Instant Pot® Make-Ahead Breakfast Burritos

The molds to make these can easily be found online. They come in a 3-pack for $15 and I have included them in my photo so that you can see exactly what they look like. This was the best money I've spent in a long time. With little effort, I had 12 burritos in my freezer ready to grab and go. They were fluffy and full of flavor.

• Preparation Time: 20 mins
• Cooking Time: 40 mins
• Total Time: 60 mins
• Calories: 333 Calories

Ingredients

• ½ cup chopped green bell pepper
• salt and ground black pepper to taste
• ¾ cup shredded Cheddar cheese
• 3 green onions, chopped
• 12 (8 inch) flour tortillas
• cooking spray
• 12 large eggs
• ¼ cup half-and-half
• 3 sheets aluminum foil
• 3 silicone ice cube trays for water bottles
• 12 slices bacon, cooked and crumbled

Recipe Instructions

Step 1

Spray ice cube trays with nonstick cooking spray. Divide bacon, Cheddar cheese, bell pepper, and green onions among the molds.

Step 2

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.

Step 3

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.

Step 4

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.

Step 5

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.

Step 6

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.