a large mixing bowl. Beat well with fork until well mixed. Can add a 1/4 - 1/2 a cup of milk or whipping cream if you like, for more creaminess.
- In large skillet, cook sausage over medium high heat while cutting with a spatula to break it into small pieces, until fully cooked and no longer pink in the center. Pour out into a large bowl and set aside.
- Reduce heat to medium low and pour beaten eggs into same skillet. Cook, stirring often, until eggs are scrambled and no longer runny. Pour on top of sausage in bowl and stir to combine.
- Heat tortillas, one at a time, in large skillet, about ten seconds on each side. Immediately fill with a line of egg/sausage mixture and sprinkle a little cheese over top. roll up tortillas (see photos in this post for how I roll mine) and wrap each one individually in foil, twisting or folding the ends to seal.
Serve warm and refrigerate any leftovers. To reheat, remove burrito from foil and wrap in a paper towel. Microwave until heated through (about one minute in my microwave, but microwaves vary). To reheat in oven, preheat to 350 and place foil wrapped tortilla directly onto oven rack. Heat for 7-8 minutes, or until heated through.
*IMPORTANT INGREDIENT NOTE: You can really customize these with whatever you like. Onions, bell peppers, chicken or ground beef instead of sausage, etc. I am just showing you the basic basic version, which is what I make for my family. We then customize our own as we reheat them.
Nutrition
“Never be in a hurry; do everything quietly and in a calm spirit.
Do not lose your inner peace for anything whatsoever, even if your whole world seems upset.”
~Francis de Sales
How well do you think they would freeze?
I have made them and frozen them..they just don’t have a long “life” in the freezer! After a couple weeks, when only wrapped in the foil, mine got “dry”. They were, however, edible after cutting off the dried edges! Good luck!
Do you have a vacuum machine? If so you should be able to freeze them first then vacuum pack them and they should be good for 6 months or maybe up to a year. One of the best things I have ever purchased was a vacuum sealer made by food saver. I have certainly saved a ton of money buying meat on sale then vacuuming packing it into different portions. van
Yummmmm 🙂
I will try these! And your pics are great. Makes me want to visit the beach today!!
Fabulous for a husband that has work that *insists* he be there at the crack of dawn…. how inconsiderate, right? These sound easy, affordable and yummy – they hit all three of my buttons. Thanks for sharing!
Mmmmmm. Making me hungry…and wanting to go to the beach!
I have been making these breakfast burritos for several years and they are GREAT! One thing that speeds the assembly process for me is to heat the tortillas in the microwave (one at a time) for about 10 seconds each. They come out nice and soft and are easy to roll up. I make up a huge batch each time I do it, and they last in the freezer for several months, but ours rarely make it that long.
Looks awesome. I also love the area and definitely love Lamberts….”Home of The Throwed Roll”. By the way, do you have a recipe that is like their macaroni and tomatoes?