Instant Pot Breakfast Enchiladas Recipe
Delicious and hearty Instant Pot Breakfast Enchiladas featuring savory sausage, fluffy eggs cooked right in the Instant Pot, creamy homemade gravy, and melty cheese all rolled in soft flour tortillas and baked to perfection.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 8 servings 1x
- Category: Breakfast
- Method: Instant Pot
- Cuisine: Mexican-American
Ingredients
Scale
Sausage and Broth
- 1 pound ground breakfast sausage
- 1/2 cup chicken broth
Eggs
- 8 eggs
- 2 Tbsp milk
- Salt and pepper to taste
Gravy
- 1/2 cup flour
- 2 1/2 cups milk
- 1/2 tsp salt
- 1/2 tsp pepper
Cheese and Tortillas
- 1 1/2 cups shredded pepper jack cheese
- 1 1/2 cups shredded cheddar cheese
- 8 (8-inch) flour tortillas
Instructions
- Cook Sausage: Add the uncooked ground breakfast sausage into the Instant Pot and break up the meat into smaller pieces. Pour in the chicken broth to add moisture.
- Prepare Eggs: Spray a pan that fits inside your Instant Pot with non-stick cooking spray. Crack the eggs into the pan and whisk well. Whisk in 2 tablespoons of milk and season with salt and pepper to taste.
- Cook Eggs in Instant Pot: Place a tall trivet inside the Instant Pot. Set the egg pan on top of the trivet to avoid direct contact with the pot’s bottom. Secure the Instant Pot lid, ensuring the valve is set to sealing. Set manual/pressure cook for 5 minutes. After cooking, release the pressure by moving the valve to venting and carefully remove the lid.
- Prep Eggs: Use hot pads to carefully remove the egg pan. Break up the cooked eggs into smaller pieces and set aside for assembling the enchiladas.
- Make Gravy: In a large glass measuring cup, gradually whisk the flour into the 2 1/2 cups milk until smooth. Turn the Instant Pot to sauté mode and pour the milk-flour mixture into the pot. Stir continuously until the gravy thickens and starts bubbling. Stir in 1/2 teaspoon salt and 1/2 teaspoon pepper, then turn off the Instant Pot.
- Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C). Spoon about 1/4 cup of the gravy into the bottom of a 9×13 inch baking pan and spread it evenly.
- Assemble Enchiladas: Lay a flour tortilla flat. Spoon 1/8th of the scrambled eggs onto the tortilla, add a couple tablespoons of gravy, and about 2 tablespoons each of shredded pepper jack and cheddar cheese. Roll up the tortilla and place it seam-side down in the baking pan. Repeat for all tortillas.
- Top and Bake: Pour the remaining gravy evenly over the top of the rolled enchiladas. Sprinkle any remaining cheese on top. Bake in the preheated oven for 25 minutes until bubbly and golden.
- Serve: Remove from oven and serve warm. Enjoy your comforting Instant Pot Breakfast Enchiladas!
Notes
- You can substitute the sausage with ground turkey or a plant-based alternative for a lighter option.
- Use low-fat milk or lactose-free milk to adjust to dietary needs.
- To make this gluten-free, replace flour tortillas with gluten-free tortillas and use a gluten-free flour blend for the gravy.
- Leftover enchiladas can be refrigerated for up to 3 days and reheated in the oven or microwave.
- For extra spice, add diced jalapeños or hot sauce to the eggs or gravy.
Keywords: Instant Pot breakfast enchiladas, sausage breakfast enchiladas, cheesy breakfast recipe, breakfast casserole, pressure cooker breakfast
