Are you looking for a hearty, delicious breakfast recipe that will wow your family or guests? These Instant Pot Breakfast Enchiladas are the perfect solution! Filled with scrambled eggs, savory sausage gravy, and melted cheese, these enchiladas are a morning game-changer.
The best part? Your Instant Pot does most of the heavy lifting, making this recipe both convenient and flavorful. Let’s dive into how you can whip up this satisfying breakfast dish.
Why You’ll Love This Recipe
This recipe combines the comfort of a classic breakfast with the fun and flavor of enchiladas. It’s versatile enough for a weekend brunch, a holiday gathering, or even meal prepping for the week. Plus, the Instant Pot significantly cuts down your cooking time, so you can focus on enjoying your morning instead of spending hours in the kitchen.
Ingredients You’ll Need
Here’s what you’ll need to create these mouthwatering breakfast enchiladas:
- 1 pound ground breakfast sausage – Adds a savory, meaty flavor.
- 1/2 cup chicken broth – Keeps the sausage moist and flavorful.
- 8 eggs – The star of the filling!
- 2 Tbsp milk – Makes the scrambled eggs extra fluffy.
- Salt and pepper – For seasoning.
- 1/2 cup flour – To thicken the gravy.
- 2 1/2 cups milk – Forms the base of the sausage gravy.
- 1/2 tsp salt & 1/2 tsp pepper – To season the gravy.
- 1 1/2 cups shredded pepper jack cheese – Adds a slight kick of spice.
- 1 1/2 cups shredded cheddar cheese – For that classic cheesy goodness.
- 8 (8-inch) flour tortillas – The perfect size for rolling up your enchiladas.
Step-by-Step Instructions
1. Prepare the Sausage and Eggs in the Instant Pot
Start by adding the uncooked ground sausage to your Instant Pot and breaking it up into smaller pieces. Pour in the chicken broth to keep it moist while cooking.
Next, spray a pan (one that fits inside your Instant Pot) with nonstick cooking spray. Crack the eggs into the pan and whisk them well with 2 tablespoons of milk. Add salt and pepper to taste.
Place a tall trivet inside the Instant Pot, and set the egg pan on top of it. Secure the lid, ensuring the valve is set to “sealing.” Pressure cook on manual mode for 5 minutes. Once done, carefully release the pressure by moving the valve to “venting.” Remove the egg pan and break up the scrambled eggs with a fork or spatula. Set aside.
2. Make the Sausage Gravy
In a large glass measuring cup, whisk together the flour and milk until smooth. Turn your Instant Pot to sauté mode and pour in the flour-milk mixture. Stir continuously until the gravy thickens and starts bubbling. Add 1/2 teaspoon each of salt and pepper for seasoning, then turn off the Instant Pot.
3. Assemble the Enchiladas
Preheat your oven to 350°F (175°C). Prepare a 9×13-inch baking dish by spreading 1/4 cup of sausage gravy across the bottom.
To assemble each enchilada:
- Lay a tortilla flat on your work surface.
- Spoon 1/8 of the scrambled eggs onto the tortilla.
- Add a couple of tablespoons of sausage 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 dish.
Repeat this process for all eight tortillas.
4. Bake to Perfection
Pour any remaining sausage gravy over the top of the enchiladas, then sprinkle on any leftover shredded cheese. Bake in the preheated oven for 25 minutes, or until everything is hot and bubbly with golden, melted cheese on top.
Serve and Enjoy!
Once out of the oven, let your breakfast enchiladas cool for a few minutes before serving. Pair them with fresh fruit, avocado slices, or even a dollop of sour cream for an extra touch of flavor.
Tips for Success
- Make It Spicy: If you love heat, add diced jalapeños or a splash of hot sauce to your sausage gravy or scrambled eggs.
- Meal Prep: These enchiladas reheat beautifully! Store leftovers in an airtight container in the fridge for up to three days.
- Cheese Options: Feel free to mix up the cheese varieties—Monterey Jack or Colby work well if you don’t have pepper jack or cheddar on hand.
Final Thoughts
These Instant Pot Breakfast Enchiladas are everything you could want in a breakfast: comforting, cheesy, and packed with flavor! Whether you’re serving them at a family brunch or prepping them ahead for busy mornings, they’re sure to become a favorite in your household.
So grab your Instant Pot and get cooking—your taste buds will thank you! Let us know in the comments how yours turned out or if you added any personal twists to this recipe. Happy cooking!
PrintInstant Pot Breakfast Enchiladas
Breakfast enchiladas with sausage gravy, scrambled eggs, and shredded cheese that your Instant Pot will help you prep.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 8 servings 1x
- Category: Breakfast
- Method: Instant Pot and Oven
- Cuisine: American
- Diet: High-Protein
Ingredients
- 1 pound ground breakfast sausage
- 1/2 cup chicken broth
- 8 eggs
- 2 Tbsp milk
- Salt and pepper
- 1/2 cup flour
- 2 1/2 cups milk
- 1/2 tsp salt
- 1/2 tsp pepper
- 1 1/2 cups shredded pepper jack cheese
- 1 1/2 cups shredded cheddar cheese
- 8 (8-inch) flour tortillas
Instructions
- Add uncooked sausage into the Instant Pot. Break up the meat. Pour in the broth.
- Spray a pan that fits inside your Instant Pot with nonstick 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.
- In a large glass measuring cup, whisk the flour into the milk a little at a time until smooth. Turn the Instant Pot to sauté mode 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.
- Preheat the oven to 350°F. In a 9×13 inch pan, spoon ¼ cup of the gravy and spread it on the bottom of the pan.
- Fill each enchilada by placing a tortilla flat and spooning 1/8 of the eggs, a couple of tablespoons of the gravy, and about 2 Tbsp of each of the cheeses. Roll up and place seam-side down in the pan.
- Pour the remaining gravy over the top of the enchiladas and sprinkle any remaining cheese.
- Bake for 25 minutes. Serve and enjoy!
Notes
- To make this dish ahead of time, assemble the enchiladas, cover, and refrigerate overnight. Bake when ready to serve.
- Substitute pepper jack cheese with Monterey Jack or mozzarella for a milder flavor.
- For a spicier version, add diced jalapeños or a dash of hot sauce to the gravy.
Nutrition
- Serving Size: 1 enchilada
- Calories: 425 kcal
- Sugar: 5g
- Sodium: 850mg
- Fat: 26g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 22g
- Cholesterol: 210mg
