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Warm, filling, and full of Southern charm, these Breakfast Enchiladas with creamy sausage gravy bring together all your morning favorites in one cozy pan. From smooth eggs and cheesy potatoes all wrapped up, to that sausage gravy soaking everything—this one's a crowd-pleaser for folks who can't decide between Southern comfort food and classic Mexican flavors.
I threw this together for brunch when my in-laws came by. They're huge on both Southern staples and Tex-Mex, so I figured why not mash 'em up? There wasn't a crumb left, and now it's the one dish they always ask me to make when we're all together.
Ingredients
- Breakfast potatoes or hashbrowns give bites some crunch and heartiness
- Butter makes your scrambled eggs rich and tender, nothing beats it
- Green onions bring a springy color and zing to cut through the richness
- Cheddar and Monterey Jack cheeses for that perfect melt and yummy sharpness all mixed in
- Breakfast sausage is the secret behind a deep, savory gravy
- Garlic powder stirs into the sauce for a mellow boost that doesn't steal the show
- Flour tortillas hold everything together without breaking apart
- Whole milk keeps the gravy smooth and the eggs fluffy
Simple Steps
- Finish in the Oven
- After the enchiladas are all lined up in your baking dish, pour hot sausage gravy all over so they're fully smothered. You want that sauce thick enough to cover but still pour easily. Cover everything snug with foil to keep the moisture in. Bake like this, then take the foil off for the last bit—peek for bubbling and light browning to know it's ready.
- Fill and Roll
- Spread your tortillas out and pile scrambled eggs a little off to one side. Toss on some potatoes, sprinkle with green onions and loads of cheese. Roll each one up tightly, tuck in those ends, and nestle them close together seam-down in a greased dish.
- Get Scrambling
- Whisk up some eggs with milk, add salt and pepper, and make sure there's no streaky bits left. Drop butter into a skillet (wait for bubbling to stop, but don't let it brown), then dump in your eggs. Nudge them gently from the outside in until they're mostly cooked but still shiny—they'll cook a bit more in the oven.
- Whip Up Sausage Gravy
- Crumble and brown sausage in a pan over medium, stirring until evenly cooked. Sprinkle flour on top, stir for a minute so you don't taste raw flour. Slowly add milk, whisking so there's no lumps. Keep stirring till thick and creamy, usually takes five minutes. Throw in some black pepper and salt, however you like it.
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What sets this apart is that rich sausage gravy. My grandma always swore by slow stirring and patience for a lump-free sauce—she called it a good character builder. When I stand over the stove whisking, I'm right back in her little kitchen, learning why Southern food feels like home.
Prep Ahead
If you want to save time in the morning, build the casserole the night before, wrap it tight, and keep in the fridge. Take it out about half an hour before you bake so it's not super cold, then just tack on about 10 extra minutes with foil when you bake. You can also make the sausage gravy two days ahead; stash it sealed in the fridge and heat it gently with a splash more milk before pouring on.
Twist It Up
If you want more kick, stir diced jalapeños into the filling and hit the gravy with chipotle powder. For something lighter, swap in turkey or chicken sausage, and use lighter cheese and milk. Going meatless? Grab veggie sausage or sauté mushrooms and walnuts with sausage spices for similar flavor, then use that in the gravy.
How To Serve
These enchiladas will easily steal the show on any brunch table. They're fantastic with a side of fresh fruit salad with a squeeze of lime and some mint. A light arugula salad with a citrus dressing goes great too. Drinks? Try a punchy Bloody Mary, bubbly mimosa, or a strong coffee. If it's dinner, roast up some veggies to make it a full plate.
Southern Stories
This dish really celebrates the blending of food styles you'd find in the South—places like Texas and Georgia especially mix Southern comfort with Mexican classics. Sausage gravy turns the usual enchilada into something that feels totally homegrown here. It shows how food can keep old flavors alive while still becoming something new.
Common Queries
- → Is it okay to make these ahead of time?
Definitely! You can prepare them the evening before, store them in the fridge, and add gravy just before baking. Simple and hassle-free.
- → What can I use instead of pork sausage?
Try using turkey or chicken sausage for a lighter twist. Both work nicely in the gravy too.
- → Can this dish be vegetarian-friendly?
For a veggie option, leave out the sausage and swap it for mushrooms or plant-based sausage. Adjust the gravy seasoning to taste.
- → How do I avoid clumps in the gravy?
To keep things smooth, whisk constantly while slowly pouring in the milk. This helps make a rich, lump-free gravy.
- → What are good sides for this dish?
These enchiladas go great with fresh fruit, a sprinkle of hot sauce, or even a small salad for a lighter balance.
- → Can extra veggies go in the filling?
Of course! Add mushrooms, diced bell peppers, or spinach for more flavor and a healthy boost.