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This flavor-packed breakfast fusion combines two beloved morning classics—enchiladas and sausage gravy—into one satisfying dish. The tortillas wrapped around fluffy scrambled eggs and cheese, then smothered in rich sausage gravy, create the ultimate comfort food that bridges Tex-Mex and Southern cuisine.
I first created these enchiladas when hosting a brunch for my in-laws who were visiting from Georgia. The combination of Tex-Mex enchiladas with classic Southern gravy became an instant hit, and now it appears at nearly every family gathering.
Ingredients
- Flour tortillas: Large size ensures proper wrapping and prevents filling spillage during baking
- Unsalted butter: Creates perfectly creamy scrambled eggs without adding unwanted saltiness
- Large eggs: The foundation of these enchiladas providing protein and rich flavor
- Whole milk: Adds creaminess to both the eggs and gravy Use full fat for best results
- Cheddar cheese: Sharp variety adds tang that balances the richness of the gravy
- Monterey Jack cheese: Melts beautifully and provides a mild creamy contrast to the cheddar
- Breakfast potatoes: Optional but adds wonderful texture and makes the dish more substantial
- Green onions: Provides fresh brightness that cuts through the richness
- Pork breakfast sausage: Choose high quality with visible herbs and spices for the best flavor
- All purpose flour: Creates the roux that thickens the gravy to perfect consistency
- Garlic powder: Optional but adds subtle depth to the gravy that complements the sausage
Step-by-Step Instructions
- Prepare the Sausage Gravy:
- Cook the sausage in a skillet over medium heat, breaking it into small crumbles with a wooden spoon. Continue cooking until completely browned with no pink remaining, about 5 to 7 minutes. Leave all the rendered fat in the pan as it contains essential flavor. Sprinkle the flour evenly over the cooked sausage, stirring continuously to coat each piece. Cook this mixture for a full minute while stirring to eliminate any raw flour taste. Pour in the milk gradually, about a quarter cup at a time, while whisking constantly to prevent lumps from forming. Continue this process until all milk is incorporated. Simmer the gravy for 5 minutes, stirring occasionally, until it reaches a thick, coat the back of a spoon consistency. Season with salt, pepper, and garlic powder if using.
- Make the Scrambled Eggs:
- Whisk the eggs, milk, salt and pepper together until completely combined and slightly frothy. Melt butter in a non stick skillet over medium heat, swirling to coat the entire surface. Pour in the egg mixture and let it sit undisturbed for about 30 seconds. Using a silicone spatula, gently pull the eggs from the edges toward the center, allowing uncooked egg to flow to the edges. Continue this gentle folding motion until eggs are just set but still slightly glossy and moist. Remove from heat immediately as they will continue cooking from residual heat.
- Assemble the Enchiladas:
- Preheat your oven to 190°C and thoroughly grease your baking dish to prevent sticking. Lay each tortilla flat on a clean work surface. Place a portion of scrambled eggs down the center of each tortilla, followed by potatoes if using, a sprinkle of green onions, and a generous amount of both cheeses. Pull one side of the tortilla over the filling, then tuck and roll tightly until you have a neat cylinder. Place each rolled enchilada seam side down in the prepared baking dish, arranging them snugly alongside each other.
- Add Gravy and Bake:
- Pour the warm sausage gravy evenly over the arranged enchiladas, ensuring each one is well covered. The gravy should seep down between the enchiladas as well. If desired, sprinkle additional cheese over the top for an extra indulgent finish. Cover the dish tightly with aluminum foil, which traps steam and prevents the tortillas from drying out. Bake covered for the full 15 minutes, then remove the foil and continue baking until you see the edges bubbling and any cheese on top has melted completely.
- Garnish and Serve:
- Remove the baking dish from the oven and allow it to rest for 2 to 3 minutes before serving. This brief resting period helps the enchiladas set slightly for easier serving. Sprinkle freshly sliced green onions over the top for color, freshness, and a mild onion flavor that balances the rich dish. Serve immediately while still piping hot, offering hot sauce on the side for those who enjoy extra heat.
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The breakfast sausage truly makes this recipe shine. I discovered after many test batches that cooking the flour directly with the sausage rather than making a separate roux creates a more flavorful gravy with tiny pockets of seasoned meat in every bite. My daughter now requests this dish for her birthday breakfast every year.
Make Ahead Options
These enchiladas work beautifully as a make ahead meal. You can prepare all components separately up to two days in advance. Store the scrambled eggs, sausage gravy, and any additional toppings in separate airtight containers in the refrigerator. When ready to serve, assemble the enchiladas, pour over the reheated gravy (thinned with a splash of milk if necessary), and bake as directed, adding about 5 extra minutes to the covered baking time to ensure everything heats through properly.
Variations to Try
This recipe welcomes creative adaptations to suit your preferences. For a vegetarian version, replace the sausage with crumbled vegetarian breakfast patties or a mixture of sautéed mushrooms and spinach seasoned with sage and thyme, then make the gravy with vegetable broth and milk. For extra indulgence, add crispy bacon pieces to the filling or fold in caramelized onions. Experiment with different cheese combinations like pepper jack for heat or smoked gouda for depth. The versatility of this recipe makes it perfect for using leftover ingredients from other meals.
Serving Suggestions
These enchiladas create a complete meal on their own, but several accompaniments can enhance the experience. Serve with a light arugula salad dressed with lemon vinaigrette to cut through the richness of the dish. A side of fresh seasonal fruit provides welcome brightness. For a special occasion brunch, pair with mimosas or a spicy Bloody Mary. If serving for dinner, roasted vegetables like asparagus or Brussels sprouts offer textural contrast and nutritional balance to this indulgent dish.
Flavor Boosting Tips
Consider adding a tablespoon of maple syrup to the sausage while cooking for a subtle sweet note that enhances the savory elements. Incorporating a teaspoon of smoked paprika into the gravy adds wonderful depth and color. Fresh herbs like chopped parsley or cilantro mixed into the scrambled eggs brightens the dish considerably. For those who enjoy heat, adding a finely diced jalapeño to the filling or a dash of cayenne to the gravy transforms the flavor profile. These small additions require minimal effort but significantly elevate the finished dish.
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Frequently Asked Questions
- → Can I make these enchiladas ahead of time?
Yes, you can assemble the enchiladas a day in advance and refrigerate them. Pour the sausage gravy on just before baking for the best results.
- → What can I use instead of pork sausage?
You can substitute pork sausage with turkey or chicken sausage for a lighter or pork-free alternative. Plant-based sausages also work well.
- → How can I make the dish spicier?
For added spice, incorporate diced jalapeños into the egg mixture or sprinkle red pepper flakes over the sausage gravy before serving.
- → Can I skip the potatoes in the filling?
Yes, the potatoes are optional. You can omit them or replace them with sautéed vegetables like bell peppers or spinach for a different texture.
- → What side dishes pair well with these breakfast enchiladas?
These enchiladas pair wonderfully with a side of fresh fruit, a green salad, or classic breakfast sides like bacon or grits.
- → Can I use corn tortillas instead of flour?
While flour tortillas are softer and easier to wrap, corn tortillas can be used. Warm them first to prevent cracking when rolling.