Description
Instant Pot Breakfast Enchiladas are a scrumptious way to elevate your morning routine! These hearty enchiladas feature a delightful combination of savory ground sausage, fluffy scrambled eggs, and ooey-gooey melted cheese, all wrapped in soft flour tortillas. Perfect for brunch gatherings or cozy family breakfasts, they transform ordinary mornings into something special. With the convenience of an Instant Pot, you can enjoy these flavorful rolls without spending hours in the kitchen. Whether you’re serving up a crowd or treating yourself, these enchiladas promise satisfaction in every bite!
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
Instructions
- In the Instant Pot, brown the ground sausage with chicken broth until fully cooked.
- Whisk eggs, milk, salt, and pepper in a greased pan that fits inside the pot.
- Place the egg pan on a trivet above the sausage and pressure cook for 5 minutes.
- Once cooked, break up the eggs and make a gravy by whisking together flour and milk in the pot until thickened.
- Preheat oven to 350°F (175°C). Assemble enchiladas by filling tortillas with eggs, gravy, and cheese; roll tightly.
- Pour remaining gravy over enchiladas and sprinkle with leftover cheese. Bake for 25 minutes.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Breakfast
- Method: Pressure Cooking, Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 enchilada (150g)
- Calories: 350
- Sugar: 2g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 15g
- Cholesterol: 220mg