Southern Breakfast Enchiladas Gravy (Print Version)

# Ingredients:

→ Enchiladas

01 - 6 large flour tortillas
02 - 1 tablespoon unsalted butter
03 - 6 large eggs
04 - 60 milliliters whole milk
05 - Salt, to taste
06 - Freshly ground black pepper, to taste
07 - 120 grams shredded cheddar cheese
08 - 60 grams shredded Monterey Jack cheese
09 - 120 grams cooked breakfast potatoes or hashbrowns (optional)
10 - 2 green onions, thinly sliced

→ Sausage Gravy

11 - 225 grams pork breakfast sausage (or turkey/chicken sausage for pork-free version)
12 - 2 tablespoons all-purpose flour
13 - 360 milliliters whole milk
14 - Salt, to taste
15 - Freshly ground black pepper, to taste
16 - 1/4 teaspoon garlic powder (optional)

# Instructions:

01 - Heat a skillet over medium heat. Add sausage and cook, breaking it apart, until browned and fully cooked. Sprinkle flour over the sausage and stir until evenly coated. Cook for 1 minute, stirring frequently. Gradually add milk while continuously stirring to prevent lumps. Simmer for approximately 5 minutes or until thickened. Season with salt, black pepper, and garlic powder if using. Keep warm.
02 - Whisk eggs, 60 milliliters milk, salt, and pepper in a bowl. In a non-stick skillet over medium heat, melt butter. Pour in the egg mixture and cook, gently stirring, until eggs are just set. Remove from heat.
03 - Preheat oven to 190°C. Lightly grease a 33x23-centimeter baking dish.
04 - Lay tortillas flat and fill each with scrambled eggs, cooked potatoes (if using), green onions, and a combination of cheddar and Monterey Jack cheese. Roll tortillas tightly and place seam side down in the baking dish.
05 - Pour prepared sausage gravy evenly over the arranged enchiladas. Optionally, sprinkle with extra cheese.
06 - Cover dish with foil and bake for 15 minutes. Remove foil and continue baking 5–10 minutes, or until hot and bubbly.
07 - Scatter additional sliced green onions on top and serve immediately. Accompany with hot sauce or fresh fruit if desired.

# Notes:

01 - Ensure gravy is stirred constantly when adding milk to prevent lumps and achieve a silky texture.
02 - Enchiladas can be assembled ahead and chilled overnight before baking.

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