Southern Breakfast Enchiladas Gravy (Print Version)
# Ingredients:
→ Enchiladas
01 -
6 large flour tortillas
02 -
1 tablespoon butter
03 -
6 large eggs
04 -
1/4 cup milk
05 -
Salt, to taste
06 -
Black pepper, to taste
07 -
1 cup shredded cheddar cheese
08 -
1/2 cup shredded Monterey Jack cheese
09 -
1/2 cup cooked breakfast potatoes or hashbrowns (optional)
10 -
2 green onions, sliced
→ Sausage Gravy
11 -
1/2 pound pork breakfast sausage (or turkey/chicken sausage for a pork-free version)
12 -
2 tablespoons all-purpose flour
13 -
1 1/2 cups whole milk
14 -
Salt, to taste
15 -
Black pepper, to taste
16 -
1/4 teaspoon garlic powder (optional)
# Instructions:
01 -
In a skillet over medium heat, cook the sausage, breaking it apart with a spatula, until browned and fully cooked. Sprinkle in the flour and stir to coat the sausage. Cook for 1 minute. Slowly add the milk while stirring continuously to avoid lumps. Simmer until thickened, about 5 minutes. Season with salt, pepper, and garlic powder if using. Set aside and keep warm.
02 -
In a bowl, whisk together eggs, milk, salt, and pepper. Melt butter in a non-stick skillet over medium heat. Add the eggs and cook, stirring gently, until just set. Remove from heat.
03 -
Preheat oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish. Spoon scrambled eggs, cooked potatoes (if using), green onions, and a mix of shredded cheeses into each tortilla. Roll them up and place seam-side down in the dish.
04 -
Pour the sausage gravy evenly over the enchiladas. Sprinkle extra cheese on top if desired.
05 -
Cover with foil and bake for 15 minutes. Remove foil and bake another 5–10 minutes, or until heated through and bubbly.
06 -
Garnish with extra green onions and serve warm with hot sauce or a side of fresh fruit.
# Notes:
01 -
For a pork-free version, substitute pork sausage with turkey or chicken sausage.
02 -
Optional cooked potatoes add extra texture and flavor but can be omitted for a lighter dish.