Description
Southern Breakfast Enchiladas with Sausage Gravy are a hearty and comforting brunch dish that combines fluffy scrambled eggs, savory sausage, and melted cheese wrapped in warm flour tortillas, all smothered in rich, creamy sausage gravy and baked to perfection. This recipe is perfect for make-ahead breakfasts or weekend gatherings, delivering classic Southern and Tex-Mex flavors with a kid-friendly appeal.
Ingredients
Scale
For the Enchiladas:
- 6 large flour tortillas
- 8 large eggs
- 1/4 cup milk
- 1 cup shredded cheddar cheese
- 1/2 cup Monterey Jack cheese
- 1 cup breakfast sausage, cooked and crumbled
- 1/4 cup green onions, chopped
- Salt and black pepper to taste
- 1 tablespoon butter or oil for cooking
For the Sausage Gravy:
- 1/2 pound breakfast sausage
- 3 tablespoons all-purpose flour
- 2 cups whole milk
- 1/4 teaspoon garlic powder
- 1/4 teaspoon black pepper
- Salt to taste
Instructions
- Preheat and grease: Preheat the oven to 350°F (175°C) and lightly grease a 9×13-inch baking dish to prevent sticking and ensure easy cleanup.
- Scramble the eggs: In a bowl, whisk together the eggs, milk, salt, and pepper. Heat a skillet over medium heat, melt butter or oil, then scramble the eggs until just set. Remove from heat once cooked but still moist.
- Mix filling: Stir in the cooked sausage, cheddar cheese, and chopped green onions into the scrambled eggs, blending the flavors evenly.
- Assemble enchiladas: Spoon the egg mixture into each flour tortilla, roll tightly, and place seam-side down in the prepared baking dish. Set aside.
- Make sausage gravy: In a skillet over medium heat, cook the sausage until browned and crumbled. Sprinkle the flour over the sausage and stir to coat evenly, cooking for 1–2 minutes to remove the raw flour taste.
- Add milk and season: Slowly whisk in the whole milk to avoid lumps. Add garlic powder, black pepper, and salt to taste. Simmer gently, stirring constantly until the gravy thickens, about 5 minutes.
- Top enchiladas: Pour the hot sausage gravy evenly over the assembled enchiladas. Sprinkle Monterey Jack cheese over the gravy.
- Bake: Bake uncovered in the preheated oven for 20–25 minutes until the dish is hot, bubbly, and cheese is melted and slightly golden.
- Rest and serve: Let the enchiladas cool for 5 minutes before serving to allow the gravy to set slightly for easier plating.
Notes
- Make ahead by assembling the enchiladas and storing them unbaked in the refrigerator overnight. Add the gravy just before baking.
- Serve with hot sauce or fresh fruit on the side for added contrast and flavor.
- For a lighter version, use turkey breakfast sausage and low-fat milk.
- Green onions can be substituted with diced bell peppers or chives according to preference.
