Instant Pot® Make-Ahead Breakfast Burritos recipe
All Recipes Breakfast and Brunch Recipes Meat and Seafood Bacon
Ingredients
- 3 silicone ice cube trays for water bottles cooking spray 12 slices bacon, cooked and crumbled ¾ cup shredded Cheddar cheese ½ cup chopped green bell pepper 3 green onions, chopped 12 large eggs ¼ cup half-and-half salt and ground black pepper to taste 3 sheets aluminum foil 12 (8 inch) flour tortillas
Nutrition Info
- 333.3 caloriescarbohydrate: 28.7 gcholesterol: 208.5 mgfat: 16.4 gfiber: 1.8 gprotein: 17 gsaturatedFat: 5.9 gservingSize: -sodium: 641.1 mgsugar: 0.7 gtransFat: : -unsaturatedFat: : -
Directions Instant Pot® Make-Ahead Breakfast Burritos
Directions
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Spray ice cube trays with nonstick cooking spray. Divide bacon, Cheddar cheese, bell pepper, and green onions among the molds.
Whisk eggs, half-and-half, salt, and pepper together in a measuring glass with a pour spout. Slowly pour egg mixture into the molds until they are full but not overflowing. Spray foil sheets with cooking spray and seal each mold individually.
Pour 1 1/4 cups water into the bottom of a multi-functional pressure cooker (such as Instant Pot®) and place a trivet inside. Carefully stack all 3 molds on top of the trivet.
Close and lock the lid. Select high pressure according to manufacturer's instructions, set timer for 30 minutes. Allow 10 minutes for pressure to build.
Release pressure using the natural-release method according to manufacturer's instructions, about 15 minutes. Unlock and remove the lid. Transfer molds to a clean work surface, remove foil, and let sit for 5 minutes.
Turn molds over to release the cooked filling. Place one in the center of each flour tortilla and roll into burritos. Let burritos cool. Wrap in parchment paper, place in a large resealable plastic bag, and freeze.