INSTANT POT BREAKFAST BURRITOS RECIPES

Steps:

• Spray ice cube trays with nonstick cooking spray. Divide bacon, Cheddar cheese, bell pepper, and green onions among the molds.
• Whisk eggs, half-and-half, salt, and pepper together in a measuring glass with a pour spout. Slowly pour egg mixture into the molds until they are full but not overflowing. Spray foil sheets with cooking spray and seal each mold individually.
• Pour 1 1/4 cups water into the bottom of a multi-functional pressure cooker (such as Instant Pot®) and place a trivet inside. Carefully stack all 3 molds on top of the trivet.
• Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 30 minutes. Allow 10 minutes for pressure to build.
• Release pressure using the natural-release method according to manufacturer's instructions, about 15 minutes. Unlock and remove the lid. Transfer molds to a clean work surface, remove foil, and let sit for 5 minutes.
• Turn molds over to release the cooked filling. Place one in the center of each flour tortilla and roll into burritos. Let burritos cool. Wrap in parchment paper, place in a large resealable plastic bag, and freeze.

Steps:

• In a medium bowl, whisk the Egg Mixture ingredients until thoroughly incorporated. Set aside.
• Coat the inside of a 1.5 qt casserole with non-stick spray.
• Layer hash browns then ham in an even layer in the casserole dish. Pour egg mixture over the top. Cover with foil.
• Pour one cup of water in the Instant Pot and insert the trivet. Carefully lower the casserole on to the trivet, then secure the lid, making sure the vent is closed.
• Using the display panel select the MANUAL or PRESSURE COOK function*. Use the +/- keys and program the Instant Pot for 25 minutes.
• When the time is up, quick-release the remaining pressure. Open the pot and rinse the inside of the lid in cold water to help it reseal.
• Add the chopped fresh spinach, stir, then replace the foil. Secure the lid, making sure the vent is closed.
• Using the display panel select the MANUAL or PRESSURE COOK function*. Use the +/- keys and program the Instant Pot for 10 minutes.
• When the time is up, quick-release the remaining pressure.
• Divide the egg mixture among the tortillas, roll and serve immediately, or store for up to 4 days in the refrigerator in a tightly sealed container. Reheat for 30 seconds in the microwave for a quick on-the-go breakfast.