Instant Pot Breakfast Enchiladas
Breakfast enchiladas are a delightful way to start your day, and with this Instant Pot Breakfast Enchiladas recipe, you can enjoy a hearty meal in no time. These enchiladas feature a delicious combination of sausage gravy, scrambled eggs, and melted cheese, making them perfect for family brunches or special occasions. The Instant Pot streamlines the cooking process, allowing you to create this flavorful dish effortlessly.
Why You’ll Love This Recipe
- Quick Preparation: Using the Instant Pot cuts down cooking time significantly, making it easy to whip up breakfast on busy mornings.
- Flavorful Ingredients: The combination of sausage gravy and two types of cheese creates a rich flavor that everyone will love.
- Versatile Dish: These enchiladas can be customized with your favorite ingredients like veggies or different cheeses to suit your taste.
- Feeding a Crowd: With 8 servings, this recipe is perfect for family gatherings or brunch parties.
- Comforting Meal: Enjoy the warm, hearty taste of breakfast enchiladas that will keep you satisfied until lunch.
Tools and Preparation
To make your Instant Pot Breakfast Enchiladas smoothly, gather the necessary tools beforehand. This will help streamline your cooking process.
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Essential Tools and Equipment
- Instant Pot
- 9×13 inch baking pan
- Mixing bowls
- Whisk
- Tall trivet
- Non-stick cooking spray
Importance of Each Tool
- Instant Pot: This multi-cooker helps prepare your ingredients quickly while infusing them with flavor through pressure cooking.
- 9×13 inch baking pan: Ideal for assembling and baking the enchiladas evenly.
- Whisk: Perfect for combining ingredients smoothly without lumps, especially when mixing eggs and milk.
Ingredients
For the Sausage Gravy
- 1 pound ground breakfast sausage
- ½ cup chicken broth
For the Eggs
- 8 eggs
- 2 Tbsp milk
- Salt and pepper
For the Gravy Base
- ½ cup flour
- 2 ½ cups milk
- ½ tsp salt
- ½ tsp pepper
For the Cheesy Filling
- 1 ½ cups shredded pepper jack cheese
- 1 ½ cups shredded cheddar cheese
- 8 (8 inch) flour tortillas
How to Make Instant Pot Breakfast Enchiladas
Step 1: Cook the Sausage
Add uncooked sausage into the Instant Pot. Break up meat. Pour in the broth.
Step 2: Prepare the Eggs
Spray a pan that fits inside your Instant Pot with non-stick cooking spray. Break the eggs into the pan and whisk well. Whisk in the milk. Salt and pepper to taste.
Step 3: Set Up for Cooking
Place a tall trivet into the Instant Pot. Place the egg pan on top of the trivet.
Step 4: Pressure Cook
Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set manual/pressure cook button to 5 minutes. When time is up, move valve to venting and remove lid.
Step 5: Prepare Scrambled Eggs
Use hot pads to remove egg pan. Break up the eggs. Set aside.
Step 6: Make Gravy
In a large glass measuring cup, whisk flour into milk a little at a time until smooth. Turn Instant Pot to sauté setting and pour mixture into pot. Stir until gravy thickens and gets bubbly. Stir in salt and pepper. Turn off Instant Pot.
Step 7: Preheat Oven
Preheat oven to 350 degrees F. In a 9×13 inch pan, spoon ¼ cup of gravy and spread on bottom of pan.
Step 8: Fill Enchiladas
Fill each tortilla by placing it flat, spooning in 1/8 of eggs, a couple tablespoons of gravy, and about 2 Tbsp each of cheeses. Roll up tightly and place seam side down in prepared pan.
Step 9: Add Gravy
Pour remaining gravy over top of enchiladas along with any leftover cheese.
Step 10: Bake
Bake for approximately 25 minutes until heated through and cheese is bubbly. Serve warm and enjoy!
How to Serve Instant Pot Breakfast Enchiladas
Serving Instant Pot Breakfast Enchiladas can elevate your breakfast experience. These delicious enchiladas can be paired with various sides and toppings to enhance their flavor and presentation.
Toppings
- Sour Cream – A dollop of sour cream adds a creamy texture that complements the flavors.
- Chopped Cilantro – Fresh cilantro brings a burst of freshness that balances the richness of the dish.
- Avocado Slices – Creamy avocado slices provide a rich, buttery flavor that pairs well with the enchiladas.
Sides
- Fresh Fruit Salad – A light fruit salad adds sweetness and freshness to your meal.
- Refried Beans – Serve warm refried beans as a hearty side that complements the enchiladas nicely.
- Mexican Rice – Fluffy Mexican rice is a classic pairing that rounds out the meal perfectly.
Drinks
- Mimosa – A refreshing mimosa adds a sparkly twist to your breakfast gathering.
- Coffee or Tea – Classic beverages like coffee or tea can help balance out the flavors while providing warmth.
How to Perfect Instant Pot Breakfast Enchiladas
Perfecting your Instant Pot Breakfast Enchiladas will ensure they are both flavorful and visually appealing. Here are some tips to help you achieve the best results.
- Use Fresh Ingredients – Fresh ingredients enhance the taste and quality of your enchiladas significantly.
- Don’t Overfill Tortillas – Avoid overfilling each tortilla to prevent tearing when rolling them up.
- Adjust Spices to Taste – Customize spices according to your preference for heat and flavor; consider adding jalapeños for extra kick.
- Let Them Rest Before Serving – Allowing the enchiladas to sit for a few minutes after baking helps them firm up, making them easier to serve.
Best Side Dishes for Instant Pot Breakfast Enchiladas
Pairing side dishes with your Instant Pot Breakfast Enchiladas can create a more satisfying breakfast experience. Here are some great options:
- Guacamole – Creamy guacamole made from ripe avocados adds a fresh touch that complements the dish.
- Chips and Salsa – Crunchy tortilla chips served with salsa provide a fun contrast in texture and flavor.
- Scrambled Eggs – Extra scrambled eggs on the side make for a protein-packed breakfast option.
- Hash Browns – Crispy hash browns add texture and heartiness, perfect for those who love potatoes at breakfast.
- Cinnamon Rolls – Sweet cinnamon rolls offer a delightful contrast to savory enchiladas, perfect for brunch gatherings.
- Migas – This Tex-Mex dish made with eggs, cheese, and tortillas is another delicious way to enjoy eggs alongside your enchiladas.
Common Mistakes to Avoid
Preparing Instant Pot Breakfast Enchiladas can be a breeze, but some common mistakes can lead to less-than-perfect results. Here are some pitfalls to watch out for:
- Using too much liquid: Adding excess broth or milk can make your enchiladas soggy. Stick to the recommended amounts.
- Skipping seasoning: Neglecting to season your eggs and gravy can result in bland flavors. Use salt and pepper generously for a tasty dish.
- Overfilling tortillas: Stuffing too much filling into each tortilla might cause them to burst during baking. Keep it moderate for better results.
- Not letting the Instant Pot release pressure naturally: Quick venting may lead to unevenly cooked eggs. Allow for a natural pressure release for best texture.
- Ignoring cooking times: Each Instant Pot model may vary slightly. Always keep an eye on cooking times for perfectly cooked enchiladas.
Storage & Reheating Instructions
Refrigerator Storage
- Store leftover enchiladas in an airtight container.
- They will last for up to 3 days in the refrigerator.
Freezing Instant Pot Breakfast Enchiladas
- Wrap enchiladas tightly in aluminum foil or plastic wrap before placing them in a freezer-safe container.
- They can be frozen for up to 2 months.
Reheating Instant Pot Breakfast Enchiladas
- Oven: Preheat your oven to 350°F (175°C) and cover the dish with foil. Bake for about 20-25 minutes until heated through.
- Microwave: Place individual portions on a microwave-safe plate and cover with a damp paper towel. Heat on medium power for 1-2 minutes.
- Stovetop: Heat in a skillet over medium-low heat, adding a splash of water if necessary, until warmed through.
Frequently Asked Questions
If you have questions about making Instant Pot Breakfast Enchiladas, you’re not alone! Here are some frequently asked questions.
Can I use different proteins?
Yes, feel free to substitute the ground breakfast sausage with other proteins like turkey sausage or even shredded chicken.
How do I make this recipe spicier?
To add some heat, include diced jalapeños or sprinkle crushed red pepper flakes into the filling.
Can I make this ahead of time?
Absolutely! You can prepare the filling and sauce the night before, then assemble and bake in the morning.
What if I don’t have an Instant Pot?
You can still make breakfast enchiladas using a stovetop method by cooking the sausage in a skillet and baking them in the oven.
How long do these last in the fridge?
Stored properly, your enchiladas will stay fresh for about three days in the refrigerator.
Final Thoughts
These Instant Pot Breakfast Enchiladas are not only delicious but also versatile. You can customize them with your favorite ingredients, making them perfect for any brunch gathering or weekday breakfast. Give this recipe a try, and enjoy the comfort of warm, cheesy goodness at home!
Breakfast
Instant Pot Breakfast Enchiladas
- Total Time: 45 minutes
- Yield: Serves 8
Description
Start your day off right with these Instant Pot Breakfast Enchiladas! Bursting with flavor, this dish combines savory sausage gravy, fluffy scrambled eggs, and gooey melted cheese wrapped in soft flour tortillas. Perfect for family brunches or a special breakfast occasion, these enchiladas are easy to prepare thanks to the efficiency of the Instant Pot. In just a short time, you can serve up a warm, hearty meal that everyone will love. Customize them with your favorite veggies or spices to cater to your family’s taste. Get ready to impress your loved ones with this delightful morning treat!
Ingredients
- 1 pound ground breakfast sausage
- 8 eggs
- ½ cup chicken broth
- 2 ½ cups milk
- ½ cup flour
- 1 ½ cups shredded pepper jack cheese
- 1 ½ cups shredded cheddar cheese
- 8 (8-inch) flour tortillas
Instructions
- Cook the sausage in the Instant Pot with chicken broth until browned.
- Whisk eggs and milk in a greased pan, then pressure cook for scrambled eggs.
- Make the gravy by whisking flour into milk, then sautéing in the Instant Pot until thickened.
- Assemble enchiladas: fill tortillas with eggs, gravy, and cheese; roll tightly and place seam down in a baking pan.
- Pour remaining gravy over enchiladas and top with leftover cheese.
- Bake at 350°F for about 25 minutes until bubbly.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 enchilada (about 150g)
- Calories: 450
- Sugar: 3g
- Sodium: 850mg
- Fat: 28g
- Saturated Fat: 12g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 18g
- Cholesterol: 245mg
