Instant Pot Enchilada Breakfast Bake

I had an inspiration for breakfast this holiday morning, and it took barely an hour from start to finish. Made with eggs, corn tortillas, meat, onions, peppers, and cheese, this simple and delicious casserole provides the perfect base for wherever else your imagination takes you. If you’re feeding a crowd, go ahead and double the recipe, and then stack two pans inside your instant pot using the same cooking time.

It starts with fresh eggs, some fresh vegetables, and as much heat as you like. You may choose to use spicy hot chorizo, or a milder version. Regular breakfast sausage or even ground beef seasoned with a little taco seasoning would work well, too. If you omit the jalapeño, you’ll have a very mildly spiced casserole that should please the folks who don’t like things too hot. You can also double the recipe, and then stack two pans inside your Instant Pot, using the same cooking time.

There are many kinds of chorizo sausage to choose from. I chose this mild Salvadorian style sausage. I sliced the casings open, peeled them off, and cooked up the sausage meat loose, so that it looked like ground beef.


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