Instant Pot Breakfast Enchiladas Recipe | Easy Morning Delight

I just cooked these Instant Pot Breakfast Enchiladas and I have to tell you—they turned out even better than I imagined. When I cut into them, the sauce was bubbling, the cheese pulled apart, and every bite had that perfect mix of soft eggs, fresh veggies, and spicy goodness.

I felt like I was treating myself to breakfast—and brunch—at the same time. Making them in the Instant Pot cut down on fuss, yet I still got all the richness, flavor, and satisfaction of a baked breakfast dish. If you love hearty, customizable breakfasts, you can also enjoy this breakfast eggy crumpets recipe for another unique morning treat.

Ingredients

Here’s what you’ll need. I include tips so you understand why certain choices matter.

For the Enchiladas Filling

8-10 corn tortillas (or flour tortillas if you prefer) — corn gives a classic texture; warming them first helps avoid cracking.
6 large eggs, scrambled — eggs are the creamy base; don’t overcook them so they stay tender.
1½ cups shredded cheese (cheddar or a blend with Monterey Jack) — freshly shredded melts better than pre-shredded.
1 cup bell peppers, diced (green, red, or yellow) — adds color, crunch, and sweetness.
1 cup onions, diced — for aromatics and flavor depth.
1 cup cooked chicken breast, diced (optional) — good protein boost.
1 can (15 oz) black beans, drained & rinsed (optional) — fiber + heartiness.
1 teaspoon ground cumin — for that warm, earthy undertone.
1 teaspoon chili powder — smoky & slightly spicy.
½ teaspoon garlic powder — convenience with flavor.
Salt & pepper to taste — essential for seasoning balance.

For the Enchilada Sauce

2 tablespoons olive oil — helps cook the spices; gives richness.
1 can (15 oz) tomato sauce — base of the sauce; try to choose one without added sugars or preservatives.
1 tablespoon chili powder — flavor punch.
1 teaspoon ground cumin — match with filling spices so everything feels cohesive.
1 teaspoon onion powder — for extra onion flavor beyond the fresh onions.
1 teaspoon garlic powder — same reasoning.
1 teaspoon smoked paprika (optional) — adds a smoky finish if you like it.
½ cup vegetable broth or chicken broth — gives body & moisture.
Salt & pepper to taste — adjust based on sauce intensity.

Optional Toppings

Sour cream or Greek yogurt — creamy contrast.
Fresh cilantro, chopped — brightness and color.
Sliced avocado — creamy richness.
Green onions, sliced — crisp, mild bite.
Jalapeño slices — if you like heat.
Fresh lime wedges — acidity to cut through richness.

Note: Serves about 6-8 enchiladas (or 6-8 people, depending on appetite).

Variations

Here are ways I’ve tweaked this recipe myself, or seen others do, to suit different tastes or dietary needs.
For more inspiration, you might like exploring other breakfast recipes that share similar flavors and flexibility.

Go dairy-free: Use a non-dairy cheese and skip sour cream or Greek yogurt; coconut yogurt or cashew cream can work.
Make it vegetarian or even vegan: Replace eggs with a tofu scramble; mushrooms, zucchini, or spinach make great extra veggies.
Swap the protein: Use turkey bacon, pork/halal sausage, ground beef, or omit meat entirely.
Add flavor boosters: Chipotle in adobo for smoky heat; fresh jalapeños; a dash of smoked paprika; roasted sweet potato cubes for sweetness.
For gluten-free: Use gluten-free tortillas instead of corn or flour.

Cooking Time

Here’s how long everything takes from start to finish:

Prep Time: about 15 minutes (chopping, scrambling, mixing)
Cooking Time: roughly 20-25 minutes in the Instant Pot
Total Time: about 40 minutes from start to finish

Equipment You Need

These tools make the recipe smooth and quick:

Instant Pot — the star for fast, gentle cooking.
Large skillet or sauté pan — for scrambling eggs and cooking veggies.
Mixing bowl — to combine filling ingredients evenly.
Measuring cups & spoons — for accurate spices and sauces.
Ladle or large spoon — to pour sauce evenly over enchiladas.
Spatula — for stirring eggs and veggies.
Serving dish or baking dish insert — optional if you broil for a cheesy finish.

How to Make Instant Pot Breakfast Enchiladas Recipe

Prepare the Enchilada Sauce

I heat olive oil in a saucepan or on the Instant Pot’s sauté mode, stir in tomato sauce, chili powder, cumin, onion powder, garlic powder, and smoked paprika. After adding broth, I simmer for 5–10 minutes until slightly thick, then season with salt and pepper.

Prepare the Filling

While the sauce cooks, I scramble the eggs until just set—soft and moist. In the same pan I sauté bell peppers and onions until soft, add chicken and beans if using, season with cumin and chili powder, then fold in shredded cheese.

Assemble in the Instant Pot

I warm tortillas briefly to prevent cracks, fill each with a scoop of filling, and roll them up. Placing them seam-side down in the Instant Pot insert, I pour sauce over the top and sprinkle the rest of the cheese.

Cook and Finish

I seal the lid, set to high pressure for 5 minutes, and quickly release it. For a golden top, I pop the insert (or transfer to a baking dish) under the broiler for 5–7 minutes until bubbly. Rest a few minutes before serving.

Additional Tips for Making this Recipe Better

These small tweaks have helped me get perfect enchiladas every time:

Warm tortillas first so they roll easily.
Shred cheese fresh for the best melt.
Don’t overcook the eggs; they’ll finish in the hot sauce.
Taste the sauce and adjust seasoning before pouring.
Let cooked enchiladas rest a few minutes so the sauce sets.

How to Serve Instant Pot Breakfast Enchiladas Recipe

Serve hot with toppings like chopped cilantro, sliced avocado, and a squeeze of lime. A dollop of sour cream or Greek yogurt cools the spice beautifully.
If you love hearty morning meals with a kick, you might also enjoy the flavors in this chorizo potato egg casserole recipe—it pairs perfectly with similar toppings like salsa or avocado.

Nutritional Information

Per serving (about one enchilada):

Calories: 350–400 kcal
Protein: ~18 g
Carbohydrates: ~28 g
Fat: ~18 g

Make Ahead and Storage

Storage

Cool leftovers and store in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or oven until heated through.

Freezing

Assemble but don’t broil, wrap tightly, and freeze for up to 3 months. Thaw overnight in the fridge, then bake or broil until hot.

Reheating

Warm in a 350°F (175°C) oven for 15–20 minutes or microwave covered until steaming. Add a splash of broth if the sauce thickens too much.

Why You’ll Love This Recipe

Here’s why these Instant Pot Breakfast Enchiladas are a keeper:

Fast yet indulgent: The Instant Pot cuts down active cook time while keeping that comforting baked flavor.
Incredibly flexible: Swap proteins, go vegetarian, or adjust spice levels with ease.
Meal-prep friendly: Assemble the night before or freeze for later—great for brunches and busy mornings.
Rich, layered flavor: Creamy eggs, smoky spices, and melty cheese in every bite.
Crowd-pleasing: Perfect for family breakfasts, holiday brunches, or a weekend treat.

Ash Tyrrell