"10-inch" flour tortillas12 servings15-30 min

Breakfast Burritos

By Robin Fields

12 Servings

10 min

Easy

Recipe Details

Course: Breakfast, Kid-Friendly

Difficulty: Easy

Prep Time: 10 min

Cook Time: 15 min

Total Time: 15-30 min

Cooking Technique: Sauté

Yield: 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

This recipe uses only the Sauté function to make a big batch of delicious filling. This is perfect for large get-togethers or making batches to freeze. Feel free to customize this recipe and add your favorite ingredients, such as salsa or sliced scallions. Excerpted from The “I Love My Instant Pot®” Three-Step Recipe Book by Robin Fields. Available where books are sold.

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.

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.

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About the chef

Robin Fields

Robin Fields is an experienced food blogger, air fryer user, and recipe developer who specializes in creating quick and easy recipes that have minimal ingredients and maximum flavor. She lives in Missouri with her husband and two young children.

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