These Instant Pot Breakfast Enchiladas are a delicious and satisfying way to start the day! They’re packed with savory breakfast sausage, fluffy scrambled eggs, a creamy gravy, and plenty of cheese, all rolled up in soft flour tortillas. I love how this recipe uses the Instant Pot to cook the sausage and eggs quickly and easily, making it perfect for a weekend brunch or a make-ahead breakfast. Get ready for a breakfast that’s both comforting and full of flavor!
Why You’ll Love These Breakfast Enchiladas
- Savory and Satisfying: The combination of sausage, eggs, cheese, and gravy is incredibly flavorful and satisfying.
- Easy Instant Pot Method: Using the Instant Pot for the sausage and eggs makes this recipe quick and convenient.
- Make-Ahead Friendly: You can assemble the enchiladas ahead of time and bake them when you’re ready to serve.
- Perfect for Brunch: These enchiladas are a great addition to your brunch menu.
- Crowd-Pleaser: Everyone loves a good breakfast casserole!
Ingredients for Instant Pot Breakfast Enchiladas
Here’s what you’ll need to make these delicious enchiladas. The full list with measurements is in the recipe card below.
Main Ingredients
- Ground breakfast sausage (Meat)
- Chicken broth (Liquid)
- Eggs (Protein)
- Milk (Dairy)
- Flour (Thickener)
- Shredded pepper jack cheese (Dairy)
- Shredded cheddar cheese (Dairy)
- Flour tortillas (Wrap)
Seasoning
- Salt and pepper
(Note: the full ingredients list, including measurements, is provided in the recipe card below.)
Variations
I love these Breakfast Enchiladas as is, but here are a few ideas for variations:
- Different Meat: Use chorizo, bacon, or ham instead of breakfast sausage.
- Add Vegetables: Sauté some diced onions, bell peppers, or mushrooms along with the sausage.
- Make it Spicy: Add a pinch of red pepper flakes or a dash of hot sauce to the gravy.
- Different Cheese: Use a blend of cheeses, such as Monterey Jack, Colby Jack, or a Mexican blend.
- Add Toppings: Top the baked enchiladas with sour cream, salsa, guacamole, or chopped cilantro.
How to Make Instant Pot Breakfast Enchiladas
Let me show you how to make these flavorful and satisfying Instant Pot Breakfast Enchiladas:
Cook Sausage and Eggs in Instant Pot
- I add the uncooked sausage to the Instant Pot. I break up the meat.
- I pour in the chicken broth.
- I spray a pan that fits inside my Instant Pot with non-stick cooking spray.
- I break the eggs into the pan and whisk them well.
- I whisk in the milk, salt, and pepper.
- I place a tall trivet into the Instant Pot.
- I place the egg pan on top of the trivet.
- I cover the Instant Pot and secure the lid. I make sure the valve is set to sealing.
- I set the manual/pressure cook button to 5 minutes.
- When the time is up, I move the valve to venting and remove the lid.
- I use hot pads to remove the egg pan.
- I break up the eggs and set aside.
Make the Gravy
- In a large glass measuring cup, I whisk the flour into the milk, a little at a time, until smooth.
- I turn the Instant Pot to sauté setting and pour the milk mixture into the pot.
- I stir until the gravy thickens and gets bubbly.
- I stir in the salt and pepper. I turn off the Instant Pot.
Preheat Oven
- I preheat my oven to 350 degrees F (175°C).
Assemble Enchiladas
- In a 9×13 inch pan, I spoon ¼ cup of the gravy and spread it on the bottom of the pan.
- I fill each of the enchiladas by placing a tortilla flat and spooning 1/8 of the eggs, a couple of tablespoons of the gravy, and about 2 tablespoons of each of the cheeses.
- I roll up the tortilla and place it seam side down in the pan.
Top and Bake
- I pour the remaining gravy over the top of the enchiladas and any remaining cheese.
- I bake for 25 minutes.
- Serve!
Tips and Tricks for the BEST Enchiladas
Here are my secrets for making these enchiladas truly exceptional:
- Use a Tall Trivet: A tall trivet is important for keeping the egg pan above the sausage and broth in the Instant Pot.
- Don’t Overcook the Eggs: Cook the eggs in the Instant Pot just until they’re set. They will continue to cook in the oven.
- Make the Gravy Smooth: Whisk the flour into the milk gradually to prevent lumps in the gravy.
- Freshly Grated Cheese: Freshly grated cheese melts better and has a more intense flavor.
How to Serve
These Instant Pot Breakfast Enchiladas are perfect for:
- Breakfast or Brunch: A hearty and delicious breakfast or brunch option.
- Holidays: Perfect for Christmas morning or Easter brunch.
- Potlucks: Easy to transport and serve at potlucks.
- Make-Ahead Breakfast: Assemble them ahead of time and bake when you’re ready to serve.
Make Ahead and Storage
You can assemble the enchiladas (without baking) ahead of time and store them, covered, in the refrigerator for up to 24 hours. Bake as directed when ready to serve. Leftover enchiladas can be stored in the refrigerator for up to 3 days. Reheat gently in the oven or microwave.
FAQs about Instant Pot Breakfast Enchiladas
- Can I use a different type of meat?
- Yes, you can use cooked and crumbled bacon, ham, or chorizo instead of sausage.
- Can I add vegetables?
- Yes, you can sauté some diced onions, bell peppers, or mushrooms along with the sausage.
- Can I freeze these enchiladas?
- Yes, you can
Enjoy these savory, cheesy, and incredibly delicious Instant Pot Breakfast Enchiladas! They’re a perfect way to start the day or feed a crowd.
Print
Instant Pot Breakfast Enchiladas
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Total Time: 55 minutes
- Yield: 8 enchiladas 1x
- Category: Main Course, Breakfast, Brunch, Casserole
- Cuisine: American, Tex-Mex
Description
These Instant Pot Breakfast Enchiladas are a hearty and satisfying meal, perfect for a weekend brunch or a make-ahead breakfast. They feature a savory filling of sausage, fluffy eggs, and cheese, all wrapped in tortillas and smothered in a creamy gravy. The Instant Pot makes cooking the sausage and eggs a breeze!
Ingredients
- 1 pound ground breakfast sausage (mild, hot, or sage)
- 1/2 cup chicken broth (low-sodium preferred)
- 8 large eggs
- 2 tablespoons milk (plus more, see below)
- Salt, to taste
- Black pepper, to taste
- 1/2 cup all-purpose flour
- 2 1/2 cups milk (whole, 2%, or skim)
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1 1/2 cups shredded pepper jack cheese, divided
- 1 1/2 cups shredded cheddar cheese, divided
- 8 (8-inch) flour tortillas
Instructions
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Cook Sausage in Instant Pot: Add the uncooked ground breakfast sausage to the inner pot of your Instant Pot. Break up the meat with a spoon or spatula. Pour in the 1/2 cup of chicken broth.
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Prepare Eggs: Spray a heat-proof pan (that fits inside your Instant Pot) with nonstick cooking spray. In a medium bowl, whisk together the 8 eggs, 2 tablespoons of milk, salt, and pepper until well combined. Pour the egg mixture into the prepared pan.
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Stack in Instant Pot: Place a tall trivet inside the Instant Pot, on top of the sausage and broth. Place the pan with the egg mixture on top of the trivet.
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Pressure Cook: Secure the lid on the Instant Pot. Make sure the pressure release valve is set to the “Sealing” position. Select the “Manual” or “Pressure Cook” button (depending on your model) and set the cooking time to 5 minutes at high pressure.
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Quick Release: When the cooking time is complete, carefully perform a quick pressure release by moving the valve to the “Venting” position. Be cautious of the hot steam.
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Remove Eggs: Once the pressure has fully released, open the Instant Pot. Use heat-resistant oven mitts or pot holders to carefully remove the pan with the cooked eggs. Break up the eggs into scrambled-egg-sized pieces with a fork or spatula. Set aside.
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Make Gravy:
- In a large glass measuring cup (or a bowl), whisk together the 1/2 cup of all-purpose flour and a small amount of the 2 1/2 cups of milk until smooth. Gradually whisk in the remaining milk until the mixture is completely smooth and there are no lumps.
- Turn the Instant Pot to the “Sauté” setting.
- Pour the flour and milk mixture into the Instant Pot (with the cooked sausage and remaining broth).
- Stir constantly until the gravy thickens and begins to bubble.
- Stir in the 1/2 teaspoon of salt and 1/2 teaspoon of black pepper.
- Turn off the Instant Pot.
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Preheat Oven: Preheat your oven to 350°F (175°C).
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Prepare Baking Dish: Lightly grease a 9×13-inch baking dish. Spread about 1/4 cup of the prepared gravy evenly over the bottom of the dish.
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Assemble Enchiladas:
- Lay a flour tortilla flat on a clean work surface.
- Spoon about 1/8 of the cooked scrambled eggs down the center of the tortilla.
- Add a couple of tablespoons of the sausage gravy over the eggs.
- Sprinkle about 2 tablespoons of each type of cheese (cheddar and pepper jack) over the gravy and eggs.
- Roll up the tortilla tightly and place it seam-side down in the prepared baking dish.
- Repeat with the remaining tortillas and filling.
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Top with Gravy and Cheese: Pour the remaining gravy evenly over the top of the assembled enchiladas. Sprinkle any remaining shredded cheese (cheddar and pepper jack) over the top.
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Bake: Bake, uncovered, for 25 minutes, or until the cheese is melted, bubbly, and lightly browned, and the enchiladas are heated through.
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Serve: Let the enchiladas cool slightly before serving.
Notes
- Sausage: You can use any type of breakfast sausage you like, such as mild, hot, or sage.
- Eggs: The eggs are cooked in the Instant Pot along with the sausage, which makes this recipe very convenient.
- Gravy: The gravy is made with a simple roux (flour and milk) and thickened in the Instant Pot.
- Cheese: A combination of pepper jack and cheddar cheese adds flavor and a bit of heat. You can adjust the types of cheese to your preference.
- Tortillas: Use 8-inch flour tortillas for this recipe.
- Make-Ahead: You can assemble the enchiladas ahead of time and store them, covered, in the refrigerator until ready to bake. You may need to add a few minutes to the baking time if baking from cold.
- Storage: Leftovers can be stored.