Description
Breakfast enchiladas with sausage gravy, scrambled eggs, and shredded cheese that your Instant Pot will help you prep.
Ingredients
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
- Add uncooked sausage into the Instant Pot. Break up the meat. Pour in the broth.
- Spray a pan that fits inside your Instant Pot with nonstick cooking spray. Break the eggs into the pan and whisk well. Whisk in the milk. Salt and pepper to taste.
- Place a tall trivet into the Instant Pot. Place the egg pan on top of the trivet.
- Cover the Instant Pot and secure the lid. Make sure the valve is set to sealing. Set the manual/pressure cook button to 5 minutes. When time is up, move the valve to venting and remove the lid.
- Use hot pads to remove the egg pan. Break up the eggs. Set aside.
- In a large glass measuring cup, whisk the flour into the milk a little at a time until smooth. Turn the Instant Pot to sauté mode and pour the mixture into the pot. Stir until the gravy thickens and gets bubbly. Stir in the ½ tsp salt and ½ tsp pepper. Turn off the Instant Pot.
- Preheat the oven to 350°F. In a 9×13 inch pan, spoon ¼ cup of the gravy and spread it on the bottom of the pan.
- Fill each enchilada by placing a tortilla flat and spooning 1/8 of the eggs, a couple of tablespoons of the gravy, and about 2 Tbsp of each of the cheeses. Roll up and place seam-side down in the pan.
- Pour the remaining gravy over the top of the enchiladas and sprinkle any remaining cheese.
- Bake for 25 minutes. Serve and enjoy!
Notes
- To make this dish ahead of time, assemble the enchiladas, cover, and refrigerate overnight. Bake when ready to serve.
- Substitute pepper jack cheese with Monterey Jack or mozzarella for a milder flavor.
- For a spicier version, add diced jalapeños or a dash of hot sauce to the gravy.
Nutrition
- Serving Size: 1 enchilada
- Calories: 425 kcal
- Sugar: 5g
- Sodium: 850mg
- Fat: 26g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 22g
- Cholesterol: 210mg