Time: 1 hour 30 min.
Complexity: easily
Servings: 12

With this recipe, you can make nutritious breakfast burritos in advance and freeze them, all in a variety of flavors, so you have a choice every day. The burrito base is an omelet with various fillings: bacon and cheddar, chorizo ​​and bell peppers, spinach and Parmesan. All the omelet variations are cooked simultaneously in a slow cooker. For this, you'll need long ice cube trays. Wrap the prepared fillings in tortillas and freeze. At the end of the recipe, there are instructions for reheating the burritos without defrosting.

Ingredients:

• 1 raw Mexican chorizo ​​sausage, casing removed
• 1/4 cup crumbled fried bacon
• 1/4 cup grated cheddar
• 2 tablespoons diced green bell pepper
• 2 tbsp red onion, diced
• 8 large eggs + 6 whites
• 3 tablespoons heavy cream
• 1/4 cup frozen spinach, thawed and squeezed dry
• 1 tbsp. l. + 1 tsp. grated parmesan
• 12 8-inch (20 cm) wheat tortillas, warmed
• Hot sauce, salsa and ketchup, for serving
• Special equipment: multicooker with a capacity of 6-8 liters.

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

tortilla, chorizo ​​sausage, cheddar cheese, Parmesan cheese, spinach, sweet pepper, eggs, cream, bacon

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Preparation:

Step 1
• Heat a medium skillet over medium heat. Add the chorizo ​​and cook, breaking up the meat with a wooden spoon, until browned and cooked through, about 10 minutes. Set aside.
Step 2
• Spray 3 silicone ice cube trays with 45ml (1.5 fl oz) compartments with cooking spray.
Step 3
• Place the bacon and cheddar in one of the prepared pans, dividing the ingredients evenly among the 4 cavities. Add the chorizo, bell pepper, and red onion to the second prepared pan, dividing the ingredients evenly among the 4 cavities.
Step 4
• In a large measuring cup, combine whole eggs, 2 tablespoons heavy cream, 1/2 teaspoon salt, and a pinch of freshly ground black pepper. Pour the egg mixture over the filling in 2 muffin tins, dividing it evenly among the 8 cups.
Step 5
• Place the spinach and Parmesan cheese in the third prepared pan, dividing the ingredients evenly among the 4 cups. In a large measuring cup, combine the egg whites, the remaining 1 tablespoon of heavy cream, 1/2 teaspoon of salt, and a pinch of freshly ground black pepper. Pour the egg mixture over the filling, dividing it evenly among the 4 cups.
Step 6
• Cut three 5" x 8" pieces of foil and spray one side with cooking spray. Line each baking dish with a piece of foil, oiled side down.
Step 7
• Pour 1 1/4 cups of water into a 6-quart multicooker. Stack the pans on top of each other in different directions on the rack and carefully transfer the rack with the pans into the multicooker. Following the manufacturer's instructions, close the lid and prepare the multicooker for use. Set the pressure cooker to high pressure for 35 minutes (see Note).
Step 8
• Once the pressure cooker cycle is complete, follow the manufacturer's instructions and allow the pressure to release naturally. After 15 minutes, being careful not to burn yourself with residual steam, open and remove the lid.
Step 9
• Let the eggs cool slightly before turning them out onto a work surface. Wrap each egg in a tortilla to form a burrito, wrap in foil, and label. Transfer the wrapped burritos to 2-quart plastic freezer bags (6 per bag) and seal. Store in the freezer for up to 3 months.
Step 10
• To reheat, unwrap the burrito, wrap it in a damp paper towel, and microwave for 4 minutes, turning once. Serve with your choice of hot sauce, salsa, or ketchup.
  
  Note
  
  Multicooker settings and modes may vary depending on the model. Always follow the manufacturer's instructions.

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