These hearty breakfast enchiladas combine creamy sausage gravy and fluffy scrambled eggs for a satisfying morning meal. Using an Instant Pot allows you to prepare the filling and gravy simultaneously for maximum efficiency.
List of ingredients
- 1 pound ground turkey breakfast sausage – provides a savory, lean base.
- 1/2 cup chicken broth – prevents the meat from sticking and adding moisture.
- 8 large eggs – used for the fluffy filling.
- 2 Tbsp milk – makes the scrambled eggs creamier.
- Salt and pepper – for seasoning the egg mixture.
- 1/2 cup all-purpose flour – used to thicken the white gravy.
- 2 1/2 cups milk – the primary liquid for the creamy sauce.
- 1/2 tsp salt – for seasoning the gravy.
- 1/2 tsp pepper – for seasoning the gravy.
- 1 1/2 cups shredded pepper jack cheese – adds a subtle spicy kick.
- 1 1/2 cups shredded cheddar cheese – provides a classic sharp flavor.
- 8 (8 inch) flour tortillas – used to wrap the filling.
step-by-step instructions
- Cook the Sausage: Add the uncooked ground turkey breakfast sausage to the Instant Pot and break the meat into small pieces. Pour in the chicken broth to ensure the meat cooks evenly.
- Prepare the Egg Mixture: Spray a heat-safe pan that fits inside your Instant Pot with non-stick cooking spray. Crack the eggs into the pan, whisk them well, then stir in the milk, salt, and pepper.
- Set Up the Pot-in-Pot: Place a tall trivet into the Instant Pot. Carefully set the egg pan on top of the trivet, resting it above the sausage and broth.
- Pressure Cook: Secure the lid and ensure the valve is set to sealing. Select the manual/pressure cook button and set the time to 5 minutes. Once the timer ends, carefully move the valve to venting to release pressure.
- Finish the Eggs: Use hot pads to remove the egg pan from the pot. Gently break up the cooked eggs with a fork and set them aside for assembly.
- Thicken the Gravy: In a large measuring cup, whisk the flour into the milk gradually until the mixture is smooth. Turn the Instant Pot to the sauté setting and pour the mixture into the pot with the sausage. Stir continuously until the gravy thickens and begins to bubble, then stir in the salt and pepper before turning off the heat.
- Prepare the Baking Dish: Preheat your oven to 350 degrees F. Spoon 1/4 cup of the prepared sausage gravy into a 9×13 inch baking pan and spread it evenly across the bottom.
- Assemble the Enchiladas: Lay a flour tortilla flat and spoon in 1/8 of the scrambled eggs, two tablespoons of gravy, and two tablespoons each of the shredded cheeses. Roll the tortilla tightly and place it seam-side down in the baking pan.
- Add Toppings and Bake: Pour the remaining sausage gravy over the top of the enchiladas and sprinkle with any remaining cheese. Bake in the oven for 25 minutes until the topping is bubbly and golden.
Expert Cooking Tips for Success
Use a Tall Trivet for Even Cooking
Selecting a tall trivet is essential for the pot-in-pot method. It ensures there is enough space between the bottom of the inner pot and your egg pan, which prevents the bottom of the eggs from scorching.
Prevent Gravy Lumps with Cold Milk
Always whisk your flour into cold milk before adding it to the hot pot. Incorporating flour into hot liquid can create small clumps that are difficult to remove. A cold slurry ensures a velvety smooth texture.
Warm Your Tortillas Slightly
To prevent the flour tortillas from cracking or tearing during the rolling process, warm them for 10 seconds in the microwave. This makes the gluten more flexible and allows for a tighter roll.
Avoid Overmixing the Eggs
Whisk the eggs just until combined. Overbeating the eggs can introduce too much air, which may cause them to puff up too much in the pressure cooker and make them harder to roll into the tortillas.
Ingredient Substitutions
Alternative Lean Meats
If you do not have turkey sausage, ground chicken sausage is an excellent alternative. For a plant-based version, use a seasoned soy-based ground crumble, though you may need slightly more broth to keep it moist.
Cheese Variations for Different Flavors
While pepper jack and cheddar are recommended, you can use Monterey Jack for a milder taste. Smoked gouda is another great option if you want to add a deep, smoky dimension to the breakfast flavor.
Dairy-Free Milk Alternatives
For a dairy-free version, use unsweetened soy or oat milk in both the eggs and the gravy. These milks have a higher protein content than almond milk, which helps the gravy thicken more effectively.
Whole Grain Tortilla Options
You can swap white flour tortillas for whole wheat or corn-flour blends. However, be cautious with traditional corn tortillas, as they are more prone to cracking and may require more warming before rolling.
Custom Recipe Variations
Adding Hearty Vegetables
Sauté diced bell peppers, onions, or mushrooms before adding them to the egg mixture. These additions increase the nutritional value and provide a nice textural contrast to the creamy gravy.
Incorporating Crispy Potatoes
Add cooked hash browns or small diced roasted potatoes inside the tortillas along with the eggs. This turns the dish into a complete breakfast platter inside a single wrap.
Adding a Spicy Kick
For those who enjoy heat, stir diced jalapeños into the scrambled eggs or add a pinch of cayenne pepper to the gravy. Drizzling a small amount of hot sauce inside the tortilla before rolling also adds great depth.
Adding Extra Protein
Include black beans or cooked chickpeas inside the enchiladas for extra fiber and protein. These hold up well during the baking process and complement the savory sausage gravy.
Serving and Presentation Ideas
Fresh Garnish Suggestions
Top the finished enchiladas with chopped fresh cilantro or sliced green onions. The brightness of the fresh herbs cuts through the richness of the gravy and cheese.
Complementary Side Dishes
Serve these enchiladas with a side of fresh sliced avocado or a bowl of mixed berries. The acidity of the fruit balances the heavy, savory notes of the sausage and cream sauce.
Adding Creamy Toppings
A dollop of sour cream or a drizzle of Greek yogurt on top of each slice adds a cool, tangy contrast. You can also serve them with a side of chunky salsa for an authentic touch.
Storage and Preservation
Refrigeration Guidelines
Store leftover enchiladas in an airtight glass container in the refrigerator for up to 3 to 4 days. Ensure they are completely cooled before sealing to prevent excess moisture from building up.
Freezing for Future Meals
You can freeze assembled but unbaked enchiladas. Wrap the pan tightly with plastic wrap and then aluminum foil, labeling it with the date for storage up to two months.
Proper Thawing Methods
To thaw frozen enchiladas, place the pan in the refrigerator overnight. This allows the gravy and fillings to thaw slowly, maintaining the structural integrity of the tortillas.
Reheating Instructions
Best Results with Oven Reheating
To maintain the best texture, reheat individual portions in the oven at 325 degrees F. Cover the dish with foil to prevent the cheese from drying out and heat for about 15 minutes.
Quick Microwave Reheating
For a faster option, microwave a slice on high for 60 to 90 seconds. Place a damp paper towel over the enchilada to steam the tortilla and keep it from becoming chewy.
Air Fryer for Crispy Edges
Place a slice in the air fryer at 350 degrees F for 3 to 5 minutes. This method is excellent for getting the edges of the tortilla slightly crisp while melting the cheese on top.
Make-Ahead Advice
Prepping the Components
You can cook the sausage, prepare the eggs, and make the gravy the day before. Store each component in separate containers in the refrigerator to save time on the morning of your event.
Managing Gravy Texture
If the gravy thickens too much while sitting in the fridge, stir in a tablespoon of milk or broth before reheating. This restores the creamy consistency before you pour it over the tortillas.
Timing the Assembly
Wait to roll the enchiladas until you are ready to bake them. If you assemble them too far in advance, the moisture from the gravy can soak into the tortillas, making them soggy.
Troubleshooting Common Issues
Gravy is Too Thin
If your gravy hasn’t thickened enough, mix one teaspoon of cornstarch with a teaspoon of cold water to create a slurry. Stir this into the boiling gravy and simmer for another minute.
Tortillas are Breaking
If tortillas are tearing, they are likely too cold or dry. Try warming them in a dry skillet for 30 seconds per side to make them more pliable before filling.
Eggs are Too Dry
If the eggs feel dry, reduce the pressure cooking time by one minute next time. Ensure you are using a tall enough trivet so the eggs don’t cook too quickly from the bottom heat.
Cheese Not Browning
If the cheese is melted but not browned, turn your oven to the broiler setting for the final 2 minutes. Watch closely to ensure the topping does not burn.
Frequently Asked Questions
Can I use a slow cooker instead of an Instant Pot?
Yes, but you cannot use the pot-in-pot method for the eggs. You would need to scramble the eggs on the stove and use the slow cooker only for the sausage and gravy.
Can I make these without an oven?
The oven is necessary to melt the cheese and set the structure. However, you can heat individual rolled enchiladas in a skillet over medium heat until the cheese melts.
How do I stop the tortillas from getting soggy?
Ensure the gravy is thick and not watery. Additionally, avoid overfilling the tortillas, as excess moisture from the filling can seep into the wrap during baking.
Can I use frozen ground sausage?
Yes, you can use frozen sausage, but it may increase the time it takes for the pot to reach pressure. It is recommended to thaw the meat slightly for more consistent browning.
Print
Instant Pot Breakfast Enchiladas with Sausage Gravy
- Total Time: 55 minutes
- Yield: 8 enchiladas 1x
- Diet: General
Description
Breakfast enchiladas with turkey sausage gravy, scrambled eggs and shredded cheese that your Instant Pot will help you prep.
Ingredients
- 1 pound ground turkey 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
- Step: Add uncooked turkey sausage into Instant Pot. Break up meat. Pour in the broth.
- Step: 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.
- Step: Place a tall trivet into the Instant Pot. Place the egg pan on top of the trivet.
- Step: 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.
- Step: Use hot pads to remove the egg pan. Break up the eggs. Set aside.
- Step: 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 1/2 tsp salt and 1/2 tsp pepper. Turn off Instant Pot.
- Step: Preheat oven to 350 degrees F. In a 9×13 inch pan spoon 1/4 cup of the gravy and spread on bottom of pan.
- Step: 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.
- Step: Pour remaining gravy over the top of the enchiladas and any remaining cheese.
- Step: Bake for 25 minutes. Serve and enjoy!
Notes
Try adding cooked hashbrowns, mushrooms, peppers, or onions into your scrambled eggs. Whole wheat tortillas can be used as a substitute for white tortillas.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Method: Instant Pot and Oven
- Cuisine: American
Nutrition
- Serving Size: 1 enchilada
- Calories: 580 kcal
- Sugar: 8 g
- Sodium: 1100 mg
- Fat: 32 g
- Saturated Fat: 16 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 42 g
- Fiber: 2 g
- Protein: 35 g
- Cholesterol: 210 mg