Instant Pot® Make-Ahead Breakfast Burritos

Name: Instant Pot® Make-Ahead Breakfast Burritos
Total time: 80
Yield: 12
Ingredients: 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

Recipe by Soup Loving Nicole from allrecipes.com

Breakfast 1 Hr. 20 Mins.

Ingredients

12 servings

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3 silicone ice cube trays for water bottles
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cooking spray
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12 slices bacon, cooked and crumbled
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¾ cup shredded Cheddar cheese
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½ cup chopped green bell pepper
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3 green onions, chopped

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12 large eggs
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¼ cup half-and-half
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salt and ground black pepper to taste
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3 sheets aluminum foil
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12 (8 inch) flour tortillas

Instructions

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.