Instant Pot Breakfast Burritos are a quick and easy meal prep to make your work or school week loads easier! Fresh ingredients combine to give you a healthy choice to start your day off right with this easy breakfast.
MY OTHER RECIPES
Where do burritos come from?
According to this article at Vice the word burrito means "little donkey" because they resemble the packs that donkeys carry or their ears. You can decide, but either way burritos are a filling and delicious meal. As early as 1895 the word burrito was included in the Dictionario de Mexicanismos indicating it was basically a taco popular around the Yucatan and Mexico City.
Another theory is this was a war food brought to America by Mexican immigrants during the early 20th century. The Los Angeles Times made mention of them sometime in 1958, and then the overstuffed version we enjoy today became popular in San Francisco in the 1960's. This type of burrito became known as the mission style burrito.
The ability to freeze burritos in 1964 cemented our love affair with this portable meal. At some point in the 1970's someone had the genius idea to make the breakfast burrito. Fast forward to today and fast food giant Chipolte has built a successful growing conglomerate from this humble food.
Special tools you'll need
I stop at my local McDonald's for a couple of breakfast burritos a lot, because I'm totally addicted to them.
I decided I could probably make this cheaper and healthier at home by making my breakfast in the Instant Pot. I stumbled across the idea to use ice cube stick molds at the Food Network but I thought their recipe was more time consuming than it needed to be.
Prep the breakfast burrito filling
In a medium bowl add six eggs, ¼ cup of milk, garlic powder, hot sauce, ground mustard, salt, pepper, and Tony Chacheri's seasoning. If you don't have Tony's then you can swap out the salt with seasoned salt. Whisk these together really well.
To this whisk into the egg mixture the sliced green onions, diced bell pepper, cooked breakfast sausage, and shredded cheddar or Monterey Jack cheese.
Can I substitute ingredients?
One of the wonderful things about this breakfast burrito recipe it is so easy to customize. You can use any kind of breakfast meat you like or leave it out entirely. I tested this with crumbled pepper bacon, diced ham, and sliced breakfast sausage links.
You can also mix up the vegetables and cheese choices as well. Some spinach or sliced mushrooms would be a delicious addition. Sliced avocado would round out this meal as well. You can do egg white only burritos as well by adding to additional egg whites to this mixture.
Filling the silicone trays
Lightly spray the inside of the silicone trays with cooking spray or olive oil. Give the egg mixture a little whisk just before pouring it into the molds. Fill the molds halfway at least, if you go over a little that is fine.
Cover lightly with foil and stack on top of you pressure cooker rack with each one set at an angle on top of the other.
Cooking the burritos
Add 1 ½ cups of water to the pressure cooker, and gently lower the filled silicone molds that we put on top of the rack into the pot.
Seal the lid and pressure cook on the 'Steam' setting for 8-minutes and then follow with a 10-minute natural pressure release.
Finishing the breakfast burritos
Gather together cooked eggs, your nacho cheese sauce (I just used the canned version), and the flour tortillas. I used a medium size flour tortilla with one egg stick. You could use a large tortilla and double up on the egg sticks though.
Add a heaping tablespoon of nacho cheese to the center of the tortilla the spread it around a little.
The eggs are easy to remove from the silicone molds, just flip them over onto their foil covering. They should slide out easily.
Take one of your cooked egg sticks and place on top of the tortilla. Fold the sides of the tortilla and roll away from you to make the burrito.
Repeat this process with the remaining egg sticks until you have rolled all eight of them. I make mine fresh each week, so I wrap them lightly in parchment paper then place in an airtight container or gallon size bag to eat during the week. I find one with a piece of fruit to be pretty filling, but two can definitely be a meal as well.
To reheat in the microwave remove from parchment paper, put on plate, and cook for up to one minute.
You can freeze these for up to one month. To reheat from frozen place in microwave to cook for 2 to 3 minutes. If thawed first then cook for 30 seconds up to one minute.
Instant Pot Breakfast Burritos
- 6 eggs whole
- ¼ cup milk I used 2%
- ½ teaspoon garlic powder
- ½ teaspoon hot sauce add more if you like
- ½ teaspoon ground mustard
- ¼ teaspoon salt
- ¼ teaspoon pepper
- ¼ teaspoon Tony Chacheri's seasoning or swap out the salt for seasoned salt
- ½ cup cheddar cheese
- ⅓ cup breakfast sausage cooked
- ¼ cup green onions sliced
- ¼ cup bell pepper diced
- 8 flour tortillas
- 1 cup nacho cheese
- Silicone Stick Ice Cube Mold (see post or below for link)
- Whisk together in a medium bowl the eggs, milk, hot sauce, and seasonings.
- To this whisk of fold in the cheddar cheese, sausage, green onion, and bell pepper.
- Lightly coat the silicone molds with cooking spray, The link to purchase the molds are up above in the post towards the beginning, or in the notes below. Pour in the egg mixture to halfway in the molds. May fill slightly more if needed.
- Cover the molds with aluminum foil, and stack on top of the pressure cooker rack. The top mold should be offset to the bottom one. Add 1 ½ cups of water to the Instant pot, and gently lower the molds into the pot.
- Seal the lid and cook on the steam setting for 8 minutes, and then follow with a 10-minute natural pressure release. These cook just like egg bites. 🙂
- Remove from the pressure cooker, and cool for a few minutes. Invert onto the foil to remove, and they should slide out easily.
- Place one heaping tablespoon or so of nacho cheese into the center of your tortilla, Place one cooked egg stick on top, fold the sides of the tortilla, and then roll until folded completely.
- Serve immediately or store in an airtight container or gallon bag for up to one week. Or you can freeze these for up to one month.