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Instant Pot® Make-Ahead Breakfast Burritos
Instant Pot® Make-Ahead Breakfast Burritos
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Prep Time:
20 minutes
Cook Time:
40 minutes
Total Time:
80 minutes
Make breakfast burritos in bulk using silicone trays and your Instant Pot, freeze for a convenient grab-and-go morning meal.
Ingredients:
  • 3 silicone ice cube trays for water bottles
  • cooking spray
  • 12 slices bacon, cooked and crumbled
  • 0.75 cup shredded Cheddar cheese
  • 0.5 cup chopped green bell pepper
  • 3 green onions, chopped
  • 12 large eggs
  • 0.25 cup half-and-half
  • salt and ground black pepper to taste
  • 3 sheets aluminum foil
  • 12 (8 inch) flour tortillas
Instructions:
  • Coat ice cube trays with nonstick cooking spray, then evenly distribute the bacon, Cheddar cheese, bell pepper, and green onions into the molds.
  • Combine eggs, half-and-half, salt, and pepper in a measuring glass and whisk until smooth. Gently fill the molds with the mixture, ensuring they are full but not spilling over. Coat foil sheets with cooking spray and seal each mold separately.
  • Add 1 1/4 cups of water to the bottom of a multi-functional pressure cooker like an Instant Pot® and insert a trivet. Layer all 3 molds on top of the trivet with caution.
  • Secure the lid tightly and engage high pressure as per manufacturer's guidelines. Set the timer for 30 minutes and wait for 10 minutes for pressure to build.
  • Follow the manufacturer's instructions for natural pressure release for about 15 minutes. Unlock and remove the lid, then transfer molds to a clean work surface, remove foil, and let sit for another 5 minutes.
  • Invert molds to release the cooked filling. Place a mold in the center of each flour tortilla and roll them into burritos. Allow burritos to cool, then wrap them in parchment paper, put them in a large resealable plastic bag, and freeze.

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