Burritos are a great breakfast go to. They are tasty and easy to take on the road for those running behind!
Breakfast Burrito
This recipe is set to feed a small army. Great for Christmas morning with the entire family or if you want to pre-make your burritos for the week. Feel free to cut in half if you are only wanting to serve for one setting. These are fantastic, delicious and easy to make.
Equipment
- Instant Pot
- Inner Cooking pot or bowl
Ingredients
- 2 1/2 Cups Hashbrowns
- 1 Cup Diced Ham
- 6 Eggs
- 1/4 Cup Milk
- 1/4 Cup Sour Cream
- 1/2 Cup Shredded Cheese
- 1/4 tsp Salt or to taste
- 1/8 tsp Pepper or to taste
- 10 Tortillas (White or whole wheat)
Instructions
- Spray the inner liner with non stick spray. Measure out and dump the hash browns into the bottom of the liner.
- Pour the ham (or protein of your choice) on top of the frozen hash browns.
- In a medium bowl, whisk together the eggs, milk, sour cream shredded cheese, salt and pepper.
- Pour the eggs into the small liner on top of the hash browns and protein.
- Cover tightly with foil.
- In the LARGE liner, pour one cup of water into the bottom and then place the trivet inside of the liner.
- Place the small 'inner pot' inside of the large pot, onto the trivet.
- Cook on Manual HIGH for 25 minutes. Then do a quick release
- Carefully take foil off, stir and then replace the foil.
- Cook a second time on Manual HIGH for 10 minutes. Then do a quick release
- The filling is now ready to be stuffed into tortillas to make delicious breakfast burritos!
Notes
TIPS
If you are planning on freezing some of the burritos make sure they are room temperature then wrap in saran wrap tightly and freeze.