If you love hearty, satisfying breakfasts that feel like a delicious morning hug, you’re going to fall head over heels for Instant Pot Breakfast Enchiladas. This scrumptious dish layers fluffy eggs, savory sausage, melty cheeses, and a creamy homemade gravy all nestled inside soft tortillas, then bakes them to bubbling perfection. The Instant Pot speeds up the process without skimping on flavor, making it a dream come true for busy mornings or a lazy brunch with friends. Whether you’re feeding a crowd or meal-prepping for the week, these breakfast enchiladas deliver comfort and pure joy with every bite.

Instant Pot Breakfast Enchiladas Recipe - Recipe Image

Ingredients You’ll Need

You don’t need anything fancy to make incredible Instant Pot Breakfast Enchiladas. These simple ingredients each add their own special flair—spice, creaminess, or color—that makes the final result unbelievably tasty and satisfying.

Ground breakfast sausage: Provides rich, savory flavor and a hearty base for the filling; choose your preferred level of spice.
Chicken broth: Helps cook the sausage gently and adds moisture to the filling without extra grease.
Eggs: The heart of the enchilada filling—fluffy and packed with protein for morning energy.
Milk (for eggs): Whisked with the eggs to create a soft, creamy texture.
Salt and pepper: Essential for seasoning and bringing out the boldness in every bite.
Flour: Thickens the homemade gravy for just the right velvety finish.
Milk (for gravy): Lends richness and silkiness to the savory sauce that ties the dish together.
Pepper jack cheese: Adds melty texture and a kick of spice—feel free to swap for Monterey Jack if you prefer it mild.
Cheddar cheese: Classic and creamy, cheddar brings sharpness and color to the enchiladas.
Flour tortillas: Soft, tender wraps that hold all the flavorful filling and sauce together without falling apart.
Nonstick cooking spray: A little spray on your egg pan makes cleanup a breeze and ensures nothing sticks.

How to Make Instant Pot Breakfast Enchiladas

Step 1: Cook the Sausage in the Instant Pot

Start by adding the uncooked ground breakfast sausage right into the Instant Pot. Break it up with a spoon or spatula, then pour in the chicken broth. The broth helps the sausage cook evenly without burning or sticking, infusing it with more flavor and keeping it juicy.

Step 2: Prepare the Eggs

While the sausage gets cozy, spray a pan that fits inside your Instant Pot with nonstick spray. Crack the eggs into the pan, whisking them well with 2 tablespoons of milk for super fluffy scrambled eggs. Don’t forget to season generously with salt and pepper—this is the heart of your breakfast enchilada filling!

Step 3: Set Up for Pot-in-Pot Cooking

Carefully nestle a tall trivet inside the Instant Pot, right on top of the cooked sausage. Place your egg pan on top of the trivet, ensuring it doesn’t tip. This pot-in-pot method lets you cook the eggs gently while the sausage continues to infuse with flavor underneath.

Step 4: Pressure Cook the Filling

Lock on the Instant Pot lid and set the valve to sealing. Press the manual or pressure cook button and set it for just 5 minutes—yep, it’s that quick! Once the timer beeps, do a quick release by moving the valve to venting, and carefully remove the lid.

Step 5: Fluff and Set Aside the Eggs

Using hot pads, carefully lift out the egg pan and give the eggs a gentle stir to break them up into soft, fluffy curds. Set them aside; you’ll be coming back for these golden beauties.

Step 6: Make the Creamy Gravy

Next, create a rich, velvety gravy: In a large glass measuring cup, whisk the flour into 2 1/2 cups milk slowly to avoid lumps. Turn on the Instant Pot’s sauté setting, pour in the flour-milk mixture, and keep stirring until the gravy thickens and bubbles. Season with salt and pepper, then turn off the Instant Pot. This sauce is the magic glue that binds your Instant Pot Breakfast Enchiladas together.

Step 7: Prep Your Baking Dish

Now, preheat your oven to 350°F. Grab a 9×13 inch baking pan, spread 1/4 cup of the creamy gravy on the bottom to prevent sticking and to give your enchiladas a flavorful base as they bake.

Step 8: Assemble the Enchiladas

Here’s where the fun happens: Lay each tortilla flat, fill with one eighth of the fluffy eggs, a scoop of sausage, a spoonful or two of gravy, and about 2 tablespoons of both cheeses. Roll up each enchilada snugly and place them seam side down in your prepared pan.

Step 9: Top and Bake

Pour the rest of the creamy gravy all over the rolled enchiladas, making sure every inch is covered. Sprinkle on any remaining cheese for that gorgeous melty top. Slide the pan into the oven and bake for about 25 minutes, until bubbly and golden.

Step 10: Serve and Enjoy!

Let the Instant Pot Breakfast Enchiladas cool slightly before slicing in. Watch the cheese stretch, and get ready for rave reviews!

How to Serve Instant Pot Breakfast Enchiladas

Garnishes

Take your breakfast enchiladas from comforting to spectacular with a parade of fresh garnishes: scatter chopped cilantro, a handful of sliced green onions, or a squeeze of fresh lime over the top for a bright pop. For extra flair, offer avocado slices, sour cream, or a drizzle of hot sauce—let everyone customize their plate.

Side Dishes

Instant Pot Breakfast Enchiladas are filling enough to be the main event, but sides make things special. Serve them with a crisp green salad tossed in a tangy vinaigrette, a bowl of sliced fresh fruit, or some crispy roasted potatoes on the side. If you’re feeling bold, a simple salsa or pico de gallo gives every bite a fresh lift.

Creative Ways to Present

Don’t be shy about turning brunch into a celebration! Try arranging the enchiladas in a circle on a round platter, topping with a festive ring of colorful bell peppers. Cut them into bite-sized pieces for a brunch buffet or brunch potluck, and arrange with toothpicks for a handy grab-and-go bite. This dish even works for breakfast-for-dinner—dress it up with a light salad and a funny breakfast cocktail.

Make Ahead and Storage

Storing Leftovers

Got leftovers? Lucky you! Let the Instant Pot Breakfast Enchiladas cool completely before transferring to an airtight container. Store them in the refrigerator for up to 4 days. The flavors mingle and get even better overnight, almost guaranteeing a deliciously satisfying breakfast all week long.

Freezing

Once baked and cooled, wrap individual enchiladas tightly in foil, then slip them into a freezer-safe bag. They’ll keep well for up to 2 months. For best results, freeze in portions so you can thaw only what you need—perfect for solo mornings or quick family meals.

Reheating

To reheat, unwrap the enchiladas and place them in an oven-safe dish. Cover with foil and warm in a 350°F oven for about 20 minutes, or until heated through. You can also microwave individual portions on medium power, adding a splash of milk or gravy to keep them moist and creamy.

FAQs

Can I make Instant Pot Breakfast Enchiladas ahead of time?

Absolutely! Prepare and assemble the enchiladas the night before. Cover and refrigerate them, then bake fresh in the morning. Just add an extra 5 minutes or so to the baking time to make sure everything heats through.

Can I swap out the breakfast sausage for something else?

Definitely—feel free to use cooked and crumbled bacon, diced ham, or even a vegetarian sausage substitute. The filling is flexible, so you can easily customize to suit your taste or dietary needs.

What if I don’t have a pan that fits inside my Instant Pot?

No worries! You can quickly scramble the eggs on the stovetop instead. It’s just as tasty and only takes a few minutes, letting you skip that special pan altogether.

Can I use corn tortillas instead of flour?

You can, but flour tortillas are softer and easier to roll without cracking, especially when filled generously. If you love corn tortillas, try warming them slightly and handling with care—they’ll add a nice, earthy flavor.

Can I double the Instant Pot Breakfast Enchiladas recipe for a bigger crowd?

Yes, this recipe scales up beautifully. Prepare a second pan and bake both at once (if your oven allows), or keep one warm while the other cooks. Make extra gravy if needed to ensure every enchilada stays creamy and moist.

Final Thoughts

If you’re ready to make breakfast magic happen and maybe even start a new family tradition, give Instant Pot Breakfast Enchiladas a try. They’re warm, comforting, and endlessly adaptable—perfect for sharing with loved ones or savoring solo with a second cup of coffee. Go ahead—bring a little extra joy to your breakfast table this week!