Instant Pot® Make-Ahead Breakfast Burritos

1. Spray ice cube trays with nonstick cooking spray. Divide bacon, Cheddar cheese, bell pepper, and green onions among the molds.

2. 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.

3. 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.

4. 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.

5. 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.

6. 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.