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