Miracle Mom Breakfast Burritos
By :Chop Secrets
Print Recipe
Votes: 1
Rating: 4
Rate this recipe!
Course Breakfast
Cuisine Modern
Difficulty Easy
Duration 30-60 min
Cooking Technique Pressure Cook
Main Ingredient Eggs, Ham
Prep Time 10 minutes
Cook Time 45 minutes
Servings
12 Servings
Ingredients
Egg Mixture:
  • 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
Casserole Layering:
  • 2 1/2 cups frozen hash browns
  • 1 cup diced ham
  • 1 cup fresh spinach chopped (optional)
  • 12 6 flour tortillas warmed, “fajita size”
Course Breakfast
Cuisine Modern
Difficulty Easy
Duration 30-60 min
Cooking Technique Pressure Cook
Main Ingredient Eggs, Ham
Prep Time 10 minutes
Cook Time 45 minutes
Servings
12 Servings
Ingredients
Egg Mixture:
  • 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
Casserole Layering:
  • 2 1/2 cups frozen hash browns
  • 1 cup diced ham
  • 1 cup fresh spinach chopped (optional)
  • 12 6 flour tortillas warmed, “fajita size”
Votes: 1
Rating: 4
Rate this recipe!
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 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 trivet. Carefully lower the casserole on to the trivet, then secure the lid, making sure the vent is closed.
  5. Using the display panel select the MANUAL or PRESSURE COOK 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 or PRESSURE COOK 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.
1 reply
  1. Robynln
    Robynln says:

    Changed the recipe a bit.
    Reduced it to 4 eggs. No sour cream. Only had cubed cheese not shredded. Used frozen chopped spinich, 2 tablespoons

    Turned out moist and flavorfull

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