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
Scale
- 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