Last weekend, I decided to experiment with breakfast and made Instant Pot Breakfast Enchiladas. Trust me when I say this is a game-changer for mornings. It’s the perfect mash-up of your favorite breakfast classics, wrapped up in tortillas and smothered with creamy sausage gravy.
The best part? Your Instant Pot does most of the heavy lifting! If you’re a fan of recipes like this, you can also explore another morning delight for creative breakfast ideas like this Breakfast Grilled Cheese Recipe.
Ingredients for Instant Pot Breakfast Enchiladas
For this recipe, you’ll need simple ingredients that combine to create a flavorful breakfast. Here’s a list with tips to make it just right:
- 1 pound ground breakfast sausage
Pro Tip: Always choose fresh sausage for the best flavor and texture. - 1/2 cup chicken broth
Why this works: Keeps things moist and flavorful while cooking in the Instant Pot. - 8 eggs
Tip: Use pasture-raised eggs for a richer flavor. - 2 tablespoons milk
Trick: Adds creaminess to the scrambled eggs. - Salt and pepper to taste
Essential: Season as you go for a balanced flavor. - 1/2 cup flour
Why it matters: Helps thicken the gravy beautifully. - 2 1/2 cups milk (for the gravy)
Pro Tip: Whole milk gives a creamier consistency. - 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1 1/2 cups shredded pepper jack cheese
Why choose it: Adds a spicy kick to every bite. - 1 1/2 cups shredded cheddar cheese
Pro Tip: Freshly-grated cheese melts so much better than pre-shredded! - 8 (8-inch) flour tortillas
Tip: Opt for soft tortillas that roll easily without breaking.
Note: This recipe serves approximately 4-6 people, depending on portion sizes.
Creative Variations for Your Enchiladas
Love to put your spin on things? Try these variations to suit your style or dietary needs:
- Dairy-Free: Use plant-based milk and cheese alternatives.
- Gluten-Free: Swap the flour tortillas with gluten-free ones and use cornstarch to thicken the gravy instead of flour.
- Veggie Add-Ins: Sauté mushrooms, bell peppers, or spinach before mixing them into the scrambled eggs.
- Extra Protein: Add crumbled bacon or diced ham to the filling for an even heartier meal.
If you’re searching for more mealtime inspiration, check out some great options in our collection of Breakfast Recipes.
Cooking Time Breakdown
Here’s how much time you’ll need to make these breakfast enchiladas:
- Prep Time: 20 minutes
- Cooking Time: 30 minutes
- Total Time: 50 minutes
Equipment You’ll Need
Gather these tools to make cooking and prep a breeze:
- Instant Pot: Handles the eggs and sausage gravy effortlessly.
- Oven-Safe Dish (9×13 inch): Perfect size for baking the enchiladas.
- Whisk: Ensures your egg mixture and gravy are lump-free.
- Trivet (for Instant Pot): Supports the egg pan during pot-in-pot cooking.
- Mixing Bowl: For preparing fillings or mixing sauces.
How to Make Instant Pot Breakfast Enchiladas
Start your day with a delicious, hearty breakfast using your Instant Pot! These breakfast enchiladas are quick to make, packed with flavor, and perfect for a busy morning. Follow these easy steps to prepare this mouthwatering dish:
Step 1: Start with Sausage and Eggs
Set your Instant Pot to sauté mode and brown the breakfast sausage. Pour in the chicken broth and stir. Meanwhile, whisk eggs with milk, salt, and pepper, then pour the mixture into an Instant Pot-safe pan.
Place this pan on a trivet inside the Instant Pot, sealing the lid and cooking on manual/pressure mode for 5 minutes. Once done, quick-release the steam, remove the pan, and scramble the eggs.
Step 2: Prepare the Gravy
Turn your Instant Pot back to sauté mode. Slowly whisk flour into milk until smooth, then pour the mixture into the Instant Pot with the sausage. Stir until the gravy thickens. Add ½ teaspoon of salt and pepper to taste. Switch off the Instant Pot once the gravy reaches your desired consistency.
Step 3: Assemble the Enchiladas
Preheat your oven to 350°F. Spread a small amount of gravy at the bottom of your baking dish to prevent sticking. Lay out tortillas, filling each with a portion of scrambled eggs, gravy, and a mix of shredded cheeses. Roll up each tortilla and place it seam-side down in the dish.
Step 4: Bake to Perfection
Pour the remaining gravy over the rolled tortillas, making sure they’re generously covered. Sprinkle any leftover cheese on top. Pop the dish into the oven and bake for about 25 minutes, or until bubbling and golden.
Step 5: Serve and Enjoy
Remove from the oven and allow the enchiladas to set for a few minutes. Serve warm and pair them with your favorite breakfast sides.
Additional Tips for Making This Recipe Better
Whenever I’m making this recipe, I keep these tricks in mind to elevate the flavors:
- Prep Ahead: Scramble the eggs and make the gravy the night before to save time in the morning.
- Avoid Soggy Tortillas: Roll them up just before baking; this keeps them from getting overly soft.
- Spice It Up: Add a pinch of smoked paprika or cayenne pepper to the gravy for an extra kick.
- Serving Size: Cut smaller portions if you’re hosting a brunch with other dishes.
- Customized Fillings: Offer a “build-your-own” line-up so guests can choose their favorite add-ins.
How to Serve Instant Pot Breakfast Enchiladas
Presentation matters, even for breakfast! Serve these enchiladas straight from the oven, garnished with chopped fresh cilantro or green onions. A side of sour cream, salsa, or guacamole makes this dish more indulgent.
These also pair perfectly with a fresh fruit salad or warm, crispy hashbrowns. If you enjoy enchilada flavor combinations, try the Salsa Verde Chicken Enchilada Skillet for another delicious option.
Nutritional Information
Each serving is packed with flavor and nutrients! Here’s a quick breakdown:
- Calories: ~420
- Protein: ~20g
- Carbohydrates: ~40g
- Fat: ~18g
How to Store Instant Pot Breakfast Enchiladas
- Refrigerate: Store leftovers in an airtight container for up to 3 days.
- Freeze: Wrap enchiladas individually in foil and freeze for up to 3 months.
- Reheat: Warm in the oven at 350°F or microwave until heated through.
Why You’ll Love This Recipe
Here’s why this dish will become your new favorite breakfast recipe:
- Easy and Convenient: The Instant Pot simplifies the messiest parts of prep.
- Customizable: You can tweak the recipe to match your taste or dietary needs.
- Crowd-Favorite: Perfect for family breakfasts, brunches, or potlucks.
- Make-Ahead Friendly: Assemble parts ahead of time for stress-free mornings.
- Flavor Explosion: A balance of savory and cheesy textures in every bite.
Frequently Asked Questions
Can I make these enchiladas in a crockpot instead?
While the recipe is designed for an Instant Pot and oven, you could prepare the fillings on the stovetop and then warm everything in a slow cooker set to low.
What can I substitute for sausage?
For a vegetarian option, use plant-based sausage or sautéed mushrooms for a savory touch.
Can I skip the cheese?
Yes! Omit the cheese for a lighter option or add nutritional yeast for a cheesy flavor without dairy.
How do I prevent tortillas from breaking?
Microwave them for 10-15 seconds to make them pliable before rolling.