Country Gravy Breakfast Enchiladas are the ultimate morning comfort food! Soft tortillas are stuffed with eggs, sausage, and cheese, then smothered in a creamy country gravy. The Instant Pot makes this hearty breakfast dish quick and easy, perfect for a weekend brunch or breakfast-for-dinner treat.
Kitchen Equipment Needed
- Instant Pot or pressure cooker
- Whisk
- Mixing bowls
- Spatula
- 9×13-inch baking dish
- Measuring cups and spoons
Ingredients Overview
- Tortillas: Flour tortillas provide a soft and flexible base for rolling the enchiladas.
- Eggs: Scrambled eggs make the filling rich and satisfying.
- Sausage: Cooked breakfast sausage adds savory flavor.
- Cheese: Shredded cheddar or Monterey Jack melts beautifully inside and on top.
- Gravy: A homemade country gravy ties everything together with creamy goodness.
Step-by-Step Instructions
1. Prepare the Sausage
Set the Instant Pot to sauté mode. Cook 1 pound of ground breakfast sausage until browned and fully cooked. Remove the sausage and set aside, leaving the drippings in the pot.
2. Make the Country Gravy
Add 2 tablespoons of butter to the sausage drippings in the Instant Pot. Whisk in 2 tablespoons of all-purpose flour and cook for 1 minute to form a roux. Slowly add 2 cups of milk, whisking continuously to avoid lumps. Season with 1/2 teaspoon salt and 1/2 teaspoon black pepper. Stir until thickened, then remove from the pot and set aside.
3. Scramble the Eggs
In a large bowl, whisk 6 large eggs with a splash of milk. Set the Instant Pot back to sauté mode, add 1 tablespoon of butter, and cook the eggs, stirring frequently, until just set.
4. Assemble the Enchiladas
Lay out 8 flour tortillas. Divide the scrambled eggs, cooked sausage, and 1 cup of shredded cheese evenly among the tortillas. Roll them tightly and place them seam-side down in a greased 9×13-inch baking dish.
5. Cook the Enchiladas in the Instant Pot
Place a trivet in the Instant Pot and add 1 cup of water. Cover the baking dish with aluminum foil and place it on the trivet. Close the Instant Pot lid, set the valve to sealing, and cook on high pressure for 8 minutes. Perform a quick release when done.
6. Add the Gravy and Cheese
Carefully remove the dish from the Instant Pot. Pour the prepared country gravy over the enchiladas and sprinkle with an additional 1/2 cup of shredded cheese.
7. Melt the Cheese
If desired, place the dish under a broiler for 2-3 minutes to melt and slightly brown the cheese.
8. Serve
Garnish with chopped parsley or green onions and serve hot with your favorite breakfast sides.
Recipe Tips
- Make It Spicy: Add diced jalapeños or a dash of hot sauce to the filling for extra heat.
- Use Pre-Cooked Ingredients: Save time by using pre-cooked sausage and store-bought gravy.
- Freeze for Later: Assemble the enchiladas ahead of time, freeze, and cook directly from frozen with adjusted time.
What to Serve With This Recipe
Pair these breakfast enchiladas with hash browns, fresh fruit, or a side of crispy bacon for a complete meal.
Frequently Asked Questions
Can I use corn tortillas?
Yes, but you’ll need to warm them before rolling to prevent cracking.
How do I store leftovers?
Store in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave.
Can I double the recipe?
Absolutely! You can stack a second layer of enchiladas in the baking dish if your Instant Pot is large enough.
Ingredients
- 8 flour tortillas
- 1 lb breakfast sausage, cooked
- 6 large eggs, scrambled
- 1 tbsp butter (for eggs)
- 1 cup shredded cheese (plus extra for topping)
- 2 tbsp butter (for gravy)
- 2 tbsp all-purpose flour
- 2 cups milk
- 1/2 tsp salt
- 1/2 tsp black pepper
Instructions
- Cook the sausage in the Instant Pot on sauté mode and set aside.
- Make country gravy by whisking butter, flour, and milk in the Instant Pot. Season and set aside.
- Scramble eggs in the Instant Pot with butter.
- Assemble enchiladas by rolling eggs, sausage, and cheese in tortillas. Place in a greased dish.
- Cook in the Instant Pot with 1 cup of water and a trivet for 8 minutes on high pressure.
- Pour gravy over enchiladas, top with cheese, and broil if desired.
- Garnish and serve hot!
Country Gravy Breakfast Enchiladas
Ingredients
- 8 flour tortillas
- 1 lb breakfast sausage cooked
- 6 large eggs scrambled
- 1 tbsp butter for eggs
- 1 cup shredded cheese plus extra for topping
- 2 tbsp butter for gravy
- 2 tbsp all-purpose flour
- 2 cups milk
- 1/2 tsp salt
- 1/2 tsp black pepper
Instructions
- Cook the sausage in the Instant Pot on sauté mode and set aside.
- Make country gravy by whisking butter, flour, and milk in the Instant Pot. Season and set aside.
- Scramble eggs in the Instant Pot with butter.
- Assemble enchiladas by rolling eggs, sausage, and cheese in tortillas. Place in a greased dish.
- Cook in the Instant Pot with 1 cup of water and a trivet for 8 minutes on high pressure.
- Pour gravy over enchiladas, top with cheese, and broil if desired.
- Garnish and serve hot!
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