Start your day off right with these mouthwatering Instant Pot breakfast enchiladas! Perfectly blended with savory sausage, scrambled eggs, and melted cheese, all wrapped in flour tortillas and topped with a zesty enchilada sauce, these enchiladas are a satisfying and convenient breakfast choice. Whether you’re feeding a crowd or prepping a delicious meal for your family, this recipe is both easy and flavorful. Here’s how to make these delicious breakfast enchiladas in your Instant Pot.
Ingredients:
1 lb breakfast sausage
10 large eggs
1/4 cup milk
1/2 teaspoon salt
1/4 teaspoon black pepper
2 cups shredded cheddar cheese, divided
8 flour tortillas
1 can (10 oz) enchilada sauce
1 cup salsa
1/4 cup chopped green onions (optional, for garnish)
1/4 cup chopped cilantro (optional, for garnish)
Directions:
Cook the Sausage:
Set your Instant Pot to sauté mode. Add the breakfast sausage and cook until browned, breaking it into small pieces. Remove the sausage and set aside. Turn off sauté mode.
Prepare the Egg Mixture:
In a large bowl, whisk together the eggs, milk, salt, and black pepper.
3Cook the Eggs:
Add the egg mixture to the Instant Pot. Set to sauté mode again and cook, stirring frequently, until the eggs are scrambled and just set. Remove the eggs from the Instant Pot and set aside.
Assemble the Enchiladas:
Lay a tortilla flat and place some of the cooked sausage, scrambled eggs, and a sprinkle of cheese in the center. Roll up the tortilla and place it seam-side down in a greased 7-inch springform pan or a heat-safe dish that fits inside your Instant Pot. Repeat with the remaining tortillas.
Add Sauce and Cheese:
Mix the enchilada sauce and salsa together. Pour the sauce over the assembled enchiladas in the pan. Top with the remaining shredded cheese.
Pressure Cook:
Add 1 cup of water to the Instant Pot. Place the trivet in the Instant Pot and lower the springform pan or dish onto the trivet. Secure the lid and set the valve to sealing. Cook on high pressure for 10 minutes, followed by a quick release.
Serve:
Carefully remove the pan from the Instant Pot. Garnish with chopped green onions and cilantro, if desired. Serve the breakfast enchiladas warm.
Serving Tips:
Garnish for Flavor: Enhance the dish with chopped green onions and cilantro. They add freshness and a pop of color to your breakfast enchiladas.
Pair with Sides: Serve with a side of fresh fruit, avocado slices, or a simple green salad to balance out the meal.
Perfect Temperature: These enchiladas are best enjoyed warm. If they’re made ahead of time, reheat them thoroughly before serving.
Portion Control: Slice the enchiladas into individual portions for easy serving and to make it simple for everyone to enjoy.
Storage Tips:
Refrigeration: Store leftover enchiladas in an airtight container in the refrigerator for up to 3-4 days. This will help maintain their freshness and flavor.
Freezing: For longer storage, freeze the enchiladas. Wrap them tightly in plastic wrap or aluminum foil and place them in a freezer-safe container or bag. They can be frozen for up to 2-3 months.
Reheating: To reheat, if thawed, place the enchiladas in the oven at 350°F (175°C) for about 20 minutes or until heated through. For microwave reheating, cover with a damp paper towel and heat in 1-minute intervals, checking for even heating.
Avoid Overcooking: When reheating, be careful not to overcook as this can make the tortillas tough and dry. Reheat just until heated through to preserve the texture and flavor.
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FAQs:
Can I use a different type of cheese for this recipe?
Yes, you can substitute the cheddar cheese with other types of cheese, such as Monterey Jack, pepper jack, or a blend of your favorites. Just keep in mind that the flavor and texture may vary slightly depending on the cheese you choose.
Can I make these enchiladas ahead of time?
Absolutely! You can assemble the enchiladas up to 24 hours in advance and keep them covered in the refrigerator until you’re ready to cook them. Simply follow the cooking instructions when you’re ready to enjoy them.
What can I do if I don’t have a 7-inch springform pan?
If you don’t have a springform pan, you can use any heat-safe dish that fits inside your Instant Pot. A round or oval baking dish that is compatible with the Instant Pot’s trivet will work just fine.
Can I add vegetables to this recipe?
Yes, you can add vegetables such as diced bell peppers, onions, or spinach to the filling. Sauté them with the sausage or add them to the egg mixture before assembling the enchiladas. Just make sure the vegetables are chopped finely to ensure even cooking.
Conclusion:
These Instant Pot Breakfast Enchiladas are a tasty and convenient way to kickstart your day, combining hearty ingredients into a flavorful dish. Quick to prepare and cook, they’re perfect for busy mornings or a satisfying brunch. Enjoy a delicious breakfast with minimal effort and maximum flavor!
📖 Recipe:
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Instant Pot Breakfast Enchiladas
- Total Time: 35 minutes
- Yield: 4-6 servings
Description
Start your day with these delicious Instant Pot Breakfast Enchiladas! Filled with savory breakfast sausage, scrambled eggs, and melted cheddar cheese, all wrapped in flour tortillas and topped with a flavorful enchilada sauce, this easy recipe is perfect for a hearty breakfast. Quick to prepare and cook in the Instant Pot, these enchiladas are ideal for busy mornings or a weekend brunch.
Ingredients
1 lb breakfast sausage
10 large eggs
1/4 cup milk
1/2 teaspoon salt
1/4 teaspoon black pepper
2 cups shredded cheddar cheese, divided
8 flour tortillas
1 can (10 oz) enchilada sauce
1 cup salsa
1/4 cup chopped green onions (optional, for garnish)
1/4 cup chopped cilantro (optional, for garnish)
Instructions
- Set Instant Pot to sauté mode. Cook breakfast sausage until browned, breaking into small pieces. Remove and set aside. Turn off sauté mode.
- In a large bowl, whisk eggs, milk, salt, and pepper.
- Add egg mixture to Instant Pot and cook on sauté mode, stirring frequently, until eggs are scrambled and set. Remove eggs and set aside.
- Lay a tortilla flat, add sausage, eggs, and a sprinkle of cheese. Roll up and place seam-side down in a greased 7-inch springform pan or heat-safe dish.
- Mix enchilada sauce and salsa. Pour over enchiladas and top with remaining cheese.
- Add 1 cup water to Instant Pot. Place trivet in the pot and lower pan onto trivet. Secure lid and cook on high pressure for 10 minutes, followed by a quick release.
- Carefully remove pan. Garnish with green onions and cilantro, if desired. Serve warm.
Notes
For a different flavor, try using pepper jack cheese or adding vegetables like bell peppers or spinach.
If you don’t have a springform pan, use any heat-safe dish that fits in your Instant Pot.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Instant Pot
- Cuisine: Mexican-inspired
Nutrition
- Serving Size: 4-6 servings
- Calories: 350 kcal per serving
