Instant Pot Breakfast Enchiladas (Print View)

Savory breakfast layers of eggs, sausage, and cheese, all wrapped in tortillas and baked to perfection.

# What You'll Need:

→ For the filling

01 - 450 grams ground breakfast sausage
02 - 120 millilitres chicken broth
03 - 8 large eggs
04 - 30 millilitres whole milk
05 - Salt, to taste
06 - Black pepper, to taste

→ For the gravy

07 - 60 grams all-purpose flour
08 - 600 millilitres whole milk
09 - 0.5 teaspoon salt
10 - 0.5 teaspoon ground black pepper

→ For assembly

11 - 150 grams shredded pepper jack cheese
12 - 150 grams shredded cheddar cheese
13 - 8 flour tortillas (20 cm diameter)

# Directions:

01 - Place the ground breakfast sausage into the base of the Instant Pot and break it apart with a spoon. Add chicken broth.
02 - Spray a heatproof pan that fits inside the Instant Pot with non-stick cooking spray. Crack all eggs into the pan and whisk until combined. Add the milk, salt, and pepper and whisk thoroughly.
03 - Place a tall trivet inside the Instant Pot. Set the egg pan on top of the trivet. Seal the Instant Pot lid and ensure the valve is set to sealing. Set to manual or pressure cook for 5 minutes.
04 - Once cooking completes, release the pressure by switching the valve to venting and remove the lid. Using hot pads, carefully lift the pan out. Break the cooked eggs into bite-sized pieces and set aside.
05 - In a large glass measuring cup, whisk flour into 600 millilitres of milk gradually until smooth. Activate the sauté function on the Instant Pot and pour in the milk-flour mixture. Stir continuously until the gravy thickens and bubbles, then season with 0.5 teaspoon salt and 0.5 teaspoon pepper. Turn off the Instant Pot.
06 - Preheat oven to 175°C. Spread 60 millilitres (¼ cup) of the prepared gravy evenly over the base of a 23 × 33 cm baking dish.
07 - Lay out each tortilla, spoon one-eighth of the scrambled eggs, two tablespoons of gravy, and approximately 15 grams each of shredded pepper jack and cheddar cheese onto each. Roll tightly and place seam-side down in the prepared dish.
08 - Pour remaining gravy evenly over the rolled tortillas and sprinkle with any remaining cheese. Bake for 25 minutes or until hot and bubbly.
09 - Allow to cool slightly before serving.

# Notes:

01 - Flour tortillas may be warmed slightly before rolling to prevent cracking.

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