Description
Breakfast Enchiladas with Sausage Gravy are creamy Southern-style breakfast enchiladas filled with scrambled eggs, sausage, cheese, and hash browns, then baked with rich homemade sausage gravy until golden, bubbly, and comforting.
Ingredients
Scale
- 6 eggs, scrambled
- 1 pound sausage, crumbled, for the filling
- 2 cups cheese
- 1 cup hash browns
- 4 tortillas
- 1/2 pound sausage, for the sausage gravy
- 2 tablespoons flour
- 2 cups milk
- Seasonings, to taste
- Fresh herbs, for garnish
- Extra cheese, for garnish if desired
Instructions
- Scramble the eggs in a large skillet over medium heat for about 5 minutes, until soft, fluffy, and slightly glossy.
- Add the cooked sausage, cheese, and hash browns to the scrambled eggs, then mix until the cheese begins to melt and the filling looks creamy and well combined.
- Spoon a generous amount of filling into the center of each tortilla, then roll tightly and place seam-side down in a greased 9×13-inch baking dish.
- Preheat the oven to 350°F while assembling the enchiladas.
- In a medium saucepan, brown the sausage for the gravy over medium heat until fully cooked and fragrant.
- Stir in the flour and cook briefly, then gradually whisk in the milk until the gravy becomes smooth, creamy, and thick enough to coat a spoon.
- Pour the sausage gravy evenly over the assembled enchiladas, making sure the tortillas are mostly covered.
- Cover the baking dish with foil and bake for 25 minutes.
- Remove the foil and bake for another 10 minutes, until the enchiladas are bubbly, golden, and creamy around the edges.
- Let the enchiladas rest for 5 minutes before serving, then garnish with fresh herbs or extra cheese if desired.
Notes
- Warm the tortillas slightly before rolling to help prevent cracking.
- Do not overcook the eggs before baking; slightly glossy eggs stay softer in the finished enchiladas.
- If the gravy becomes too thick, whisk in a small splash of milk until it reaches a creamy consistency.
- Freshly shredded cheese melts more smoothly than packaged shredded cheese.
- Use gluten-free tortillas if you need a gluten-free variation.
- Use plant-based sausage, dairy-free cheese, and plant-based milk for a meatless or dairy-free version.
- Letting the enchiladas rest for 5 minutes helps the filling settle and makes serving easier.
- Store leftovers covered in the refrigerator for up to 4 days.
- Freeze assembled enchiladas before baking for best freezer texture.
- Reheat leftovers until hot in the center before serving.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Breakfast
- Method: Baked
- Cuisine: Southern
Nutrition
- Serving Size: 1 enchilada
- Calories: 450 kcal
- Sugar: 3 g
- Sodium: 800 mg
- Fat: 25 g
- Saturated Fat: 10 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 2 g
- Protein: 25 g
- Cholesterol: 150 mg