Instant Pot Breakfast Enchiladas

• servings: 8 servings
• active time: 30 minutes
• total time: 55 minutes

Ingredients

1 pound ground breakfast sausage

½ cup chicken broth

8 eggs

2 Tbsp milk

Salt and pepper

½ cup flour

2 ½ cups milk

½ tsp salt

½ tsp pepper

1 ½ cups shredded pepper jack cheese

1 ½ cups shredded cheddar cheese

8 (8 inch) flour tortillas

Directions

Add uncooked sausage into Instant Pot. Break up meat. Pour in the broth.

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.

Place a tall trivet into the Instant Pot. Place the egg pan on top of the trivet.

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.

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 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.

Preheat oven to 350 degrees F. In a 9×13 inch pan spoon ¼ cup of the gravy and spread on bottom of pan.

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.

Pour remaining gravy over the top of the enchiladas and any remaining cheese.

Bake for 25 minutes. Serve and enjoy!

Nutrition

• Calories: 596
• Total Fat: 26.6 g
• Saturated Fat: 9.1 g
• Trans Fat: 0.2 g
• Cholesterol: 283 mg
• Sodium: 1300.3 mg
• Total Carbohydrate: 36.5 g
• Dietary Fiber: 0.2 g
• Total Sugars: 4.4 g
• Protein: 35.9 g