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Southern Breakfast Enchiladas with Sausage Gravy

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A comforting Southern-style breakfast casserole featuring soft flour tortillas filled with creamy scrambled eggs, melted cheese, and potatoes, all topped with rich homemade sausage gravy and baked until golden and bubbly.

  • Author: Sophia
  • Prep Time: 25 minutes
  • Cook Time: 30 minutes
  • Total Time: 55 minutes
  • Yield: 6 servings
  • Category: Breakfast
  • Method: Baking
  • Cuisine: Southern American
  • Diet: Halal

Ingredients

  • 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)

Instructions

  1. Prepare the sausage gravy: In a large skillet over medium heat, cook sausage until browned, breaking it apart. Do not drain fat. Sprinkle flour over sausage and stir for 1 minute. Gradually add milk while stirring constantly. Simmer about 5 minutes until thickened. Season with salt, pepper, and garlic powder. Keep warm.
  2. Scramble the eggs: Whisk eggs, milk, salt, and pepper. Melt butter in a skillet over medium heat. Cook eggs gently, stirring frequently, until just set and still soft. Remove from heat.
  3. Preheat oven to 190°C (375°F) and lightly grease a 33 x 23 cm baking dish.
  4. Lay tortillas flat and divide scrambled eggs evenly among them. Add potatoes if using, green onions, cheddar, and Monterey Jack. Roll tightly and place seam-side down in baking dish.
  5. Pour warm sausage gravy evenly over the tortillas. Sprinkle extra cheese on top if desired.
  6. Cover with foil and bake for 15 minutes. Remove foil and bake 5–10 minutes more until heated through and lightly golden.
  7. Rest 5 minutes before serving. Garnish with additional green onions if desired.

Notes

  • Assemble ahead and refrigerate overnight; add a few extra minutes to baking time.
  • Add milk gradually to prevent lumpy gravy.
  • Remove eggs from heat while slightly soft to avoid rubbery texture.
  • Store refrigerated up to 3 days.
  • Freeze unbaked enchiladas up to 2 months; thaw overnight before baking.
  • Reheat covered to keep gravy creamy.

Nutrition

Find it online: https://savorymomskitchen.com/southern-breakfast-enchiladas-with-sausage-gravy/