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Explore the rich flavors and comforting textures of Southern Breakfast Enchiladas with Sausage Gravy, a dish that perfectly marries traditional breakfast elements with a Mexican twist. This recipe not only satisfies the morning hunger pangs but also introduces a delightful culinary experience that can be enjoyed by the whole family. With layers of cheesy goodness, seasoned sausage, and creamy gravy, these enchiladas are sure to become a cherished breakfast staple in your home.

Southern Breakfast Enchiladas with Sausage Gravy

A delightful twist on a classic dish.
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Ingredients
  

For the Enchiladas:

8 large flour tortillas

1 lb breakfast sausage (pork or turkey)

6 large eggs

1 cup shredded cheddar cheese

1 cup shredded Monterey Jack cheese

1/2 cup diced red bell pepper

1/4 cup chopped green onions

1 teaspoon garlic powder

1/2 teaspoon salt

1/4 teaspoon black pepper

For the Sausage Gravy:

1/4 cup all-purpose flour

2 cups whole milk

1 tablespoon butter

1 teaspoon Worcestershire sauce

Salt and pepper to taste

Instructions
 

Cook the Sausage: In a large skillet over medium heat, add the breakfast sausage. Use a wooden spoon to crumble the sausage while cooking. Once browned (about 5-7 minutes), drain excess fat if necessary, and set aside.

    Prepare the Egg Mixture: In a mixing bowl, whisk together the eggs, garlic powder, salt, and black pepper. Add the cooked sausage, diced bell pepper, and half of the green onions. Stir until evenly combined.

      Scramble the Eggs: In the same skillet where the sausage was cooked, add the egg mixture. Cook over medium heat, stirring often until the eggs are fully cooked and set, about 3-5 minutes.

        Assemble the Enchiladas: Preheat your oven to 350°F (175°C). Spread a thin layer of cheese on each tortilla and spoon generous amounts of the egg and sausage mixture (about 1/4 cup) down the center of each tortilla. Roll tightly and place seam side down in a greased 9x13 inch baking dish.

          Make the Sausage Gravy: In a saucepan, melt butter over medium heat. Stir in the flour, cooking for 1-2 minutes until golden. Gradually whisk in the milk, ensuring there are no lumps. Add the Worcestershire sauce, and season with salt and pepper. Let the gravy simmer until thickened, about 5-7 minutes.

            Bake the Enchiladas: Pour the sausage gravy over the rolled enchiladas in the baking dish, covering them completely. Sprinkle the remaining cheddar and Monterey Jack cheeses on top. Bake in the preheated oven for about 20-25 minutes, until the cheese is melted and bubbly.

              Garnish and Serve: Once out of the oven, let it cool for a few minutes. Garnish with the remaining chopped green onions before serving.

                Prep Time: 20 minutes | Total Time: 50 minutes | Servings: 4-6