Easy Instant Pot Make-Ahead Breakfast Burritos Recipe

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

1. Spray ice cube trays generously with nonstick cooking spray. Evenly distribute the bacon, Cheddar cheese, bell pepper, and green onions among all of the molds.
2. In a measuring glass with a pour spout, whisk together the eggs, half-and-half, salt, and pepper until well combined. Slowly and carefully pour the egg mixture into the molds, filling them completely but avoiding overflow. Spray foil sheets with cooking spray and seal each mold individually.
3. Pour 1 1/4 cups of water into the bottom of your multi-functional pressure cooker (such as an Instant Pot) and insert a trivet. Carefully stack all 3 molds on top of the trivet.
4. Secure the lid and lock it into place. Select high pressure according to the manufacturer's instructions. Set the timer for 30 minutes. Allow approximately 10 minutes for the pressure to build inside the pot.
5. Once the cooking time is complete, release the pressure using the natural-release method as instructed by the manufacturer. This should take about 15 minutes. Unlock and carefully remove the lid. Transfer the molds to a clean surface, remove the foil, and let them rest for 5 minutes.
6. Turn the molds over to release the cooked filling. Place one filling in the center of each flour tortilla and roll them up into burritos. Allow the burritos to cool completely. Wrap each burrito individually in parchment paper, then place them in a large resealable plastic bag for freezing.

Nutrition

• Calories: 333 kcal
• Fat Content: 16 g
• Fiber Content: 2 g
• Sugar Content: 1 g
• Sodium Content: 641 mg
• Protein Content: 17 g
• Cholesterol Content: 209 mg
• Carbohydrate Content: 29 g
• Saturated Fat Content: 6 g
• Unsaturated Fat Content: 0 g