In a medium sized bowl, add eggs, milk, salt and pepper. Scramble the eggs, and whip well until ingredients are incorporated.

Lightly coat 3 silicone trays with non-stick spray.

In one tray, evenly distribute pico de gallo and cheddar cheese into the molds. In the other try, evenly distribute the spinach and mozzarella cheese. In the last tray, evenly distribute crumbled bacon and cheddar jack cheese.

Gently pour the scrambled eggs into the molds. Lightly spray foil with non-stick spray and then cover each mold with a piece of aluminum foil. The foil stops an excess amount of water from collecting inside the molds. It's best to place the molds on the trivet, it makes it easier to not make a mess.

Place 1 cup of warm water into your instant pot. On a trivet, place the molds in a cross position of making a letter X. This will allow proper cooking times for the eggs.

Carefully place the trivet into the Instant Pot. Close and lock lid, and place the vent into the closed position.

Press the Pressure cook/Manual button for 35 minutes. Once done, quick release all pressure out of the. Remove lid, and remove trivet with oven safe mittens.

Unstack molds and remove foil. Allow to cool for approximately 5 minutes. Turn silicone molds upside down on a cutting board. The egg molds will slide out easily. You can now wrap up your Instant Pot breakfast burritos for storing in the freezer, or to eat instantly!