If you’re searching for the ultimate comfort food to brighten up a weekend brunch or spoil your family with something irresistibly hearty, let me introduce you to Southern Breakfast Enchiladas With Sausage Gravy. Imagine fluffy scrambled eggs, golden breakfast sausage, melty cheese, and soft flour tortillas all coming together, then blanketed with the creamiest, peppery sausage gravy imaginable. This is one of those dishes that’s not only packed with flavors and textures but also feels like a warm hug in every bite—trust me, it’s about to become a new breakfast tradition!

Southern Breakfast Enchiladas With Sausage Gravy Recipe - Recipe Image

Ingredients You’ll Need

You don’t need a huge list of complicated, hard-to-find ingredients for Southern Breakfast Enchiladas With Sausage Gravy—just a handful of simple staples that each bring their magic to the party. Every component, from the pillowy eggs to the savory sausage, lends a distinct flavor or texture, ensuring every bite is both satisfying and comforting.

Flour tortillas (8 large): Flexible and soft, the perfect canvas for all that delicious filling and gravy.
Large eggs (8): Whipped into fluffy perfection, making the enchilada filling rich and satisfying.
Milk (1/4 cup for eggs + 2 1/2 cups for gravy): Keeps the eggs tender and the gravy lusciously creamy.
Butter (1 tablespoon): Adds richness and the classic buttery flavor to the scrambled eggs.
Breakfast sausage (1 pound for filling + 1/2 pound for gravy): Sharp, savory, and bursting with flavor—this is the heart of both the filling and that dreamy gravy.
Shredded cheddar cheese (1 cup): Brings sharpness, color, and a gooey, melty bite.
Shredded Monterey Jack cheese (1/2 cup): Creamy and mild, it balances out the cheddar for a perfectly cheesy combination.
Green onions (1/4 cup, chopped): They add a fresh, colorful touch and a gentle bite that wakes up every forkful.
Salt and pepper (to taste): Essential for bringing out the best in your eggs, filling, and gravy.
All-purpose flour (3 tablespoons): Used to thicken the sausage gravy to the ideal consistency.

How to Make Southern Breakfast Enchiladas With Sausage Gravy

Step 1: Cook the Breakfast Sausage

Start by preheating your oven to 350°F and greasing a trusty 9×13-inch baking dish. Then, crumble and cook your breakfast sausage in a large skillet over medium heat until it’s perfectly browned and radiating that irresistible aroma. Once cooked through, set half aside for the filling and reserve the rest for your homemade gravy.

Step 2: Scramble the Eggs

In a big bowl, whisk up your eggs with a splash of milk, salt, and pepper. Melt the butter in a nonstick skillet and pour in the eggs, stirring gently until they’re just set but still creamy. Don’t overcook—they’ll finish cooking in the oven and stay super fluffy!

Step 3: Prepare the Filling

Gently fold half of the cooked sausage into your eggs along with both cheeses and the green onions. The way the cheese melts into the warm eggs and sausage is pure breakfast magic. Give it a taste and adjust salt and pepper if needed.

Step 4: Assemble the Enchiladas

Spoon the egg-sausage-cheese mixture evenly onto each tortilla and roll them up tightly. Nestle each rolled enchilada seam-side down in your prepped baking dish, making sure they’re cozy and snug so they soak up all that future gravy.

Step 5: Make the Sausage Gravy

For this classic Southern touch, brown the remaining sausage in a saucepan, sprinkle over the flour, and stir until the flour vanishes into that savory sausage fat. Slowly whisk in your whole milk and bring everything to a gentle simmer, stirring often. In about 5–7 minutes, you’ll have a thick, creamy, peppery sausage gravy ready to pour.

Step 6: Bake With Gravy

Pour your hot sausage gravy generously over the assembled enchiladas. Slide the dish into your oven and bake for 20–25 minutes, or until everything is bubbling and the smell is downright irresistible. Let it rest for 5 minutes before serving—this helps everything set and makes slicing easier.

How to Serve Southern Breakfast Enchiladas With Sausage Gravy

Garnishes

Top your Southern Breakfast Enchiladas With Sausage Gravy with a scattering of chopped green onions, a sprinkle of extra cheese, or even some fresh parsley. For a pop of color and flavor, try sliced jalapeños or a few dashes of your favorite hot sauce right before serving.

Side Dishes

Balance the richness of the dish with a light fruit salad, crispy hash browns, or oven-roasted potatoes. If you’re serving a brunch crowd, a big green salad with a zesty vinaigrette offers a bright, refreshing contrast to all that savory goodness.

Creative Ways to Present

For a fun twist, serve the enchiladas in individual ramekins for personal portions, or give each serving a Southern touch by plating it with a biscuit on the side. For gatherings, arrange on a big platter with all the garnishes set out so everyone can build their own perfect plate.

Make Ahead and Storage

Storing Leftovers

Let any leftovers cool before transferring them to an airtight container. Refrigerate your Southern Breakfast Enchiladas With Sausage Gravy for up to 3 days. The flavors actually deepen and become even more crave-worthy with a little rest!

Freezing

If you want to freeze, assemble the enchiladas without the sausage gravy and wrap tightly in foil or plastic wrap, then freeze for up to 2 months. Freeze the gravy separately, and thaw both in the fridge overnight before reheating.

Reheating

To reheat, pop individual servings in the microwave or warm the covered dish in the oven at 350°F until piping hot. If the gravy has thickened too much, a splash of milk will bring that creamy texture right back.

FAQs

Can I prepare Southern Breakfast Enchiladas With Sausage Gravy the night before?

Absolutely! You can roll the enchiladas, store them in the fridge overnight, then pour the gravy over and bake in the morning. It’s a lifesaver for busy mornings or when feeding a crowd!

What’s the best way to make these enchiladas spicier?

Add a handful of chopped jalapeños or a few dashes of hot sauce to your egg mixture, or offer hot sauce on the side. Pepper jack cheese is also a great swap for some additional heat.

Do I have to use flour tortillas?

Flour tortillas are classic for this recipe since they hold up so well, but you can absolutely use whole wheat or a low-carb version if you prefer. Corn tortillas are a bit more delicate, but can work if warmed and handled gently.

Can I use a different meat besides breakfast sausage?

Definitely! Try cooked bacon, crumbled chorizo, or even a vegetarian sausage to make Southern Breakfast Enchiladas With Sausage Gravy your own. Just make sure whatever protein you use is fully cooked before assembling.

Is there a way to make this recipe dairy-free?

Yes! Use your favorite plant-based cheese and milk alternatives, and swap the butter for a vegan version. The result will still be hearty and delicious with a few simple changes.

Final Thoughts

Whether you’re looking for a new brunch favorite or just want to surprise your family with something special, Southern Breakfast Enchiladas With Sausage Gravy is the kind of dish that always gets rave reviews. I hope you’ll give it a try and let it bring a little Southern comfort (and plenty of smiles!) to your breakfast table.

Southern Breakfast Enchiladas With Sausage Gravy Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.9 from 9 reviews

Author: admin
Total Time: 50 minutes
Yield: 6–8 servings 1x
Diet: Non-Vegetarian

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Description

Indulge in the rich and comforting flavors of Southern Breakfast Enchiladas with Sausage Gravy. These hearty enchiladas are filled with a savory mixture of scrambled eggs, cheese, and sausage, then topped with a creamy sausage gravy.

Ingredients

Scale

For the Enchiladas:

8 large flour tortillas
8 large eggs
1/4 cup milk
1 tablespoon butter
1 pound breakfast sausage (crumbled)
1 cup shredded cheddar cheese
1/2 cup shredded Monterey Jack cheese
1/4 cup green onions (chopped)
Salt and pepper to taste

For the Sausage Gravy:

1/2 pound breakfast sausage
3 tablespoons all-purpose flour
2 1/2 cups whole milk
1/2 teaspoon black pepper
1/4 teaspoon salt

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Instructions

Preheat the oven and prepare baking dish: Preheat the oven to 350°F and grease a 9×13-inch baking dish.
Cook the sausage: Brown and cook the crumbled sausage in a skillet, then set aside.
Prepare the egg mixture: Whisk together eggs, milk, salt, and pepper. Scramble eggs in butter until just set. Stir in half of the cooked sausage, cheeses, and green onions.
Fill and roll the tortillas: Divide the egg mixture among tortillas, roll them up, and place in the baking dish.
Make the gravy: Cook remaining sausage, sprinkle with flour, then gradually whisk in milk and simmer until thickened. Season with salt and pepper.
Bake: Pour the gravy over the enchiladas and bake until heated through and bubbling.
Rest and serve: Let the enchiladas rest for 5 minutes before serving.