Here’s a hearty, comfort-filled twist on a Tex-Mex classic: Southern Breakfast Enchiladas with Sausage Gravy. Fluffy eggs, crispy sausage, and melty cheese wrapped in tortillas, all smothered in creamy sausage gravy — a perfect make-ahead brunch casserole or indulgent weekend breakfast!
🌯 Southern Breakfast Enchiladas with Sausage Gravy
Serves: 6–8 | Prep Time: 25 min | Bake Time: 25–30 min
🛒 Ingredients
For the Enchiladas:
- 6–8 large flour tortillas
- 8 large eggs
- 1 cup shredded cheddar or Colby Jack cheese
- 1 cup cooked breakfast sausage (crumbled)
- Salt & pepper, to taste
- 2 tbsp butter or oil
For the Sausage Gravy:
- ½ lb breakfast sausage
- 3 tbsp all-purpose flour
- 2 cups milk
- ½ tsp black pepper
- Salt, to taste
- Optional: pinch of cayenne or hot sauce for kick
👩🍳 Instructions
1. Cook the Eggs & Sausage:
- Scramble the eggs with salt and pepper in butter or oil until just set.
- Mix in 1 cup cooked sausage and ½ cup cheese.
2. Assemble the Enchiladas:
- Spoon the egg mixture into each tortilla, roll them up, and place seam-side down in a greased 9×13″ baking dish.
3. Make the Sausage Gravy:
- In a skillet, brown the remaining ½ lb sausage.
- Sprinkle flour over sausage and stir to coat.
- Slowly whisk in milk and cook, stirring constantly, until thickened (about 5–7 minutes). Season with pepper, and salt to taste.
4. Top & Bake:
- Pour sausage gravy evenly over the enchiladas.
- Sprinkle with remaining ½ cup cheese.
- Bake at 350°F (175°C) for 25–30 minutes, until bubbly and golden.
5. Serve:
- Let rest for 5 minutes before serving. Garnish with green onions or hot sauce if desired.
📝 Tips & Variations
- Make Ahead: Assemble the night before and bake in the morning!
- Add sautéed peppers, onions, or hash browns to the filling for extra flavor.
- Use gravy mix if you’re in a time crunch — just stir in cooked sausage.