Big Ol’ Breakfast Burritos

About 15 years ago, when I lived in Stillwater, Okla., I went to a restaurant called ‘Atomic Burrito’ (unfortunately it went out of business in 2000). That was the first time I’d ever had a burrito with rice in it. Since then I’ve made many burrito variations with rice.
This particular burrito I made one morning when I was especially hungry, which is probably why it was so large (the photo above is actually one burrito cut in half). You’d have to be a glutton if you ate more than those two halves. I ate twice that much!

Ingredients: (This recipe makes 4 burritos, about 1 1/2 cups of the mixture for each)
1/2 cup finely diced onions
1/4 cup finely diced celery
1/2 cup diced mushrooms
3 large eggs
3 large slices turkey bacon, thinly sliced
2 turkey sausage links, cut into small pieces
2 tsp crushed garlic
1 medium jalapeno, diced (optional)
1 tsp cayenne pepper (optional)
2 cups cooked rice
3 tsp soy sauce
2 tsp mild taco seasoning
2 tbs butter

Preparation:
Mix the eggs in a bowl with 1 tsp of garlic, 1 tsp of taco seasoning, about half the diced onions, and diced celery. Add salt and pepper to taste.
Heat a pan on medium heat and spray some nonstick oil into it. Add all the vegetables and the meats, along with 1 tsp of taco seasoning, 1 tsp of garlic and the cayenne pepper. Saute about 4 minutes. Transfer the mixture to a bowl. Spray more nonstick oil into the pan and pour the eggs. Stir it often to make the scrambled eggs. Just before the eggs are fully cooked, pour the vegetable and meat mixture back into the pan and stir. Add the rice, butter and 1 tsp of soy sauce. Stir until the rice has heated through.
Heat your tortillas to help loosen them up for folding.
Place a large heaping mound on the tortilla (about a cup and a half).

Fold the burrito quickly before the tortilla cools down.

Recipe prepared on 2011-04-09 (Tulsa, OK). Photographs by Michael Findley.