Craving a breakfast that combines the best of Southern comfort food with a Tex-Mex twist? These Southern Breakfast Enchiladas with Sausage Gravy are about to become your new morning obsession.
Imagine soft flour tortillas filled with fluffy scrambled eggs, savory breakfast sausage, and melted cheese, then smothered in a rich, creamy sausage gravy that screams pure Southern comfort.
Southern Breakfast Enchiladas: A Mouthwatering Morning Fusion
This breakfast enchilada recipe takes two beloved culinary traditions and transforms them into one incredible morning masterpiece. It combines the hearty elements of a Southern breakfast with the classic enchilada format, creating a dish that's both familiar and excitingly new.
Get ready to dive into a breakfast that will have everyone at the table asking for seconds.
Serving Suggestions:
Elevate your Southern Breakfast Enchiladas with these delightful sides:
- Fresh fruit salad
- Crispy baked potato wedges
- Hot coffee
- Fresh-squeezed orange juice
- Buttermilk biscuits
Pro Tips for the Perfect Southern Breakfast Enchiladas:
Sausage Selection: Choose a high-quality breakfast sausage for the best flavor. Pork or turkey both work wonderfully.
Egg Technique: Scramble the eggs just until set. Avoid overcooking to maintain a soft, creamy texture.
Gravy Mastery: Stir the gravy constantly while cooking to prevent lumps and ensure a smooth, creamy consistency.
Cheese Distribution: Sprinkle cheese evenly to get melty goodness in every bite.
Make-Ahead Magic: Assemble the enchiladas the night before and bake in the morning for an easy breakfast.
Southern Breakfast Enchiladas with Sausage Gravy Recipe Details:
- Preparation time: 25 minutes
- Cooking time: 35 minutes
- Servings: 6-8
- Equipment: Large skillet, 9x13-inch baking dish, mixing bowls, whisk
Ingredients:
For the Enchiladas:
- 8 large flour tortillas
- 1 pound breakfast sausage (pork or turkey)
- 8 large eggs
- ⅓ cup milk
- ½ teaspoon salt
- ½ teaspoon black pepper
- 1 ½ cups shredded sharp cheddar cheese
- ½ cup shredded pepper jack cheese
- 2 tablespoons butter
For the Sausage Gravy:
- ½ pound breakfast sausage
- ¼ cup all-purpose flour
- 2 ½ cups whole milk
- ¼ teaspoon garlic powder
- Salt and black pepper, to taste
Directions:
- Preheat your oven to 350°F. Generously grease a 9x13-inch baking dish to prevent sticking. A quick spray of cooking oil works perfectly.
- In a large skillet, brown the first pound of sausage over medium heat. Break the meat into small pieces as it cooks. Once fully browned, drain any excess grease and set aside.
- In a mixing bowl, whisk together the eggs, milk, salt, and pepper until well combined. This will create the base for your fluffy scrambled eggs.
- Melt the butter in a separate nonstick skillet over medium heat. Pour in the egg mixture and scramble gently. Remove from heat when the eggs are just set but still creamy.
- Stir the browned sausage and cheddar cheese into the scrambled eggs. This creates a delicious filling that's packed with flavor.
- Spoon the egg and sausage mixture evenly into the center of each tortilla. Roll them up tightly and place seam-side down in the prepared baking dish.
- For the gravy, use the same skillet to cook the remaining ½ pound of sausage until nicely browned. Sprinkle flour over the sausage and stir to coat, cooking for about a minute.
- Gradually pour in the milk, stirring constantly to prevent lumps. Let the gravy simmer and thicken for 5-7 minutes. Season with garlic powder, salt, and pepper.
- Pour the hot sausage gravy over the enchiladas, ensuring they're completely covered. Sprinkle the pepper jack cheese on top for an extra kick.
- Bake uncovered for 25-30 minutes, or until the edges are golden and the cheese is bubbly and melted.
Ready to Enjoy!
Allow the enchiladas to cool for a few minutes before serving. This helps the gravy set and makes cutting easier.
Storage Solutions:
- Store leftovers in an airtight container in the refrigerator for up to 3 days
- Reheat in the oven at 350°F for best results
- Can be frozen for up to 1 month
- Thaw overnight in the refrigerator before reheating
Whether you're hosting a weekend brunch or craving a decadent breakfast casserole, these Southern Breakfast Enchiladas with Sausage Gravy promise to be a crowd-pleasing sensation that combines comfort, flavor, and pure morning joy.
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Southern Breakfast Enchiladas with Sausage Gravy
This breakfast enchilada recipe takes two beloved culinary traditions and transforms them into one incredible morning masterpiece. It combines the hearty elements of a Southern breakfast with the classic enchilada format, creating a dish that's both familiar and excitingly new.
- Total Time: 1 hour
- Yield: 6-8 1x
Ingredients
For the Enchiladas:
- 8 large flour tortillas
- 1 pound breakfast sausage (pork or turkey)
- 8 large eggs
- ⅓ cup milk
- ½ teaspoon salt
- ½ teaspoon black pepper
- 1 ½ cups shredded sharp cheddar cheese
- ½ cup shredded pepper jack cheese
- 2 tablespoons butter
For the Sausage Gravy:
- ½ pound breakfast sausage
- ¼ cup all-purpose flour
- 2 ½ cups whole milk
- ¼ teaspoon garlic powder
- Salt and black pepper, to taste
Instructions
- Preheat your oven to 350°F. Generously grease a 9x13-inch baking dish to prevent sticking. A quick spray of cooking oil works perfectly.
- In a large skillet, brown the first pound of sausage over medium heat. Break the meat into small pieces as it cooks. Once fully browned, drain any excess grease and set aside.
- In a mixing bowl, whisk together the eggs, milk, salt, and pepper until well combined. This will create the base for your fluffy scrambled eggs.
- Melt the butter in a separate nonstick skillet over medium heat. Pour in the egg mixture and scramble gently. Remove from heat when the eggs are just set but still creamy.
- Stir the browned sausage and cheddar cheese into the scrambled eggs. This creates a delicious filling that's packed with flavor.
- Spoon the egg and sausage mixture evenly into the center of each tortilla. Roll them up tightly and place seam-side down in the prepared baking dish.
- For the gravy, use the same skillet to cook the remaining ½ pound of sausage until nicely browned. Sprinkle flour over the sausage and stir to coat, cooking for about a minute.
- Gradually pour in the milk, stirring constantly to prevent lumps. Let the gravy simmer and thicken for 5-7 minutes. Season with garlic powder, salt, and pepper.
- Pour the hot sausage gravy over the enchiladas, ensuring they're completely covered. Sprinkle the pepper jack cheese on top for an extra kick.
- Bake uncovered for 25-30 minutes, or until the edges are golden and the cheese is bubbly and melted.
- Prep Time: 25 minutes
- Cook Time: 35 minutes
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