Instant Pot Breakfast Enchiladas Recipe
These Instant Pot Breakfast Enchiladas are a delicious and satisfying morning meal that’s easy to make in your pressure cooker. Filled with savory sausage, fluffy eggs, and gooey cheese, these enchiladas are sure to become a family favorite.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 8 enchiladas 1x
- Category: Breakfast, Brunch
- Method: Instant Pot, Baking
- Cuisine: Mexican
- Diet: Vegetarian
Ingredients
Scale
For the Sausage:
- 1 pound ground breakfast sausage
- 1/2 cup chicken broth
For the Eggs:
- 8 eggs
- 2 Tbsp milk
- Salt and pepper, to taste
For the Gravy:
- 1/2 cup flour
- 2 1/2 cups milk
- 1/2 tsp salt
- 1/2 tsp pepper
For the Enchiladas:
- 1 1/2 cups shredded pepper jack cheese
- 1 1/2 cups shredded cheddar cheese
- 8 (8 inch) flour tortillas
Instructions
- Sausage: Add uncooked sausage into Instant Pot. Break up meat. Pour in the broth.
- Eggs: Whisk eggs, milk, salt, and pepper. Cook in Instant Pot.
- Gravy: Make a gravy in the Instant Pot using flour, milk, salt, and pepper.
- Assembly: Fill tortillas with eggs, gravy, and cheeses. Roll up and place in a baking dish.
- Bake: Top enchiladas with remaining gravy and cheese. Bake until bubbly and golden.
Notes
- You can customize these enchiladas by adding ingredients like diced bell peppers, onions, or jalapenos.
- Feel free to top the enchiladas with salsa, sour cream, or avocado for extra flavor.
Nutrition
- Serving Size: 1 enchilada
- Calories: 380
- Sugar: 4g
- Sodium: 720mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 1g
- Protein: 20g
- Cholesterol: 205mg
Keywords: Instant Pot, Breakfast, Enchiladas, Eggs, Sausage, Cheese
