Instant Pot Meal Prep Breakfast Burritos
- Level: Easy
- Yield: 12 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 260
- Total Fat
- 13
- Saturated Fat
- 4
- Carbohydrates
- 26
- Dietary Fiber
- 1
- Sugar
- 2
- Protein
- 11
- Cholesterol
- 137
- Sodium
- 545
- Total: 1 hr 30 min
- Active: 30 min
Ingredients
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
Directions
Special equipment:
a 6- or 8-quart Instant Pot® multi-cooker- 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.
Cook’s Note
Settings may vary on your Instant Pot® depending on the model. Please refer to the manufacturer's guide.