In a large bowl, whisk the eggs and milk. Stir in the salt, pepper and extras. Coat a round 6- or 7-inch pan with cooking spray and pour the egg mixture into it. Cover tightly with foil and place on trivet.
Pour 1 1/2 cups water into the Instant Pot and lower the trivet/cake pan down into the pot.
Place the cover on the pot and set timer to 25 minutes on high pressure (use the pressure cook setting). It will take the IP around 9 minutes to build up pressure before it begins cooking.
When cooking is done, let the pressure release naturally for 5 minutes then do a quick release and allow the float valve to drop.
Carefully remove the pan from the pot by pulling up the trivet. Remove foil and use a fork to fluff the eggs. Sprinkle cheese over the top and allow to melt. Scoop the mixture into tortillas and roll into burritos. Top with desired toppings and serve!
The options for which veggies to add are endless! Here are a few delicious ideas: chopped bell peppers, onions, minced jalapenos, cherry tomatoes, broccoli, kale, spinach. Hash browns would be a great addition, as well.
Options for meat: cooked crumbled bacon, cooked ground sausage, cooked diced ham.
Do not exceed 1 total cup for all ingredient additions.
Great topping ideas for breakfast burritos: salsa, hot sauce, avocados, sour cream, extra cheese, cilantro.
Calories: 338kcal | Carbohydrates: 17g | Protein: 19g | Fat: 21g | Saturated Fat: 10g | Cholesterol: 281mg | Sodium: 1109mg | Potassium: 199mg | Fiber: 1g | Sugar: 2g | Vitamin A: 664IU | Calcium: 290mg | Iron: 2mg
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