Description
This recipe makes easy Instant Pot breakfast enchiladas, a delicious breakfast or brunch option. You can make cheesy Instant Pot breakfast enchiladas with sausage, eggs, and a creamy sauce.
Ingredients
Scale
- 1 pound ground breakfast sausage
- ½ cup chicken broth
- 8 eggs
- 2 Tbsp milk
- Salt and pepper to taste
- ½ cup flour
- 2 ½ cups milk
- ½ tsp salt
- ½ tsp pepper
- 1 ½ cups shredded pepper jack cheese
- 1 ½ cups shredded cheddar cheese
- 8 (8 inch) flour tortillas
Instructions
- Add uncooked sausage into your Instant Pot. Break up the meat. Pour in the broth.
- Spray a pan that fits inside your Instant Pot with non-stick cooking spray. Break the eggs into the pan and whisk well. Whisk in the milk. Salt and pepper to taste.
- Place a tall trivet into the Instant Pot. Place the egg pan on top of the trivet.
- Cover the Instant Pot and secure the lid. Make sure the valve is set to sealing. Set the manual/pressure cook button to 5 minutes. When time is up, move the valve to venting and remove the lid.
- Use hot pads to remove the egg pan. Break up the eggs. Set aside for your breakfast enchiladas.
- In a large glass measuring cup, whisk the flour into the milk a little at a time until smooth. Turn the Instant Pot to the sauté setting and pour the mixture into the pot. Stir until the gravy thickens and gets bubbly. Stir in the ½ tsp salt and ½ tsp pepper. Turn off the Instant Pot. This will be your Instant Pot breakfast enchilada sauce.
- Preheat oven to 350 degrees F. In a 9×13 inch pan, spoon ¼ cup of the gravy and spread on the bottom of the pan.
- Fill each of the enchiladas by placing a tortilla flat and spooning 1/8 of the eggs, a couple tablespoons of the gravy, and about 2 Tbsp of each of the cheeses. Roll up and place seam side down in the pan. This is how to make Instant Pot breakfast enchiladas.
- Pour remaining gravy over the top of the enchiladas and any remaining cheese.
- Bake for 25 minutes. Serve and enjoy your pressure cooker egg enchiladas!
Notes
- This recipe provides quick breakfast enchiladas Instant Pot style.
- You can adapt this for a healthy Instant Pot breakfast enchiladas by using leaner sausage or egg whites.
- This is a great Instant Pot breakfast casserole enchilada style for brunch.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Breakfast
- Method: Pressure Cooking, Baking
- Cuisine: American
Nutrition
- Serving Size: 1 enchilada
- Calories: 500
- Sugar: 5g
- Sodium: 800mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 200mg