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Instant Pot Breakfast Burritos


  • Author: 365 Days of Slow and Pressure Cooking
  • 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

Scale
  • 8 eggs
  • ½ cup half and half or evaporated milk
  • ½ tsp kosher salt
  • ½ tsp pepper
  • ½ tsp garlic powder
  • ½ tsp onion powder
  • 1 cup cooked ground sausage, cubed ham or bacon crumbles
  • 1 ½ cups small cubes of potatoes
  • ½ cup diced red bell pepper
  • 1 cup grated sharp cheddar
  • ¼ cup diced green onions
  • 8 medium flour tortillas

Instructions

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. 

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