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Instant Pot Breakfast Enchiladas

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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!

Ingredients

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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

  1. 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.
  2. 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.
  3. Add Sauce and Cheese:
    • Pour the enchilada sauce over the rolled tortillas, ensuring they are evenly coated. Sprinkle Monterey Jack cheese on top.
  4. 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.
  5. 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.

Find it online: https://recipe.newsvks.com/instant-pot-breakfast-enchiladas/