Southern Sausage Gravy Enchiladas

This southern-inspired breakfast fusion combines the best of enchiladas with classic breakfast ingredients for a hearty morning meal that will keep you satisfied all day. The rich sausage gravy blankets these breakfast enchiladas for a comforting dish that brings together Tex-Mex and Southern flavors in perfect harmony.

I first made these enchiladas for a family brunch when my in-laws visited, and they've become our go-to special occasion breakfast. The combination of savory sausage gravy with egg-filled enchiladas creates the ultimate comfort food that everyone requests when they visit.

Ingredients

• Ground breakfast sausage: The foundation for both the filling and gravy. Look for a quality brand with good fat content for maximum flavor.
• Diced onion: Adds sweetness and depth to balance the richness of the sausage.
• Minced jalapeño: Provides gentle heat that wakes up your taste buds. Remove seeds for milder flavor.
• All-purpose flour: Thickens the gravy beautifully. Make sure to cook it briefly with the fat to remove raw flour taste.
• Milk: Creates the creamy base for your gravy. Whole milk works best for richness.
• Large eggs: The protein-packed center of our enchiladas. Farm-fresh eggs make a noticeable difference.
• Butter: Used for scrambling eggs to create that silky texture we all love.
• Tater tots: Adds a crispy potato element that makes these enchiladas special. Use the extra crispy variety.
• Pepper Jack and cheddar cheese: The combination gives perfect meltability with a hint of heat.
• Flour tortillas: Fajita size works perfectly for rolling. Look for fresh, pliable ones.

Step-by-Step Instructions

Brown the sausage:

Place sausage in a large nonstick pan over medium-high heat, breaking it into crumbles as it cooks until it begins to turn golden brown around the edges.

Add aromatics:

When sausage is halfway cooked, add diced onion and jalapeño, stirring occasionally until onion becomes translucent and sausage is fully cooked through, about 3-4 minutes.

Reserve filling portion:

Remove 1 cup of the cooked sausage mixture with a slotted spoon, allowing excess fat to drain back into the pan. Set this portion aside for the enchilada filling.

Make the gravy base:

Return the pan with remaining sausage mixture to heat and sprinkle flour evenly over the mixture. Cook while stirring constantly for exactly 1 minute to cook out the raw flour taste without burning.

Create the gravy:

Gradually whisk in milk about half a cup at a time, ensuring each addition is fully incorporated before adding more. Simmer gently until the gravy thickens to coat the back of a spoon, about 3-5 minutes. Season with salt and pepper, then remove from heat.

Prepare the eggs:

Whisk eggs in a bowl with a pinch of salt until frothy. Melt butter in a separate nonstick pan over medium-low heat, then add eggs. Gently fold eggs as they cook, removing them from heat when they look glossy and slightly underdone.

Create filling mixture:

In a medium bowl, combine the reserved cup of sausage mixture with the cooked tater tots, scrambled eggs, and half of both cheese varieties, gently folding to distribute ingredients evenly.

Assemble enchiladas:

Place approximately half cup of filling down the center of each flour tortilla, roll tightly, and place seam side down in your prepared baking dish, arranging them in a single layer.

Add toppings and bake:

Pour the sausage gravy evenly over the rolled enchiladas, making sure to cover them completely. Sprinkle remaining cheese on top and bake at 350°F for 30-40 minutes until golden and bubbly.

The secret to these enchiladas is in the gravy. My grandmother taught me that cooking the flour with the sausage fat creates a roux that gives the gravy its silky texture and rich flavor. I remember watching her make gravy every Sunday morning, and this recipe always reminds me of those special family breakfasts.

Make-Ahead Options

These enchiladas are perfect for meal prep. You can assemble them the night before, cover tightly with plastic wrap, and refrigerate. In the morning, prepare the gravy fresh, pour over the enchiladas, and bake. Add an extra 10-15 minutes to the baking time if cooking from cold. The assembled enchiladas will keep well in the refrigerator for up to 24 hours before baking.

Customization Ideas

This recipe welcomes creative variations. Try adding sautéed bell peppers or mushrooms to the filling for extra vegetables. For a spicier version, use hot breakfast sausage and add an extra jalapeño with seeds. You can also substitute hash browns for tater tots if you prefer. For a lower-carb option, use low-carb tortillas and replace some of the potatoes with extra eggs.

Serving Suggestions

Serve these enchiladas with fresh avocado slices, a dollop of sour cream, and chopped cilantro on top. A simple side of fresh fruit provides a nice contrast to the richness of the dish. For a complete brunch spread, pair with a light arugula salad dressed with lemon vinaigrette. These enchiladas are hearty enough that a little goes a long way.

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Frequently Asked Questions

→ Can I prepare these enchiladas in advance?

Yes, you can assemble the enchiladas in advance, cover them tightly, and refrigerate them. When ready to bake, add the sausage gravy and cheese before placing them in the oven.

→ What can I use instead of tater tots?

If you don't have tater tots, hash browns or diced, cooked potatoes make a great alternative for a similar texture and flavor.

→ How do I make the sausage gravy thicker?

You can make the sausage gravy thicker by simmering it for a longer time or by adding a small slurry of flour and water to the gravy while stirring continuously.

→ Can I use a different type of cheese?

Absolutely! While Pepper Jack and cheddar complement the dish well, you can try Colby Jack, Monterey Jack, or any cheese of your preference.

→ How can I make these enchiladas spicier?

Add more minced jalapeños or incorporate spicy sausage into the filling. You can also add a pinch of cayenne pepper to the gravy for extra heat.