Description: Start your day with a fiesta of flavor! These Southern Breakfast Enchiladas combine the comforting heartiness of a sausage gravy breakfast with the fun and satisfying format of enchiladas. Soft flour tortillas are filled with fluffy scrambled eggs, melty cheeses, and optional breakfast potatoes for extra substance, then smothered in a creamy, savory sausage gravy. This is a guaranteed crowd-pleaser for brunch, potlucks, or any weekend breakfast. Get ready for a taste explosion!
Ingredients:
For the Enchiladas:
- 6 large flour tortillas (burrito size)
- 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, thinly 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 (or milk alternative)
- Salt and black pepper, to taste
- 1/4 teaspoon garlic powder (optional)
Preparation:
Before beginning, ensure all your ingredients are prepped and measured out. This will ensure a smoother cooking process and allow you to focus on the gravy and enchilada assembly. Cook potatoes and set aside or buy pre-cooked potatoes. Slice the green onions, grate the cheese, and measure out all spices and liquids.
Step 1: Make the Sausage Gravy:
Begin by browning the sausage. In a large skillet or Dutch oven over medium heat, crumble the breakfast sausage. Use a spatula to break it into smaller pieces as it cooks. Continue cooking until the sausage is browned and fully cooked through. The sausage should have rendered its fat, which will be crucial for the gravy’s flavor and texture. If using a leaner sausage like turkey or chicken, you may need to add a tablespoon of olive oil or butter to the skillet.
Once the sausage is cooked, sprinkle the all-purpose flour evenly over the sausage in the skillet. Stir continuously to coat the sausage completely with the flour. This creates a roux, the thickening agent for the gravy. Cook the flour-coated sausage for about 1 minute, stirring constantly. This step is crucial to cook out the raw flour taste, ensuring a smooth and flavorful gravy.
Now, slowly add the milk to the skillet while stirring continuously. It’s important to add the milk gradually to prevent lumps from forming. Begin by adding a small amount of milk and stirring it into the flour-sausage mixture until it forms a smooth paste. Then, slowly pour in the remaining milk, stirring constantly until the gravy is smooth and lump-free.
Bring the gravy to a simmer over medium heat, stirring occasionally. Continue simmering until the gravy has thickened to your desired consistency, about 5 minutes. The gravy should be thick enough to coat the back of a spoon.
Season the gravy with salt, black pepper, and garlic powder (if using). Start with a pinch of salt and pepper and adjust to taste. Remember that the sausage is already seasoned, so be mindful of adding too much salt. The garlic powder adds a subtle savory note to the gravy, but it can be omitted if preferred.
Once the gravy is ready, remove it from the heat, cover, and set aside to keep warm while you prepare the enchilada filling. This step will ensure that the gravy is ready to be used as soon as the enchiladas are assembled.
Step 2: Scramble the Eggs:
In a medium bowl, whisk together the eggs, milk, salt, and pepper until well combined. The milk will help create a lighter, fluffier scramble. The salt and pepper will season the eggs.
Melt the butter in a non-stick skillet over medium heat. The butter will prevent the eggs from sticking to the skillet and will add a rich flavor to the eggs. Ensure the entire pan is coated with the melted butter.
Pour the egg mixture into the skillet and cook, stirring gently with a spatula, until the eggs are just set. You want the eggs to be slightly undercooked, as they will continue to cook in the oven when the enchiladas are baked. Avoid overcooking the eggs, as they will become dry and rubbery.
Once the eggs are cooked, remove the skillet from the heat and set aside.
Step 3: Assemble the Enchiladas:
Preheat your oven to 375°F (190°C). Prepare a 9×13-inch baking dish by lightly greasing it with cooking spray or butter. This will prevent the enchiladas from sticking to the dish.
Lay one flour tortilla flat on a clean surface. Spoon a portion of the scrambled eggs onto the center of the tortilla. Add a portion of the cooked breakfast potatoes (if using) and a sprinkle of sliced green onions. Top with a generous amount of shredded cheddar and Monterey Jack cheese.
Roll up the tortilla tightly, tucking in the edges as you go, and place it seam-side down in the prepared baking dish. Repeat with the remaining tortillas and filling ingredients.
Once all the enchiladas are rolled and placed in the baking dish, ensure they are snug but not overly crowded.
Step 4: Top with Gravy:
Evenly pour the warm sausage gravy over the enchiladas, ensuring that each enchilada is well coated. The gravy will add moisture and flavor to the enchiladas as they bake.
If desired, sprinkle extra shredded cheese on top of the gravy-covered enchiladas for an extra cheesy finish.
Step 5: Bake:
Cover the baking dish with aluminum foil. This will help to prevent the enchiladas from drying out and will ensure that they are heated through evenly.
Bake in the preheated oven for 15 minutes.
Remove the foil and bake for another 5–10 minutes, or until the enchiladas are heated through, the cheese is melted and bubbly, and the gravy is slightly browned on top. Keep a close eye on the enchiladas to prevent them from burning.
Remove the baking dish from the oven and let the enchiladas rest for a few minutes before serving.
Why You Will Love This Recipe
This Southern Breakfast Enchilada recipe is a symphony of flavors and textures that will tantalize your taste buds. The creamy, savory sausage gravy is the star, complementing the fluffy scrambled eggs, melted cheeses, and optional breakfast potatoes. It’s a comforting and satisfying breakfast or brunch option that’s perfect for feeding a crowd or indulging in a special weekend treat. The customizable nature of the recipe allows you to adapt it to your preferences and dietary needs. Whether you are a seasoned cook or a beginner, this recipe is easy to follow and delivers impressive results every time. Plus, it’s a creative and fun twist on classic breakfast dishes, making it a memorable and enjoyable meal. The combination of Mexican-inspired enchiladas and Southern-style sausage gravy is a fusion that simply works!
COOKING Rating
Easy to medium.
Serving Suggestions:
- Garnish with extra green onions or chopped cilantro.
- Serve with a dollop of sour cream or Greek yogurt.
- Add a dash of hot sauce for a spicy kick.
- Serve with a side of fresh fruit, such as berries or sliced oranges.
- Pair with a refreshing beverage, such as orange juice or coffee.
- Offer a variety of hot sauces to cater to different spice preferences.
- Consider adding diced tomatoes or avocados for extra freshness.
Tips:
- Use high-quality sausage for the best flavor.
- Don’t overcook the eggs, as they will continue to cook in the oven.
- Adjust the amount of cheese to your liking.
- For a vegetarian option, use plant-based sausage and milk alternatives.
- Prepare the sausage gravy ahead of time to save time in the morning.
- If you don’t have breakfast potatoes on hand, you can use diced sweet potatoes or leftover roasted vegetables.
- To prevent the tortillas from tearing, warm them slightly before filling them.
- Use a good quality non-stick skillet for scrambling the eggs.
- Don’t overcrowd the baking dish; if necessary, use two smaller dishes.
- If the gravy becomes too thick, add a splash of milk to thin it out.
Prep Time:
20 minutes
Cook Time:
30 minutes
Total Time:
50 minutes
Nutritional Information:
(Estimates based on average ingredient quantities and may vary)
- Calories: 650-800 per serving (depending on ingredient choices and portion sizes)
- Protein: 30-40g per serving
- Sodium: 800-1200mg per serving (depending on sausage and cheese choices)
Conclusion
These Southern Breakfast Enchiladas with Sausage Gravy are a truly delightful and indulgent breakfast or brunch option. The combination of creamy gravy, fluffy eggs, melted cheese, and warm tortillas creates a symphony of flavors and textures that will leave you wanting more. Whether you are hosting a gathering or simply treating yourself to a special meal, this recipe is sure to impress. So, gather your ingredients, put on your apron, and get ready to enjoy a culinary adventure that’s both comforting and exciting!
Questions and Answers about this Recipe
Q1: Can I make this recipe ahead of time?
A: Absolutely! You can prepare the sausage gravy and scramble the eggs a day in advance and store them separately in the refrigerator. When you’re ready to assemble the enchiladas, simply reheat the gravy and eggs and proceed with the recipe as directed. This will save you time, especially if you’re making this for a large group. Be sure to store the gravy in an airtight container to prevent it from drying out, and gently reheat the eggs to maintain their fluffy texture.
Q2: What if I don’t have all-purpose flour? Can I use another type of flour for the gravy?
A: Yes, you can substitute all-purpose flour with other types of flour. Whole wheat flour or gluten-free all-purpose blends can work, but they might slightly alter the taste and texture of the gravy. Cornstarch can also be used as a thickening agent; mix it with a little cold water before adding it to the sausage mixture. Make sure to whisk continuously to avoid lumps. Keep in mind that different flours absorb liquids differently, so you may need to adjust the amount of milk accordingly to achieve the desired gravy consistency.
Q3: Can I use different types of cheese in this recipe?
A: Absolutely! Feel free to experiment with different types of cheese to create your own unique flavor profile. Pepper Jack cheese will add a spicy kick, while Gouda or Gruyere will provide a richer, nuttier flavor. You can also use a blend of cheeses to add complexity. Consider using Mexican cheese blends for an authentic flavor. Don’t be afraid to get creative and use whatever cheese you have on hand!
Q4: Can I add vegetables to the enchilada filling?
A: Definitely! Adding vegetables to the enchilada filling is a great way to add nutrients and flavor. Diced bell peppers, onions, spinach, or mushrooms would all be delicious additions. Sauté the vegetables before adding them to the enchilada filling to soften them and bring out their flavors. You can also add roasted vegetables for a smoky, savory taste. Just make sure to chop the vegetables into small pieces so they are easy to incorporate into the enchiladas.
Q5: How do I prevent the tortillas from becoming soggy?
A: To prevent the tortillas from becoming soggy, avoid overfilling them with wet ingredients. Also, slightly warming the tortillas before filling them can help prevent them from tearing and absorbing too much moisture. If you’re preparing the enchiladas ahead of time, consider lightly toasting the tortillas before filling them to create a barrier against the gravy. When baking, ensure the baking dish is well covered with foil to trap moisture and prevent the enchiladas from drying out.
