Instant Pot Breakfast Burritos

Ingredients you will need

Here is a quick snapshot of the ingredients you'll need. Scroll down to the recipe card where you'll find exact measurements.

• Cheese - I use two kinds of cheese in this recipe. Shredded cheese for the egg mixture and then nacho cheese in the burrito wrap. The shredded cheese can be anything from cheddar to pepper jack.
• Meat - you can be creative here and used cooked breakfast sausage, bacon, ham, turkey, or chorizo.
• Vegetables - you can mix and match with your favorites here or just clean out the vegetable drawer.
• Tortillas - I find a medium-sized flour tortilla recipe works best for this recipe.

How to make this

Step 1: Prepare the egg filling

In a medium bowl scramble the raw eggs. Add the milk, garlic powder, hot sauce, ground mustard, salt, pepper, and Creole seasoning or all-purpose seasoning. Whisk these ingredients 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.

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.

Add the minimum amount of water for your model.

• 3-Quart Instant Pot - ½ cup
• 6-Quart Instant Pot - 1 cup
• 8-Quart Instant Pot - 2 cups

Seal the lid and pressure cook on high pressure for 10-minutes followed by a 5-minute natural pressure release.

The previous directions for this post used the steam function to cook them. If your model's steam function utilizes pressure to cook then you can follow these directions if you like. If not then the eggs will not cook all the way. Set your instant pot to the 'Steam' setting on high pressure for 8-minutes followed with a 10-minute natural pressure release.

Step 2: Fill and roll the breakfast burritos

Remove the cooked eggs from the egg molds. Cool them completely for best results for meal prep. Assembling them hot will result in a soggy tortilla when you reheat later.

Add a heaping tablespoon of nacho cheese to the center of the tortilla the spread it around a little. Be sure to keep at least one-inch of space left to the edge of the tortilla.

Take one of your cooked egg sticks and place on top of the tortilla. Fold the sides of the tortilla in, and then roll it tightly away from you to make the burrito finishing seam side down.

Repeat this process with the remaining eggs until you have rolled all of the Instant Pot Breakfast Burritos.

Experts tips

Be careful you don't overfill your burrito as it won't roll or keep together properly. If you want you can add a little additional protein by adding ½ cup of cottage cheese. The cook time stays the same, you'll just have an extra mold to fill.

You can also add frozen or refrigerated hash browns to this. I would recommend diced potatoes, and would add them to the filling at the same time as the sausage.

FAQs

Serving suggestions

These Instant Pot Breakfast Burritos are great on their own for meal prep or wonderful paired with fruit. You can have these for breakfast and some cold yogurt for snack later.

Storage & Reheating

To reheat in the microwave remove from plastic wrap and foil then put on plate, and reheat for 30 seconds at time until it reaches the desired warmth. These can be kept in a storage bag or airtight container in the refrigerator for up to one week.

You can freeze these for up to two months. 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.