Instant Pot® Make-Ahead Breakfast Burritos

The molds to make these can easily be found online. They come in a 3-pack for $15 and I have included them in my photo so that you can see exactly what they look like. This was the best money I've spent in a long time. With little effort, I had 12 burritos in my freezer ready to grab and go. They were fluffy and full of flavor.

1
Prep Time:
20 mins
Cook Time:
40 mins
Additional Time:
20 mins
Total Time:
1 hrs 20 mins
Servings:
12
Yield:
12 burritos

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

Directions

  1. Spray ice cube trays with nonstick cooking spray. Divide bacon, Cheddar cheese, bell pepper, and green onions among the molds.

  2. 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.

  3. 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.

  4. 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.

  5. 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.

  6. 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.

Cook's Notes:

Feel free to substitute the burrito filling with the ingredients of your choice. Just keep in mind that you need 4 eggs per mold (1 per slot).

I recommend wrapping them in parchment paper instead of foil so you can go straight from the freezer to the microwave.

Nutrition Facts (per serving)

333 Calories
16g Fat
29g Carbs
17g Protein
Nutrition Facts
Servings Per Recipe 12
Calories 333
% Daily Value *
Total Fat 16g 21%
Saturated Fat 6g 30%
Cholesterol 209mg 70%
Sodium 641mg 28%
Total Carbohydrate 29g 10%
Dietary Fiber 2g 6%
Total Sugars 1g
Protein 17g
Vitamin C 6mg 29%
Calcium 107mg 8%
Iron 3mg 16%
Potassium 234mg 5%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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