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This breakfast enchilada dish brings together two morning classics—breakfast burritos and country gravy—in one rich creation that's great for weekend get-togethers or holiday meals. The thick sausage gravy covers soft egg-stuffed tortillas, making a cozy dish that mixes Southern and Southwestern flavors.
I came up with these enchiladas when I needed to feed a bunch of relatives at a family breakfast gathering. The dish disappeared so fast that I always make twice as much whenever the family comes together now.
Ingredients
- Large flour tortillas: they're perfect for wrapping up the filling while staying soft under all that gravy
- Butter: helps make creamy scrambled eggs with better taste
- Large eggs: giving you that protein-packed filling base
- Milk: helps make your scrambled eggs soft and just right
- Salt and pepper: absolutely needed for eggs with proper flavor
- Shredded cheddar cheese: gives that zingy taste that goes so well with eggs
- Shredded Monterey Jack cheese: melts beautifully and adds a soft, mild flavor
- Cooked breakfast potatoes or hashbrowns: not required but adds nice chunk and fills you up
- Green onions: adds fresh snap that balances the heavy parts
- Pork breakfast sausage: makes the traditional base flavor, try to get one with visible spices and herbs
- All-purpose flour: makes your gravy nice and thick
- Whole milk: gives you that smooth, creamy texture, don't swap for low-fat
- Salt and pepper: you can't skip these for proper country gravy taste
- Garlic powder: you can leave it out but it adds nice background flavor
Step-by-Step Instructions
- Prepare the Sausage Gravy:
- Cook your breakfast sausage in a big pan over medium heat until it's fully brown with no pink spots left, around 5-7 minutes. Keep all the fat in the pan since it's packed with flavor. Scatter flour over your cooked meat and keep stirring for a full minute to get rid of that raw flour taste. You're making a roux right in the pan. Slowly pour in milk while whisking non-stop to avoid lumps. Keep stirring as the gravy gets thicker for about 5 minutes until it sticks to the back of your spoon. Add lots of black pepper which makes classic country gravy taste right, then salt it how you like.
- Create Perfect Scrambled Eggs:
- Beat your eggs and milk in a big bowl until everything looks the same with no white streaks showing. Add some salt and pepper. Warm up a non-stick pan on medium-low and melt your butter completely to coat the bottom. Pour in your egg mix and wait about half a minute before gently pulling the edges toward the middle with a soft spatula. Keep folding them this way until they look mostly set but still a bit wet and shiny, since they'll cook more in the oven later.
- Assemble the Enchiladas:
- Heat your oven to 375°F and lightly grease a 9×13-inch baking dish with some cooking spray or butter. Spread each tortilla flat and share the scrambled eggs between them, putting a line of eggs down the middle. Sprinkle some potato chunks or hashbrowns if you're using them, then add a good pinch of both cheeses and some chopped green onions. Fold the sides of each tortilla in and roll them up to hold everything inside. Put each rolled enchilada with the seam facing down in your baking dish, all in one layer.
- Add Gravy and Bake:
- Pour hot sausage gravy all over your lined-up enchiladas, making sure they're well covered but not swimming in it. The gravy should touch all parts without drowning everything. Sprinkle whatever cheese you have left on top to make a nice golden crust. Cover the dish tightly with foil to keep moisture in. Bake for exactly 15 minutes covered, then take the foil off and bake another 5-10 minutes until the edges turn golden and the cheese gets bubbly and a bit brown.
- Serve and Garnish:
- Take your enchiladas out and let them sit for 3-5 minutes so they'll hold together better when served. Toss some fresh-cut green onions on top for color and fresh taste. Serve them hot, cutting portions with a sharp knife. Put out extra toppings like hot sauce, avocado slices, or sour cream so folks can dress up their own servings.
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You can put these enchiladas together the night before without adding the gravy. Just wrap the rolled tortillas tight with plastic and keep them in the fridge overnight. Make fresh gravy in the morning or make it ahead and store it separately, warming it up with a splash of milk to get it flowing again. Give them about 5 more minutes in the oven if you're starting with cold enchiladas from the fridge. This do-ahead option makes them perfect for holiday mornings or when you've got guests staying over.
Customization Ideas
What's great about these breakfast enchiladas is how easy they are to change up. You can try adding cooked bacon bits or chopped ham instead of or along with the sausage gravy. If you don't eat meat, swap it for cooked mushrooms and spinach to get that hearty feel. Cheese fans can try pepper jack for some kick or smoked gouda for more complex flavor. Mix diced bell peppers, green chiles, or cooked onions into your eggs for extra taste. The recipe works with whatever each person likes, which is perfect for families with different taste preferences.
Serving Suggestions
Round out your brunch table by adding a bowl of fresh fruit to balance the rich enchiladas. A simple arugula salad with just lemon juice and olive oil gives a peppery contrast to the creamy dish. For drinks, try spicy Bloody Marys, coffee with cinnamon, or mimosas for special occasions. If you're having these for dinner, pair them with a light soup like tomato bisque or cold gazpacho in summer. Since the enchiladas themselves are pretty filling, keep the side dishes simple.
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Frequently Asked Questions
- → Can I prep these ahead for an easy meal?
Absolutely! Get everything ready the night before. Assemble your rolls and keep them wrapped and chilled in the fridge. Make your gravy, store it in its own container, and warm it up in the morning. Pour the reheated gravy over your tortillas and bake as usual, just adding a few extra minutes to offset the chill from overnight storage.
- → What meat-free options are good for the gravy?
Ground turkey or chicken sausage works great for less fat, but if you’re skipping meat altogether, try crumbled plant-based sausage. You can also sauté diced mushrooms with herbs like sage, fennel, and thyme to create the comforting flavors of sausage gravy without the meat.
- → What are some ways to add heat?
Kick it up by tossing in minced jalapeños, green chilies, or even some Sriracha to the egg mix. You can also stir hot sauce or chili flakes right into the sausage gravy. Want something smoky too? A dash of chipotle powder does the trick!
- → Can any leftovers be stored in the freezer?
Definitely! Let them fully cool before wrapping them tightly in plastic, followed by foil. They store safely for a couple of months. When you’re ready to eat, thaw them in the fridge overnight, then reheat them in a covered dish at 350°F for about 25 minutes.
- → What side dishes pair nicely with this meal?
For balance, try something light like fresh fruit. Southern-style grits or a little tangy green salad also work well. Feeling festive? Pair it with mimosas or a spicy Bloody Mary!
- → How can I keep my tortillas from turning soggy?
Warm up the tortillas briefly before you fill them to make them more sturdy. You can even toast them lightly in a pan or brush them with a little oil. Make sure your egg mixture isn’t watery, and don’t forget to thicken the sausage gravy properly for the best results!