Print

Instant Pot Breakfast Enchiladas Recipe

Print Recipe

★★★★★

4.7 from 113 reviews

Delicious Instant Pot Breakfast Enchiladas combine savory sausage, fluffy pressure-cooked eggs, a creamy homemade gravy, and melted cheeses wrapped in flour tortillas and baked to perfection. This hearty breakfast casserole is perfect for a family brunch or weekend breakfast and utilizes both the Instant Pot and oven for a satisfying meal.

Ingredients

Scale

Sausage and Broth

  • 1 pound ground breakfast sausage
  • 1/2 cup chicken broth

Egg Mixture

  • 8 eggs
  • 2 Tbsp milk
  • Salt and pepper, to taste

Gravy

  • 1/2 cup all-purpose flour
  • 2 1/2 cups milk
  • 1/2 tsp salt
  • 1/2 tsp pepper

Cheese

  • 1 1/2 cups shredded pepper jack cheese
  • 1 1/2 cups shredded cheddar cheese

Tortillas

  • 8 (8 inch) flour tortillas

Instructions

  1. Cook Sausage: Add the uncooked ground breakfast sausage into the Instant Pot and break it up into small pieces. Pour in the chicken broth to add moisture and flavor.
  2. Whisk Eggs: Spray a pan that fits inside the Instant Pot with non-stick cooking spray. Crack the eggs into the pan and whisk them well. Whisk in the milk and season with salt and pepper to taste.
  3. Pressure Cook Eggs: Place a tall trivet into the Instant Pot and set the egg pan on top of it. Secure the lid on the Instant Pot with the valve set to sealing. Set the manual/pressure cook mode to 5 minutes.
  4. Release Pressure and Remove Eggs: When cooking is complete, switch the valve to venting to release pressure and open the lid. Using hot pads, carefully remove the egg pan, then break up the cooked eggs into smaller pieces and set aside.
  5. Make Gravy: In a large glass measuring cup, whisk the flour gradually into the milk until smooth and lump-free. Turn the Instant Pot to the sauté setting and pour the milk-flour mixture into the pot. Stir continuously until the gravy thickens and bubbles. Season with 1/2 tsp salt and 1/2 tsp pepper, then turn off the Instant Pot.
  6. Prepare Baking Dish: Preheat your oven to 350°F (175°C). Spoon about 1/4 cup of the prepared gravy and spread it evenly on the bottom of a 9×13 inch baking pan.
  7. Assemble Enchiladas: Lay one tortilla flat and spoon approximately 1/8 of the cooked eggs onto it. Add a couple tablespoons of gravy and about 2 tablespoons each of shredded pepper jack and cheddar cheese. Roll up the tortilla tightly and place it seam-side down in the baking pan. Repeat with the remaining tortillas and filling.
  8. Add Toppings and Bake: Pour any remaining gravy evenly over the filled tortillas and sprinkle the remaining cheese on top. Bake the enchiladas in the preheated oven for 25 minutes until bubbly and golden.
  9. Serve: Remove from the oven and serve hot for a comforting and flavorful breakfast delight.

Notes

  • Ensure the pan used for steaming eggs fits inside your Instant Pot safely.
  • Use non-stick spray to prevent eggs from sticking to the pan.
  • Adjust seasoning in the eggs and gravy according to your taste preferences.
  • For spicier enchiladas, add diced jalapeños or hot sauce to the eggs or gravy.
  • Leftovers keep well refrigerated for 2-3 days and can be reheated in the oven or microwave.

Keywords: Instant Pot breakfast enchiladas, breakfast casserole, sausage enchiladas, pressure cooker eggs, breakfast recipe

Find it online: https://platedandproud.com/instant-pot-breakfast-enchiladas-recipe/