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.
Ingredients
- silicone ice cube trays for water bottles: 3 piece
- cooking spray:
- slices bacon, cooked and crumbled: 12 piece
- cheddar cheese: 0.75 cup (shredded)
- green bell pepper: 0.5 cup (chopped)
- green onions: 3 piece (chopped)
- eggs: 12 piece
- half-and-half: 0.25 cup
- salt and ground black pepper: (to taste)
- sheets aluminum foil: 3 piece
- flour tortillas: 12 piece (8 inch)
Metric Conversion
Stages of cooking
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Spray ice cube trays with nonstick cooking spray. Divide bacon, Cheddar cheese, bell pepper, and green onions among the molds.
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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.
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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.
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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.
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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.
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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.
