Instant Pot Breakfast Burritos–make the filling for egg breakfast burritos in your Instant Pot. It’s the perfect way to meal prep breakfast for the week!
Note: SLOW COOKER instructions are listed in the recipe card
Instant Pot Breakfast Burritos
One of my favorite breakfasts is breakfast burritos. Scrambled eggs with your choice of sausage, bacon or ham cubes plus cubed potatoes, cheese and vegetables all rolled up in a soft flour tortilla and then dipped in salsa is a hearty breakfast that will keep you full until lunch. I also like making Instant Pot breakfast burritos for dinner! Nobody complains!
To make the filling for breakfast burritos in the Instant Pot I used the pot-in-pot method. This just means that you’ll use a pan inside the Instant Pot liner instead of cooking the food directly in the pot. This works great for casseroles, layered dishes, desserts and this egg recipe. I have a couple of pans that work great for this recipe. One is the Fat Daddios 7×3 inch pan* or the 3 quart IP liner*inside the 6 quart pot (see video below for what this looks like).
This recipe is really one of those recipes that you can add or subtract ingredients according to your preferences. Think of an omelet and what you like. You can add in a handful or diced peppers, mushrooms, diced red onion, spinach, tomatoes, leeks, artichoke hearts, and any kind of cheese. There are lots of meat choices as well (bacon, ham, sausage, pastrami, pepperoni…) If you’d rather use frozen hashbrowns instead of cubed potatoes that’s just find as well! Get creative and have fun.
After the filling is cooked it will resemble a breakfast casserole. In fact, you can eat it as a breakfast casserole instead of breaking up the eggs and eating it rolled up in tortillas! I love mine with a bit of picante sauce, salsa or even a few drops of tabasco sauce. I hope you love these Instant Pot breakfast burritos as much as we did!
More Instant Pot Breakfast Recipes…
Instant Pot Bacon Egg Casserole
Instant Pot Sausage Gravy with Biscuits
Instant Pot Apple Cinnamon Oatmeal
Want more tried and true Instant Pot recipes?
Receive FREE daily Instant Pot recipes and tips in your email box. Sign up by filling out the gray form below. Other ways to follow: join the 365 Days of Instant Pot Recipes Facebook group and subscribe to my YouTube channel where I share Instant Pot stuff with you weekly.
Instant Pot Breakfast Burritos
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 8 servings 1x
Description
Make the filling for egg breakfast burritos in your Instant Pot. Perfect way to meal prep breakfast for the week!
Ingredients
- 8 eggs
- 1/2 cup half and half or evaporated milk
- 1/2 tsp kosher salt
- 1/2 tsp pepper
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1 cup cooked ground sausage, cubed ham or bacon crumbles
- 1 1/2 cups small cubes of potatoes
- 1/2 cup diced red bell pepper
- 1 cup grated sharp cheddar
- 1/4 cup diced green onions
- 8 medium flour tortillas
Instructions
Instant Pot Instructions:
- In a mixing bowl add the eggs, milk, salt, pepper, garlic powder, onion powder. Beat the eggs. Stir in the sausage, potatoes, bell peppers and cheddar.
- Spray a pan that fits inside your Instant Pot* with non-stick cooking spray. Pour the egg mixture into the pan. Place the pan on top of a trivet/sling* with handles.
- Pour 1 cup of water into the Instant Pot. Lower the sling and pan into the Instant Pot.
- Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set the manual/pressure cook button to 30 minutes.
- When time is up move the valve to venting. Remove the lid.
- Use a spoon to break up the egg mixture. Stir green onions into mixtures.
- Scoop about ⅓ cup of the mixture into the middle of a tortilla. Roll up the burrito.
- Eat and enjoy the burrito with picante sauce or salsa.
Slow Cooker Instructions:
- In a mixing bowl add the eggs, milk, salt, pepper, garlic powder, onion powder. Beat the eggs. Stir in the sausage, potatoes, bell peppers and cheddar.
- Spray inside of slow cooker with non-stick cooking spray. Pour the egg mixture into the slow cooker.
- Cover and cook on low for 4 hours or on high for 2 hours. Remove the lid.
- Use a spoon to break up the egg mixture. Stir in the green onions.
- Scoop about ⅓ cup of the mixture into the middle of a tortilla. Roll up the burrito.
- Eat and enjoy the burrito with picante sauce.
Notes
Wrap leftover burritos in foil. Store in the refrigerator for 3 days or in the freezer for up to 2 months.
I used my 6 quart Instant Pot Duo 60 7 in 1*. You can also use an 8 quart or 10 quart pot with 1.5 cups of water in the liner.
- Category: Breakfast
- Method: Instant Pot or Slow Cooker
*Karen Petersen is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com.
So if I wanted to make this without the potatoes what would the cook time be?
I would do a 15 minute cooking time with no potatoes
II take a medium potato and stick in microwave, but don’t cook completely
and then add to other ingredients.
Love this idea. Thanks!
Good flavor. Everything was cooked except the potatoes were a bit hard. Will cut them smaller next time. In the pictures showing the different steps, step 3 looks like you brought the water to boiling, but the instructions don’t say to do this. Should this be done? I added spinach to the mixture and also put the green onions in the uncooked mixture. Great served with picante sauce.
★★★★★
Oh that does look like it is boiling but it was really just me adding the water into the pot and it bubbled up a bit.
Why would this take 30 minutes?
I would have guessed less than 5.
I thought the same and then realized (I think) it may be because the milk. Just a theory.
It’s because it is pot in pot. It comes to pressure quickly. So the time seemed to go by fast for me.
I am on the list of “30mins??” people and I thought that the Pot in Pot was the reason but the only thing to cook of any time are the potatoes, Par cook them separately (prefersbly in a pan of boiling water for about 10-15 minues. 🙂
★★★
That is definitely a good idea to par cook them first.
Is the meat cooked before it goes into the egg mixture?
I am wondering the same thing. And doesn’t 30 minutes seem like an awfully long time for it to cook?
Yes it is cooked
Can these be made in the IP egg bite molds? They sound so good, but I’d rather skip the tortilla.
★★★★★
I am sure they could! good idea! I would halve the recipe though. I would follow the cooking times as listed in the egg bites recipe: https://www.365daysofcrockpot.com/instant-pot-egg-bites/
Thanks so much! I’ll give it a try!
Yes, Jan you certainly can. I make a similar recipe to this one in a double-stack of eggbite moulds and pressure cook them for 7-8 mins (depending on the consistency you prefer). Anything longer than 10 mins in PC would turn the eggs to rubber, IMHO. They make for a great quick grab-n-go breakfast or snack throughout the day! Enjoy!
★★★★★