Miracle Mom Breakfast Burritos

By: Chop Secrets

Miracle Mom Breakfast Burritos
cuisine icon Cuisine
Modern
cuisine icon Course
Breakfast
cuisine icon Difficulty
Easy
cuisine icon Duration
30-60 min
cuisine icon Cooking Technique
Pressure Cook
cuisine icon Keywords
12 servings, 30-60 min, breakfast, breakfast recipe, breakfast recipes, contributed, cook 45 min, diced ham, easy, egg recipe, egg recipes, eggs, flour tortillas, fresh spinach, frozen hash browns, instant pot egg recipe, instant pot eggs, instant pot recipe, milk, modern, onion salt, pepper, prep 10 min, pressure cook, shredded cheddar cheese, sour cream

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

serving icon Servings
12 Servings
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
  • 12 6 flour tortillas
Instructions
  • In a medium bowl, whisk the Egg Mixture ingredients until thoroughly incorporated. Set aside.
  • Coat the inside of a 1.5 qt casserole with non-stick spray.
  • Layer hash browns then ham in an even layer in the casserole dish. Pour egg mixture over the top. Cover with foil.
  • Pour one cup of water in the Instant Pot and insert the trivet. Carefully lower the casserole on to the trivet, then secure the lid, making sure the vent is closed.
  • Using the display panel select the MANUAL or PRESSURE COOK function*. Use the +/- keys and program the Instant Pot for 25 minutes.
  • 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.
  • Add the chopped fresh spinach, stir, then replace the foil. Secure the lid, making sure the vent is closed.
  • Using the display panel select the MANUAL or PRESSURE COOK function*. Use the +/- keys and program the Instant Pot for 10 minutes.
  • When the time is up, quick-release the remaining pressure.
  • 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.
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