Description
Southern Breakfast Enchiladas with Sausage Gravy – Comforting breakfast dish with fluffy eggs, savory sausage, gooey cheese, and hearty gravy. Crowd-pleasing and delicious!
Ingredients
Scale
- 8 large flour tortillas (8-inch/20cm diameter)
- 10 large eggs
- 1/3 cup (80ml) milk or half-and-half
- 1 pound (450g) breakfast sausage, casings removed
- 1 small onion, finely diced (about 1 cup/150g)
- 1 red bell pepper, diced (about 1 cup/150g)
- 2 cups (225g) shredded cheddar cheese, divided
- 2 green onions, thinly sliced
- 1 tablespoon (15ml) butter
- Salt and freshly ground black pepper, to taste
- 1/4 cup (30g) all-purpose flour
- 2 1/2 cups (590ml) whole milk
- 1 teaspoon fresh thyme leaves (or 1/4 teaspoon dried)
- 1/2 teaspoon garlic powder
- 1/4 teaspoon cayenne pepper (optional)
- Salt and freshly ground black pepper, to taste
Instructions
- Step 1: Prepare the Egg Filling Start by melting butter in a large skillet over medium heat. Crack the eggs into a large bowl, add milk, and whisk until well combined. Season with salt and pepper. Pour the egg mixture into the skillet and cook, stirring occasionally with a spatula, until the eggs are just barely set but still slightly moist, about 3-4 minutes. They should look glossy and soft. Remove from heat and set aside – remember, they’ll continue cooking in the oven.
- Step 2: Cook the Filling Sausage In another skillet, cook the pound of breakfast sausage over medium-high heat, breaking it apart with a wooden spoon until it begins to brown, about 3-4 minutes. Add the diced onions and bell peppers to the sausage and continue cooking until the vegetables have softened and the sausage is fully cooked, about 4-5 minutes more. Drain excess grease if necessary.
- Step 3: Assemble the Enchiladas Preheat your oven to 350°F (175°C) and lightly grease a 9×13-inch baking dish. Combine the scrambled eggs with the sausage-vegetable mixture and 1 cup of shredded cheese. Place about 1/3 cup of this filling down the center of each tortilla. Roll each tortilla tightly and place seam-side down in the prepared baking dish. Sprinkle the remaining cheese over the top of the rolled enchiladas.
- Step 4: Make the Sausage Gravy In a large skillet, cook the remaining pound of breakfast sausage over medium heat until browned, breaking it into small pieces as it cooks. Sprinkle the flour over the cooked sausage and stir constantly for 2 minutes to cook the flour. Gradually whisk in the milk, stirring continuously to prevent lumps. Add the thyme, garlic powder, and optional cayenne. Bring to a simmer and cook until thickened, about 5-7 minutes. The gravy should coat the back of a spoon but still be pourable.
- Step 5: Bake and Serve Pour about half of the warm sausage gravy over the enchiladas, covering them completely. Bake for 20-25 minutes until the cheese is melted and the edges are lightly browned. Remove from the oven and let stand for 5 minutes. Serve each enchilada with additional warm gravy spooned over the top and garnish with sliced green onions for a fresh finish.
Notes
Fresh ingredients will always yield the best flavor results.
Nutrition
- Serving Size: 1 enchilada
- Calories: 390
- Sugar: 3g
- Sodium: 770mg
- Fat: 27g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 19g
- Cholesterol: 270mg