If you’re looking to start your morning with a satisfying, flavor-packed meal that tastes like it took hours but comes together with ease, these Instant Pot Breakfast Enchiladas are the answer. Each bite bursts with savory sausage, creamy eggs, and melty cheese, all nestled in soft tortillas and blanketed with a peppery gravy. It’s a breakfast worth waking up early for! Whether you’re feeding a family or prepping for a weekend brunch, this dish comes together with minimal fuss, and it’s sure to be a real crowd-pleaser.

Instant Pot Breakfast Enchiladas Recipe - Recipe Image

Ingredients You’ll Need

These Instant Pot Breakfast Enchiladas rely on tried-and-true staples you probably have in your kitchen right now. Every ingredient plays a crucial role, contributing to the bold, comforting flavors, creamy texture, and golden finish that make this dish so irresistible.

Ground breakfast sausage: Adds rich, savory depth and hearty texture to every bite.
Chicken broth: Infuses the sausage with moisture and flavor, keeping it juicy while cooking.
Eggs: The star protein, scrambled light and fluffy for the perfect filling.
Milk (for eggs): Makes the scrambled eggs ultra-creamy and soft.
Salt and pepper: Simple but essential for brightening up all the flavors.
Flour: Thickens the gravy to the perfect pourable consistency for smothering the enchiladas.
Milk (for gravy): Lends richness and smooth body to the homemade white gravy.
Pepper jack cheese: Brings a bit of spice and loads of meltiness to each bite.
Cheddar cheese: Adds sharp flavor and classic cheesy goodness.
Flour tortillas: Soft and pliable, they wrap all the breakfast goodness into tidy, bake-ready bundles.

How to Make Instant Pot Breakfast Enchiladas

Step 1: Cook the Sausage in the Instant Pot

Start by placing the uncooked ground breakfast sausage directly into your Instant Pot. Break up the meat with a spoon, then pour in the chicken broth. This mixture will become flavorful and tender as it cooks, serving as the foundation for that crave-worthy enchilada filling.

Step 2: Prepare the Eggs

Spray a round pan that fits inside your Instant Pot with nonstick spray. Crack the eggs into the pan, whisk until combined, then add the milk and a sprinkle of salt and pepper. Whisk again for an ultra-smooth texture. These eggs will bake up creamy and light, just right for stuffing into your tortillas.

Step 3: Cook Eggs Using the Pot-in-Pot Method

Stack a tall trivet in your Instant Pot over the cooked sausage. Gently set the egg pan on top of the trivet. Lock the lid and set the valve to sealing. Pressure cook the eggs for 5 minutes, then do a quick release. Carefully remove the hot egg pan using oven mitts, and break up the softly cooked eggs into fluffy curds. Set them aside while you make the gravy.

Step 4: Make the Peppery Gravy

Whisk flour into the milk, a bit at a time, until you have a smooth, lump-free mixture. Switch your Instant Pot to sauté, then slowly pour in the flour-milk mixture with the sausage still in the pot. Stir constantly as it heats up and thickens, then season with salt and pepper. This step melds all the flavors together in a decadent, savory gravy that brings the dish together.

Step 5: Assemble the Enchiladas

Preheat your oven to 350 degrees F. Spread a thin layer of gravy over the bottom of a 9×13-inch baking dish to keep the enchiladas from sticking and to add extra flavor to every bite. For each enchilada, lay a flour tortilla flat, pile on an eighth of the scrambled eggs, a couple tablespoons of gravy, and about 2 tablespoons each of shredded pepper jack and cheddar cheese. Roll the tortilla up snugly and place it seam-side down in the dish.

Step 6: Sauce and Bake

Generously pour the remaining gravy over the rolled enchiladas, making sure they’re well covered. Sprinkle any leftover cheese on top for a bubbly, golden finish. Slide the baking dish into your preheated oven and bake for 25 minutes, until hot and irresistible.

Step 7: Serve and Enjoy

Once the Instant Pot Breakfast Enchiladas are golden and bubbling, pull them from the oven, let them cool slightly, and serve while the cheese is still gooey. Every forkful promises a perfect mix of fluffy eggs, spicy sausage, melty cheese, and that unforgettable creamy gravy.

How to Serve Instant Pot Breakfast Enchiladas

Garnishes

Add a final flourish by scattering chopped cilantro, sliced green onions, or a fresh pico de gallo over your Instant Pot Breakfast Enchiladas. A dollop of sour cream or a sprinkling of extra cheese can make each serving extra special and inviting, tailor-made for your table.

Side Dishes

These enchiladas pair beautifully with simple sides like crisp breakfast potatoes, a tangy fruit salad, or refried beans. If you like things spicy, serve them with a side of salsa or hot sauce to let everyone customize their plates to taste.

Creative Ways to Present

Try cutting the enchiladas into small pinwheels for a brunch buffet or serving them in ramekins for individual breakfast casseroles. For a festive touch, arrange them on a platter and drizzle with colorful salsas. Any way you plate them, this dish will steal the spotlight.

Make Ahead and Storage

Storing Leftovers

Place leftover Instant Pot Breakfast Enchiladas in an airtight container and refrigerate for up to three days. The flavors continue to meld, making for an even tastier lunch or breakfast the next day.

Freezing

Wrap individual enchiladas or the entire pan well with plastic wrap and foil before freezing. They can be frozen for up to two months. Thaw overnight in the refrigerator before reheating for the best results.

Reheating

To reheat, cover the enchiladas and bake at 350 degrees F until warmed through, about 20 minutes. You can also microwave individual portions in 30-second bursts to prevent the eggs from drying out.

FAQs

Can I use a different kind of sausage?

Absolutely! Feel free to swap in turkey sausage, chorizo, or even a vegetarian crumble if you prefer. Each variation brings a different flavor profile to these Instant Pot Breakfast Enchiladas—have fun experimenting.

Do I have to use pepper jack and cheddar cheese?

Not at all. Use your favorite cheese blend—Monterey jack, mozzarella, or colby would also melt beautifully and add great flavor. It’s all about making it your own.

Can I make Instant Pot Breakfast Enchiladas ahead of time?

Yes! You can assemble the enchiladas the night before, cover, and chill them in the fridge. Just pour the gravy and sprinkle the cheese just before baking for the best texture.

What if I don’t have a trivet for my Instant Pot?

If you don’t have a tall trivet, you can create a makeshift rack with rolled-up aluminum foil to elevate the egg pan above the sausage. Just make sure the pan stays stable during cooking.

Is there a gluten-free option?

Definitely! Use gluten-free flour for the gravy and swap in your favorite gluten-free tortillas. The rest of the ingredients are naturally gluten-free, making it easy to adapt this recipe for everyone to enjoy.

Final Thoughts

If you’re hunting for a crowd-pleasing, make-ahead-friendly breakfast, these Instant Pot Breakfast Enchiladas are guaranteed to hit the spot. The flavors are bold and comforting, and the whole process brings the fun back to morning meals. Give them a try—your friends and family will be begging for your secret recipe!

Instant Pot Breakfast Enchiladas Recipe

★★★★★

4.8 from 13 reviews

Author: Lila
Total Time: 45 minutes
Yield: 8 enchiladas 1x
Diet: Vegetarian

Print Recipe

Description

These Instant Pot Breakfast Enchiladas are a delicious and satisfying morning meal that combines the flavors of breakfast sausage, fluffy scrambled eggs, and gooey cheese all wrapped in a warm flour tortilla. Perfect for a hearty breakfast or brunch!

Instructions

Cook the Sausage: Add uncooked sausage into Instant Pot. Break up meat. Pour in the broth.
Prepare the Eggs: Whisk eggs, milk, salt, and pepper. Cook in a pan inside the Instant Pot.
Make the Gravy: Whisk flour into milk, thicken in Instant Pot. Season with salt and pepper.
Assemble the Enchiladas: Fill tortillas with eggs, gravy, and cheeses. Roll up and place in a baking dish.
Bake: Pour remaining gravy and cheese over enchiladas. Bake at 350°F for 25 minutes.
Serve: Enjoy these delicious breakfast enchiladas!

Notes

You can customize these enchiladas by adding ingredients like diced bell peppers, onions, or even a dollop of sour cream on top.
To save time, you can prepare the components the night before and assemble the enchiladas in the morning.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Breakfast, Brunch
Method: Instant Pot, Oven
Cuisine: Mexican, American