If you are looking for a vibrant and satisfying way to start your day, this Irresistible Instant Pot Breakfast Enchiladas Recipe is exactly what you need. It combines the savory comfort of breakfast sausage and eggs, the creamy melt of cheddar cheese, and the zing of green chile enchilada sauce, all wrapped in tender flour tortillas. Thanks to the Instant Pot, these enchiladas come together quickly, making weekday mornings or weekend brunches a delightful celebration without the wait. This recipe gives you that wonderful balance of flavors and textures that will keep everyone coming back for seconds, making it a staple breakfast go-to.
Ingredients You’ll Need
These ingredients are simple yet essential to creating that perfect harmony of taste, texture, and color in your breakfast enchiladas. Each one plays a starring role in delivering the rich, cozy flavors that make this dish so irresistible.
- Breakfast sausage (½ pound): Provides hearty, savory meatiness and binds the flavors together; opt for pork-free if you prefer.
- Eggs (6): The fluffy, protein-packed filling that gives the dish its comforting breakfast vibe.
- Milk (⅓ cup): Adds creaminess and helps achieve fluffy scrambled eggs inside the tortillas.
- Salt (½ teaspoon): Enhances all the flavors and balances the seasoning perfectly.
- Black pepper (¼ teaspoon): Offers a subtle spice that lifts the dish without overpowering it.
- Flour tortillas (6, 6-inch): The soft, warm wrappers that hold everything together deliciously in each bite.
- Shredded cheddar cheese (1 cup, divided): Adds a gooey, rich melt that ties the enchiladas together beautifully.
- Green chile enchilada sauce (1 can, 10 oz): Brings a tangy, mildly spicy kick that’s signature to the dish.
- Optional toppings: Sliced green onions, diced tomatoes, and chopped cilantro for fresh, vibrant finishes.
How to Make Irresistible Instant Pot Breakfast Enchiladas Recipe
Step 1: Cook the Sausage
Start by setting your Instant Pot to sauté mode and brown the breakfast sausage until fully cooked and crumbly. This step builds the deep, savory flavor base that’ll infuse every bite of your enchiladas.
Step 2: Scramble the Eggs
While the sausage is finishing, whisk together the eggs, milk, salt, and black pepper in a bowl. Pour the mixture into the Instant Pot with the cooked sausage and gently scramble until fluffy but still moist to keep that tender texture inside your tortillas.
Step 3: Assemble the Enchiladas
Lay out the flour tortillas and evenly distribute the sausage and egg mixture across each one. Sprinkle half of the shredded cheddar cheese on top before rolling each tortilla snugly into an enchilada shape, sealing all those delicious flavors inside.
Step 4: Add Sauce and Cheese
Pour the green chile enchilada sauce into the Instant Pot, spreading it evenly around to coat the bottom. Place the rolled enchiladas seam-side down, then top them with the remaining cheddar cheese to create that irresistible melty finish.
Step 5: Pressure Cook and Serve
Secure the Instant Pot lid and set it to pressure cook on low for about 5 minutes to marry all the flavors perfectly. Once done, release the pressure carefully, and your breakfast enchiladas will be steamy, cheesy, and ready to enjoy.
How to Serve Irresistible Instant Pot Breakfast Enchiladas Recipe
Garnishes
Fresh toppings bring the enchiladas to life visually and flavor-wise. Sprinkle sliced green onions for a bit of crunch, diced tomatoes for juiciness, and chopped cilantro for a burst of color and freshness that complements the warm, cheesy filling.
Side Dishes
Complement these enchiladas with a simple side like refried beans, crispy hash browns, or a light mixed greens salad. These options round out the meal without overpowering the bold flavors of the enchiladas themselves.
Creative Ways to Present
For a fun brunch twist, serve the enchiladas individually plated with a dollop of sour cream and avocado slices on the side. Or, layer them in a casserole dish and bake with extra cheese on top for a crowd-pleasing dish that looks as wonderful as it tastes.
Make Ahead and Storage
Storing Leftovers
Store any leftover enchiladas in an airtight container in the refrigerator for up to 3 days. They maintain their flavors beautifully and reheat well, making for effortless next-day breakfasts.
Freezing
To keep them fresh even longer, wrap individual enchiladas in foil or plastic wrap and freeze in a sealed bag or container for up to 2 months. Thaw overnight in the fridge before reheating.
Reheating
Reheat enchiladas in the microwave or oven. For best texture, place them in a preheated 350°F oven for about 10-15 minutes until warm and the cheese bubbles anew, bringing back all that irresistible goodness.
FAQs
Can I use a different type of sausage for this recipe?
Absolutely! You can swap breakfast sausage with turkey sausage, chorizo, or even a plant-based alternative. Each option brings a unique flavor, so feel free to customize according to your taste and dietary preferences.
Is it possible to make this recipe dairy-free?
Yes, simply replace the cheddar cheese with a dairy-free cheese alternative and use a milk substitute like almond or oat milk to achieve a similar creamy texture without the dairy.
What if I don’t have an Instant Pot?
You can still make these breakfast enchiladas by cooking the sausage and eggs on the stovetop, assembling the enchiladas, and then baking them covered with sauce and cheese in the oven at 350°F for about 20 minutes.
Can I prepare the enchiladas the night before?
Definitely! Assemble the enchiladas ahead of time and refrigerate them covered overnight. When you’re ready, just add the sauce and cheese, then cook them in the Instant Pot or oven.
How spicy are these enchiladas?
The spice level depends mainly on the green chile enchilada sauce you use. For a milder dish, choose a mild sauce or reduce the amount slightly; for more heat, go for a medium or hot version.
Final Thoughts
This Irresistible Instant Pot Breakfast Enchiladas Recipe is a true delight for any morning. It’s straightforward, full of comforting flavors, and versatile enough to tweak to your liking. I encourage you to dive in and try making it yourself—you might just find your new favorite breakfast that everyone at the table loves. Happy cooking and enjoy every flavorful bite!
Print
Irresistible Instant Pot Breakfast Enchiladas Recipe
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 servings (4-6 enchiladas)
- Category: Breakfast
- Method: Instant Pot
- Cuisine: Mexican-American
Description
Start your day with these irresistible Instant Pot Breakfast Enchiladas, a flavorful and hearty combination of scrambled eggs, sausage, and cheese wrapped in soft tortillas and smothered in spicy green chile enchilada sauce. Perfectly cooked in an Instant Pot, this breakfast delight is quick to prepare and sure to become a family favorite.
Ingredients
Breakfast Filling
- ½ pound breakfast sausage (pork-free if preferred)
- 6 eggs
- ⅓ cup milk
- ½ teaspoon salt
- ¼ teaspoon black pepper
Enchiladas Assembly
- 6 (6-inch) flour tortillas
- 1 cup shredded cheddar cheese, divided
- 1 (10 oz) can green chile enchilada sauce
Optional Toppings
- Sliced green onions
- Diced tomatoes
- Chopped cilantro
Instructions
- Cook the Sausage: Set the Instant Pot to sauté mode and cook the breakfast sausage, breaking it apart with a spatula until fully browned and cooked through. Drain any excess grease and set the sausage aside.
- Prepare the Egg Mixture: In a bowl, whisk together the eggs, milk, salt, and black pepper until well combined.
- Scramble the Eggs: Using the Instant Pot in sauté mode again or a separate pan, scramble the egg mixture gently until just set but still moist. Remove from heat.
- Assemble the Enchiladas: Lay out each flour tortilla and distribute the cooked sausage, scrambled eggs, and a sprinkle of shredded cheddar cheese evenly onto each one. Roll up the tortillas tightly and place them seam-side down in the Instant Pot or a suitable oven-safe dish.
- Add Sauce and Cheese: Pour the green chile enchilada sauce evenly over the rolled tortillas. Sprinkle the remaining shredded cheddar cheese on top.
- Cook in Instant Pot: If using the Instant Pot, set it to the steam or manual mode and cook for about 10-15 minutes to heat through and meld the flavors. Alternatively, you can bake in a preheated oven at 350°F (175°C) for 15-20 minutes until cheese is melted and bubbly.
- Serve and Garnish: Carefully remove the enchiladas from the Instant Pot or oven. Serve hot with optional toppings such as sliced green onions, diced tomatoes, and chopped cilantro for added freshness and flavor.
Notes
- You can substitute pork-free breakfast sausage to make the dish suitable for those avoiding pork.
- Adjust the amount of enchilada sauce according to your preference for sauciness.
- For a spicier kick, add chopped jalapeños or hot sauce to the egg mixture or sauce.
- Use whole wheat or corn tortillas if you prefer a gluten-free option, but adjust cooking time accordingly.
- To reheat, cover and warm in the Instant Pot on sauté mode or in the oven until heated through.
