Go Back
–+ tacos
Print Pin
5 stars (2 ratings)

Pressure Cooker Breakfast Tacos

Pressure Cooker Breakfast Tacos are an easy way to make brunch for a crowd, or make ahead for breakfast throughout the week. They can be made with meat, or meatless, for a vegetarian recipe. Serve them in corn tortillas for a delicious gluten free way to start the day!
Servings: 12 tacos
Prep Time: 10 minutes
Cook Time: 55 minutes
Total Time: 1 hour 5 minutes
Author: Whitney Bond
Course: Breakfast, Brunch
Cuisine: Mexican

Ingredients

  • 10 large eggs
  • ½ cup milk
  • ½ tsp salt
  • 1 tsp black pepper
  • ½ cup red onion, diced
  • ½ cup green bell pepper, diced
  • 2 cloves garlic, minced
  • 1 jalapeno, seeded & minced
  • ½ cup tomatoes, diced
  • 1 cup cooked diced protein, bacon, ham or turkey
  • 1 cup mexican blend cheeses, shredded
  • 12 small corn or flour tortillas, warmed

Optional Toppings

  • Salsa
  • Hot Sauce
  • Guacamole or Avocado
  • Sour Cream
  • Fresh Cilantro

Instructions

  • In a 9” heat-resistant bowl (ceramic, pyrex or stainless steel), whisk the eggs, milk, salt and pepper together.
  • Add the red onion, green bell pepper, garlic, jalapeno, tomato and your choice of protein to the whisked eggs, stir everything together.
  • Sprinkle the cheese on top. Cover tightly with foil.
  • Grab another long piece of foil and fold it over lengthwise to create a foil sling for lowering the bowl into the Crock-Pot® Express Crock Multi-Cooker
  • Pour 2 cups of water into the Crock-Pot® Express Crock Multi-Cooker. Set the trivet in the pressure cooker.
  • Placing the foil sling under the bowl and lower the bowl of eggs into the pressure cooker on top of the trivet.
  • Secure the lid on top of the multi cooker, make sure it’s set to “seal”, select BEANS/CHILI on the Crock-Pot® Express Crock Multi-Cooker, set the pressure to high and set the timer for 40 minutes.
  • Once the 40 minutes of pressure cooking is complete, wait 5 minutes, then use the quick release method to release the steam.
  • Open the multi cooker and use the foil sling to remove the eggs. Remove the foil from the bowl of eggs and use a fork to scramble up the eggs.
  • Spoon into warm tortillas and serve with the optional toppings of your choice.

Notes

The nutritional information provided is calculated with one cup of diced turkey breast as the protein and using corn tortillas. The optional toppings are not included in the nutrition calculation.

Nutrition Facts

Calories 214kcal (11%)Carbohydrates 14g (5%)Protein 23g (46%)Fat 7g (11%)Saturated Fat 3g (15%)Cholesterol 178mg (59%)Sodium 372mg (16%)Potassium 314mg (9%)Fiber 2g (8%)Sugar 2g (2%)Vitamin A 369mg (7%)Vitamin C 8mg (10%)Calcium 172mg (17%)Iron 1mg (6%)
Did you make this recipe?Tag @WhitneyBond on Instagram and hashtag it #WBRecipes!