Southern Breakfast Enchiladas with Sausage Gravy

Here’s a hearty and comforting Southern Breakfast Enchiladas with Sausage Gravy recipe—a delicious fusion of Tex-Mex and Southern breakfast staples. Perfect for a weekend brunch or holiday morning.

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Southern Breakfast Enchiladas with Sausage Gravy

Ingredients:

For the Enchiladas:

• 8 flour tortillas (8-inch size)

• 1 lb breakfast sausage (pork or turkey)

• 6 large eggs

• 1/4 cup milk or cream

• 1 1/2 cups shredded cheddar cheese (or a blend)

• 1/2 cup diced onions (optional)

• 1/2 cup diced bell pepper (optional)

• Salt and pepper to taste

• Butter or oil for cooking

For the Sausage Gravy:

• 1/2 lb breakfast sausage

• 3 tbsp all-purpose flour

• 2 1/2 cups whole milk

• 1/4 tsp garlic powder (optional)

• Salt and black pepper to taste

• Dash of hot sauce (optional)

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Instructions:

1. Prepare the Filling:

1. In a skillet over medium heat, cook 1 lb sausage until browned and cooked through. Remove and drain on paper towels.

2. In the same pan (optional: sauté onions and bell peppers until soft, about 3-5 minutes).

3. In a bowl, whisk eggs with milk/cream, salt, and pepper.

4. Scramble eggs in the same skillet until just set. Do not overcook—they’ll finish in the oven.

5. Mix cooked sausage, scrambled eggs, sautéed veggies, and 1 cup of the shredded cheese in a large bowl.

2. Assemble the Enchiladas:

1. Preheat oven to 350°F (175°C).

2. Grease a 9×13-inch baking dish.

3. Spoon the filling evenly into each tortilla, roll them up, and place seam-side down in the dish.

3. Make the Sausage Gravy:

1. In a skillet, cook remaining 1/2 lb sausage until browned. Leave the fat in the pan.

2. Sprinkle flour over the sausage and stir to combine. Cook 1–2 minutes until the flour is absorbed.

3. Slowly whisk in milk, stirring constantly to avoid lumps.

4. Add salt, pepper, garlic powder, and hot sauce. Simmer until thickened (about 5–7 minutes).

4. Bake:

1. Pour the sausage gravy evenly over the enchiladas.

2. Sprinkle remaining 1/2 cup of shredded cheese on top.

3. Bake uncovered for 25–30 minutes, or until bubbly and golden.

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Optional Garnishes:

• Chopped chives or green onions

• Crumbled cooked bacon

• Hot sauce or salsa

• Sour cream

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Make-Ahead Tip:

Assemble the enchiladas the night before (without the gravy), refrigerate, and add gravy just before baking the next morning.