Breakfast Enchiladas Instant Pot (Print-Friendly Version)
Cheesy enchiladas with sausage, eggs, and gravy, effortlessly prepared in the Instant Pot for breakfast.
# Ingredients You'll Need:
→ For filling and gravy
01 -
450 g ground breakfast sausage
02 -
600 ml whole milk, for gravy
03 -
8 large eggs
04 -
30 ml whole milk, for eggs
05 -
Salt, to taste
06 -
65 g plain flour
07 -
2.5 ml black pepper (½ tsp)
08 -
120 ml chicken broth
09 -
2.5 ml salt (½ tsp)
10 -
Black pepper, to taste
→ For assembly
11 -
120 g shredded cheddar cheese
12 -
8 flour tortillas (20 cm each)
13 -
120 g shredded pepper jack cheese
# How to Make It:
01 -
Break the raw sausage into chunks and toss it in the Instant Pot. Add the chicken broth on top.
02 -
Grab a pan that fits in the Instant Pot, lightly coat it with nonstick spray, and whisk the eggs in there. Stir in 30 ml milk with some salt and pepper. Set this pan on a tall trivet within the Instant Pot.
03 -
Close the Instant Pot lid and turn the valve to sealing. Hit the manual or pressure cook button for 5 minutes. After that, do a quick pressure release and carefully lift off the lid.
04 -
Using heat-safe pads, remove the egg pan gently. Crumble up the cooked eggs and put them aside for later.
05 -
In a measuring cup, mix the flour into 600 ml milk gradually until it’s all smooth. Switch the Instant Pot to sauté mode, add the milk-flour blend, and keep stirring until the gravy thickens and bubbles. Add 2.5 ml salt and 2.5 ml black pepper. Turn off the heat.
06 -
Heat the oven to 175°C. Spread 60 ml of gravy at the bottom of a 23×33 cm dish.
07 -
On each tortilla, add 1/8 of the scrambled eggs, a few spoonfuls of gravy, and about 15 g of each cheese. Roll them up tightly and place seam-side down in the prepared dish.
08 -
Drizzle the remaining gravy over the rolled enchiladas. Top with the leftover cheese.
09 -
Put it in the oven for 25 minutes until the cheese melts and bubbles. Enjoy it warm.
# Extra Information:
01 -
For creamier enchiladas, go for whole milk in the eggs and gravy. Let them rest for five minutes after baking so they set up for easier slicing.