Step 1

Pour 1 1/2 cups of water into the inner liner pot of the pressure cooker.

Step 2

Spray the "PIP" pan you will be cooking the casserole in with cooking spray.

Step 3

Add the eggs and half and half to a mixing bowl and whisk them really well.

Step 4

Add the remaining ingredients and stir them in. Pour the mixture into the PIP pan and cover it tightly with foil.

Step 5

Set the pan on the trivet and lower into the pressure cooker. Place the lid on the pot and close the steam release knob by turning it to the Sealing position.

Step 6

Press the Pressure Cook/Manual button, or dial, and then the +/- buttons or dial to select 30 minutes. High pressure. The pot will take just a few minutes to come to pressure.

Step 7

When the cook time is finished, do a Quick Release of the steam/pressure by turning the steam release knob to the Venting position. If you used lots of extras in your egg mixture, let it sit for 5 minutes before releasing the pressure.

Step 8

Carefully remove the PIP pan from the pot, and carefully remove the foil. You can either use a spatula to get the servings from the pan, or use a spoon to gently stir and break up the mixture for making the breakfast burritos.

Step 9

Wrap some egg mixture in a flour tortilla the size you like, and wrap them in foil if not eating them immediately. They keep in the fridge for 3-5 days, and you can freeze them for up to 2 months.