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Southern Breakfast Enchiladas with Sausage Gravy

Delightfully comforting, these Southern Breakfast Enchiladas feature scrambled eggs, cheesy goodness, and a creamy sausage gravy, making them an irresistible breakfast dish.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Breakfast, Brunch
Cuisine: Mexican, Southern
Calories: 450
Ingredients Method Notes

Ingredients
  

For the Enchiladas
  • 8-10 pieces small flour tortillas
  • 6 large eggs
  • 1 cup shredded cheese cheddar or a cheese blend
  • 1 cup cooked breakfast sausage crumbled
For the Gravy
  • 2 cups milk
  • 1/4 cup all-purpose flour
  • 1 tablespoon butter
  • Salt and pepper to taste
For Garnish (Optional)
  • diced green onions or fresh herbs

Method
 

Preparation and Assembly
  1. Preheat your oven to 350°F (175°C) to prepare for your cheesy, delightful enchiladas.
  2. In a large bowl, whisk together the eggs, salt, and pepper. Stir in the cooked sausage and half of the cheese, then set aside.
  3. In a saucepan, melt the butter over medium heat. Add the flour and cook for about a minute until golden, whisking constantly. Gradually whisk in the milk until the mixture is smooth and thickened. Season with salt and pepper, then set aside.
  4. Spoon some of the egg and sausage mixture into the center of each tortilla. Roll up tightly and place seam-side down in a greased baking dish. Repeat with all tortillas.
Baking
  1. Pour the prepared gravy over the rolled enchiladas and sprinkle the remaining cheese on top.
  2. Bake in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly.
Serving
  1. Sprinkle with fresh herbs or diced green onions as desired, serve warm, and enjoy!

Notes

Customize your filling with vegetables or a vegetarian alternative. You can prepare your fillings the night before to save time in the morning. Store leftovers tightly covered in the refrigerator for up to 3 days or freeze unbaked enchiladas for up to 2 weeks.