Instant Pot Breakfast Enchiladas: A Savory and Satisfying Morning Meal

A Fun and Flavorful Twist on Traditional Enchiladas

Instant Pot Breakfast Enchiladas are a creative and delicious way to enjoy the flavors of a hearty breakfast in a fun, new format. This recipe takes the concept of enchiladas and fills them with savory breakfast sausage, fluffy scrambled eggs, and plenty of cheese. The Instant Pot is used to cook the sausage and the eggs, making the process quicker and easier. A simple gravy is made and poured over the assembled enchiladas before baking, adding an extra layer of richness and flavor. These enchiladas are perfect for a weekend brunch, a special breakfast, or any time you want a satisfying and flavorful meal. They are also a great option for meal prepping, as you can make them ahead of time and reheat them throughout the week.

A Recipe That’s Perfect for a Crowd-Pleasing Brunch

I first made these Instant Pot Breakfast Enchiladas for a brunch I was hosting for friends. I wanted something that was both delicious and easy to make, and that could be prepared mostly in advance. These enchiladas were a huge hit! Everyone loved the combination of the savory sausage, the fluffy eggs, the creamy gravy, and the melted cheese. They were a fun and unexpected addition to the brunch spread, and they disappeared quickly. Since then, these breakfast enchiladas have become one of my go-to recipes for entertaining. They’re always a crowd-pleaser, and they’re so easy to customize to different tastes and preferences. I love that I can do most of the prep work ahead of time, which makes them perfect for busy mornings or when I have guests over.

Ingredient Insights: Building a Flavorful Breakfast Enchilada

The success of this recipe lies in the combination of flavorful ingredients. Here’s what you’ll need:

• Breakfast Sausage (1 pound): The main protein source, providing a savory and flavorful base for the filling.
  • Tip: You can use any type of breakfast sausage you like – mild, spicy, or maple-flavored.
• Chicken Broth (1/2 cup): Used for cooking the sausage in the Instant Pot and adding moisture.
• Eggs (8 large): Scrambled and added to the filling for a classic breakfast element.
• Milk (2 ½ cups + 2 tablespoons): Used for making the gravy (2 ½ cups) and for whisking with the eggs (2 tablespoons).
• Salt and Pepper: Essential seasonings to enhance the overall flavor.
• All-Purpose Flour (1/2 cup): Used to thicken the gravy.
• Shredded Cheeses:
  • Pepper Jack Cheese (1 ½ cups): Adds a slightly spicy, buttery flavor and melts well.
  • Cheddar Cheese (1 ½ cups): Provides a sharp, cheesy flavor.
  • Tip: You can also use a blend of your favorite cheeses.
• Flour Tortillas (8, 8-inch): The soft and pliable wraps that hold the delicious filling.
  • Tip: Use medium-sized (about 8-inch) flour tortillas for easy rolling.

Essential Equipment: Tools for Instant Pot Cooking and Enchilada Assembly

• Instant Pot: Used for cooking the sausage and the eggs.
• 9×13 Inch Baking Dish: For assembling and baking the enchiladas.
• Large Glass Measuring Cup or Medium Bowl: For making the gravy.
• Small Bowl: For whisking the eggs.
• Measuring Cups and Spoons: For accurate ingredient measurements.
• Whisk: For making the gravy and whisking the eggs.
• Spatula or Wooden Spoon: For stirring and mixing ingredients.
• Hot Pads or Oven Mitts: For safely handling the hot egg pan.

The Recipe: A Step-by-Step Guide to Instant Pot Breakfast Enchiladas

Ingredients with Measurements

• 1 pound breakfast sausage, cooked and crumbled
• ½ cup chicken broth
• 8 large eggs
• 2 Tbsp milk
• Salt and pepper
• ½ cup all-purpose flour
• 2 ½ cups milk
• ½ teaspoon salt
• ½ teaspoon pepper
• 1 ½ cups shredded pepper jack cheese
• 1 ½ cups shredded cheddar cheese
• 8 (8 inch) flour tortillas

Detailed Instructions

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!

Troubleshooting Common Problems: Tips for Success

• Enchiladas Soggy:
  • Problem: The tortillas become soggy after baking.
  • Solutions: Don’t overfill the enchiladas with gravy. Make sure the gravy isn’t too thin.
• Filling Too Dry:
  • Problem: The filling is dry and crumbly.
  • Solutions: Make sure not to overcook the eggs.
• Cheese Not Melting:
  • Problem: The cheese topping isn’t melting properly.
  • Solutions: Make sure your oven is at the correct temperature. You can also broil the enchiladas for the last minute or two of baking, watching closely to prevent burning.

Tips and Variations: Customize Your Breakfast Enchiladas

• Spice it Up: Add a diced jalapeño or a pinch of red pepper flakes to the sausage mixture for extra heat.
• Vegetable Additions: Incorporate sautéed onions, bell peppers, or mushrooms into the filling for added flavor and nutrients.
• Different Cheese: Experiment with other cheese blends, such as Monterey Jack, Colby, or a Mexican cheese blend.
• Meat Options: Use cooked and crumbled bacon, chorizo, or ground turkey instead of breakfast sausage.
• Add Beans: Add a can of drained and rinsed black beans or pinto beans to the filling for extra protein and fiber.
• Toppings: Get creative with toppings! Try sour cream, guacamole, pico de gallo, chopped cilantro, or sliced avocado.

Serving Suggestions: A Versatile Dish for Breakfast or Brunch

• Breakfast: A hearty and satisfying way to start the day.
• Brunch: Perfect for a weekend brunch spread, served alongside other dishes like fresh fruit, pastries, and mimosas.
• Breakfast for Dinner: A fun and flavorful option for a weeknight meal.

Pairing Recommendations: Drinks and Sides

• Drinks:
  • Coffee: A classic breakfast beverage that pairs well with the savory flavors.
  • Orange Juice: A refreshing and citrusy option.
  • Mimosas or Bloody Marys: For a festive brunch pairing.
  • Horchata: A traditional Mexican rice milk beverage that complements the flavors of the enchiladas.
• Sides:
  • Fresh Fruit: A bowl of fresh fruit, such as berries, melon, or grapes, provides a light and refreshing contrast.
  • Hash Browns: Crispy hash browns are a delicious addition to this breakfast feast.
  • Salsa: Offer a variety of salsas, from mild to spicy, for extra flavor.
  • Guacamole: A creamy and flavorful topping or side.
  • Refried Beans: A classic Tex-Mex side dish.

Nutritional Information: A Hearty and Flavorful Breakfast

Per serving (approximate, will vary based on size and specific ingredients): Calories: 500-600, Fat: 30-35g, Carbohydrates: 35-40g, Protein: 30-35g. (Note: This is an approximation and may vary based on the specific ingredients used).

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Your Instant Pot Breakfast Enchilada Questions Answered

• Q: Can I make these enchiladas ahead of time?
  • A: You can prepare the sausage and egg mixture ahead of time and store it in the refrigerator. Assemble the enchiladas and bake them just before serving for the best results. You can also fully assemble and bake, then reheat.
• Q: How do I store leftovers?
  • A: Store leftover enchiladas in an airtight container in the refrigerator for up to 3-4 days.
• Q: Can I freeze these enchiladas?
  • A: Yes, you can freeze the assembled, unbaked enchiladas for up to 3 months. Wrap the baking dish tightly in plastic wrap and then aluminum foil. Thaw overnight in the refrigerator before baking as directed, adding extra time if needed. You can also freeze after baking.
• Q: Can I use a different type of meat?
  • A: Yes, you can substitute cooked and crumbled chorizo, ground beef, or shredded chicken for the breakfast sausage.
• Q: Can I use a different type of cheese?
  • A: Absolutely! Feel free to use your favorite cheese or a blend of cheeses. Monterey Jack, cheddar, or a Mexican cheese blend would all be delicious.
• Q: What if I don’t have an Instant Pot?
  • A: You can cook the sausage and eggs on the stovetop in a skillet.
• Q: Can I add other vegetables to these enchiladas?
  • A: Yes, you can add sautéed onions, bell peppers, or mushrooms to the filling.
• Q: Can I make these vegetarian?
  • A: You could substitute the sausage with a plant-based sausage crumble or a mixture of black beans and corn for a vegetarian version.
• Q: How can I make these spicier?
  • A: Add a diced jalapeño or a pinch of red pepper flakes to the sausage mixture. You can also use a spicier cheese, like pepper jack.
• Q: Can I use corn tortillas instead of flour tortillas?
• A: Yes, but make sure they are fresh and pliable.
• Q: Can I double this recipe?
• A: Yes, this recipe can be easily doubled. You may need to use two baking dishes or bake in batches.
• Q: How do I reheat leftovers?
• A: Leftovers can be reheated in the oven, covered with foil, at 350F until heated through. You can also reheat individual portions in the microwave.
• Q: What is the best way to prevent the enchiladas from getting soggy?
• A: Make sure not to add too much gravy, and don’t let them sit too long before serving.