Description
These Instant Pot Breakfast Enchiladas are packed with fluffy scrambled eggs, savory sausage, and melty cheese, all wrapped in soft tortillas and topped with creamy sausage gravy. They are a quick and delicious breakfast that is perfect for busy mornings or meal prep.
Ingredients
Scale
- 6 large eggs
- ¼ cup milk or heavy cream
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 tablespoon butter or oil
- ½ pound breakfast sausage (or bacon), cooked and crumbled
- 1 cup shredded cheese (cheddar, Monterey Jack, or Mexican blend)
- 6 flour tortillas (or corn tortillas for gluten-free)
- 1 cup sausage gravy or enchilada sauce
- 1 cup water (for Instant Pot)
- Fresh herbs, hot sauce, or sour cream for garnish (optional)
Instructions
- Prepare the Egg Mixture: In a medium bowl, whisk together the eggs, milk, salt, and pepper until well combined. Set aside.
- Cook the Sausage: Turn the Instant Pot to sauté mode and cook the sausage until browned and fully cooked, breaking it up as it cooks. If using bacon, cook until crispy and drain on paper towels. Remove from the pot and set aside.
- Scramble the Eggs: Add butter or oil to the Instant Pot, then pour in the egg mixture. Stir occasionally with a spatula, cooking until the eggs are soft and slightly set. Turn off the heat and mix in the cooked sausage and shredded cheese.
- Assemble the Enchiladas: Lay out the tortillas and divide the egg mixture evenly among them. Roll each tortilla tightly and place them seam-side down in a greased Instant Pot-safe dish.
- Add the Sauce: Pour the sausage gravy or enchilada sauce evenly over the top of the enchiladas. Sprinkle extra cheese for added flavor and a gooey texture.
- Pressure Cook the Enchiladas: Cover the dish with foil. Pour 1 cup of water into the Instant Pot and place a trivet inside. Set the dish on top of the trivet, seal the lid, and cook on high pressure for 10 minutes, followed by a quick release.
- Serve and Enjoy: Carefully remove the dish from the Instant Pot. Let it cool slightly before serving. Garnish with fresh herbs, hot sauce, or sour cream, if desired.
Notes
- If your tortillas tend to break when rolling, warm them slightly before assembling.
- For a spicier kick, add chopped jalapeños or a dash of cayenne to the egg mixture.
- You can make a homemade sausage gravy by cooking 2 tablespoons of butter with 2 tablespoons of flour, then whisking in 1 cup of milk and cooked sausage crumbles.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Instant Pot
- Cuisine: American
Nutrition
- Serving Size: 2 enchiladas
- Calories: 410
- Sugar: 2g
- Sodium: 680mg
- Fat: 24g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 21g
- Cholesterol: 245mg