1. Cook the Sausage in the Instant Pot: A Flavorful Foundation

1. Add Sausage and Broth: Add the uncooked breakfast sausage to the inner pot of your Instant Pot. Break up the meat with a spoon or spatula. Pour in the ½ cup of chicken broth.

2. Cook the Eggs in the Instant Pot: A Quick and Easy Method

1. Grease Pan: Spray a pan that fits inside your Instant Pot (such as a small cake pan or oven-safe dish) with non-stick cooking spray.
2. Whisk Eggs and Milk: In a separate bowl, whisk together the 8 large eggs and 2 tablespoons of milk until well combined. Season with salt and pepper to taste.
3. Pour into Pan: Pour the egg mixture into the greased pan.
4. Place Trivet: Place a tall trivet into the Instant Pot, on top of the sausage.
5. Place Pan on Trivet: Carefully place the pan with the egg mixture on top of the trivet.
6. Seal and Cook: Cover the Instant Pot with its lid and make sure the valve is set to the “sealing” position.
7. Pressure Cook: Select the “Manual” or “Pressure Cook” button and set the cooking time to 5 minutes at high pressure.
8. Quick Release: When the cooking time is up, carefully move the valve to “venting” to quickly release the pressure.
9. Remove Eggs: Once the pressure has been released, open the lid of the Instant Pot. Use hot pads or oven mitts to carefully remove the egg pan from the Instant Pot.
10. Crumble Eggs: Use a fork or spatula to break up the cooked eggs into smaller pieces, similar to scrambled eggs. Set aside.
11. Drain Sausage: If there is any excess liquid in the Instant Pot after the pressure cooking process, you can drain it off.

3. Make the Gravy: A Creamy and Flavorful Topping

1. Whisk Flour and Milk: In a large glass measuring cup or medium bowl, whisk together the ½ cup of all-purpose flour and 2 ½ cups of milk until smooth and no lumps remain.
2. Sauté Setting: Turn the Instant Pot to the “Sauté” setting.
3. Thicken Gravy: Pour the flour and milk mixture into the inner pot of the Instant Pot. Stir constantly until the gravy thickens and begins to bubble. This should take a few minutes.
4. Season Gravy: Stir in ½ teaspoon of salt and ½ teaspoon of black pepper.
5. Turn Off: Turn off the Instant Pot.

4. Assemble the Enchiladas: Building Layers of Flavor

1. Preheat Oven: Preheat your oven to 350°F (175°C).
2. Grease Baking Dish: Lightly grease a 9×13 inch baking dish with non-stick cooking spray or butter.
3. Spread Gravy: Spoon about ¼ cup of the gravy and spread it evenly over the bottom of the prepared baking dish.
4. Fill Tortillas: Place a flour tortilla on a flat surface. Spoon about ⅛ of the cooked eggs (about ½ cup) onto the center of the tortilla. Top the eggs with about 2 tablespoons of the gravy and about 2 tablespoons each of the shredded pepper jack and cheddar cheeses.
5. Roll Up: Roll up the tortilla tightly, enclosing the filling.
6. Place in Dish: Place the rolled enchilada seam-side down in the prepared baking dish.
7. Repeat: Repeat the filling and rolling process with the remaining tortillas, placing them side by side in the baking dish.

5. Top and Bake: Achieving a Golden, Cheesy Finish

1. Pour Gravy: Pour the remaining gravy evenly over the top of the assembled enchiladas in the baking dish.
2. Sprinkle with Cheese: Sprinkle any remaining shredded cheese over the top of the gravy-covered enchiladas.
3. Bake: Bake in the preheated oven for 25 minutes, or until the cheese is melted, bubbly, and lightly golden brown, and the filling is heated through.

6. Cool and Serve: Enjoying Your Delicious Creation

1. Cool Slightly: Let the Instant Pot Breakfast Enchiladas cool for a few minutes before serving. This allows the filling to set slightly.
2. Serve Hot: Serve hot and enjoy!