Here’s a rich and comforting twist on two Southern favorites: Southern Breakfast Enchiladas with Sausage Gravy. This dish wraps up classic breakfast ingredients — scrambled eggs, cheese, and sausage — in tortillas, then smothers it all in creamy, peppery sausage gravy. It’s perfect for brunch, holidays, or breakfast-for-dinner!
🌯 Southern Breakfast Enchiladas with Sausage Gravy
Ingredients:
For the Enchiladas:
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8 flour tortillas (8-inch)
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8 large eggs, scrambled
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1 ½ cups shredded cheddar or Colby Jack cheese
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1/2 lb breakfast sausage, cooked and crumbled
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1/2 cup cooked hash browns or tater tots (optional)
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1/4 cup chopped green onions (optional)
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Salt & pepper, to taste
For the Sausage Gravy:
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1/2 lb breakfast sausage
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1/4 cup all-purpose flour
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2 1/2 cups milk
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1/2 tsp black pepper (or to taste)
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1/4 tsp salt
🥄 Instructions:
1. Make the sausage gravy:
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In a skillet, cook the sausage until browned and crumbled.
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Sprinkle the flour over the sausage and stir to coat. Cook for 1–2 minutes.
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Gradually add milk while whisking to avoid lumps.
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Simmer until thickened (about 5 minutes), then season with pepper and salt. Set aside.
2. Prepare enchilada filling:
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Scramble eggs until just set (they’ll cook more in the oven).
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Mix eggs, cheese, cooked sausage, optional hash browns, and green onions in a bowl.
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Season lightly with salt and pepper.
3. Assemble:
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Spoon the egg mixture into tortillas, roll up, and place seam-side down in a greased 9×13-inch baking dish.
4. Top with gravy:
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Pour the sausage gravy evenly over the enchiladas.
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Sprinkle with extra cheese on top if you like.
5. Bake:
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Cover with foil and bake at 350°F (175°C) for 25–30 minutes, until hot and bubbly.
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Remove foil for the last 5 minutes if you want the top slightly browned.
6. Garnish and serve:
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Top with chopped parsley, hot sauce, or more green onions. Serve warm.
🍳 Variations:
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Use bacon or ham instead of sausage.
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Add sautéed peppers, onions, or spinach for extra veg.
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Make it spicy with jalapeños or pepper jack cheese.
Would you like a make-ahead version, a freezer-friendly prep, or a gravy shortcut using canned sausage gravy?