Pressure Cooker Sausage and Egg Breakfast Burritos

Pressure cooker sausage and egg breakfast burritos are a healthier version of your favorite on-the-go morning meal. Made from scratch and bursting with flavor, the sausage only takes a few minutes to toss together. You can make the burritos ahead because they’re great for freezing, too!

Of course I had to try my hand at whipping up an egg dish in my pressure cooker. Using my favorite homemade breakfast sausage recipe, I combined the uncooked meat with the eggs to cook them together. This saves you the step of cooking everything separately.

I had a couple of issues the first time around and after learning the hard way, I used a pot-in-pot method for this recipe.

Issue #1: You really don’t want to try cooking eggs in the bottom of the pressure cooker. It ain’t pretty. That’s because you need enough liquid for the unit to come to pressure. Eggs and a little milk doesn’t do the trick. All you’re left with is a scorched bottom and an unfinished dish. That was not a fun mess to clean up.

Another important note is on the tortilla shells. You can steam them in the pressure cooker at the same time you’re cooking the eggs and sausage.

Issue #2: The first time I tried placing them in the pot with the eggs, I laid them on foil with paper towels in between the top and bottom. Then I placed them on top of the foil covered bowl of eggs and sausage. Unfortunately, this did not turn out well. The top and bottom shells had the paper towel embedded into them and were inedible.

Second time around, I decided to ditch the paper towels. I was leery of the shells sticking to the foil, so I brushed the sides the shells were touching with a little olive oil. This worked perfectly.

After making the mistakes and dealing that first disaster of my scorched pot and my inedible shells, the next go round proved to be worth it. Have a look at how they turned out..

Not too shabby, eh? They tasted fantastic and the eggs were nice and fluffy. At 15 minutes high pressure and waiting 10 minutes before releasing the steam when the cooking was finished, the sausage was perfectly done, tender and flavorful.

The hard part about working with an electric pressure cooker is learning from your mistakes. I do make many of my newly created and newly adapted recipes two (or some times more) times to get the perfect finished dish. If it doesn’t work or it isn’t tasty, it doesn’t make it to my collection here.

I make the flops, get over it and hopefully save my readers the trouble. Bringing tried and true, Happy Belly Foodie approved methods and delicious dishes to fine foodie folks out there is what this blog is all about.

I hope you’ll enjoy this recipe as well as many others I have available. Looking for something special? There’s a handy search box up on the right, just for that. If you can’t find what you’re looking for, let me know and I’ll see about creating it. I’d love to hear from you!

Have a fantastic day and as always, keep it delicious!

Till next time ~ much love, Connie

Pressure Cooker Sausage and Egg Breakfast Burritos

Connie Taylor

Print Recipe Pin Recipe

Servings 6 Servings

Ingredients

  

• 8 oz ground pork
• 1 tsp kosher salt
• 1/8 tsp freshly ground black pepper
• 1 tsp sage
• 1 tsp thyme
• 1 tsp crushed fennel seed
• ½ tsp crushed red pepper flakes
• 1 tsp light brown sugar
• 1/8 tsp nutmeg
• 1 tbsp water
• olive oil for brushing aluminum
• 6 burrito size tortilla shells
• 8 eggs
• ¼ C milk
• 1 tsp kosher salt
• 1/8 tsp freshly ground black pepper
• 1 ½ C water for the pressure cooker pot
• Shredded cheddar for garnish
• Chunky salsa for garnish optional

Instructions

 

• In a bowl, combine the ground pork, 1 tsp salt, 1/8 tsp pepper, sage, thyme, fennel seed, red pepper, brown sugar, nutmeg, and 1 tbsp water.
• Cover with plastic wrap and refrigerate while working on the rest of the recipe.
• Use two sheets of aluminum foil to wrap the tortilla shells in.
• Lightly brush the sides that will be touching the shells with olive oil.
• Place the shells in the center of one sheet and top with the other.
• Tightly fold and seal all four corners.
• In an oven safe bowl (7inch diameter), whisk together the eggs until light in color.
• Add the milk, 1 tsp salt and1/8 tsp pepper.
• Add the ground pork mixture to the eggs and break into small pieces with a spatula.
• Cover the bowl with a sheet of aluminum foil, tightly.
• Place on trivet for lowering into the pressure cooker.
• Add the 1 ½ cups of water to the pot of the pressure cooker.
• Lower the eggs into the pot.
• Place the foil wrapped tortilla shells on top of the bowl.
• Place the lid on the unit and turn to locked position.
• Turn the steam release valve to sealing.
• Press the manual button and adjust the time for 15 minutes.
• Once the unit has finished cooking and the timer has counted to zero, allow the unit to naturally release the steam for 10 minutes.
• After 10 minutes, carefully release any remaining steam.
• Remove the lid and use towels and tongs to remove the tortillas and eggs.
• Assemble the burritos with the eggs, shredded cheddar and salsa (if desired).

Notes

Add your favorite additional ingredients, such as diced onion and pepper, choose your level of heat for the salsa and make these delicious breakfast burritos the way you like!

To make ahead for freezing, assemble the burritos and allow them to cool. Fit them snugly into a zip top freezer bag, seal and freeze.

Recipe by: Connie Taylor @Happybellyfoodie.com

Pin It: