Instant Pot Breakfast Enchiladas Recipe
Introduction
These Instant Pot Breakfast Enchiladas are a quick and satisfying morning meal. Packed with eggs, sausage, and cheese wrapped in soft tortillas, they make breakfast both hearty and convenient. Using the Instant Pot speeds up the cooking and keeps everything moist and flavorful.
Ingredients
- 6 large tortillas
- 6 eggs
- 1 cup shredded cheese (cheddar or your choice)
- 1 cup cooked sausage, crumbled
- Optional toppings: salsa, sour cream, chopped cilantro
Instructions
- Step 1: In a bowl, beat the eggs and cook them scrambled in a skillet until just set.
- Step 2: Lay out each tortilla and fill with scrambled eggs, cooked sausage, and cheese. Roll up each tortilla to enclose the filling.
- Step 3: Pour one cup of water into the Instant Pot and place a trivet inside. Arrange the rolled enchiladas on the trivet in a single layer.
- Step 4: Seal the Instant Pot lid and pressure cook on high for 5 minutes. Allow natural release for 5 minutes, then quick release remaining pressure.
- Step 5: Carefully remove enchiladas and serve warm with your favorite toppings.
Tips & Variations
- Try adding diced bell peppers or onions to the filling for extra flavor and texture.
- Use turkey sausage or omit meat for a vegetarian version.
- For a spicier option, add chopped jalapeños or hot sauce inside the enchiladas.
- To keep tortillas soft, warm them briefly before filling to prevent cracking.
Storage
Store leftover enchiladas in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or a steamer until warmed through, being careful not to overcook the eggs.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I prepare these enchiladas in advance?
Yes, you can assemble the enchiladas ahead of time and store them in the refrigerator. When ready to eat, pressure cook them as directed, adding a minute or two if cooking from cold.
Can I use corn tortillas instead of flour tortillas?
While corn tortillas can be used, they are more delicate and may crack when rolling. To prevent this, warm them well before assembling or opt for flour tortillas for easier handling.
PrintInstant Pot Breakfast Enchiladas Recipe
These Instant Pot Breakfast Enchiladas are a quick and delicious morning meal featuring warm tortillas filled with fluffy scrambled eggs, savory sausage, and melted cheese, all cooked effortlessly in the Instant Pot. Perfect for a hearty breakfast that comes together with minimal hands-on time.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 6 servings 1x
- Category: Breakfast
- Method: Instant Pot
- Cuisine: Mexican-inspired
Ingredients
Ingredients
- 6 flour tortillas (8-inch size)
- 8 large eggs
- 1 cup shredded cheddar cheese
- 1 cup cooked sausage, crumbled
- 1/2 cup milk
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup enchilada sauce
- Cooking spray or butter for greasing the pan
- Optional toppings: sour cream, chopped cilantro, diced tomatoes, sliced avocado
Instructions
- Prepare the Filling: In a bowl, whisk together the eggs, milk, salt, and pepper until well combined. In a skillet over medium heat, scramble the eggs until just set. Remove from heat and stir in the cooked sausage and half of the shredded cheese.
- Assemble the Enchiladas: Lightly grease a round Instant Pot-safe pan or springform pan. Lay out each tortilla and evenly distribute the egg and sausage mixture among them, rolling them up tightly. Place the rolled tortillas seam side down in the prepared pan in a circular pattern.
- Add Sauce and Cheese: Pour the enchilada sauce evenly over the rolled tortillas, then sprinkle the remaining shredded cheese on top.
- Set Up the Instant Pot: Pour 1 cup of water into the bottom of the Instant Pot insert. Place the trivet inside. Carefully lower the pan with the enchiladas onto the trivet.
- Pressure Cook: Close the lid and set the valve to sealing. Select the Manual or Pressure Cook setting on high pressure and cook for 10 minutes. Once the cooking cycle completes, allow natural pressure release for 5 minutes, then carefully perform a quick release to release remaining steam.
- Serve: Remove the pan from the Instant Pot. Let the enchiladas rest for a few minutes before serving. Garnish with sour cream, cilantro, tomatoes, and avocado as desired.
Notes
- You can substitute sausage with bacon or chorizo if preferred.
- For a spicier version, add diced jalapeños to the filling or enchilada sauce.
- Use corn tortillas instead of flour for a gluten-free option but be sure they are pliable to avoid cracking.
- Make sure to use an Instant Pot-friendly dish that fits inside comfortably.
- Leftovers can be refrigerated and reheated gently in the microwave.
Keywords: Instant Pot breakfast, breakfast enchiladas, quick breakfast, sausage eggs enchiladas
