Ingredients

The following ingredients have 8 Servings
  • 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

Instruction

  • 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!