Yield: 6 servings
Cook Time: 30 minutes
When most people think about pressure cookers, they think of making stews, roasts and other types of dinners. Breakfast is usually the furthest thing from their mind. Sure, that may have been true in the past but now these appliances are more versatile than ever before. They can now make the perfect pressure cooker breakfast; Which means one that’s delicious and fast.
Today, we are going to make a little dish that I like to call pressure cooker breakfast burritos. I think it’s a great dish and I think you will too.
- 8 ounces of ground pork
- 2 teaspoons of kosher or sea salt
- 1 teaspoon of thyme
- 1 teaspoon of sage
- 1 teaspoon of brown sugar
- 1 teaspoon of crushed fennel seed
- ½ teaspoon of red pepper flakes
- 1/8 teaspoon of garlic
- 1/8 teaspoon of black pepper
- 1/8 teaspoon of paprika
- 1 tablespoon water
- Olive or canola oil
- 8 eggs
- 6 tortilla shells (8 inch)
- Quarter of a cup of 2% or whole milk
- 1-1/2 cup water (for the pressure cooker)
- Shredded cheddar
- Glass or plastic bowl
- Oven safe bowl
- Aluminum foil
- Dish towel
Pressure Cooker Breakfast Burrito Instructions
Mix together the ground pork, the teaspoon of salt, the 1/8th of a teaspoon of pepper, all of the spices (thyme, sage, brown sugar, crushed fennel seed, red pepper flakes, garlic, and paprika) and the 1 tablespoon of water in a glass or plastic bowl. This will be your sausage. Cover it with plastic wrap and place it in the refrigerator as you make the rest of this dish.
Take two sheets of aluminum foil and very lightly brush one side of each sheet with olive or canola oil. Place the shells on one of the oil coated sheets and place the other oil coated sheet face down. After you’ve done this, fold and then seal all of the corners of the foil. Set aside.
In an oven-safe dish, whisk together the eggs until they’re smooth.
Next, add in the quarter of a cup of milk, a teaspoon of salt and the 1/8th of a teaspoon pepper.
Now, it’s time to add the fresh sausage you made. Add your pork mixture slowly, breaking it up into small pieces as you add it to the bowl. Once it’s mixed, place a sheet of aluminum foil on top of the bowl firmly.
Add the 1-1/2 cups of water to the pressure cooker. Using a trivet, lower the bowl with the egg and sausage mixture into the pressure cooker. Take the foil wrapped tortilla shells and place them on top of the bowl.
Place your lid on your pressure cooker and lick it. Turn the steam release valve to sealing and then press the manual button. After you’ve done this, you can then adjust the time to about 15 minutes.
After 15 minutes, the eggs will be done. However, you still need to allow the unit to naturally release the steam. This should take approximately another 10 minutes or so.
After the unit has naturally released the steam, you can then remove any additional steam–just be careful while you’re doing it. Remove the pressure cooker’s lid.
Using both your tongs and your dish towel, remove the eggs and the foil-wrapped tortillas.
Now it’s time to put it all together. Take out the tortillas and lay them flat. Then fill them with the eggs and sausage mixture, salsa and shredded cheddar. If you want to make it look particularly appetizing, then you can also add some shredded cheddar and salsa on top.