Instant Pot Breakfast Enchiladas
Instant Pot Breakfast Enchiladas are a deliciously satisfying way to kickstart your day. Bursting with savory breakfast sausage, fluffy scrambled eggs, and melted cheese, these enchiladas come together quickly thanks to the efficiency of the Instant Pot. Whether it’s a family brunch or a weekday breakfast on-the-go, this recipe ensures you enjoy a hearty meal without the hassle. With minimal cleanup and maximum flavor, you’re sure to impress everyone at the table!
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: Serves 8
- Category: Breakfast
- Method: Pressure Cooking/Baking
- Cuisine: Mexican
Ingredients
Scale
- 1 pound ground breakfast sausage
- 8 eggs
- 1½ cups shredded pepper jack cheese
- 1½ cups shredded cheddar cheese
- 8 flour tortillas
- ½ cup flour
- 2½ cups milk
Instructions
- Cook sausage in Instant Pot until browned; add chicken broth.
- Whisk eggs with milk, salt, and pepper in a greased pan.
- Set pan on trivet in Instant Pot, cook under pressure for 5 minutes.
- Prepare gravy by whisking flour into milk; sauté in Instant Pot until thickened.
- Preheat oven to 350°F. Assemble enchiladas with egg mixture, gravy, and cheese.
- Pour remaining gravy over assembled enchiladas and bake for 25 minutes.
Nutrition
- Serving Size: 1 enchilada (approx. 180g)
- Calories: 420
- Sugar: 2g
- Sodium: 850mg
- Fat: 26g
- Saturated Fat: 10g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 240mg
Keywords: Customize by adding vegetables like spinach or bell peppers for extra nutrients. Use corn tortillas for a gluten-free option; keep fillings moderate to prevent tearing.
Find it online: https://yumeasyrecipes.com/instant-pot-breakfast-enchiladas/