Description

Start your day with a burst of flavor and comfort by making Instant Pot Breakfast Enchiladas. This hearty dish combines fluffy scrambled eggs, savory sausage gravy, and a melty blend of cheeses wrapped in soft flour tortillas. Perfect for busy mornings or special brunch gatherings, these enchiladas are easy to prepare with the help of your Instant Pot. In just a fraction of the time it takes to make traditional enchiladas, you can serve up a delicious meal that will impress family and friends alike. With endless customization options, from adding vegetables to swapping out proteins, these breakfast enchiladas are sure to become a favorite in your household.

Ingredients

Scale

1 pound ground breakfast sausage
8 eggs
1½ cups shredded pepper jack cheese
1½ cups shredded cheddar cheese
8 (8 inch) flour tortillas
½ cup chicken broth
2½ cups milk
½ cup flour

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Instructions

Cook the sausage in the Instant Pot until browned and add chicken broth.
In a separate pan, whisk together eggs, milk, salt, and pepper; pressure cook in the Instant Pot on a tall trivet for even cooking.
Make the gravy by whisking flour into milk and sautéing until thickened.
Preheat the oven to 350°F. Assemble tortillas by filling them with scrambled eggs, gravy, and cheese; roll tightly.
Place filled tortillas in a baking dish and pour remaining gravy over them before baking for about 25 minutes until bubbly.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Breakfast
Method: Baking
Cuisine: Mexican

Nutrition

Serving Size: 1 enchilada (150g)
Calories: 410
Sugar: 2g
Sodium: 920mg
Fat: 24g
Saturated Fat: 10g
Unsaturated Fat: 12g
Trans Fat: 0g
Carbohydrates: 36g
Fiber: 2g
Protein: 20g
Cholesterol: 300mg