Breakfast is the most important, and my favorite, meal of the day. Growing up in a Filipino and Mexican cultured home, my mom’s breakfast burritos weren’t exactly your average burrito. My sister and I always appreciated the Filipino aspect, the white rice, combined with the traditional Mexican-style breakfast burrito. Nothing can beat this flavorful, filling Fusion-Style Breakfast Burrito! I have added my own twist to this by smoking the bacon. Not only does the bacon taste better smoked, but my wife especially loves the convenient clean up.
I like to stop at my local butcher shop the day before I plan on smoking the bacon to pick up some fresh bacon. I like buying the thick sliced bacon because I feel it cooks the best in the smoker. After about thirty minutes the bacon is perfectly crispy with an amazing subtle smoke flavor.
Fusion-Style Breakfast Burrito
- 1 lbs bacon thick sliced
- 8-10 eggs
- 1-2 cups mild cheddar cheese grated
- 1 cup calrose rice
- 4-6 flour tortillas
Start your smoker. I use a Traeger so I start with the smoker on the smoke setting and let the fire establish for about five minutes. Then turn to 300 degrees, close lid and let preheat for ten minutes.
Place bacon directly on the grill and close lid. Smoke for about thirty minutes. I used thick sliced bacon so it took a few minutes longer, about thirty five minutes.
Cook one cup of calrose rice. I used an instant pot to cook my rice. But you can use a rice cooker or stovetop.
Finely grate one to two cups of mild cheddar cheese.
Scramble eight to ten eggs.
Preheat tortilla in pan.
Lay the tortilla on a flat surface. Add all ingredients, roll and enjoy.
Salsa or hot sauce optional.