Start your day with a flavorful and satisfying breakfast by making these Instant Pot Breakfast Enchiladas. Packed with scrambled eggs, savory sausage, melted cheese, and topped with enchilada sauce, this dish offers a perfect fusion of breakfast staples and Mexican-inspired flavors. It’s quick, hearty, and perfect for a busy morning or a weekend brunch.
Why You’ll Love This Recipe
- Quick and Easy: Thanks to the Instant Pot, you’ll have a warm, delicious breakfast in no time.
- Customizable: Switch up the fillings to match your favorite ingredients.
- Make-Ahead Friendly: Prep the enchiladas the night before for a hassle-free morning.
- Crowd-Pleaser: Perfect for feeding a group or enjoying leftovers throughout the week.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Eggs
- Breakfast sausage (or your preferred protein)
- Tortillas
- Shredded cheese
- Enchilada sauce
- Bell peppers (optional, for added crunch and flavor)
- Green onions (optional, for garnish)
- Cooking spray
Directions
- Prepare the Filling: In a skillet, cook breakfast sausage until browned. Remove from the skillet and scramble the eggs. Combine the sausage and eggs in a bowl.
- Assemble Enchiladas: Lay out a tortilla, add a portion of the egg and sausage mixture, sprinkle with cheese, and roll tightly. Repeat with remaining tortillas and filling.
- Add to Instant Pot: Spray the Instant Pot insert with cooking spray. Arrange the enchiladas in the Instant Pot. Pour enchilada sauce over the top and sprinkle with cheese.
- Pressure Cook: Seal the lid, set the Instant Pot to manual high pressure, and cook for 5 minutes. Allow a natural release for 5 minutes, then quick release the remaining pressure.
- Serve: Carefully remove enchiladas, garnish with green onions, and enjoy warm.
Servings and Timing
- Servings: This recipe yields 4-6 servings.
- Preparation Time: 10 minutes
- Cooking Time: 10 minutes
Variations
- Protein Swap: Use bacon, chorizo, or a plant-based sausage alternative.
- Vegetarian: Skip the meat and add sautéed vegetables like spinach, mushrooms, or zucchini.
- Spicy Kick: Add diced jalapeños or a splash of hot sauce to the filling.
- Gluten-Free: Use gluten-free tortillas.
Storage/Reheating
- Storage: Store leftover enchiladas in an airtight container in the refrigerator for up to 3 days.
- Reheating: Reheat in the microwave for 1-2 minutes or until warmed through. Alternatively, bake at 350°F (175°C) for about 10 minutes.
FAQs
1. Can I make this recipe without an Instant Pot?
Yes! Bake the assembled enchiladas in a baking dish at 350°F (175°C) for about 20 minutes or until heated through.
2. Can I freeze these breakfast enchiladas?
Absolutely. Wrap them individually in foil and freeze for up to 3 months. Reheat directly from frozen in the microwave or oven.
3. Can I use corn tortillas instead of flour?
Yes, but warm the corn tortillas first to prevent cracking during assembly.
4. What other cheeses work well in this recipe?
Cheddar, Monterey Jack, or a Mexican blend cheese are great options.
5. How can I make this recipe dairy-free?
Use dairy-free cheese or skip the cheese altogether. Make sure your enchilada sauce is also dairy-free.
6. Can I add beans to the filling?
Definitely! Black beans or refried beans make a great addition.
7. What type of enchilada sauce should I use?
Use your favorite red or green enchilada sauce. Homemade or store-bought both work well.
8. How do I prevent the enchiladas from sticking to the Instant Pot?
Use a good amount of cooking spray or line the pot with parchment paper.
9. Can I double this recipe?
Yes, but make sure not to overfill the Instant Pot to ensure proper cooking.
10. What toppings go well with these enchiladas?
Try sour cream, avocado slices, salsa, or cilantro for extra flavor.
Conclusion
Instant Pot Breakfast Enchiladas are a delicious and versatile dish that’s perfect for any morning. With minimal prep and endless customization options, this recipe is bound to become a breakfast favorite in your home. Whether you’re feeding a crowd or meal-prepping for the week, these enchiladas deliver on both flavor and convenience. Give them a try and make your mornings a little brighter!
PrintInstant Pot Breakfast Enchiladas
Start your day with a flavorful and hearty breakfast enchilada made easily in your Instant Pot! Packed with scrambled eggs, sausage, veggies, and cheese, these enchiladas are wrapped in soft tortillas and cooked to perfection in a delicious enchilada sauce. Perfect for busy mornings or brunch gatherings!
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Category: Breakfast
- Method: Instant Pot
- Cuisine: Mexican-American
- Diet: Vegetarian
Ingredients
For the Filling:
- 8 large eggs
- 1/4 cup milk
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon olive oil
- 1/2 cup onion, diced
- 1/2 cup bell pepper, diced (any color)
- 1 cup cooked breakfast sausage (crumbled or diced)
- 1 cup shredded cheddar cheese
For the Enchiladas:
- 8 small flour tortillas or 10 small corn tortillas
- 1 1/2 cups red enchilada sauce
- 1 cup shredded Monterey Jack cheese
For Garnish (optional):
- Chopped fresh cilantro
- Diced avocado
- Sour cream
- Salsa
Instructions
- Prepare the Filling:
- In a medium bowl, whisk together eggs, milk, salt, and pepper.
- Set the Instant Pot to “Sauté” mode. Heat olive oil, then add diced onion and bell pepper. Cook for 2–3 minutes until softened.
- Add the whisked eggs to the Instant Pot and scramble until just set. Stir in the cooked sausage and cheddar cheese. Turn off the “Sauté” mode.
- Assemble the Enchiladas:
- Lay out tortillas and spoon the filling evenly down the center of each one. Roll tightly and place seam-side down in a heatproof dish that fits in your Instant Pot.
- Add Sauce and Cheese:
- Pour the enchilada sauce over the rolled tortillas, ensuring they are evenly coated. Sprinkle Monterey Jack cheese on top.
- Cook in the Instant Pot:
- Add 1 cup of water to the Instant Pot and place the trivet inside. Carefully set the dish with the enchiladas on the trivet. Cover with foil.
- Secure the lid and set to “Manual” or “Pressure Cook” on high for 5 minutes. Once the timer goes off, allow a 5-minute natural pressure release, then quick release any remaining pressure.
- Serve and Enjoy:
- Carefully remove the dish from the Instant Pot. Let cool for 5 minutes before serving. Garnish with cilantro, avocado, sour cream, or salsa as desired.
Notes
- For a vegetarian version, skip the sausage and add black beans or sautéed mushrooms.
- If you prefer a spicier flavor, use a spicy enchilada sauce or add diced jalapeños to the filling.