Description: These Southern Breakfast Enchiladas are a delightful fusion of classic Tex-Mex and Southern comfort food. Imagine warm, fluffy tortillas filled with cheesy scrambled eggs, savory breakfast potatoes, and topped with a creamy, flavorful sausage gravy. This dish is perfect for a weekend brunch, a special occasion, or anytime you crave a hearty and satisfying breakfast.
Ingredients:
For the Enchiladas:
- 6 large flour tortillas
- 1 tablespoon butter
- 6 large eggs
- 1/4 cup milk
- Salt and pepper, to taste
- 1 cup shredded cheddar cheese
- 1/2 cup shredded Monterey Jack cheese
- 1/2 cup cooked breakfast potatoes or hashbrowns (optional)
- 2 green onions, sliced
For the Sausage Gravy:
- 1/2 pound pork breakfast sausage (or turkey/chicken sausage for a pork-free version)
- 2 tablespoons all-purpose flour
- 1 1/2 cups whole milk
- Salt and black pepper, to taste
- 1/4 teaspoon garlic powder (optional)
Preparation:
Step 1: Make the Sausage Gravy: In a 10-12 inch skillet, set over medium heat, add your sausage and cook, breaking it apart with a spatula, until browned and fully cooked. Ensure there are no pink bits remaining. This usually takes about 7-10 minutes. Remove the sausage from the skillet and set aside, leaving about 2 tablespoons of the rendered fat in the pan. If there is more fat, pour off the excess, reserving it for another use like roasting vegetables.
Step 2: Add Flour to Sausage Fat: Sprinkle in the flour and stir to coat the sausage. Cook for 1 minute, stirring constantly.
Step 3: Add Milk and Simmer: Slowly add the milk while stirring continuously to avoid lumps. Simmer until thickened, about 5 minutes. Season with salt, pepper, and garlic powder if using. Set aside and keep warm.
Step 4: Scramble the Eggs: In a bowl, whisk together eggs, milk, salt, and pepper. Melt butter in a non-stick skillet over medium heat. Add the eggs and cook, stirring gently, until just set. Remove from heat.
Step 5: Assemble the Enchiladas: Preheat oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish. Spoon scrambled eggs, cooked potatoes (if using), green onions, and a mix of shredded cheeses into each tortilla. Roll them up and place seam-side down in the dish.
Step 6: Top with Gravy: Pour the sausage gravy evenly over the enchiladas. Sprinkle extra cheese on top if desired.
Step 7: Bake: Cover with foil and bake for 15 minutes. Remove foil and bake another 5–10 minutes, or until heated through and bubbly.
Why You Will Love This Recipe:
This Southern Breakfast Enchiladas recipe is a guaranteed crowd-pleaser for several reasons. First, it’s incredibly versatile – you can easily customize the fillings to suit your preferences and dietary needs. Add different types of cheese, incorporate black beans or corn, or use a vegetarian sausage alternative for a meat-free version. The sausage gravy adds a distinct Southern flair that elevates the dish beyond your average enchiladas. It’s creamy, savory, and packed with flavor. The combination of textures and flavors – the soft tortillas, the cheesy eggs, the crispy potatoes (if using), and the rich gravy – is simply irresistible. This recipe is also great for using up leftover ingredients, such as cooked potatoes or leftover sausage. It’s a fantastic way to create a delicious and satisfying meal with minimal waste. Furthermore, these enchiladas are perfect for feeding a crowd. You can assemble them ahead of time and bake them just before serving, making them ideal for brunch parties or family gatherings. Finally, the dish is simply comforting and delicious, offering a delightful twist on classic breakfast favorites.
COOKING Rating:
Easy to Medium
Serving Suggestions:
- Garnish with extra green onions and serve warm.
- Serve with hot sauce or a side of fresh fruit such as melon or berries for a refreshing contrast.
- Add a dollop of sour cream or Greek yogurt for extra tang and creaminess.
- Consider serving with a side of refried beans or a simple green salad.
Tips:
- To prevent the tortillas from tearing, warm them slightly in a dry skillet or microwave before filling and rolling.
- If you don’t have breakfast potatoes, you can use leftover roasted potatoes or even sweet potatoes for a unique twist.
- For a spicier gravy, add a pinch of cayenne pepper or a dash of hot sauce to the sausage gravy.
- You can assemble the enchiladas ahead of time and store them in the refrigerator for up to 24 hours before baking. Just add a few extra minutes to the baking time.
- To ensure the cheese is melted and bubbly, broil the enchiladas for the last minute or two of baking, but watch carefully to prevent burning.
Prep Time:
20 minutes
Cook Time:
30 minutes
Total Time:
50 minutes
Nutritional Information:
(Estimated per serving, based on 6 servings)
Calories: Approximately 550-650 Protein: 30-35g Sodium: 800-1000mg
Please note that the nutritional information is an estimate and can vary depending on the specific ingredients used and portion sizes.
Conclusion:
Southern Breakfast Enchiladas with Sausage Gravy is a delicious and comforting dish that’s perfect for any breakfast or brunch occasion. With its customizable fillings, creamy sausage gravy, and easy preparation, this recipe is sure to become a family favorite. Enjoy the delightful blend of Southern and Tex-Mex flavors in every bite!
Questions and Answers About This Recipe:
Q1: Can I use a different type of sausage?
A: Absolutely! While the recipe calls for pork breakfast sausage, you can easily substitute it with turkey sausage, chicken sausage, or even a vegetarian sausage alternative. Just ensure that the sausage is fully cooked before adding it to the gravy.
Q2: Can I make this recipe ahead of time?
A: Yes, you can assemble the enchiladas ahead of time and store them in the refrigerator for up to 24 hours before baking. When you’re ready to bake, simply add a few extra minutes to the baking time to ensure they are heated through.
Q3: What if I don’t have any breakfast potatoes?
A: No problem! If you don’t have breakfast potatoes on hand, you can use leftover roasted potatoes, sweet potatoes, or even skip them altogether. The enchiladas will still be delicious without the potatoes.
Q4: How can I make the sausage gravy thicker?
A: If your sausage gravy isn’t as thick as you’d like, you can whisk together 1 tablespoon of cornstarch with 2 tablespoons of cold milk or water. Stir this mixture into the simmering gravy and cook for a few minutes until it thickens to your desired consistency.
Q5: Can I freeze the leftovers?
A: While it’s best to enjoy these enchiladas fresh, you can freeze the leftovers for up to 1-2 months. However, be aware that the texture of the tortillas and gravy may change slightly after freezing and thawing. To reheat, thaw the enchiladas in the refrigerator overnight and bake in a preheated oven at 350°F (175°C) until heated through. You can also reheat them in the microwave, but the tortillas may become a bit soggy.
