Description
These Instant Pot Breakfast Enchiladas are a delicious and satisfying way to start your day. Filled with seasoned sausage, fluffy eggs, and a blend of cheeses, all wrapped in soft flour tortillas and cooked to perfection in the Instant Pot.
Ingredients
Units
Scale
- 1 pound ground breakfast sausage
- 1/2 cup chicken broth
- 8 eggs
- 2 Tbsp milk
- Salt and pepper
- 1/2 cup flour
- 2 1/2 cups milk
- 1/2 tsp salt
- 1/2 tsp pepper
- 1 1/2 cups shredded pepper jack cheese
- 1 1/2 cups shredded cheddar cheese
- 8 (8 inch) flour tortillas
Instructions
- Brown the sausage: In the Instant Pot on sauté mode, cook the sausage until browned. Drain excess fat.
- Prepare the egg mixture: In a bowl, whisk together eggs, milk, salt, and pepper. Pour over the sausage in the Instant Pot.
- Make the sauce: In a saucepan, whisk together flour, milk, salt, pepper, and cheeses until thickened.
- Assemble the enchiladas: Fill each tortilla with the sausage and egg mixture, roll up, and place in the Instant Pot.
- Cook: Pour the cheese sauce over the enchiladas, cover, and cook on high pressure for 10 minutes. Quick release pressure and serve hot.
Notes
- You can add diced veggies like bell peppers or onions to the filling for added flavor and nutrition.
- Top with salsa, avocado, or sour cream before serving for extra indulgence.
Nutrition
- Serving Size: 1 enchilada
- Calories: 380 kcal
- Sugar: 3 g
- Sodium: 600 mg
- Fat: 22 g
- Saturated Fat: 10 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 2 g
- Protein: 20 g
- Cholesterol: 230 mg