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Introduction
Wake up to a delicious and satisfying breakfast with these Instant Pot Breakfast Enchiladas! Packed with savory sausage, fluffy eggs, and melty cheese, this dish is perfect for busy mornings or a cozy weekend brunch. Not only are they flavorful, but they also come together quickly in your Instant Pot, making them a go-to choice for breakfast lovers.
Ingredients
- 10 small corn tortillas
- 1 pound breakfast sausage
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 cup diced bell peppers
- 1/2 cup chopped green onions
- 6 large eggs
- 1/4 cup milk
- 1 cup shredded cheese (cheddar or Mexican blend)
- 1 cup enchilada sauce
- Salt and pepper to taste
Prep Time, Cook Time, Total Time, Yield
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Yield: 10 enchiladas
Directions and Instructions
- Press the sauté button on the Instant Pot. Once hot, add the breakfast sausage and cook until browned. Drain excess grease.
- Stir in the onion powder, garlic powder, bell peppers, and green onions. Cook for 2-3 minutes until the vegetables soften.
- In a large bowl, whisk together the eggs, milk, salt, and pepper.
- Pour the egg mixture into the Instant Pot with the sausage and vegetables. Stir well.
- Cook on the manual setting for 3 minutes. Once finished, do a quick release of the pressure.
- Carefully remove the egg and sausage mixture and set aside.
- Spread a thin layer of enchilada sauce on the bottom of the Instant Pot.
- Take a tortilla and fill it with a scoop of the egg and sausage mixture, sprinkle with cheese, and roll tightly. Place the enchilada seam side down into the pot. Repeat with remaining tortillas.
- Pour the remaining enchilada sauce over the top and sprinkle with any leftover cheese.
- Close the lid and cook on manual for 6 minutes. Do a natural release for 5 minutes, then quick release any remaining pressure.
- Let sit for a few minutes before serving. Garnish with additional green onions if desired.
Notes or Tips
- Feel free to customize the filling with your favorite vegetables or proteins.
- Add jalapeños or hot sauce for a spicy kick.
- This recipe can be made ahead and stored in the fridge for easy reheating.
Cooking Techniques
The Instant Pot not only speeds up the cooking process but also locks in flavors and moisture, resulting in perfectly cooked breakfast enchiladas. Sautéing your ingredients first enhances their taste, while the pressure cooking ensures a fluffy texture for the eggs.
FAQ
- Can I use flour tortillas instead of corn? Yes, flour tortillas work well too, though corn tortillas provide a more traditional flavor.
- How long will leftovers last? Leftover enchiladas can be stored in the refrigerator for up to 3 days.
- Can I freeze these enchiladas? Absolutely! Just freeze before cooking and add extra cook time when you’re ready to eat.
Conclusion
These Instant Pot Breakfast Enchiladas are sure to become a household favorite, combining convenience with hearty, delicious flavors. Perfect for brunch gatherings or a quick weekday meal, enjoy them with your favorite toppings and savor every bite!
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