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Instant Pot Breakfast Enchiladas

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Breakfast enchiladas with sausage gravy, scrambled eggs, and shredded cheese that your Instant Pot will help you prep.

  • Author: Sarah
  • 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

Scale
  • 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

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