Description
Southern breakfast enchiladas are hearty, comforting tortillas filled with scrambled eggs, sausage, and cheese, then baked and topped with creamy sausage gravy. Perfect for weekend brunch or holiday mornings.
Ingredients
- 8 large flour tortillas
- 6 large eggs
- 1/4 cup milk
- 1 lb breakfast sausage
- 2 cups shredded cheddar cheese
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 2 cups whole milk (for gravy)
- 1/2 teaspoon garlic powder
- 1/4 teaspoon paprika
- Chopped green onions (optional garnish)
Instructions
- Preheat oven to 350°F (175°C) and grease a 9×13-inch baking dish.
- In a skillet over medium heat, cook sausage until browned and fully cooked. Remove and set aside, reserving 2 tablespoons drippings.
- Whisk eggs with 1/4 cup milk, salt, and pepper. Scramble in a separate pan until just set.
- In a bowl, combine cooked sausage (reserve some for gravy if desired), scrambled eggs, and 1 1/2 cups cheese.
- Divide mixture evenly among tortillas, roll tightly, and place seam-side down in the baking dish.
- Sprinkle remaining 1/2 cup cheese over the top.
- For gravy, heat reserved sausage drippings (or butter) in a skillet. Stir in flour and cook for 1 minute.
- Gradually whisk in 2 cups milk, garlic powder, and paprika. Simmer until thickened, about 3–5 minutes.
- Pour gravy evenly over enchiladas.
- Bake uncovered for 20–25 minutes until heated through and bubbly.
- Garnish with green onions and serve warm.
Notes
- Prepare the filling the night before for easy morning assembly.
- Add diced bell peppers or hash browns for extra texture.
- Use pepper jack cheese for a spicier version.
- Leftovers can be refrigerated for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: Southern