Introduction

Instant Pot Breakfast Enchiladas offer a hearty and flavorful start to your day, combining fluffy eggs, savory sausage, creamy gravy, and melted cheese wrapped in warm tortillas. Using the Instant Pot simplifies the cooking process, making breakfast both delicious and convenient.

A white plate with a red rim holds a single rolled enchilada covered in a thick, creamy white sauce with small green herb pieces sprinkled on top. Inside the enchilada, the filling looks like cooked ground meat, visible where the sauce doesn’t fully cover. The sauce is smooth and slightly browned in spots, giving a baked texture. In the background, a clear glass rectangular dish with more enchiladas covered in the same creamy white sauce is slightly out of focus. The whole scene is set on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 pound ground breakfast sausage
1/2 cup chicken broth
8 eggs
2 Tbsp milk
Salt and pepper, to taste
1/2 cup flour
2 1/2 cups milk
1/2 tsp salt
1/2 tsp pepper
1 1/2 cups shredded pepper jack cheese
1 1/2 cups shredded cheddar cheese
8 (8-inch) flour tortillas
Non-stick cooking spray

Instructions

Step 1: Add the uncooked sausage into the Instant Pot and break up the meat with a spoon. Pour in the chicken broth.
Step 2: Spray a pan that fits inside your Instant Pot with non-stick cooking spray. Break the eggs into the pan and whisk well with the 2 tablespoons of milk. Season with salt and pepper to taste.
Step 3: Place a tall trivet inside the Instant Pot. Set the egg pan on top of the trivet.
Step 4: Cover the Instant Pot and secure the lid. Ensure the valve is set to sealing, then set to manual/pressure cook for 5 minutes. When cooking is complete, move the valve to venting and remove the lid.
Step 5: Use hot pads to carefully remove the egg pan. Break up the cooked eggs with a spoon and set aside.
Step 6: In a large glass measuring cup, whisk the flour into 2 1/2 cups of milk gradually until smooth. Turn the Instant Pot to sauté mode and pour in the milk mixture. Stir continuously until the gravy thickens and bubbles. Stir in 1/2 teaspoon salt and 1/2 teaspoon pepper, then turn off the Instant Pot.
Step 7: Preheat your oven to 350°F (175°C). In a 9×13-inch baking dish, spread about 1/4 cup of the gravy evenly over the bottom.
Step 8: To assemble each enchilada, lay a tortilla flat and spoon about 1/8 of the cooked eggs, a couple tablespoons of gravy, and about 2 tablespoons each of shredded pepper jack and cheddar cheese. Roll the tortilla tightly and place it seam-side down in the baking dish.
Step 9: Once all enchiladas are assembled, pour the remaining gravy evenly over the top and sprinkle with any remaining cheese.
Step 10: Bake in the preheated oven for 25 minutes until bubbly and golden. Serve warm and enjoy!

Tips & Variations

For a spicier version, add chopped jalapeños or a dash of hot sauce to the egg mixture or gravy.
Swap out the breakfast sausage for turkey sausage or crumbled bacon for a different flavor.
Use corn tortillas for a gluten-free option, but warm them first to prevent cracking.
Make extra gravy and serve it on the side for dunking or added moisture.

Storage

Store leftover enchiladas in an airtight container in the refrigerator for up to 3 days. Reheat individual portions in the microwave or oven until warmed through. You can also freeze assembled enchiladas before baking; thaw overnight in the fridge and then bake as directed.

How to Serve

The image shows a glass baking dish filled with a creamy, white sauce layered casserole. The top layer is smooth and slightly browned in spots with small pieces of browned sausage spread throughout. Fresh green parsley leaves are sprinkled on top, adding a touch of color. The dish has partly been scooped out on one side with a metal spoon, exposing the thick, creamy layers beneath that blend together with bits of sausage. The background is a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare these enchiladas ahead of time?

Yes, you can assemble the enchiladas the night before, cover them, and refrigerate. Bake them fresh the next morning for best results.

What can I use if I don’t have pepper jack cheese?

Monterey Jack or a mild cheddar cheese work well as substitutes, providing a similar melt and flavor without the spice.