Breakfast Burritos

By: Robin Fields

Breakfast Burritos
cuisine icon Course
Breakfast, Kids
cuisine icon Difficulty
Easy
cuisine icon Duration
15-30 min
cuisine icon Cooking Technique
Sauté
cuisine icon Notes
["Burritos can be frozen as well. Place wrapped burritos in a resealable freezer bag and store for up to two months. To reheat, remove from foil and wrap in a damp paper towel. Place on a microwave-safe plate and microwave 90 seconds to reheat."]
cuisine icon Keywords
"10-inch" flour tortillas, 12 servings, 15-30 min, breakfast, breakfast burrito, breakfast recipes, cook 15 min, easy, ground black pepper, ground pork breakfast sausage, instant pot breakfast burrito, kids, large eggs, prep 10 min, Robin Fields, salt, sauté, shredded mild cheddar cheese, whisked

prep icon Prep Time
10 min
cook icon Cook Time
15 min

serving icon Servings
12 Servings
Ingredients
  • 2 lbs ground pork breakfast sausage
  • 12 large eggs, whisked
  • 1 cup shredded mild Cheddar cheese
  • 1 tsp salt
  • 1/2 tsp ground black pepper
  • 12 "10-inch" flour tortillas
Instructions
  • Press the Sauté button on an Instant Pot® and allow to heat until the display reads “Hot”. Break sausage into small pieces and place in the pot. Brown sausage until no pink remains, about 10 Minutes. Drain excess fat.
  • Pour whisked eggs into the pot with sausage and mix to scramble eggs, about 5 Minutes. Fold in cheese and sprinkle with salt and pepper.
  • Place 1/2 cup mixture on each tortilla and roll into a burrito. Serve warm or wrap in aluminum foil and refrigerate for up to five days.
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