Description
Try Southern Breakfast Enchiladas with Sausage Gravy, a comforting morning recipe loaded with eggs, sausage, potatoes, and creamy gravy.
Ingredients
Scale
For the Enchiladas
- 6 large flour tortillas
- 1 tablespoon butter
- 6 large eggs, scrambled
- 1 lb breakfast sausage
- 1 cup frozen hash browns or tater tots
- 1½ cups shredded sharp cheddar cheese
- Salt and pepper, to taste
For the Sausage Gravy
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 2 cups whole milk
- ½ lb ground sausage
- Salt and freshly cracked black pepper
Instructions
- Cook the Breakfast Sausage
Brown the 1 lb of breakfast sausage in a skillet over medium heat. Once fully cooked, remove it and set aside. - Prepare the Eggs
Melt 1 tablespoon of butter in a clean skillet. Add the beaten eggs, season with salt and pepper, and scramble until fluffy. Remove from heat. - Cook the Hash Browns or Tater Tots
Prepare the hash browns according to package instructions, ensuring they’re crisp and golden. - Assemble the Enchiladas
Lay out each tortilla and spoon in equal amounts of eggs, sausage, hash browns, and cheddar cheese. Roll tightly and place seam-side down in a greased baking dish. - Make the Sausage Gravy
In a skillet, brown ½ lb of ground sausage. Add 2 tablespoons butter and let it melt. Sprinkle in 2 tablespoons of flour and stir to create a roux. Slowly whisk in 2 cups of milk. Simmer until thickened and season with salt and pepper. - Bake
Pour sausage gravy over the tortillas. Bake at 350°F (175°C) for 20 minutes. - Serve
Remove from the oven and allow to cool slightly before serving warm.
Notes
For extra flavor, warm the tortillas before assembling.
Add diced jalapeños or green chiles for spicy heat.
Substitute pepper jack cheese for a bolder flavor.