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Southern Breakfast Enchiladas with Sausage Gravy Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 3.9 from 66 reviews
  • Author: Elina
  • Prep Time: 20 minutes
  • Cook Time: 30 minutes
  • Total Time: 50 minutes
  • Yield: 10 servings 1x
  • Category: Breakfast
  • Method: Baking
  • Cuisine: Southern American

Description

Southern Breakfast Enchiladas with Sausage Gravy are a hearty and comforting breakfast dish featuring breakfast sausage, scrambled eggs, crispy tater tots, and melted cheeses rolled inside flour tortillas and smothered in a creamy homemade sausage gravy, then baked to perfection.

Ingredients

Scale

Sausage Gravy

  • 1 pound ground breakfast sausage
  • 1/2 cup diced onion
  • 1 jalapeno, minced
  • 1/3 cup all-purpose flour
  • 2 3/4 cups milk
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper

Enchilada Filling

  • 10 large eggs
  • 2 tablespoons butter
  • 2 cups cooked tater tots
  • 1 cup shredded Pepper Jack cheese
  • 1 cup shredded cheddar cheese
  • 10 fajita-size flour tortillas

Instructions

  1. Cook Sausage and Veggies: Place sausage in a large nonstick pan over medium-high heat. Crumble it as it cooks. When it is about halfway cooked, add the diced onion and minced jalapeno, cooking until sausage is fully browned and vegetables have softened.
  2. Set Aside Sausage Mixture: Remove 1 cup of the cooked sausage, onion, and jalapeno mixture using a slotted spoon and set it aside for the filling.
  3. Make Sausage Gravy: Return the skillet with the remaining sausage mixture to the heat and sprinkle the flour evenly over it. Cook and stir continuously for 1 minute to remove the raw flour taste. Gradually whisk in the milk, stirring constantly. Let the gravy simmer gently until thickened, then remove from heat. Season with salt and pepper.
  4. Preheat Oven and Prepare Baking Dish: Preheat oven to 350°F (175°C) and lightly grease a 9×13-inch baking dish to prevent sticking.
  5. Scramble Eggs: In a bowl, whisk the eggs and season with salt. Melt butter in a nonstick pan over medium heat. Add the eggs and scramble gently, removing them from the heat while still slightly undercooked as they will finish cooking in the oven.
  6. Make Filling: In a medium bowl, combine the reserved 1 cup sausage mixture with the cooked tater tots, scrambled eggs, and half of the shredded Pepper Jack and cheddar cheeses. Mix gently to combine.
  7. Assemble Enchiladas: Place about 1/2 cup of filling down the center of each flour tortilla. Roll each tortilla up tightly and place seam side down in the prepared baking dish, arranging them evenly.
  8. Smother and Bake: Pour the prepared sausage gravy evenly over the rolled enchiladas. Sprinkle the remaining shredded Pepper Jack and cheddar cheese over the top. Bake in the preheated oven for 30 to 40 minutes until bubbly and the cheese is melted and slightly golden.

Notes

  • For spicier enchiladas, add more jalapeno or a dash of hot sauce to the filling.
  • You can substitute spicy breakfast sausage for a more robust flavor or use turkey sausage for a leaner option.
  • Make sure to not overcook the scrambled eggs on the stovetop as they will finish cooking in the oven, ensuring creamy texture.
  • Leftovers can be refrigerated for up to 3 days and reheated in the oven or microwave.
  • To make it gluten free, use gluten-free flour and tortillas.

Find it online: https://recipes.mbeams.com/southern-breakfast-enchiladas-with-sausage-gravy-recipe/