Southern Breakfast Enchiladas Sausage Gravy (Print Version)
# Ingredients:
→ Enchilada Filling
01 -
6 large flour tortillas
02 -
4 tablespoons unsalted butter
03 -
8 large eggs
04 -
60 milliliters whole milk
05 -
Salt, to taste
06 -
Freshly ground black pepper, to taste
07 -
2 cups sharp cheddar cheese, shredded
08 -
2 cups Monterey Jack cheese, shredded
09 -
2 cups cooked breakfast potatoes or hash browns, optional
10 -
1/4 cup green onions, thinly sliced
→ Sausage Gravy
11 -
1 pound pork breakfast sausage
12 -
1/4 cup all-purpose flour
13 -
720 milliliters whole milk
14 -
1/2 teaspoon garlic powder, optional
15 -
Salt, to taste
16 -
Freshly ground black pepper, to taste
# Instructions:
01 -
Heat a skillet over medium heat. Add pork breakfast sausage, breaking it apart with a spoon. Cook until evenly browned and cooked through.
02 -
Sprinkle all-purpose flour over cooked sausage and stir to coat. Cook for 1 minute while stirring. Gradually add whole milk, stirring constantly to prevent lumps. Simmer and stir occasionally for about 5 minutes, until the gravy thickens. Season with salt, black pepper, and garlic powder if desired. Keep warm over low heat.
03 -
In a bowl, whisk together eggs, whole milk, salt, and pepper. Melt unsalted butter in a non-stick skillet over medium heat. Pour in egg mixture and gently cook, stirring often, until eggs are soft and creamy. Remove from heat.
04 -
Preheat oven to 190°C. Lightly grease a 33x23 cm baking dish. Lay each flour tortilla flat and spoon a portion of scrambled eggs onto the center. Add cooked breakfast potatoes if using, sprinkle with green onions and both cheeses. Roll each tortilla tightly and place seam-side down in the prepared dish.
05 -
Pour warm sausage gravy evenly over assembled enchiladas. Optionally, sprinkle additional cheese on top. Cover baking dish with foil and bake for 15 minutes. Remove foil and bake uncovered for 5–10 minutes, until bubbly and golden brown.
06 -
Garnish with additional green onions. Serve immediately with hot sauce or fresh fruit on the side if desired.
# Notes:
01 -
The sausage gravy may be prepared in advance and refrigerated for up to three days; reheat gently before assembling.
02 -
Leftovers store well in the refrigerator for up to three days; reheat in the oven or microwave.
03 -
To freeze, allow enchiladas to cool, wrap tightly, and store in the freezer. Thaw overnight before reheating.
04 -
Lighter adaptations include turkey sausage or ground chicken, and substituting Monterey Jack cheese with mozzarella or another mild white cheese.
05 -
For a dairy-free option, use plant-based milk in the eggs and gravy, and dairy-free cheese alternatives.
06 -
Recommended accompaniments: fresh fruit salad, green salad, avocado slices, sour cream, coffee, or orange juice.