Spend some time in Colorado and you appreciate the fantastic mountain views and great burritos. Live in Colorado and begin to expect it. Wherever you go there you are more than likely at least a mile above sea level and if there was a state food it would be the burrito. Even if you're far from the Rocky Mountains these breakfast burritos will elevate your spirits a mile high and leave the pancakes the other campers are having, looking flat. These burritos are not only great when your camping, the make a great quick breakfast at home. You can prepare the burritos and even pop them in the freezer and pull one out whenever needed. Because they are pre-cooked they can help you get to the lake quicker so you can bring in the big one. They are great with Chorizo and green chili with a little kick, we use Santiago's Green Chile available in grocery stores locally but any chili will be fine. Chorizo is a Mexican sausage that can add a lot of flavor to your burritos but if your a tenderfoot or have younger tinfoilers you can skip the chili and use regular pork sausage and still have a great meal.

Ingredients:

• 1 lbs. - Choirizo or Pork Sausage
• 1 - bunch green onions
• 1 - dozen flour tortillas
• 12 - Eggs
• 1/4 cup - milk
• 1/2 cup - shredded cheese
• 4 to 5 - potatoes
• 1 - 28 oz Santiagos chill or your favorite brand

Directions:

Preparation

• Brown the sausage in a frying pan and drain. In a mixing bowl add the eggs, combine the milk and stir the eggs thoroughly. Poor the egg mix into the skillet with the sausage and cook until eggs are done. Peel the potatoes and grate to make hashbrowns, Cook the hashbrowns in skillet with a little oil. Season with salt and pepper. Then set aside
• Heat the chili either on the stove or in the microwave.
• Finely chop the green onions and set aside.

Making the burritos

• Place tortilla on a square of tinfoil, add several spoons of the egg and sausage mix
• Add several spoonfuls of hasbrowns
• Add several spoon fulls of chili
• Sprinkle shredded cheese on top
• Garnish with green onions
• Roll up the tortilla to make the burrito
• Then wrap in the tinfoil

Mealtime

Burritos can be frozen and stored in cooler until ready to eat. When ready place the wrapped burrito on the coal bed. Watch carefully because you only need to warm up the contents. Turn over once to warm evenly. Enjoy!

Tips:

• Use pork sausage for a milder burrito.
• If preparing for at home use saran wrap instead of tinfoil so that you can pop them in the microwave.

Steps click on picture to see full size

Gather Your Ingredients

The ingredients needed are simple, a protien sausage or chorizo but ham or another alternative you works just fine. Next eggs, green oinions, tortillas, milk, shredded cheese, potatoes and green chilli.

Cook Protien And Add Eggs

Start with browning the meat in a medium pan. Once brown, pour off excess grease. In a mixxing bowl break the eggs and add the 1/4 cup of milk. The milk is optional but helps add to the fluffiness of the eggs. Combine and beat well. Then pour into pan with the meat. Make sure to scrape the bottom with a non stick spatula frequently to avoid bruning and it helps keep the mix fluffy.

Cook The Hashbrowns

Peel and clen the potatoes then grate them. This could be done ahead of time if you want. After removing the eggs from the pan and setting aside, add oil to pan and cook grated potatoes. Check often by lifting a corner with the spatula, once brown then turn the hashbrowns to complet the other side.

Fill Tortilla With Stuffing

Lay a torilla on a square piece opf tinfoil, add egg mix and hashbrowns. Sprinkle with chopped scallions.

Add The Green Chilli

Cover the mix with chilli to taste.

Fold The Torilla And Wrap With Tinfoil

Fold the torilla and wrap the tinfoil around. You can eat them now or the packages can be placed in the freezer to save for later use. We make a weeks worth so that we can pull them from the freezer, unwrap the foil and microwave for a quick breakfast on the go.