Happy Monday! Before I get to this months recipe, I want to congratulate Holly Jennings, a regular poster on Enchanted Spark, for her story in the current Colored Lens! Read it!

Also, one of the editors for The Colored Lens will be guest blogging Wednesday. Please come back to read “Authors are Entertainers” by Daniel Scott.

And of course, Get Your Stories In!

Now, on with the recipe:

The State Fair ended yesterday and the Balloon Fiesta starts in two weekends; that means we’re in the middle of chile roasting and breakfast burrito season in Albuquerque. If I could post a scent on my blog, you’d be enjoying the smoky acidic smell of roasted green chiles right now.

Chile roasters

It used to be you could only get breakfast burritos this time of year at the Albuquerque Balloon Fiesta. But since their invention in the seventies, the breakfast burrito has become a year-round favorite with many varieties. They are not quick to make nor very healthy. But they are yummy, and if you make a big batch, you can freeze them for an easy grab and go breakfast.

Here’s the way I like to make them:

4 medium Russet potatoes diced (I keep the peels on because that’s where the nutrition is)
¾ teaspoon salt (divided)
¼ teaspoon and dash pepper
¼ cup melted butter
½ cup diced onion
2 cloves garlic minced
16 oz. ground sausage
4 eggs
¼ cup milk
1 cup roasted, peeled and diced green chile
9 medium tortillas
1 1/2- 2 cups shredded sharp cheddar cheese

Preheat oven to 400 degrees F. In 9 by 13 inch baking pan toss potatoes with ½ teaspoon salt, ¼ teaspoon pepper and butter (some people would add red chile powder, but I don’t because my kids would complain). Spread across the bottom of the pan and bake in preheated oven for 45 minutes, stirring every fifteen minutes until golden brown. Set aside and lower the oven temperature to 350 degrees F.

In the meantime, sauté onions and garlic in frying pan in a table spoon of butter for about three minutes and add sausage. Cook until pork is done and crumbled. Drain off grease.

In a medium bowl whisk eggs with milk, ¼ teaspoon salt and dash of pepper. Scramble in a new skillet until done.

Add sausage mixture, scrambled eggs, and green chile to potatoes. Stir together.

Cut nine squares of foil for tortillas. Place one tortilla on top of each square of foil. Add 1 cup of the potato mixture to each tortilla. Sprinkle with cheese. (My husband likes to add salsa at this stage)

Roll the tortillas, and then roll the foil around each tortilla. Bake in oven for 15 minutes or freeze for later eating.

For my second favorite variation, substitute sausage for a pound of bacon. Enjoy!