Healthy Meal Prep
Instant Pot(R) Make-Ahead Breakfast Burritos Recipe

Instant Pot® Make-Ahead Breakfast Burritos


Use silicone trays and your Instant Pot(R) to prep a large batch of breakfasts burritos ahead of time and freeze for busy mornings.


  • 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


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

Add comment

Nutritional Information

Instant Pot® Make-Ahead Breakfast Burritos

Servings Per Recipe: 12
Calories: 333.3
% Daily Value *
protein: 34 %
carbohydrates: 9 %
exchange other carbs:
dietary fiber: 7 %
fat: 25 %
saturated fat: 30 %
cholesterol: 70 %
vitamin a iu: 8 %
niacin equivalents: 50 %
vitamin b6: 10 %
vitamin c: 10 %
folate: 22 %
calcium: 11 %
iron: 16 %
magnesium: 10 %
potassium: 7 %
sodium: 26 %
thiamin: 38 %
calories from fat:
percent of calories from carbs:
percent of calories from fat:
percent of calories from protein:
percent of calories from sat fat:
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

Powered by the ESHA Research Database © 2018,
ESHA Research, Inc. All Rights Reserved