If you are craving a breakfast that feels like a warm hug from the South, look no further than this Southern Breakfast Enchiladas with Sausage Gravy Recipe. It combines fluffy scrambled eggs, savory sausage, and melty cheeses wrapped in soft tortillas, all smothered in rich, creamy sausage gravy that elevates every bite. This dish is the perfect way to bring comforting Southern flavors to your breakfast table or brunch gathering, offering a hearty, satisfying meal that everyone will love.
Ingredients You’ll Need
Gathering the right ingredients is the secret to bringing this Southern Breakfast Enchiladas with Sausage Gravy Recipe to life. Each item plays a vital role in creating the perfect balance of textures and flavors that make this dish so irresistible.
- 6 large flour tortillas: Soft and pliable to wrap the filling while providing a tender base.
- 8 large eggs: The main protein packed inside for a fluffy and hearty filling.
- 1/4 cup milk: Keeps the eggs light and creamy when scrambled.
- 1 cup shredded cheddar cheese: Adds a sharp, gooey layer of cheesy goodness inside the enchiladas.
- 1/2 cup Monterey Jack cheese: Melts beautifully over the top of the enchiladas for a mild, creamy finish.
- 1 cup breakfast sausage, cooked and crumbled: Bursts with savory flavor and hearty texture in every bite.
- 1/4 cup green onions, chopped: Adds a fresh, slightly tangy pop that brightens the dish.
- Salt and black pepper to taste: Essential seasonings that enhance all the other flavors.
- 1 tablespoon butter or oil for cooking: For perfectly scrambled eggs without sticking.
- 1/2 pound breakfast sausage (for gravy): Forms the flavorful, meaty base of the sausage gravy.
- 3 tablespoons all-purpose flour: Thickens the gravy to a luscious consistency.
- 2 cups whole milk: Creates a creamy, smooth gravy texture.
- 1/4 teaspoon garlic powder: Adds a subtle savory note to the gravy.
- 1/4 teaspoon black pepper: Provides a mild kick to the gravy seasoning.
- Salt to taste: Balances and elevates the gravy flavors perfectly.
How to Make Southern Breakfast Enchiladas with Sausage Gravy Recipe
Step 1: Prepare the Egg Filling
Start by whisking together your eggs, milk, salt, and pepper until smooth. Melt butter or oil in a skillet over medium heat and pour in the egg mixture. Gently scramble them until they are just set but still moist, which is key to keeping the filling tender and soft. Once off the heat, stir in the pre-cooked crumbled breakfast sausage, cheddar cheese, and chopped green onions to create a flavorful and creamy filling ready to be wrapped.
Step 2: Assemble the Enchiladas
Lay each flour tortilla flat and spoon a generous amount of the egg and sausage mixture onto it. Roll the tortilla tightly keeping all the goodness inside and place it seam side down in a lightly greased 9×13-inch baking dish. This ensures that the enchiladas hold their shape and bake evenly while soaking up all the delicious gravy to come.
Step 3: Make the Sausage Gravy
In a skillet over medium heat, cook the breakfast sausage for the gravy until nicely browned and crumbled. Sprinkle the flour over the sausage and stir constantly for 1 to 2 minutes to cook away that raw flour taste. Slowly whisk in the whole milk and continue stirring as the mixture thickens into a creamy gravy. Season with garlic powder, pepper, and salt, adjusting to your taste. This rich gravy is the crown jewel that ties the dish together beautifully.
Step 4: Bake the Enchiladas
Pour the warm sausage gravy evenly over the assembled tortillas in the baking dish. Next, sprinkle the Monterey Jack cheese on top for smooth, melty coverage. Bake in the preheated oven at 350°F (175°C) for 20 to 25 minutes until the gravy is bubbling and the cheese is melted and slightly golden. Allow them to rest for five minutes before serving so all the flavors meld perfectly.
How to Serve Southern Breakfast Enchiladas with Sausage Gravy Recipe
Garnishes
A sprinkle of fresh chopped cilantro or extra green onions can add a lovely fresh contrast to the richness of the gravy. For a bit of heat, a dash of hot sauce or pickled jalapeños brings wonderful zing and complexity that brightens every bite.
Side Dishes
This hearty dish pairs wonderfully with simple sides like fresh fruit salad for a refreshing sweet balance, or crisp roasted potatoes to amp up the comfort factor. A light green salad with a tangy vinaigrette also works well to cut through the richness.
Creative Ways to Present
For a crowd, bake the enchiladas in a large casserole dish and serve it straight from the oven, letting guests scoop their servings. To dress it up for a special brunch, plate individual enchiladas with drizzles of hot sauce and a dollop of cool sour cream, offering that delightful mix of textures and flavors on each plate.
Make Ahead and Storage
Storing Leftovers
Leftover Southern Breakfast Enchiladas with Sausage Gravy Recipe keep well in an airtight container in the refrigerator for up to three days. The flavors actually deepen with time, making leftovers just as tasty as the fresh batch.
Freezing
You can freeze unbaked enchiladas assembled in a baking dish covered tightly with foil for up to two months. When ready to enjoy, thaw overnight in the fridge and bake as directed, adding the sausage gravy fresh before baking for best results.
Reheating
Reheat individual portions in the microwave until warmed through or in the oven at 350°F (175°C) covered with foil to keep the moisture for about 15 minutes. This keeps the enchiladas moist and the gravy luscious without drying out.
FAQs
Can I use turkey sausage instead of breakfast sausage?
Yes! Turkey sausage is a leaner alternative that works well in this recipe. It will slightly change the flavor profile but still provide that savory, hearty texture essential for the dish.
Is it possible to make this recipe vegetarian?
You can swap out the breakfast sausage for plant-based sausage alternatives or sautéed mushrooms and peppers for a vegetarian version. The sausage gravy can be made using vegetarian sausage or a creamy mushroom gravy to keep the dish deliciously satisfying.
Can I prepare this recipe gluten-free?
Absolutely! Use gluten-free flour to make the gravy and substitute gluten-free tortillas to ensure the whole dish is safe for a gluten-sensitive diet without sacrificing flavor.
How spicy is the sausage gravy?
The gravy in this recipe is mild but flavorful, seasoned with garlic powder and pepper. You can easily add ground cayenne or hot sauce if you prefer a little extra kick.
What’s the best way to reheat leftovers without drying out the enchiladas?
Cover leftovers with a damp paper towel or foil during reheating to retain moisture. Reheating gently in the oven or microwave at medium power helps keep them tender and keeps the gravy creamy.
Final Thoughts
This Southern Breakfast Enchiladas with Sausage Gravy Recipe is a true celebration of Southern comfort food at its finest. It’s an inviting, flavorful dish that brings family and friends together over a warm, satisfying meal that starts the day the right way. Don’t hesitate to try it out for your next breakfast or brunch—you’ll be so glad you did!
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Southern Breakfast Enchiladas with Sausage Gravy Recipe
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 45 minutes
- Yield: 6 servings
- Category: Breakfast, Brunch
- Method: Baking
- Cuisine: Southern, Tex-Mex
Description
Southern Breakfast Enchiladas with Sausage Gravy are a hearty and comforting brunch dish that combines fluffy scrambled eggs, savory sausage, and melted cheese wrapped in warm flour tortillas, all smothered in rich, creamy sausage gravy and baked to perfection. This recipe is perfect for make-ahead breakfasts or weekend gatherings, delivering classic Southern and Tex-Mex flavors with a kid-friendly appeal.
Ingredients
For the Enchiladas:
- 6 large flour tortillas
- 8 large eggs
- 1/4 cup milk
- 1 cup shredded cheddar cheese
- 1/2 cup Monterey Jack cheese
- 1 cup breakfast sausage, cooked and crumbled
- 1/4 cup green onions, chopped
- Salt and black pepper to taste
- 1 tablespoon butter or oil for cooking
For the Sausage Gravy:
- 1/2 pound breakfast sausage
- 3 tablespoons all-purpose flour
- 2 cups whole milk
- 1/4 teaspoon garlic powder
- 1/4 teaspoon black pepper
- Salt to taste
Instructions
- Preheat and grease: Preheat the oven to 350°F (175°C) and lightly grease a 9×13-inch baking dish to prevent sticking and ensure easy cleanup.
- Scramble the eggs: In a bowl, whisk together the eggs, milk, salt, and pepper. Heat a skillet over medium heat, melt butter or oil, then scramble the eggs until just set. Remove from heat once cooked but still moist.
- Mix filling: Stir in the cooked sausage, cheddar cheese, and chopped green onions into the scrambled eggs, blending the flavors evenly.
- Assemble enchiladas: Spoon the egg mixture into each flour tortilla, roll tightly, and place seam-side down in the prepared baking dish. Set aside.
- Make sausage gravy: In a skillet over medium heat, cook the sausage until browned and crumbled. Sprinkle the flour over the sausage and stir to coat evenly, cooking for 1–2 minutes to remove the raw flour taste.
- Add milk and season: Slowly whisk in the whole milk to avoid lumps. Add garlic powder, black pepper, and salt to taste. Simmer gently, stirring constantly until the gravy thickens, about 5 minutes.
- Top enchiladas: Pour the hot sausage gravy evenly over the assembled enchiladas. Sprinkle Monterey Jack cheese over the gravy.
- Bake: Bake uncovered in the preheated oven for 20–25 minutes until the dish is hot, bubbly, and cheese is melted and slightly golden.
- Rest and serve: Let the enchiladas cool for 5 minutes before serving to allow the gravy to set slightly for easier plating.
Notes
- Make ahead by assembling the enchiladas and storing them unbaked in the refrigerator overnight. Add the gravy just before baking.
- Serve with hot sauce or fresh fruit on the side for added contrast and flavor.
- For a lighter version, use turkey breakfast sausage and low-fat milk.
- Green onions can be substituted with diced bell peppers or chives according to preference.
