Southern Breakfast Enchiladas with Sausage Gravy Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
