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
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.
Notes
- You can prepare the enchiladas the night before, refrigerate, and bake the next morning.
- Add chopped jalapeños or hot sauce for a spicier version.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: Southern American
Nutrition
- Serving Size: 1 enchilada with gravy
- Calories: 530
- Sugar: 3g
- Sodium: 820mg
- Fat: 35g
- Saturated Fat: 15g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 22g
- Cholesterol: 220mg
