Description
Southern Breakfast Enchiladas with Sausage Gravy combine fluffy scrambled eggs, savory sausage, melty cheese, and soft flour tortillas, all smothered in a creamy homemade sausage gravy. This comforting breakfast casserole brings together classic southern flavors in a crowd-pleasing, make-ahead dish that’s perfect for brunch, holidays, or any morning that calls for something special.
Ingredients
Units
Scale
For the Enchiladas
- 8 large eggs
- 1/4 cup milk
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon butter
- 1 pound breakfast sausage (pork or turkey)
- 1 cup shredded cheddar cheese
- 8 (8-inch) flour tortillas
For the Sausage Gravy
- 1/2 pound breakfast sausage
- 3 tablespoons all-purpose flour
- 2 cups whole milk
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
For Garnish
- Chopped fresh parsley or chives (optional)
Instructions
- Cook the Sausage: In a large skillet over medium heat, cook 1 pound of breakfast sausage, breaking it up with a spoon, until browned and cooked through. Remove sausage with a slotted spoon, drain excess fat, and set aside. Reserve 1/2 pound for the gravy, and 1/2 pound for the filling.
- Scramble the Eggs: In a bowl, whisk together eggs, milk, salt, and pepper. Melt the butter in a nonstick skillet over medium-low heat. Add the egg mixture, and cook, stirring gently, until eggs are softly scrambled and still a little creamy. Remove from heat; do not overcook as they will cook more in the oven.
- Assemble the Enchiladas: Preheat oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish. Lay out flour tortillas. Evenly divide scrambled eggs and 1/2 pound of cooked sausage among tortillas. Top with shredded cheddar, then roll up each tortilla and place seam side down in the baking dish.
- Make the Sausage Gravy: In the same skillet, cook the reserved 1/2 pound of sausage until browned. Sprinkle over the flour and cook for 1 minute, stirring. Gradually whisk in milk, scraping up any browned bits from the pan. Cook, whisking constantly, until gravy thickens, about 3–5 minutes. Season with salt and black pepper to taste.
- Top and Bake: Pour the warm sausage gravy evenly over the enchiladas. Sprinkle with extra cheese if desired. Bake uncovered for 25–30 minutes, until heated through and bubbly.
- Garnish and Serve: Let the enchiladas cool for a few minutes. Garnish with chopped parsley or chives and serve hot.
Notes
- Prepare ahead: Assemble enchiladas the night before, cover, and refrigerate. Top with gravy and bake in the morning.
- Customize: Add sautéed bell peppers, onions, or jalapeños for extra flavor.
- Cheese swaps: Try pepper jack or Monterey Jack for a spicy kick.
- Storage: Leftovers keep well in the fridge for up to 3 days and can be reheated in the oven or microwave.
- Make it lighter: Use turkey sausage and low-fat milk for a lighter version.
Nutrition
- Serving Size: 1 enchilada with gravy
- Calories: 410
- Sugar: 4g
- Sodium: 780mg
- Fat: 27g
- Saturated Fat: 11g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 18g
- Cholesterol: 225mg
