Scrambled Eggs, Cheese, and Avocado Tortilla Bowl Recipe
September 16, 2025
Instant Pot® Make-Ahead Breakfast Burritos
Instant Pot make-ahead breakfast burritos use specialized molds that can easily be found online for convenient batch cooking that simplifies busy morning routines. This innovative preparation method allows large batch cooking while the Instant Pot ensures consistent results and faster cooking times. The make-ahead approach eliminates morning food preparation stress while the specialized molds create perfectly portioned burritos that store and reheat beautifully.
The molds to make these can easily be found online. They come in a 3-pack for $15 and I have included them in my photo so that you can see exactly what they look like. This was the best money I’ve spent in a long time. With little effort, I had 12 burritos in my freezer ready to grab and go. They were fluffy and full of flavor.
Prep Time:
20 mins
Cook Time:
40 mins
Additional Time:
20 mins
Total Time:
1 hr 20 mins
Servings:
12
Yield:
12 burritos
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Ingredients
3 silicone ice cube trays for water bottles
cooking spray
12 slices bacon, cooked and crumbled
¾ cup shredded Cheddar cheese
½ cup chopped green bell pepper
3 green onions, chopped
12 large eggs
¼ cup half-and-half
salt and ground black pepper to taste
3 sheets aluminum foil
12 (8 inch) flour tortillas
Directions
Spray ice cube trays with nonstick cooking spray. Divide bacon, Cheddar cheese, bell pepper, and green onions among the molds.
Whisk eggs, half-and-half, salt, and pepper together in a measuring glass with a pour spout. Slowly pour egg mixture into the molds until they are full but not overflowing. Spray foil sheets with cooking spray and seal each mold individually.
Pour 1 1/4 cups water into the bottom of a multi-functional pressure cooker (such as Instant Pot®) and place a trivet inside. Carefully stack all 3 molds on top of the trivet.
Close and lock the lid. Select high pressure according to manufacturer’s instructions; set timer for 30 minutes. Allow 10 minutes for pressure to build.
Release pressure using the natural-release method according to manufacturer’s instructions, about 15 minutes. Unlock and remove the lid. Transfer molds to a clean work surface, remove foil, and let sit for 5 minutes.
Turn molds over to release the cooked filling. Place one in the center of each flour tortilla and roll into burritos. Let burritos cool. Wrap in parchment paper, place in a large resealable plastic bag, and freeze.
Cook’s Notes:
Feel free to substitute the burrito filling with the ingredients of your choice. Just keep in mind that you need 4 eggs per mold (1 per slot).
I recommend wrapping them in parchment paper instead of foil so you can go straight from the freezer to the microwave.
Nutrition Facts (per serving)
| 333 | Calories |
| 16g | Fat |
| 29g | Carbs |
| 17g | Protein |
Show Full Nutrition Label Hide Full Nutrition Label
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 12 | |
| Calories 333 | |
| % Daily Value * | |
| Total Fat 16g | 21% |
| Saturated Fat 6g | 30% |
| Cholesterol 209mg | 70% |
| Sodium 641mg | 28% |
| Total Carbohydrate 29g | 10% |
| Dietary Fiber 2g | 6% |
| Total Sugars 1g | |
| Protein 17g | 34% |
| Vitamin C 6mg | 6% |
| Calcium 107mg | 8% |
| Iron 3mg | 16% |
| Potassium 234mg | 5% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
