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.
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
Instructions
- Brown the sausage in a skillet, breaking it into crumbles. Remove most of it, leaving some fat in the pan.
- 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.
- In another pan, scramble the eggs until just set. Cook the hash browns until crispy.
- Lay out tortillas and fill each with scrambled eggs, hash browns, sausage, and cheese.
- Roll tortillas tightly and place seam-side down in a greased baking dish.
- Pour sausage gravy over the top and sprinkle with extra cheese if desired.
- Bake at 350°F (175°C) for 20–25 minutes until bubbly and heated through.
- Top with optional garnishes and serve hot.
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.
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
