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This Southern breakfast enchiladas recipe combines the hearty comfort of homestyle gravy with the convenience of enchiladas. I stumbled upon this fusion dish during a family reunion where everyone brought their signature breakfast, and this one-pan wonder stole the show with its creamy sausage gravy and cheese-filled tortillas.
I first created this recipe when hosting my in-laws from Texas who love both Mexican and Southern cuisine. The combination of savory sausage gravy with egg-stuffed tortillas bridges culinary traditions in the most delicious way.
Ingredients
- Flour tortillas: Deliver the perfect soft texture that absorbs the gravy beautifully without getting soggy
- Breakfast sausage: Provides the foundation for the gravy, try using sage variety for extra flavor
- Whole milk: Creates a silky rich gravy that coats every bite perfectly
- Combination of cheddar and Monterey Jack cheeses: Offers both sharp flavor and excellent melting qualities
- Optional hash browns: Add a satisfying textural element that makes these enchiladas truly filling
- Green onions: Bring a fresh mild oniony flavor that cuts through the richness
Step-by-Step Instructions
- Cook the Sausage:
- Brown the sausage in a skillet over medium heat breaking it into crumbles as it cooks. The sausage should develop a deep golden crust which contributes significant flavor to the final gravy. This usually takes about 5 minutes until no pink remains.
- Create the Roux:
- Sprinkle flour directly over the cooked sausage and stir continuously for a full minute. The flour will coat the meat and begin to toast slightly, eliminating any raw flour taste. This step creates the foundation for a smooth, lump-free gravy.
- Make the Gravy:
- Pour in the milk gradually while whisking constantly. Start with just a splash, incorporating it fully before adding more. This prevents lumps from forming. Allow the mixture to come to a gentle simmer and thicken, about 5 minutes, stirring frequently. The gravy should coat the back of a spoon when ready.
- Prepare the Egg Filling:
- Whisk the eggs with milk until completely blended with tiny air bubbles throughout. Melt butter in a nonstick pan over medium-low heat until it begins to foam. Pour in the egg mixture and let it set slightly before gently pulling the eggs from the edges toward the center. Remove from heat when the eggs are still slightly glossy for perfectly moist scrambled eggs.
- Assemble Your Enchiladas:
- Lay each tortilla flat and portion the scrambled eggs down the center. Add a sprinkle of both cheeses, some potatoes if using, and a few green onions. Roll each tortilla tightly and place seam-side down in your baking dish, arranging them snugly side by side.
- Bake to Perfection:
- Pour the warm sausage gravy over the rolled enchiladas, ensuring they're completely covered. Sprinkle with remaining cheese and cover with foil to prevent the top from drying out. After the initial covered bake, remove the foil for the final few minutes to allow the cheese to bubble and develop appealing golden spots.
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My grandmother always insisted on adding a pinch of nutmeg to her sausage gravy, a trick I've adopted. It's so subtle most people can't identify it, but it adds a warmth that makes guests ask what my secret ingredient might be.
Make-Ahead Options
These enchiladas work beautifully as a make-ahead meal. Prepare everything up to the baking step, cover tightly with plastic wrap, and refrigerate overnight. In the morning, remove from the refrigerator while the oven preheats, and add about 10 minutes to the covered baking time. The gravy can also be made separately and refrigerated for up to two days. Gently reheat with a splash of milk before pouring over the enchiladas.
Customization Ideas
This recipe welcomes creative adaptations based on what you have on hand. Consider adding crumbled bacon or diced ham instead of sausage, or go vegetarian with sautéed mushrooms and spinach. For a southwestern twist, add a small can of diced green chiles to the egg mixture and top with fresh cilantro before serving. You could also swap white gravy for a green chile sauce or red enchilada sauce for completely different but equally delicious results.
Serving Suggestions
These hearty enchiladas pair wonderfully with fresh fruit to balance their richness. Consider setting out a bowl of mixed berries or sliced melon alongside. A simple green salad with a light vinaigrette also makes an excellent accompaniment for a brunch gathering. For drinks, offer a spicy Bloody Mary or a refreshing mimosa bar to complete the spread. Hot sauce on the table allows guests to adjust the heat level to their preference.
Frequently Asked Questions
- → Can I substitute the pork sausage with another protein?
Yes, you can use turkey or chicken sausage for a pork-free option, or even plant-based sausage for a vegetarian version.
- → What is the best type of tortillas for breakfast enchiladas?
Large flour tortillas work best as they are easy to roll and hold the filling without breaking.
- → Can I make these enchiladas ahead of time?
Yes, assemble the enchiladas and store them in the refrigerator (without the gravy) for up to 24 hours. Add the gravy and bake when ready to serve.
- → What sides pair well with these enchiladas?
Serve with a side of fresh fruit, crispy hash browns, or a light salad to complement the richness of the dish.
- → How can I make this dish spicier?
Add diced jalapeños or chili flakes to the scrambled eggs or sausage gravy, and serve with hot sauce on the side.
- → Can I omit the potatoes in the filling?
Yes, the potatoes are optional. You can leave them out or replace them with diced bell peppers or sautéed mushrooms.