Instant Pot Instructions:

1. 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.
2. 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. 
3. Pour 1 cup of water into the Instant Pot. Lower the sling and pan into the Instant Pot. 
4. Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set the manual/pressure cook button to 30 minutes. 
5. When time is up move the valve to venting. Remove the lid.
6. Use a spoon to break up the egg mixture. Stir green onions into mixtures.
7. Scoop about ⅓ cup of the mixture into the middle of a tortilla. Roll up the burrito.
8. Eat and enjoy the burrito with picante sauce or salsa. 

Slow Cooker Instructions:

1. 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.
2. Spray inside of slow cooker with non-stick cooking spray. Pour the egg mixture into the slow cooker.
3. Cover and cook on low for 4 hours or on high for 2 hours. Remove the lid.
4. Use a spoon to break up the egg mixture. Stir in the green onions.
5. Scoop about ⅓ cup of the mixture into the middle of a tortilla. Roll up the burrito.
6. Eat and enjoy the burrito with picante sauce.