Instant Pot Miracle Mom Breakfast Burritos

If you’re like me and find your family reaching for the sugary cereal or breakfast bars too often during the morning rush, you’re going to love the Miracle Mom Breakfast Burritos. With very little hands-on time you can make a nutrition-packed breakfast for the whole week that can be heated up in only seconds. The Instant Pot makes it possible–and easy!

This recipe uses cheddar, hash browns, ham and spinach (optional), but you can vary the ingredients according to your taste, or vary from week to week to keep things interesting. Try swiss cheese, shredded sweet potatoes, and bacon. Try red bell pepper, onion, and feta. The possibilities are endless!

The secret is the pot-in-pot method that allows you to make denser, richer foods in the Instant Pot by using a separate oven-proof container suspended over water. We do a lot of our pot-in-pot cooking with this simple 1.5-quart casserole dish. It’s dishwasher safe and fits perfectly.

For best results, heat the tortillas in the microwave wrapped in damp paper towels to get them pliable enough to roll without splitting. Once rolled, put them seam-side down to cool and they will stay sealed. Burritos can also be individually wrapped and frozen.

Breakfast for the whole week that can be heated up in only seconds!


Ingredients:

  • 6 eggs
  • 1/4 cup milk
  • 1/4 cup sour cream
  • 1/2 cup shredded cheddar cheese
  • 1 tsp onion salt
  • 1/8 tsp pepper
  • 2 1/2 cups frozen hash browns
  • 1 cup diced ham
  • 1 cup fresh spinach, chopped (optional)
  • 12 6” flour tortillas (“fajita size”), warmed

Instructions:

  1. In a medium bowl, whisk the Egg Mixture ingredients until thoroughly incorporated. Set aside.
  2. Coat the inside of a 1.5 qt casserole (these fit perfectly: https://amzn.to/2DtfXM4) with non-stick spray.
  3. Layer hash browns then ham in an even layer in the casserole dish. Pour egg mixture over the top. Cover with foil.
  4. Pour one cup of water in the Instant Pot and insert the steam rack. Carefully lower the casserole on to the steam rack, then secure the lid, making sure the vent is closed.
  5. Using the display panel select the MANUAL function*. Use the +/- keys and program the Instant Pot for 25 minutes.
  6. When the time is up, quick-release the remaining pressure. Open the pot and rinse the inside of the lid in cold water to help it reseal.
  7. Add the chopped fresh spinach, stir, then replace the foil. Secure the lid, making sure the vent is closed.
  8. Using the display panel select the MANUAL function*. Use the +/- keys and program the Instant Pot for 10 minutes.
  9. When the time is up, quick-release the remaining pressure.
  10. Divide the egg mixture among the tortillas, roll and serve immediately, or store for up to 4 days in the refrigerator in a tightly sealed container. Reheat for 30 seconds in the microwave for a quick on-the-go breakfast.

*The MANUAL and PRESSURE COOK buttons are interchangeable.