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!
Ingredients
Scale
For the Breakfast Enchiladas:
- 1 pound ground breakfast sausage
- ½ cup chicken broth
- 8 eggs
- 2 Tbsp milk
- Salt and pepper
- ½ cup flour
- 2 ½ cups milk
- ½ tsp salt
- ½ tsp pepper
- 1 ½ cups shredded pepper jack cheese
- 1 ½ cups shredded cheddar cheese
- 8 (8 inch) flour tortillas
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
Nutrition
- Serving Size: 1 enchilada
- Calories: 380
- Sugar: 3g
- Sodium: 780mg
- Fat: 24g
- Saturated Fat: 11g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 17g
- Cholesterol: 195mg
Keywords: Instant Pot, Breakfast Enchiladas, Brunch, Eggs, Sausage, Cheese
