Best Instant Pot Meal Prep Breakfast Burritos Recipes

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INSTANT POT® MAKE-AHEAD BREAKFAST BURRITOS



Instant Pot® Make-Ahead Breakfast Burritos image

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.

Provided by Soup Loving Nicole

Categories     Breakfast and Brunch     Meat and Seafood     Bacon

Time 1h20m

Yield 12

Number Of Ingredients 11

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

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.

Nutrition Facts : Calories 333.3 calories, Carbohydrate 28.7 g, Cholesterol 208.5 mg, Fat 16.4 g, Fiber 1.8 g, Protein 17 g, SaturatedFat 5.9 g, Sodium 641.1 mg, Sugar 0.7 g

INSTANT POT MEAL PREP BREAKFAST BURRITOS



Instant Pot Meal Prep Breakfast Burritos image

Step up your meal prep game with these breakfast burritos. They are easy to prepare in a variety of flavors--all at the same time. It's nice to have choices!

Provided by Food Network Kitchen

Time 1h30m

Yield 12 servings

Number Of Ingredients 13

1 link chorizo sausage, removed from casing
Nonstick cooking spray, for the molds and foil
1/4 cup crumbled cooked bacon
1/4 cup shredded Cheddar
2 tablespoons diced green bell pepper
2 tablespoons diced red onion
8 large eggs plus 6 whites
3 tablespoons heavy cream
Kosher salt and freshly ground black pepper
1/4 cup frozen spinach, thawed and drained
1 tablespoon plus 1 teaspoon grated Parmesan
Twelve 8-inch flour tortillas, warmed
Hot sauce, salsa and ketchup, for serving

Steps:

  • Heat a medium skillet over medium heat. Add the chorizo and cook, breaking it up with a wooden spoon, until browned and cooked through, about 10 minutes. Set aside.
  • Spray 3 silicone ice cube stick molds with four 2 1/2-ounce cavities with nonstick spray.
  • Add the bacon and Cheddar to one of the prepared molds, dividing the ingredients evenly among the 4 cavities. Add the chorizo, bell pepper and red onion to the second prepared mold, dividing the ingredients evenly among the 4 cavities.
  • Whisk together the whole eggs, 2 tablespoons of the heavy cream, 1/2 teaspoon salt and a few grinds of pepper in a large liquid measuring cup. Pour the egg mixture over the filling in the 2 molds, dividing it evenly among the 8 cavities.
  • Add the spinach and Parmesan to the third prepared mold, dividing the ingredients evenly among the 4 cavities. Whisk together the egg whites, remaining 1 tablespoon heavy cream, 1/2 teaspoon salt and a few grinds of black pepper in a large liquid measuring cup. Pour the egg mixture over the filling, dividing it evenly among the 4 cavities.
  • Cut three 5 1/2-by-8 1/2-inch pieces of aluminum foil and spray one side with nonstick spray. Cover each mold with a piece of foil sprayed-side down.
  • Add 1 1/4 cups water to a 6-quart Instant Pot®. Stack the covered molds on top of each other--in alternating directions--on top of the steamer rack and carefully transfer the rack and molds to the pot using the handles. Follow the manufacturer's guide for locking the lid and preparing to cook. Set to pressure cook on high for 35 minutes (see Cook's Note).
  • After the pressure-cook cycle is complete, follow the manufacturer's guide for natural release. After 15 minutes, being careful of any remaining steam, unlock and remove the lid.
  • Let the eggs cool slightly before inverting onto a work surface. Roll each egg tube in a tortilla, wrap in aluminum foil and label. Transfer the wrapped burritos to 2 gallon-size resealable freezer plastic bags (6 in each) and seal. Store in the freezer for up to 3 months.
  • To reheat, unwrap the burrito, wrap in a damp paper towel and microwave, rotating halfway through, until warm, about 4 minutes. Serve with your favorite topping--hot sauce, salsa or ketchup.

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