Southern Breakfast Enchiladas with Sausage Gravy

Southern Breakfast Enchiladas with Sausage Gravy are the ultimate comfort food mashup—hearty, flavorful, and packed with all the breakfast favorites. I roll up fluffy scrambled eggs, crispy hash browns, and savory sausage into soft tortillas, then smother everything with a rich and creamy sausage gravy. It’s the kind of dish that makes weekend mornings worth waking up for.

Why You’ll Love This Recipe

I love how this recipe takes traditional breakfast ingredients and gives them a bold Southern twist. It’s indulgent without being too heavy, and every bite is full of familiar flavors I crave—eggs, sausage, cheese, and gravy. It’s also a great make-ahead option for brunches or lazy mornings, and it always disappears fast when I serve it to guests.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Breakfast sausage

• All-purpose flour

• Whole milk

• Salt and black pepper

• Eggs

• Shredded hash browns (frozen or fresh)

• Shredded cheddar cheese

• Flour tortillas

• Butter or oil for cooking

• Optional toppings: chopped green onions, hot sauce, jalapeños

Directions

1. I start by browning the breakfast sausage in a skillet, breaking it up into crumbles. Once cooked, I remove most of the sausage, leaving a bit of fat in the pan to make the gravy.

2. I stir in flour and cook it briefly, then slowly whisk in milk to create a creamy sausage gravy. I season it with salt and pepper and let it simmer until thickened.

3. In a separate pan, I scramble the eggs until just set and cook the hash browns until crispy.

4. To assemble, I lay out the tortillas and fill them with scrambled eggs, hash browns, sausage, and shredded cheese.

5. I roll each tortilla tightly and place them seam-side down in a greased baking dish.

6. I pour the sausage gravy generously over the top and sprinkle with extra cheese if I feel like it.

7. I bake the enchiladas at 350°F (175°C) for about 20–25 minutes, until heated through and bubbly.

Servings and timing

This recipe serves 6 to 8 people and takes around 45 minutes to prepare and bake—about 20 minutes of prep and 25 minutes of baking time.

Variations

• I swap out sausage for bacon or use vegetarian sausage to suit different tastes.

• For extra heat, I add diced jalapeños or green chiles inside the enchiladas.

• I sometimes mix in sautéed bell peppers and onions for more color and flavor.

• Using pepper jack cheese instead of cheddar gives the dish a spicier kick.

• I occasionally serve it with a drizzle of maple syrup for a sweet and savory twist.

storage/reheating

I store leftovers in an airtight container in the fridge for up to 3 days. To reheat, I cover them with foil and warm them in the oven at 325°F until heated through, or I microwave individual portions for 1–2 minutes. If I have extra gravy, I warm it separately and spoon it over the top before serving.

FAQs

Can I make this dish ahead of time?

Yes, I assemble the enchiladas the night before, cover them, and refrigerate. I add the gravy and bake them in the morning for a fresh, hot breakfast.

Can I freeze breakfast enchiladas?

I freeze the assembled enchiladas without the gravy. When I’m ready to eat, I thaw them overnight, top with fresh gravy, and bake as usual.

What’s the best kind of sausage to use?

I prefer a classic pork breakfast sausage, but spicy sausage or turkey sausage also work well.

Can I make this recipe gluten-free?

Yes, I use gluten-free flour for the gravy and gluten-free tortillas to adapt the recipe.

Do I have to bake the enchiladas?

Technically, everything is cooked, so baking helps meld the flavors and melt the cheese. But if I’m in a hurry, I skip the oven and just serve them hot with warm gravy on top.

Conclusion

Southern Breakfast Enchiladas with Sausage Gravy bring all the best parts of breakfast together in one delicious dish. They’re rich, filling, and perfect for sharing. Whether I’m cooking for family, hosting brunch, or just treating myself, this recipe is always a winner.

Southern Breakfast Enchiladas with Sausage Gravy

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• Author: Linda
• Prep Time: 20 minutes
• Cook Time: 25 minutes
• Total Time: 45 minutes
• Yield: 6 to 8 servings
• Category: Breakfast
• Method: Baking
• Cuisine: Southern
• Diet: Halal

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Description

Southern Breakfast Enchiladas with Sausage Gravy combine classic breakfast elements like scrambled eggs, crispy hash browns, savory sausage, and cheese, all wrapped in a tortilla and smothered in creamy sausage gravy. This indulgent Southern-style dish is perfect for brunches or cozy weekend mornings.

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Ingredients

• 1 lb breakfast sausage
• 2 tbsp all-purpose flour
• 2 cups whole milk
• Salt and black pepper, to taste
• 6 large eggs
• 2 cups shredded hash browns (frozen or fresh)
• 2 cups shredded cheddar cheese
• 8 flour tortillas
• 2 tbsp butter or oil for cooking
• Optional toppings: chopped green onions, hot sauce, jalapeños

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Instructions

1. Brown the sausage in a skillet, breaking it into crumbles. Remove most of it, leaving some fat in the pan.
2. Add flour to the fat and cook briefly. Slowly whisk in milk to make the gravy. Season with salt and pepper and simmer until thickened.
3. In another pan, scramble the eggs until just set. Cook the hash browns until crispy.
4. Lay out tortillas and fill each with scrambled eggs, hash browns, sausage, and cheese.
5. Roll tortillas tightly and place seam-side down in a greased baking dish.
6. Pour sausage gravy over the top and sprinkle with extra cheese if desired.
7. Bake at 350°F (175°C) for 20–25 minutes until bubbly and heated through.
8. Top with optional garnishes and serve hot.

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Notes

• Make ahead by assembling the night before and baking fresh in the morning.
• Use vegetarian sausage or bacon for variations.
• For a spicy kick, add jalapeños or green chiles.
• Freeze enchiladas without gravy and add fresh gravy before baking.
• Cover leftovers and reheat in oven or microwave with additional gravy if available.

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Nutrition

• Serving Size: 1 enchilada
• Calories: 420
• Sugar: 3g
• Sodium: 820mg
• Fat: 28g
• Saturated Fat: 12g
• Unsaturated Fat: 13g
• Trans Fat: 0g
• Carbohydrates: 24g
• Fiber: 2g
• Protein: 18g
• Cholesterol: 185mg