Ingredients
Scale
- 1 tablespoon olive oil
- 1 pound ground breakfast sausage (chicken or turkey)
- 1/4 cup all-purpose flour
- 3 cups milk
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 12 large eggs
- 1/4 cup milk (for eggs)
- Salt and pepper to taste (for eggs)
- 12 (6-inch) flour tortillas
- 2 cups shredded cheddar cheese
- Optional: Chopped green onions, salsa, avocado for topping
Instructions
- In the Instant Pot, turn on the sauté function. Add olive oil and brown the ground sausage. Crumble as it cooks. Drain any excess grease.
- Stir in the flour and cook for 1 minute, stirring constantly.
- Gradually whisk in the milk until smooth. Add salt, pepper, garlic powder, and onion powder. Bring to a simmer, stirring frequently, until the gravy thickens (about 5-7 minutes). Turn off the sauté function and remove the inner pot from the Instant Pot.
- While the gravy is simmering, whisk together the eggs and 1/4 cup milk. Season with salt and pepper.
- In a large skillet, cook the scrambled eggs over medium heat until set but still slightly moist. Remove from heat.
- Preheat oven to 350°F (175°C). Lightly grease a 9×13 inch baking dish.
- Spoon about 1/4 cup of the scrambled eggs onto each tortilla. Sprinkle with cheddar cheese. Roll up tightly and place seam-side down in the prepared baking dish.
- Pour the country gravy evenly over the enchiladas. Sprinkle with the remaining cheddar cheese.
- Bake for 20-25 minutes, or until the cheese is melted and bubbly and the enchiladas are heated through.
- Garnish with chopped green onions, salsa, and avocado (optional). Serve immediately.
Notes
For a spicier kick, add a pinch of cayenne pepper to the gravy or use a spicy sausage. The country gravy can be made ahead of time and stored in the refrigerator for up to 3 days. Reheat before using. Store leftover enchiladas in the refrigerator for up to 3 days. Reheat in the oven or microwave. For a creamier gravy, use half-and-half or heavy cream instead of milk. Customize the filling with other breakfast meats like turkey turkey turkey bacon or diced turkey turkey ham.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Method: Instant Pot
- Cuisine: Mexican-American
Nutrition
- Serving Size: 1 serving (2 enchiladas)
- Calories: 450
- Sugar: 6g
- Sodium: 750mg
- Fat: 25g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0.5g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 200mg