Description
Instant Pot Breakfast Enchiladas are a delightful twist on breakfast that brings the flavors of Mexico to your table. Filled with fluffy scrambled eggs, colorful bell peppers, and melted cheese, these enchiladas are topped with zesty salsa for an irresistible flavor explosion. Quick to prepare and easily customizable, they make the perfect dish for a cozy family breakfast or a festive brunch with friends. Experience the joy of delicious home-cooked breakfasts without the hassle!
Ingredients
Scale
- 6 large eggs
- 1 cup shredded cheddar cheese
- 4 large flour tortillas
- 1 cup salsa (mild or spicy)
- 1 cup chopped bell peppers (mixed colors)
- 1/2 cup diced onion
- 2 tsp olive oil
- Salt and pepper to taste
Instructions
- Prepare Your Ingredients: Chop the bell peppers and onions. Whisk the eggs with salt and pepper in a bowl.
- Sauté the Vegetables: Set the Instant Pot to sauté mode, add olive oil, and cook the bell peppers and onions until soft (3-4 minutes).
- Scramble the Eggs: Pour whisked eggs into the pot over sautéed veggies. Cook gently until just set (about 5 minutes).
- Assemble Enchiladas: On each tortilla, place some egg mixture, sprinkle with cheese, roll tightly, and place seam-side down in the pot.
- Add Salsa and Cook: Pour salsa over enchiladas, close the lid, and cook on high pressure for 8 minutes.
- Serve: Allow natural pressure release for 5 minutes before quick-releasing remaining steam. Serve hot with extra cheese or cilantro.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Breakfast
- Method: Pressure Cooking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 enchilada (150g)
- Calories: 290
- Sugar: 2g
- Sodium: 620mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 2g
- Protein: 12g
- Cholesterol: 225mg