Southern Breakfast Enchiladas with Sausage Gravy Recipe

Introduction

Southern Breakfast Enchiladas with Sausage Gravy combine hearty flavors and creamy textures for a comforting morning meal. This dish layers savory sausage, eggs, and cheese inside tortillas, all smothered in rich sausage gravy and baked to perfection.

Ingredients

• 8 flour tortillas
• 1 lb pork sausage, cooked and crumbled
• 1 cup cheddar cheese, shredded
• 6 eggs, scrambled
• 2 cups hash browns, cooked
• 2 tbsp butter
• 2 tbsp flour
• 2 cups milk
• Salt and pepper to taste

Instructions

1. Step 1: Preheat your oven to 375°F (190°C). In a large bowl, combine the cooked sausage, scrambled eggs, cooked hash browns, and ¾ cup of shredded cheddar cheese.
2. Step 2: Lay out each flour tortilla and evenly fill them with the sausage and egg mixture. Roll up each tortilla tightly and arrange them seam-side down in a baking dish.
3. Step 3: To make the sausage gravy, melt butter in a saucepan over medium heat. Whisk in the flour and cook for about 1 minute to form a roux.
4. Step 4: Slowly pour in the milk while whisking continuously to avoid lumps. Cook the mixture until it thickens, then season with salt and pepper to taste.
5. Step 5: Pour the warm sausage gravy evenly over the rolled enchiladas. Sprinkle the remaining cheddar cheese on top.
6. Step 6: Bake the dish in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly and the enchiladas are heated through.
7. Step 7: Remove from the oven and let it cool for a few minutes before serving.
8. Step 8: Serve the enchiladas hot, optionally with extra sausage gravy on top for added flavor and moisture.

Tips & Variations

• For a spicier twist, add diced jalapeños or a dash of hot sauce to the sausage gravy.
• Use pepper jack cheese instead of cheddar for a sharper flavor.
• Make ahead by assembling the enchiladas the night before and refrigerating, then bake fresh in the morning.
• Substitute turkey sausage for a leaner option.

Storage

Store leftover enchiladas covered in the refrigerator for up to 3 days. Reheat in the oven at 350°F (175°C) until warmed through, about 15 minutes, or microwave individual portions until hot.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I freeze Southern Breakfast Enchiladas?

Yes, you can freeze the assembled but unbaked enchiladas. Wrap tightly in foil or plastic wrap and freeze for up to 2 months. Thaw overnight in the fridge before baking.

Can I use corn tortillas instead of flour tortillas?

Flour tortillas hold up better with the wet gravy and filling. Corn tortillas may break apart, but if you prefer, warm them first to make them more pliable before filling.

Southern Breakfast Enchiladas with Sausage Gravy Recipe

Print Recipe

★★★★★

4.8 from 101 reviews

Southern Breakfast Enchiladas with Sausage Gravy combine flaky flour tortillas filled with savory pork sausage, fluffy scrambled eggs, crispy hash browns, and melted cheddar cheese, all baked to perfection under a rich, creamy sausage gravy topping. This hearty breakfast casserole offers a comforting twist on traditional enchiladas, perfect for a satisfying morning meal or brunch.

• Author: Sienna
• Prep Time: 20 minutes
• Cook Time: 35 minutes
• Total Time: 55 minutes
• Yield: 6 servings 1x
• Category: Breakfast Casserole
• Method: Baking
• Cuisine: Southern American

Ingredients

Scale 1x2x3x

Enchiladas

• 8 flour tortillas
• 1 lb pork sausage, cooked and crumbled
• 1 cup cheddar cheese, shredded
• 6 eggs, scrambled
• 2 cups hash browns, cooked

Sausage Gravy

• 2 tbsp butter
• 2 tbsp flour
• 2 cups milk
• Salt and pepper to taste

Instructions

1. Prepare the Enchiladas: Lay out each flour tortilla and evenly distribute the cooked pork sausage, scrambled eggs, cooked hash browns, and shredded cheddar cheese onto the center of each. Roll up the tortillas tightly to encase the fillings.
2. Arrange in Baking Dish: Place the filled and rolled tortillas seam-side down into a greased baking dish in a single layer to prevent unrolling during baking.
3. Make the Sausage Gravy: In a medium saucepan over medium heat, melt the butter. Whisk in the flour to create a roux and cook until it turns light golden brown, about 2 minutes. Gradually pour in the milk while whisking continuously to avoid lumps. Season with salt and pepper. Continue cooking, stirring frequently, until the gravy thickens enough to coat the back of a spoon, approximately 5 to 7 minutes.
4. Pour Gravy Over Enchiladas: Pour the prepared sausage gravy evenly over the assembled enchiladas in the baking dish. Sprinkle additional shredded cheddar cheese on top for a cheesy crust.
5. Bake: Preheat the oven to 350°F (175°C). Bake the enchiladas for 20-25 minutes or until the gravy is bubbly and the cheese is melted and lightly golden.
6. Serve: Remove from the oven and let cool slightly. Serve the enchiladas hot, garnished with extra sausage gravy if desired for added moisture and flavor.

Notes

• You can substitute hash browns with diced, cooked potatoes for a different texture.
• Use whole wheat or corn tortillas if preferred, but cooking and rolling technique may vary.
• For spicier gravy, add a pinch of cayenne pepper or chopped jalapeños to the roux.
• Make sure the sausage is fully cooked and crumbled well before assembling.
• This dish can be prepared ahead and refrigerated before baking; just increase baking time slightly.

Keywords: southern breakfast, breakfast enchiladas, sausage gravy, brunch casserole, savory breakfast, cheesy enchiladas