These Southern Breakfast Enchiladas with Sausage Gravy turn classic morning staples into a warm, satisfying casserole perfect for sharing. Soft flour tortillas are filled with creamy scrambled eggs, melted cheese, and hearty breakfast potatoes, then topped with rich, homemade sausage gravy and baked until golden and bubbly. It’s the kind of comforting, crowd-pleasing dish that makes any breakfast or brunch feel special.

Why You’ll Love This Recipe

Ultimate comfort food combination – This recipe blends fluffy eggs, savory sausage gravy, and gooey melted cheese into one irresistible baked dish.

Perfect for gatherings – With six generous servings, it’s ideal for weekend brunches, holiday mornings, or family breakfasts.

Make-ahead friendly – You can assemble everything in advance and bake it fresh when needed.

Rich and satisfying – The creamy gravy and cheesy filling create a hearty meal that keeps everyone full and happy.

Customizable – Easily adapt the filling with different cheeses, vegetables, or sausage options to suit your preferences.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the enchiladas
6 large flour tortillas
1 tablespoon unsalted butter
6 large eggs
60 ml whole milk
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
120 g sharp cheddar cheese, shredded
60 g Monterey Jack cheese, shredded
120 g cooked breakfast potatoes or hashbrowns (optional)
2 green onions, thinly sliced

For the sausage gravy
225 g beef breakfast sausage
2 tablespoons all-purpose flour
360 ml whole milk
1/2 teaspoon salt (adjust to taste)
1/2 teaspoon freshly ground black pepper
1/4 teaspoon garlic powder (optional)

Directions

Prepare the sausage gravy
Heat a large skillet over medium heat. Add the beef breakfast sausage and cook, breaking it apart with a spoon, until browned and fully cooked. Do not drain the fat. Sprinkle the flour evenly over the sausage and stir well to coat. Cook for about 1 minute, stirring constantly to remove the raw flour taste. Gradually pour in the milk while stirring continuously to prevent lumps. Simmer for about 5 minutes, or until the gravy thickens. Season with salt, pepper, and garlic powder if using. Keep warm.

Scramble the eggs
In a mixing bowl, whisk together the eggs, 60 ml milk, salt, and black pepper until well combined. Melt the butter in a non-stick skillet over medium heat. Pour in the egg mixture and cook gently, stirring frequently, until the eggs are just set but still soft and creamy. Remove from heat immediately to prevent overcooking.

Assemble the enchiladas
Preheat the oven to 190°C. Lightly grease a 33 x 23 cm baking dish. Lay each tortilla flat and divide the scrambled eggs evenly among them. Add cooked breakfast potatoes if using, sprinkle with green onions, and distribute the cheddar and Monterey Jack cheeses evenly. Roll each tortilla tightly and place seam-side down in the prepared baking dish.

Add the gravy and bake
Pour the warm sausage gravy evenly over the rolled tortillas, covering them completely. If desired, sprinkle a little extra cheese on top. Cover the dish with foil and bake for 15 minutes. Remove the foil and bake for an additional 5 to 10 minutes, until heated through and lightly golden on top.

Rest and serve
Allow the casserole to rest for 5 minutes before serving. Garnish with additional sliced green onions if desired and serve hot.

Servings and timing

Servings: 6 enchiladas (serves 6 people)
Preparation time: 25 minutes
Cooking time: 30 minutes
Total time: 55 minutes

Variations

Turkey or chicken sausage version
Swap the beef sausage for turkey or chicken sausage for a lighter option.

Spicy kick
Add finely diced jalapeños to the egg mixture or use pepper jack cheese for extra heat.

Vegetarian option
Replace the sausage with sautéed mushrooms and onions, and prepare a simple cream-based gravy using butter, flour, and milk.

Extra vegetable boost
Add sautéed bell peppers, spinach, or diced tomatoes to the filling for added color and flavor.

Extra cheesy
Mix in additional shredded cheese inside the tortillas or sprinkle generously over the top before baking.

Storage/Reheating

Refrigeration
Store leftovers in an airtight container in the refrigerator for up to 3 days.

Reheating in the oven
Cover with foil and reheat in a 175°C oven for 15–20 minutes, or until heated through.

Microwave reheating
Place an individual portion on a microwave-safe plate and heat in 30-second intervals until warm. Add a small splash of milk before reheating to keep the gravy creamy.

Freezing
You can freeze the assembled but unbaked enchiladas for up to 2 months. Wrap tightly in plastic wrap and foil. Thaw overnight in the refrigerator before baking.

FAQs

Can I make these enchiladas the night before?

Yes. Assemble the enchiladas, cover tightly, and refrigerate overnight. Bake in the morning, adding a few extra minutes if needed.

How do I prevent lumpy gravy?

Add the milk gradually while stirring constantly. Continuous whisking ensures a smooth consistency.

Can I use corn tortillas instead of flour?

Flour tortillas are recommended because they roll more easily and hold the filling better, but corn tortillas can be used if gently warmed first.

What type of cheese works best?

Sharp cheddar and Monterey Jack provide a balanced flavor and smooth melt, but you can experiment with other melting cheeses.

Can I leave out the potatoes?

Yes. The potatoes are optional and can be omitted without affecting the overall structure of the dish.

How do I keep the eggs from becoming rubbery?

Remove the eggs from the heat while they are still slightly soft. They will continue cooking in the oven.

Can I double this recipe?

Yes. Simply double the ingredients and use two baking dishes to maintain even cooking.

What can I serve with these enchiladas?

Fresh fruit, sliced tomatoes, or a simple green salad pair nicely with the richness of the dish.

Can I freeze leftovers after baking?

Yes. Cool completely, wrap well, and freeze for up to 2 months. Reheat covered in the oven until warmed through.

How do I know when the casserole is done?

The dish is ready when it is heated through, the cheese is melted, and the edges are lightly golden and bubbling.

Conclusion

Southern Breakfast Enchiladas with Sausage Gravy bring together the best of hearty morning flavors in one comforting baked dish. Creamy scrambled eggs, melted cheese, and savory sausage gravy combine to create a satisfying meal that’s perfect for sharing. Whether prepared for a holiday brunch or a cozy weekend breakfast, this recipe delivers warmth, flavor, and a guaranteed crowd-pleasing experience.

Print