Instant Pot® Make-Ahead Breakfast Burritos

Ingredients

• 3 silicones ice cube trays for water bottles
• cooking spray
• 12 slices bacon , cooked and crumbled
• 0.75 cups shredded Cheddar cheese
• 0.5 cups chopped green bell pepper
• 3 greens onions , chopped
• 12 large eggs
• 0.25 cups half-and-half
• salt and ground black pepper to taste
• 3 sheetss aluminum foil
• 12 flours tortillas , 8 inch

Instructions

1. 1

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

2. 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.

3. 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.

4. 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.

5. 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.

6. 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.