Instant Pot Enchilada Breakfast Bake

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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.

I use my fancy chopper to make short work of dicing most of my vegetables.

Spray a 7″ springform pan with cooking spray, and then line with three corn tortillas, fanning them out to cover the bottom of the pan.

Sauté meat until browned, and then add onions, red pepper, and jalapeño (optional, but adds a nice bit of extra heat). Cook until onions are translucent and tender. You may need to drain this mixture when it’s done, so that the tortillas don’t absorb too much liquid. Wipe out or rinse Instant Pot liner before adding water for pressure cooking.

Think of this as a Mexican lasagna. Layer your tortillas, your meat and vegetables, eggs and cheese in the springform pan, and then repeat the layers. Drizzle the top with enchilada sauce. I won’t even try to improve upon the wonderful Skinnytaste recipe for amazing enchilada sauce. It’s my absolute favorite, but you can also use the canned stuff and be very happy with the result. The corn tortillas will puff up and become bread-like (not at all soggy!), making a lovely crust and almost cornbread-like layers.

Cook for 15 minutes at high pressure. Let the pressure release naturally for 10 minutes, and then release any remaining pressure SLOWLY–you can do a controlled release, letting small amounts of steam out at a time. This will keep your eggs nice and calm, and will avoid having your casserole, pot, and kitchen look like a crime scene.

Where’s the enchilada sauce? Oops, forgot it on this run. But look at this beauty!

Remove casserole from Instant Pot. Run a knife around the edges to help release the sides of the springform pan after the casserole has cooled for a few minutes.

Serve this beauty up however you like, with garnishes like chopped cilantro, thinly-sliced green onions, slices of avocado, a sprinkling of chopped cilantro, or slices of green onion. Serve your favorite salsa on the side. Olé!


Instant Pot Enchilada Breakfast Bake

  • Servings: 4-6
  • Difficulty: easy
  • Print


  • 1 lb bulk chorizo sausage (hot or mild, your choice), cooked and drained.
  • 1 small onion, diced
  • 1/4 cup diced red bell pepper
  • Optional: 1/2 jalapeño chili pepper (remove seeds if you like to tone down the heat a bit)
  • 2 tablespoons canned diced green chilies
  • 1 medium tomato, diced
  • 10 large eggs
  • 1/4 cup milk
  • Salt and black pepper to taste
  • 4 oz shredded Monterey Jack cheese (or combination Jack/cheddar, or whatever you like)
  • 6 corn tortillas
  • Enchilada sauce
  • Optional garnishes: Thinly-sliced green onion (scallion), avocado slices, salsa of choice


  1. Set your Instant Pot to the sauté function (set to “More”) and wait until display reads “Hot”. Add chorizo to pot, and cook and stir for about three minutes until sausage is browned. Stir in the onions, red pepper, and jalapeño, and continue to cook until the sausage is cooked through and the onions are softened. Remove from pan and drain, if needed. Stir in diced green chilies and tomatoes, and set aside.
  2. Whisk eggs with milk; add salt and pepper to taste.
  3. Grease springform pan with nonstick spray or butter. Line the bottom of the springform with three tortillas. Add half of the meat mixture, and sprinkle with half the cheese. Pour half of the egg mixture over all. Repeat the layers, and drizzle top with enchilada sauce.
  4. Add one cup of water to the Instant Pot liner, and insert trivet. Place springform pan on trivet. Set to 15 minutes at high pressure.
  5. Let pressure release naturally for 10 minutes.
  6. Run a knife around the edges, and allow to cool for about 10 minutes. Release and remove springform ring.
  7. Garnish as desired, and serve with your favorite salsa.

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