Southern Breakfast Enchiladas With Sausage Gravy Recipe
If you’re searching for a hearty, crowd-pleasing morning meal that combines the best of Southern comfort with a Tex-Mex twist, look no further than Southern Breakfast Enchiladas With Sausage Gravy. These cheesy, savory breakfast enchiladas are packed with fluffy scrambled eggs, melty cheeses, and a rich sausage gravy that’s absolutely irresistible. Whether you’re feeding a hungry family or looking to impress guests at brunch, this dish delivers big flavor and ultimate coziness in every bite.
Ingredients You’ll Need
Gathering the ingredients for Southern Breakfast Enchiladas With Sausage Gravy is a breeze, and each item plays a unique role in crafting the layers of flavor and texture that make this dish so special. From creamy eggs and sharp cheddar to a peppery sausage gravy, every component brings something to the table.
- Flour tortillas: Soft, pliable, and perfect for rolling up all those delicious fillings.
- Large eggs: The foundation of the filling, bringing creaminess and protein to every enchilada.
- Milk (for eggs): Adds fluffiness to your scrambled eggs for a tender bite.
- Butter: Used for scrambling eggs and starting the gravy, it adds richness and classic Southern flavor.
- Breakfast sausage: Choose pork or turkey—this is the star of the gravy, infusing every bite with savory goodness.
- Cheddar cheese: Provides sharp, tangy notes and that gooey, melted finish.
- Monterey Jack cheese: Melts beautifully and balances out the cheddar with a mild creaminess.
- All-purpose flour: Helps thicken the sausage gravy to the perfect consistency.
- Whole milk (for gravy): Creates a luscious, velvety gravy that soaks into the enchiladas.
- Black pepper: Adds a gentle heat and depth to the gravy.
- Salt: Essential for bringing out all the flavors in both the eggs and the gravy.
- Paprika: For a touch of warmth and subtle color in the gravy.
- Green onions: Sliced thin, they offer a fresh, zesty garnish on top.
- Fresh parsley (optional): Adds a pop of color and a hint of herbal brightness.
How to Make Southern Breakfast Enchiladas With Sausage Gravy
Step 1: Prepare Your Baking Dish
Start by preheating your oven to 350°F and lightly greasing a 9×13-inch baking dish. This simple step ensures your enchiladas won’t stick, and it sets the stage for easy serving later on.
Step 2: Cook the Sausage
In a large skillet over medium heat, cook your breakfast sausage until it’s browned and fully cooked. Break it up as it cooks so you get delicious crumbles throughout the filling. Once cooked, remove the sausage from the skillet and set aside, but leave about a tablespoon of drippings behind—these will infuse extra flavor into your gravy.
Step 3: Make the Sausage Gravy
Add the butter to the skillet with the sausage drippings and let it melt. Whisk in the flour and cook for about a minute, stirring constantly—this forms the roux that will thicken your gravy. Gradually whisk in the 2 cups of whole milk, then season with salt, black pepper, and paprika. Simmer the mixture for about 5 minutes, or until it thickens into a beautiful, creamy gravy. Stir the cooked sausage back in, then take the skillet off the heat.
Step 4: Scramble the Eggs
In a separate pan, whisk together the eggs and 1/4 cup milk, then scramble them gently over medium-low heat. Cook just until the eggs are set but still soft—they’ll finish cooking in the oven, so no need to overdo it here. Tender, fluffy eggs make all the difference in these Southern Breakfast Enchiladas With Sausage Gravy.
Step 5: Assemble the Enchiladas
Lay out your flour tortillas on a work surface and evenly divide the scrambled eggs and half of both shredded cheeses among them. Roll up each tortilla tightly and place them seam side down in your prepared baking dish. The snuggly-fit tortillas are ready to soak up all that gravy goodness.
Step 6: Top and Bake
Pour the sausage gravy evenly over the assembled enchiladas, making sure each one gets a generous coating. Sprinkle the remaining cheddar and Monterey Jack cheese over the top. Bake uncovered for 20 to 25 minutes, until the cheese is melted, bubbly, and everything is heated through.
Step 7: Garnish and Serve
Once the enchiladas are golden and bubbling, remove them from the oven and garnish with sliced green onions and fresh parsley, if you like. Your Southern Breakfast Enchiladas With Sausage Gravy are now ready to steal the show at your breakfast table!
How to Serve Southern Breakfast Enchiladas With Sausage Gravy
Garnishes
A good garnish does more than just dress up your plate—it adds a burst of color and freshness that brightens the whole dish. For Southern Breakfast Enchiladas With Sausage Gravy, a shower of sliced green onions brings a mild, zesty crunch, while chopped fresh parsley gives a pop of green and a hint of herbal lift. If you like a little heat, a sprinkle of hot sauce or thinly sliced jalapeños wouldn’t be out of place, either.
Side Dishes
These enchiladas are filling on their own, but pairing them with the right sides can turn breakfast into a real feast. Try serving them alongside crispy hash browns, a bowl of fresh fruit salad, or a simple green salad tossed with a tangy vinaigrette. For a Southern spin, a side of buttery grits or skillet-fried potatoes makes an especially comforting match.
Creative Ways to Present
Want to make your Southern Breakfast Enchiladas With Sausage Gravy even more special? Arrange them in smaller baking dishes for individual servings, or cut them into halves for a brunch buffet. Top each with a perfectly fried or poached egg for extra flair, or offer a toppings bar with salsas, avocado slices, and sour cream so guests can customize their plates.
Make Ahead and Storage
Storing Leftovers
Leftover enchiladas keep surprisingly well! Simply cover the baking dish tightly with foil or transfer individual portions to airtight containers. They’ll stay fresh in the refrigerator for up to three days, making them a great option for easy breakfasts or lunches later in the week.
Freezing
If you want to prep Southern Breakfast Enchiladas With Sausage Gravy in advance, go right ahead—they freeze beautifully. Assemble the enchiladas without baking, wrap the dish tightly in plastic wrap and foil, and freeze for up to two months. When you’re ready, thaw overnight in the fridge and bake as directed, adding a few extra minutes if needed to ensure everything is piping hot.
Reheating
To reheat, simply cover the enchiladas with foil and warm in a 350°F oven until heated through, about 15 to 20 minutes. For single servings, the microwave works well—just be sure to cover the plate to prevent the gravy from splattering. Add a sprinkle of fresh cheese or a dash of hot sauce to liven things up before serving.
FAQs
Can I make Southern Breakfast Enchiladas With Sausage Gravy the night before?
Absolutely! Assemble the enchiladas and pour the gravy over the top, then cover and refrigerate overnight. In the morning, just add the remaining cheese and bake as directed. This make-ahead prep is perfect for busy mornings or when you have guests staying over.
What are the best sausage options for this recipe?
You can use classic pork breakfast sausage or swap in turkey sausage for a lighter option. If you’re feeding vegetarians, plant-based sausage crumbles work beautifully and still deliver plenty of flavor in the gravy.
Can I add vegetables to the filling?
Definitely! Sautéed bell peppers, onions, or even spinach make great additions to the egg and cheese filling. Diced tomatoes can also add juiciness and color—feel free to mix in your favorite veggies to customize the enchiladas.
Are corn tortillas an option instead of flour?
While flour tortillas give the soft, pillowy texture that works so well in this recipe, you can use corn tortillas if you prefer their flavor or need a gluten-free alternative. Just be sure to warm them first so they’re pliable enough to roll.
What can I do if my gravy turns out too thick?
If your sausage gravy gets a bit too thick, simply whisk in a splash of extra milk until you reach the desired consistency. It should be pourable but still rich and creamy, ready to blanket your enchiladas in Southern breakfast magic.
Final Thoughts
If you’re craving a breakfast that feels like a warm hug, Southern Breakfast Enchiladas With Sausage Gravy are sure to become a new favorite in your kitchen. Don’t be surprised if you find yourself making them again and again—they’re just that good! Give this recipe a try and treat your loved ones to a truly unforgettable morning meal.
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Southern Breakfast Enchiladas With Sausage Gravy Recipe
- Total Time: 45 minutes
- Yield: 8 servings 1x
- Diet: Non-Vegetarian
Description
A hearty Southern breakfast dish featuring flour tortillas filled with scrambled eggs and cheese, rolled and baked under a rich sausage gravy. This comforting, cheesy breakfast enchilada is perfect for make-ahead meals and garnished with fresh green onions and parsley for a flavorful start to your day.
Ingredients
Enchiladas
- 8 large flour tortillas
- 8 large eggs
- 1/4 cup milk
- 1 tablespoon butter
- 1 1/2 cups shredded cheddar cheese
- 1 cup shredded Monterey Jack cheese
Sausage Gravy
- 1 pound breakfast sausage (pork or turkey)
- 2 tablespoons all-purpose flour
- 2 cups whole milk
- 1/2 teaspoon black pepper
- 1/2 teaspoon salt
- 1/4 teaspoon paprika
Garnish
- 2 green onions, sliced
- Fresh parsley (optional)
Instructions
- Prepare baking dish and cook sausage: Preheat the oven to 350°F and lightly grease a 9×13-inch baking dish. In a large skillet over medium heat, cook the breakfast sausage until browned and fully cooked. Remove sausage from skillet and set aside, leaving about 1 tablespoon of drippings in the pan.
- Make sausage gravy: Add butter to the skillet and melt. Whisk in flour and cook for 1 minute, stirring constantly to form a roux. Slowly whisk in 2 cups of whole milk to form the sausage gravy, then add salt, pepper, and paprika. Simmer until thickened, about 5 minutes. Stir the cooked sausage back into the gravy and remove from heat.
- Scramble eggs: In a separate pan, whisk together the eggs and 1/4 cup milk. Cook over medium heat, gently stirring, until eggs are just set but still soft.
- Assemble enchiladas: Lay out the tortillas on a flat surface. Evenly divide the scrambled eggs and half of the shredded cheddar and Monterey Jack cheeses among the tortillas. Roll up each tortilla tightly and place seam side down in the prepared baking dish.
- Add gravy and cheese: Pour the sausage gravy evenly over the rolled enchiladas, ensuring they are fully covered. Sprinkle the remaining cheese over the top.
- Bake: Place the baking dish in the preheated oven and bake uncovered for 20–25 minutes, or until the cheese is melted, bubbly, and slightly golden.
- Garnish and serve: Remove from oven and garnish with sliced green onions and fresh parsley if desired. Serve warm.
Notes
- This dish can be prepared ahead of time and refrigerated overnight before baking for convenience.
- Swap the sausage for bacon or a plant-based alternative to suit different dietary preferences.
- Add sautéed bell peppers or diced tomatoes to the filling for an extra burst of flavor and color.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: Southern
Nutrition
- Serving Size: 1 enchilada
- Calories: 440
- Sugar: 3g
- Sodium: 730mg
- Fat: 28g
- Saturated Fat: 13g
- Unsaturated Fat: 12g
- Trans Fat: 0.5g
- Carbohydrates: 26g
- Fiber: 1g
- Protein: 20g
- Cholesterol: 195mg
