Southern Breakfast Enchiladas Sausage (Print Version)
# Ingredients:
→ Enchiladas
01 -
6 large flour tortillas
02 -
1 tablespoon unsalted butter
03 -
6 large eggs
04 -
60 milliliters whole milk
05 -
Salt, to taste
06 -
Freshly ground black pepper, to taste
07 -
120 grams shredded cheddar cheese
08 -
60 grams shredded Monterey Jack cheese
09 -
120 grams cooked breakfast potatoes or hashbrowns (optional)
10 -
2 green onions, thinly sliced
→ Sausage Gravy
11 -
225 grams pork breakfast sausage (or turkey/chicken sausage for pork-free version)
12 -
2 tablespoons all-purpose flour
13 -
360 milliliters whole milk
14 -
Salt, to taste
15 -
Freshly ground black pepper, to taste
16 -
1/4 teaspoon garlic powder (optional)
# Instructions:
01 -
Heat a skillet over medium heat. Add sausage and cook, breaking it apart, until browned and fully cooked. Sprinkle flour over the sausage and stir until evenly coated. Cook for 1 minute, stirring frequently. Gradually add milk while continuously stirring to prevent lumps. Simmer for approximately 5 minutes or until thickened. Season with salt, black pepper, and garlic powder if using. Keep warm.
02 -
Whisk eggs, 60 milliliters milk, salt, and pepper in a bowl. In a non-stick skillet over medium heat, melt butter. Pour in the egg mixture and cook, gently stirring, until eggs are just set. Remove from heat.
03 -
Preheat oven to 190°C. Lightly grease a 33x23-centimeter baking dish. Lay tortillas flat and fill each with scrambled eggs, cooked potatoes (if using), green onions, and a combination of cheddar and Monterey Jack cheese. Roll tortillas tightly and place seam side down in the baking dish.
04 -
Pour prepared sausage gravy evenly over the arranged enchiladas. Optionally, sprinkle with extra cheese. Cover dish with foil and bake for 15 minutes. Remove foil and continue baking 5–10 minutes, or until hot and bubbly.
05 -
Scatter additional sliced green onions on top and serve immediately. Accompany with hot sauce or fresh fruit if desired.