Southern Breakfast Enchiladas with Sausage Gravy Recipe

Introduction

Southern Breakfast Enchiladas with Sausage Gravy combine classic breakfast flavors with rich Southern comfort. This hearty dish features scrambled eggs, sausage, and potatoes wrapped in warm tortillas, all topped with creamy sausage gravy for a satisfying start to your day.

Ingredients

• 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

1. Step 1: Brown the breakfast sausage in a skillet over medium heat, then drain excess grease. In a separate pan, scramble the eggs in butter and season with salt and pepper. Cook the hash browns or tater tots according to package instructions. In a bowl, combine the cooked sausage, eggs, potatoes, and shredded cheddar cheese.
2. Step 2: Spoon the filling evenly into each flour tortilla. Roll them tightly and place seam-side down in a greased baking dish.
3. Step 3: For the sausage gravy, melt butter in a saucepan over medium heat. Whisk in the flour to form a roux and cook until lightly golden. Slowly add milk while whisking constantly to prevent lumps. Add browned ground sausage, season with salt and pepper, and simmer until the gravy thickens smoothly.
4. Step 4: Pour the sausage gravy over the rolled enchiladas. Bake in a preheated oven at 350°F (175°C) for 20 to 25 minutes. Garnish with chopped chives or parsley and serve warm.

Tips & Variations

• For extra flavor, add diced green chilies or jalapeños to the filling for a mild spicy kick.
• Use a sharp white cheddar or pepper jack cheese to change the flavor profile.
• If you prefer a lighter version, substitute turkey sausage for breakfast sausage in both the filling and the gravy.
• Freshly ground black pepper in the gravy enhances the depth of flavor—don’t skip it.

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 to maintain crispy edges and creamy gravy. Avoid microwaving to prevent sogginess.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this recipe ahead of time?

Yes, you can assemble the enchiladas and prepare the gravy a day in advance. Keep them covered in the refrigerator and bake fresh when ready to serve.

What can I use instead of frozen hash browns or tater tots?

Freshly grated potatoes or roasted diced potatoes work well as substitutes. Just be sure to cook them fully before incorporating into the filling.

Southern Breakfast Enchiladas with Sausage Gravy Recipe

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4.5 from 205 reviews

Southern Breakfast Enchiladas with Sausage Gravy combine classic breakfast ingredients like scrambled eggs, sausage, and crispy potatoes wrapped in warm flour tortillas, all smothered in a rich, creamy Southern-style sausage gravy. This hearty dish is perfect for brunch or a comforting morning meal that brings together bold flavors and satisfying textures.

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

Ingredients

Scale 1x2x3x

Main Ingredients

• 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

Sausage Gravy

• 2 tablespoons butter
• 2 tablespoons all-purpose flour
• 2 cups whole milk
• ½ lb ground sausage
• Salt and freshly cracked black pepper, to taste

Instructions

1. Prepare the Filling: Brown the breakfast sausage in a skillet over medium heat until fully cooked, then drain any excess grease. In a separate pan, scramble the eggs with butter, seasoning them with salt and pepper to taste. Cook the hash browns or tater tots according to package instructions until crispy and tender. In a bowl, combine the browned sausage, scrambled eggs, cooked potatoes, and shredded sharp cheddar cheese, mixing well to create the enchilada filling.
2. Roll the Enchiladas: Spoon an even amount of the prepared filling onto each flour tortilla. Roll each tortilla tightly around the filling and place seam-side down in a greased baking dish to prevent them from unrolling during baking.
3. Make the Sausage Gravy: In a saucepan, melt the butter over medium heat and whisk in the flour to form a smooth roux. Gradually add the whole milk while whisking continuously to prevent lumps. Return the browned ground sausage to the gravy mixture, season with salt and freshly cracked black pepper, and simmer gently until the gravy thickens and becomes smooth.
4. Bake and Serve: Pour the hot sausage gravy evenly over the rolled enchiladas in the baking dish. Bake in a preheated oven at 350°F (175°C) for 20 to 25 minutes until heated through and bubbly. Garnish with chopped chives or parsley before serving warm for a comforting and flavorful breakfast experience.

Notes

• Use freshly shredded cheddar cheese for better melting and flavor.
• Hash browns can be substituted with tater tots for added texture and convenience.
• Adjust seasoning in the gravy to your taste preference, adding a pinch of cayenne for a subtle kick if desired.
• Leftovers can be refrigerated and reheated gently to maintain texture and flavor.
• For a lower-fat option, use turkey sausage and low-fat milk, although this will slightly change the flavor profile.

Keywords: Southern breakfast, breakfast enchiladas, sausage gravy, scrambled eggs, hash browns, comfort food, brunch recipes