Feast on 1 Amazing Instant Pot Breakfast Enchiladas!

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Instant Pot Breakfast Enchiladas has been my go-to for a hearty, comforting breakfast ever since I first experimented with my pressure cooker. I remember those busy weekend mornings, dreaming of a delicious, cheesy breakfast without hours in the kitchen. Then, a lightbulb moment! What if I could make an easy Instant Pot breakfast enchiladas recipe? The aroma of savory sausage and bubbling cheese filling my kitchen on a Saturday morning is pure bliss. This dish transforms simple ingredients into a brunch masterpiece, making even the most hectic mornings feel special. It’s truly the best Instant Pot breakfast enchiladas I’ve ever made. Let’s get cooking!

Why You’ll Love These Instant Pot Breakfast Enchiladas

I promise, these Instant Pot breakfast enchiladas will quickly become a family favorite for so many reasons. I’ve found them to be incredibly versatile and satisfying.

They’re incredibly flavorful, with savory sausage, fluffy eggs, and melty cheese.
Making them is surprisingly quick and easy, especially since you can make the eggs and sauce in the Instant Pot.
This recipe is perfect for busy mornings, offering quick breakfast enchiladas Instant Pot style.
It’s a budget-friendly meal that feeds a crowd without breaking the bank.
You can easily adapt this dish for healthy Instant Pot breakfast enchiladas by using leaner ingredients.
Kids and adults alike adore this cheesy, comforting breakfast, making it perfect for family brunches.

Ingredients for Easy Instant Pot Breakfast Enchiladas

Gathering your ingredients is the first step to creating these incredible Instant Pot breakfast enchiladas. I always make sure to have these on hand for a quick and satisfying meal. You’ll find that using good quality ingredients truly makes a difference in the final taste of your cheesy Instant Pot breakfast enchiladas.

1 pound ground breakfast sausage – I prefer a mild sage sausage, but spicy works too.
½ cup chicken broth – use low-sodium to control saltiness.
8 large eggs – fresh, at room temperature for the best texture.
2 Tbsp milk – any kind works, I use whole milk for richness.
Salt and pepper to taste – for seasoning the eggs.
½ cup all-purpose flour – this is for your creamy sauce.
2 ½ cups milk – again, whole milk yields a richer sauce.
½ tsp salt – for the sauce.
½ tsp black pepper – freshly ground is always best for flavor.
1 ½ cups shredded pepper jack cheese – for a little kick and melty goodness.
1 ½ cups shredded cheddar cheese – I love a sharp cheddar for depth.
8 (8-inch) flour tortillas – soft taco size works perfectly for rolling.

How to Make Instant Pot Breakfast Enchiladas

Making these Instant Pot breakfast enchiladas is surprisingly straightforward, and I’ll walk you through each step. Get ready to enjoy the aroma of a delicious breakfast filling your kitchen as you follow these simple instructions for this easy Instant Pot breakfast enchiladas recipe.

Step 1: First, preheat your oven to 350°F (175°C). This ensures your enchiladas will bake to golden perfection later.
Step 2: Add your uncooked ground breakfast sausage directly into the inner pot of your Instant Pot. Break up the meat with a spoon or spatula. Pour in the ½ cup of chicken broth.
Step 3: While the sausage cooks, prepare the eggs. Spray a pan that fits inside your Instant Pot with non-stick cooking spray. I use a 7-inch springform pan. Break the 8 eggs into the pan and whisk them really well until fully combined. Whisk in the 2 tablespoons of milk, then season with salt and pepper to taste.
Step 4: Place a tall trivet into the Instant Pot, directly on top of the sausage and broth. Carefully place the egg pan on top of the trivet.
Step 5: Secure the lid on your Instant Pot, making sure the sealing valve is set to the “Sealing” position. Set the manual or pressure cook button to 5 minutes on high pressure. Once the cooking time is complete, allow for a quick release by moving the valve to “Venting” and then carefully remove the lid once the pressure has fully released.
Step 6: Using hot pads, carefully lift the egg pan out of the Instant Pot. The eggs should be firm and cooked through. Break up the cooked eggs into smaller pieces with a fork or spoon. Set these aside; they’ll be the fluffy filling for your breakfast enchiladas.
Step 7: Now for the creamy sauce! Remove the sausage from the Instant Pot (you can leave the broth if you like) and set aside. In a large glass measuring cup, whisk the ½ cup of flour into the 2 ½ cups of milk a little at a time until the mixture is completely smooth and lump-free. Turn your Instant Pot to the “Sauté” setting. Pour the milk and flour mixture into the pot. Stir continuously until the gravy thickens and starts to bubble. Stir in the ½ teaspoon of salt and ½ teaspoon of pepper. Turn off the Instant Pot. This is your delicious Instant Pot breakfast enchilada sauce.
Step 8: In a 9×13 inch baking pan, spoon about ¼ cup of the prepared gravy and spread it evenly across the bottom. This prevents sticking and adds flavor.
Step 9: It’s time to assemble! Lay one of the 8-inch flour tortillas flat. Spoon about 1/8 of the broken eggs, a couple of tablespoons of the gravy, and about 2 tablespoons of each of the shredded cheeses (pepper jack and cheddar) onto the tortilla. Roll up the tortilla tightly and place it seam-side down in your prepared baking pan. Repeat with the remaining tortillas, eggs, gravy, and cheese. This is how to make Instant Pot breakfast enchiladas that are perfectly filled.
Step 10: Once all the enchiladas are rolled and placed in the pan, pour the remaining gravy evenly over the top of the enchiladas. Sprinkle any remaining shredded cheese over everything.
Step 11: Bake for 25 minutes in your preheated oven, or until the cheese is bubbly and golden brown. Serve immediately and enjoy your pressure cooker egg enchiladas!

Pro Tips for the Best Instant Pot Breakfast Enchiladas

I’ve made these Instant Pot breakfast enchiladas countless times, and I’ve picked up a few tricks that guarantee a perfect result every single time. These simple tips will elevate your breakfast game:

Don’t overmix the eggs; a gentle whisk is all you need for fluffy results.
Always use freshly shredded cheese; pre-shredded often contains anti-caking agents that hinder melting.
For extra flavor, brown the sausage well before adding broth in the Instant Pot.
Ensure your pan for the eggs fits snugly but not tightly on the trivet inside the Instant Pot.
Let the finished enchiladas rest for 5-10 minutes after baking; this helps them set and makes serving easier.

What’s the secret to perfect Instant Pot breakfast enchiladas?

The real secret lies in the creamy, homemade sauce made right in the Instant Pot. It binds all the flavors together, keeping the enchiladas incredibly moist. Also, cooking the eggs separately in the pressure cooker yields a wonderfully light and fluffy texture, which is key for these cheesy Instant Pot breakfast enchiladas.

Can I make Instant Pot breakfast enchiladas ahead of time?

Absolutely! You can assemble the entire casserole, minus the final bake, up to 24 hours in advance. Cover it tightly with plastic wrap and refrigerate. When ready to bake, remove from the fridge 30 minutes prior and add an extra 10-15 minutes to the baking time.

How do I avoid common mistakes with pressure cooker egg enchiladas?

To avoid common pitfalls, ensure your sealing ring is properly seated on the Instant Pot lid before cooking the eggs. Don’t overcook the eggs; 5 minutes is usually perfect. Also, when making the sauce, whisk constantly to prevent lumps and scorching, ensuring a smooth, thick gravy for your delicious breakfast enchiladas in pressure cooker style.

Best Ways to Serve Instant Pot Breakfast Enchiladas

Once your cheesy Instant Pot breakfast enchiladas emerge from the oven, golden and bubbling, the real fun begins: serving them! I love to present this dish with a vibrant array of toppings and sides to truly elevate the experience. It makes for a gorgeous presentation, whether you’re serving a casual family brunch or entertaining guests.

For a classic approach, I always offer a dollop of sour cream or Greek yogurt, a sprinkle of fresh cilantro, and a dash of your favorite hot sauce for those who like a little kick. These additions complement the rich flavors beautifully. You can also add some diced avocado or a fresh salsa for a refreshing contrast. For a complete meal, pair your pressure cooker egg enchiladas with a simple fruit salad or some crispy bacon on the side. These pairings enhance the savory goodness and make for a truly satisfying breakfast or brunch.

Nutrition Facts for Instant Pot Breakfast Enchiladas

I know many of you are curious about the nutritional breakdown of these delicious Instant Pot breakfast enchiladas. Here’s an estimate per serving, based on 8 servings per recipe:

Calories: 500
Fat: 30g
Saturated Fat: 15g
Carbohydrates: 35g
Fiber: 2g
Sugar: 5g
Protein: 25g
Sodium: 800mg

Please remember that these nutritional values are estimates and may vary based on specific ingredients used, such as the type of sausage, cheese, or milk. This is a general guide to help you plan your meals.

How to Store and Reheat Instant Pot Breakfast Enchiladas

One of the best things about these Instant Pot breakfast enchiladas is how well they store and reheat, making meal prep a breeze for busy mornings. I always make a big batch so I have leftovers for easy breakfasts during the week. Proper storage ensures they taste just as good as when they were freshly baked.

First, allow any leftover Instant Pot breakfast enchiladas to cool completely to room temperature. Once cooled, transfer them to an airtight container. They will keep beautifully in the refrigerator for 3-4 days. For longer storage, you can freeze individual portions for up to 3 months. I recommend wrapping each enchilada separately in plastic wrap, then placing them in a freezer-safe bag or container.

To reheat from the fridge, simply pop an enchilada into the microwave for 1-2 minutes, or warm in a preheated oven at 350°F (175°C) for 10-15 minutes until heated through. If reheating from frozen, thaw overnight in the refrigerator first, then follow the same reheating instructions. This makes for a quick breakfast enchiladas Instant Pot style even days later!

Frequently Asked Questions About Instant Pot Breakfast Enchiladas

Can I use corn tortillas for Instant Pot breakfast enchiladas?

While I prefer flour tortillas for their softness and pliability in this recipe, you can certainly use corn tortillas. Just be aware that corn tortillas can sometimes break more easily when rolled, especially if they’re not warmed slightly first. A quick zap in the microwave can help make them more flexible for your pressure cooker egg enchiladas.

What are some vegetarian variations for these cheesy Instant Pot breakfast enchiladas?

It’s super easy to make these vegetarian! Simply omit the sausage entirely and load up on extra veggies like sautéed bell peppers, onions, spinach, or even diced potatoes. You could also add black beans for extra protein and fiber, creating a delicious meat-free version of your Instant Pot breakfast enchiladas.

Can I prepare the egg and sauce components in the Instant Pot the night before?

Absolutely! This is a fantastic time-saver for quick breakfast enchiladas Instant Pot style. You can cook the eggs and make the sauce in your Instant Pot the evening before. Store them separately in airtight containers in the refrigerator. In the morning, simply assemble and bake, cutting down on your prep time significantly for these easy Instant Pot breakfast enchiladas.

How do I ensure my Instant Pot breakfast enchilada sauce is perfectly smooth?

The key to a perfectly smooth sauce is whisking the flour into the milk very gradually, ensuring no lumps form before it goes into the Instant Pot. Once it’s in the pot on the sauté setting, continuous whisking is crucial. If you find any small lumps, a quick blend with an immersion blender before assembling your Instant Pot breakfast enchiladas will make it super silky.

Variations of Instant Pot Breakfast Enchiladas You Can Try

I love how versatile these Instant Pot breakfast enchiladas are! Once you master the basic recipe, you can easily tweak it to suit different tastes or dietary needs. It’s fun to experiment and discover new favorite combinations, making these easy Instant Pot breakfast enchiladas a staple in your kitchen.

Vegetarian Delight: For a meat-free version, simply omit the sausage. Instead, sauté a mix of diced bell peppers, onions, mushrooms, and spinach directly in the Instant Pot before adding the broth and cooking the eggs. You can also add black beans or corn for extra texture and flavor, creating a delicious healthy Instant Pot breakfast enchiladas option.
Spicy Kick: If you love heat, swap the mild sausage for a spicy variety. You can also add a pinch of cayenne pepper or a dash of your favorite hot sauce to the egg mixture or the sauce. Don’t forget to top your finished cheesy Instant Pot breakfast enchiladas with sliced jalapeños for an extra fiery punch.
Southwestern Flair: Introduce a Southwestern twist by adding a can of drained and rinsed black beans, a cup of corn, and a tablespoon of taco seasoning to your egg mixture before rolling. Top with salsa verde instead of the gravy for a brighter, tangy flavor profile. This creates a fantastic Instant Pot breakfast casserole enchilada style with a Tex-Mex vibe.
Different Cheeses: While cheddar and pepper jack are my go-to, feel free to experiment with other cheeses. Monterey Jack, a Mexican blend, or even a smoked gouda could add unique flavors to your Instant Pot breakfast enchiladas.