Miracle Mom Breakfast Burritos
Servings Prep Time
12Servings 10minutes
Cook Time
45minutes
Servings Prep Time
12Servings 10minutes
Cook Time
45minutes
Ingredients
Egg Mixture:
  • 6 eggs
  • 1/4cup milk
  • 1/4cup sour cream
  • 1/2cup shredded Cheddar cheese
  • 1tsp onion salt
  • 1/8tsp pepper
Casserole Layering:
  • 2 1/2cups frozen hash browns
  • 1cup diced ham
  • 1cup fresh spinachchopped (optional)
  • 12 6 flour tortillaswarmed, “fajita size”
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.