Instant Pot Breakfast Enchiladas

Introduction to Instant Pot Breakfast Enchiladas

Breakfast is often hailed as the most important meal of the day, and what better way to start your morning than with a plate of Instant Pot Breakfast Enchiladas? This dish is a delicious twist on traditional enchiladas, offering a hearty and satisfying meal that combines all your favorite breakfast ingredients. With the convenience of an Instant Pot, you can have this mouthwatering dish ready in no time, making it perfect for busy mornings or a weekend brunch.

Why You’ll Love Instant Pot Breakfast Enchiladas

Quick and Easy

One of the biggest advantages of making breakfast enchiladas in an Instant Pot is how quickly and easily they come together. The Instant Pot cuts down on cooking time, allowing you to enjoy a delicious homemade breakfast without spending hours in the kitchen.

Versatile and Customizable

These enchiladas are incredibly versatile. You can customize the filling to suit your taste, whether you prefer bacon, sausage, or a vegetarian option. You can also add your favorite vegetables, cheeses, and spices to make the dish your own.

Perfect for Meal Prep

If you’re someone who likes to plan ahead, these breakfast enchiladas are perfect for meal prep. You can assemble them the night before and simply pop them into the Instant Pot in the morning. They also freeze well, so you can make a big batch and have breakfast ready for the entire week.

Ingredients for Instant Pot Breakfast Enchiladas

To make these delicious breakfast enchiladas, you’ll need the following ingredients:

Essential Ingredients

• Flour or Corn Tortillas: Choose your preferred type of tortillas. Corn tortillas offer a more traditional flavor, while flour tortillas are softer and more pliable.
• Eggs: The base of the filling, scrambled eggs add richness and protein to the dish.
• Breakfast Meat: Bacon, sausage, or ham works well in these enchiladas. You can also use a combination of meats for added flavor.
• Cheese: Shredded cheddar, Monterey Jack, or a Mexican blend of cheeses adds gooey, melty goodness.
• Enchilada Sauce: You can use red or green enchilada sauce, depending on your preference. This sauce ties all the flavors together.
• Onions and Peppers: Sautéed onions and bell peppers add a sweet and savory flavor to the filling.
• Seasonings: A mix of salt, pepper, garlic powder, and cumin enhances the flavor of the filling.

Optional Add-ins

• Black Beans: For added protein and fiber, you can mix black beans into the filling.
• Spinach or Kale: Adding leafy greens gives the enchiladas a nutritional boost.
• Avocado: Slices of avocado make a creamy and delicious topping.
• Sour Cream or Greek Yogurt: These can be served on the side for extra creaminess.
• Fresh Herbs: Cilantro or green onions add a fresh, vibrant flavor.

How to Make Instant Pot Breakfast Enchiladas

Making breakfast enchiladas in the Instant Pot is a straightforward process that can be broken down into a few simple steps:

Step 1: Prepare the Filling

Cook the Breakfast Meat

Start by cooking your chosen breakfast meat. If you’re using bacon or sausage, cook it in a skillet over medium heat until it’s browned and crispy. Once cooked, remove it from the skillet and drain on paper towels to remove excess grease.

Scramble the Eggs

In the same skillet, add a little butter or oil and scramble the eggs. Cook them until they’re just set, as they’ll continue cooking in the Instant Pot. Season the eggs with salt, pepper, and a pinch of cumin for added flavor.

Sauté the Vegetables

Next, sauté the onions and bell peppers in the skillet until they’re softened and slightly caramelized. This step enhances their natural sweetness and adds depth to the filling.

Combine the Filling Ingredients

In a large bowl, combine the scrambled eggs, cooked breakfast meat, sautéed vegetables, and half of the shredded cheese. Mix everything together until well combined. This mixture will be the filling for your enchiladas.

Step 2: Assemble the Enchiladas

Warm the Tortillas

To make the tortillas easier to roll, warm them in the microwave for about 20-30 seconds. This step is especially important if you’re using corn tortillas, as they’re more prone to cracking.

Fill and Roll the Enchiladas

Place a generous spoonful of the filling mixture down the center of each tortilla. Roll the tortilla tightly around the filling and place it seam-side down in a greased baking dish that fits inside your Instant Pot.

Top with Enchilada Sauce and Cheese

Once all the enchiladas are rolled and placed in the dish, pour the enchilada sauce evenly over the top. Sprinkle the remaining shredded cheese on top of the sauce.

Step 3: Cook the Enchiladas in the Instant Pot

Prepare the Instant Pot

Add a cup of water to the bottom of the Instant Pot and place a trivet inside. The water is necessary to create steam, which will cook the enchiladas. Place the baking dish on top of the trivet.

Pressure Cook

Secure the lid on the Instant Pot and set it to pressure cook on high for 10 minutes. Once the cooking time is up, allow the pressure to release naturally for 5 minutes before performing a quick release to let out any remaining steam.

Finish and Serve

Carefully remove the baking dish from the Instant Pot using oven mitts. The enchiladas should be hot and bubbly with the cheese melted on top. Let them cool slightly before serving, as the filling will be very hot.

Serving Suggestions for Instant Pot Breakfast Enchiladas

These breakfast enchiladas are delicious on their own, but they’re even better with a few tasty sides and toppings. Here are some serving suggestions to complete your meal:

Toppings

• Avocado Slices: Add a few slices of ripe avocado on top for a creamy contrast to the rich enchiladas.
• Sour Cream or Greek Yogurt: A dollop of sour cream or Greek yogurt adds a cool, tangy flavor.
• Salsa or Pico de Gallo: Fresh salsa or pico de gallo brings a burst of freshness and acidity.
• Fresh Cilantro or Green Onions: Sprinkle chopped cilantro or green onions over the top for a pop of color and flavor.

Side Dishes

• Fresh Fruit Salad: A side of fresh fruit salad complements the savory flavors of the enchiladas.
• Breakfast Potatoes: Serve the enchiladas with crispy breakfast potatoes or hash browns for a hearty meal.
• Refried Beans: A side of refried beans adds extra protein and pairs perfectly with the Mexican-inspired flavors.

Tips for the Best Instant Pot Breakfast Enchiladas

Choosing the Right Tortillas

The type of tortilla you use can make a big difference in the final dish. Corn tortillas are more traditional and offer a slightly firmer texture, while flour tortillas are softer and easier to roll. If using corn tortillas, be sure to warm them first to prevent cracking.

Making Them Ahead

One of the best things about these enchiladas is that you can make them ahead of time. Assemble the enchiladas the night before, cover them tightly, and store them in the refrigerator. In the morning, just pop them in the Instant Pot for a quick and easy breakfast.

Freezing for Later

These enchiladas freeze beautifully. Assemble them as directed, but instead of cooking them, wrap the baking dish tightly in plastic wrap and foil. Freeze for up to 3 months. When ready to eat, thaw them in the refrigerator overnight and cook in the Instant Pot as directed.

Adjusting the Spice Level

If you like your enchiladas with a bit of a kick, you can add some chopped jalapeños or a dash of hot sauce to the filling. Alternatively, you can use a spicier enchilada sauce.

Variations of Instant Pot Breakfast Enchiladas

Vegetarian Breakfast Enchiladas

For a vegetarian version, simply omit the meat and add more vegetables to the filling. Mushrooms, zucchini, and spinach are all great options. You can also add black beans or refried beans for extra protein.

Southwestern Breakfast Enchiladas

Add a southwestern twist by mixing in black beans, corn, and green chiles to the filling. Use a blend of cheddar and pepper jack cheese for a bit of spice, and top with salsa verde instead of red enchilada sauce.

Mexican Chorizo Breakfast Enchiladas

For a bold, flavorful variation, use Mexican chorizo as the meat in your enchiladas. Chorizo’s rich, spiced flavor pairs perfectly with the eggs and cheese, creating a breakfast dish with a bit of heat.

Low-Carb Breakfast Enchiladas

If you’re watching your carb intake, you can make these enchiladas low-carb by using low-carb tortillas or even replacing the tortillas with thin slices of zucchini or eggplant. Just be sure to adjust the cooking time accordingly.

Nutritional Information for Instant Pot Breakfast Enchiladas

The nutritional content of your breakfast enchiladas will depend on the specific ingredients you use. However, here’s a general idea of what you can expect for a serving of two enchiladas made with flour tortillas, scrambled eggs, sausage, cheese, and enchilada sauce:

• Calories: Approximately 400-500 calories
• Protein: 20-25 grams
• Carbohydrates: 30-35 grams
• Fat: 25-30 grams
• Fiber: 3-5 grams

To reduce the calorie and fat content, consider using leaner meats like turkey sausage, reducing the amount of cheese, or using low-fat cheese. You can also boost the fiber content by adding more vegetables or using whole-grain tortillas.

Common Questions About Instant Pot Breakfast Enchiladas

Can I Use Corn Tortillas Instead of Flour Tortillas?

Yes, you can use corn tortillas instead of flour tortillas. Just be sure to warm them first to make them more pliable and less likely to crack when rolling.

How Long Do These Enchiladas Last in the Fridge?

These enchiladas will keep in the refrigerator for up to 3-4 days. Store them in an airtight container to maintain their freshness.

Can I Make These Enchiladas in the Oven Instead of the Instant Pot?

Absolutely! If you prefer to use the oven, you can assemble the enchiladas as directed and bake them in a preheated oven at 350°F (175°C) for 20-25 minutes, or until the cheese is melted and bubbly.

Can I Use a Different Type of Cheese?

Feel free to experiment with different types of cheese. Cheddar, Monterey Jack, and queso fresco are all great options. You can also use a combination of cheeses for a richer flavor.

Do I Need to Use a Trivet in the Instant Pot?

Yes, using a trivet is essential when cooking these enchiladas in the Instant Pot. It keeps the dish elevated above the water, allowing the enchiladas to steam-cook evenly without getting soggy.

Conclusion: A Breakfast Worth Waking Up For

Instant Pot Breakfast Enchiladas are a game-changer when it comes to morning meals. They’re quick, easy, and incredibly satisfying, making them a perfect choice for any day of the week. Whether you’re feeding a crowd or just making breakfast for yourself, these enchiladas are sure to please. With their endless customization options, you can create a dish that’s uniquely yours. Give this recipe a try, and start your day with a delicious and hearty breakfast that will keep you fueled and satisfied until lunch!

Yield: 8

Instant Pot Breakfast Enchiladas

Print

Breakfast is often hailed as the most important meal of the day, and what better way to start your morning than with a plate of Instant Pot Breakfast Enchiladas? This dish is a delicious twist on traditional enchiladas, offering a hearty and satisfying meal that combines all your favorite breakfast ingredients. With the convenience of an Instant Pot, you can have this mouthwatering dish ready in no time, making it perfect for busy mornings or a weekend brunch.

Prep Time 30 minutes

Cook Time 25 minutes

Ingredients

• 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

1. Add uncooked sausage into Instant Pot. Break up meat. Pour in the broth.
2. Spray a pan that fits inside your Instant Pot with non stick cooking spray. Break the eggs into the pan and whisk well. Whisk in the milk. Salt and pepper to taste. 
3. Place a tall trivet into the Instant Pot. Place the egg pan on top of the trivet. 
4. Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set the manual/pressure cook button to 5 minutes. When time is up move valve to venting and remove the lid.
5. Use hot pads to remove the egg pan. Break up the eggs. Set aside. 
6. In a large glass measuring cup whisk the flour into the milk a little at a time until smooth. Turn Instant Pot to sauté setting and pour the mix mixture into the pot. Stir until gravy thickens and gets bubbly. Stir in the ½ tsp salt and ½ tsp pepper. Turn off Instant Pot.
7. Preheat oven to 350 degrees F. In a 9×13 inch pan spoon ¼ cup of the gravy and spread on bottom of pan.
8. Fill each of the enchiladas placing a tortilla flat and spooning 1/8 of the eggs, a couple tablespoons of the gravy and about 2 Tbsp of each of the cheeses. Roll up and place seam side down in the pan. 
9. Pour remaining gravy over the top of the enchiladas and any remaining cheese. 
10. Bake for 25 minutes. Serve and enjoy!

Nutrition Information:

Amount Per Serving: Calories: 590