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.