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
Scale
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
