Southern Breakfast Enchiladas with Sausage Gravy

Southern Breakfast Enchiladas with Sausage Gravy bring together the best of both worlds – the hearty comfort of Southern cooking and the bold flavors of Tex-Mex cuisine. I stumbled upon this recipe while trying to use up leftover sausage gravy, and it quickly became a weekend favorite in my kitchen.

There’s something magical about the combination of fluffy scrambled eggs, savory breakfast sausage, and that rich, creamy gravy all wrapped up in a soft tortilla. The first time I made these Southern Breakfast Enchiladas with Sausage Gravy for a family brunch, they disappeared in minutes. What I love most is how the enchilada format transforms classic breakfast ingredients into something special and shareable. The crispy hash browns add texture, while the melted cheddar cheese ties everything together. This breakfast casserole style dish works beautifully for meal prep too, making busy mornings so much easier.

What Goes Into These Breakfast Enchiladas

Let me walk you through what makes these Southern Breakfast Enchiladas with Sausage Gravy so delicious. I always recommend using quality breakfast sausage since it’s the star of both the filling and gravy. Pro tip: if you prefer spicier food, try using hot breakfast sausage for an extra kick.

• 6 large flour tortillas (burrito-size works best)
• 1 tablespoon butter (for scrambling eggs)
• 6 large eggs (room temperature scramble more evenly)
• 1 lb breakfast sausage (for the filling)
• 1 cup frozen hash browns or tater tots (thawed and patted dry to prevent soggy enchiladas)
• 1½ cups shredded sharp cheddar cheese (freshly shredded melts better)
• Salt and pepper to taste

For the Sausage Gravy:

• 2 tablespoons butter
• 2 tablespoons all-purpose flour
• 2 cups whole milk (don’t substitute low-fat, you need the richness)
• ½ lb breakfast sausage (additional, cooked and crumbled for the gravy)
• Salt and freshly cracked black pepper

How to Make This Comforting Breakfast Dish

I recommend getting all your ingredients prepped before you start cooking these Southern Breakfast Enchiladas with Sausage Gravy. It makes the process so much smoother.

Step 1: Brown the 1 lb breakfast sausage for the filling in a large skillet over medium heat for 8-10 minutes, breaking it into small crumbles as it cooks. You’ll know it’s ready when no pink remains and it’s golden brown. Drain excess grease and set aside.

Step 2: In the same skillet (wiped clean), brown the additional ½ lb sausage for the gravy. Drain and set aside separately.

Step 3: In a separate pan, melt the butter over medium-low heat. Add the eggs and gently scramble them, stirring frequently for 3-4 minutes. Season with salt and pepper. I always pull them off the heat when they’re still slightly soft since they’ll cook more in the oven.

Step 4: Cook the hash browns or tater tots according to package instructions until crispy (usually 10-15 minutes). Pat them dry with paper towels to remove excess moisture. This step is crucial to prevent soggy enchiladas.

Step 5: In a large bowl, combine the cooked sausage from step 1, scrambled eggs, crispy potatoes, and 1 cup of the shredded cheese. Mix gently but thoroughly.

Step 6: Spoon about ¾ cup of filling down the center of each tortilla. Don’t overfill or they’ll be difficult to roll. Roll each tortilla tightly but gently to avoid tearing, and place seam-side down in a greased 9×13-inch baking dish.

Step 7: For the gravy, melt 2 tablespoons butter in a saucepan over medium heat. Whisk in the flour and cook for 1-2 minutes, stirring constantly, until the mixture turns light golden brown. This removes the raw flour taste.

Step 8: Slowly pour in the milk while whisking constantly to prevent lumps. Continue whisking for 5-7 minutes as the mixture thickens. You’re looking for a consistency that coats the back of a spoon and is smooth and creamy.

Step 9: Add the reserved cooked sausage from step 2 to the gravy and season generously with salt and freshly cracked black pepper. Simmer for 2-3 minutes until smooth and velvety.

Step 10: Pour the warm sausage gravy evenly over the rolled enchiladas. Sprinkle the remaining ½ cup cheddar cheese on top.

Step 11: Bake uncovered at 350°F for 20-25 minutes until the cheese is melted and bubbly and the edges are lightly golden. Let rest for 5 minutes before serving. This resting time helps the enchiladas hold their shape when sliced.

Perfect Pairings for Your Breakfast Enchiladas

These Southern Breakfast Enchiladas with Sausage Gravy are rich and filling, so I like to balance them with lighter, fresher sides.

Fresh Fruit Salad: A mix of berries, melon, and citrus adds bright sweetness that cuts through the richness of the gravy and provides a refreshing contrast.

Southern Grits: Creamy cheese grits complement the Southern flavors beautifully and soak up any extra sausage gravy on the plate.

Avocado Slices or Guacamole: The cool, creamy texture and healthy fats balance the hearty breakfast enchiladas while adding a Tex-Mex touch.

Sautéed Greens: Spinach or kale sautéed with garlic adds nutrition and a slightly bitter note that balances the rich, savory flavors.

Cinnamon Rolls: For special occasions or holiday brunches, add these sweet rolls for a classic Southern breakfast spread.

Freshly Brewed Coffee or Sweet Tea: Both beverages pair wonderfully with this comfort food dish, offering either bold warmth or refreshing sweetness.

Mimosas or Bloody Marys: Perfect brunch cocktails that complement the savory breakfast flavors for weekend entertaining.

Orange or Grapefruit Juice: The acidity and vitamin C help digest the heavier elements and cleanse the palate between bites.

More Hearty Breakfast Recipes to Try

When craving more comfort food breakfast options, there are several recipes that pair beautifully with these Southern Breakfast Enchiladas with Sausage Gravy. The Slow Cooker Cowboy Soup offers similar hearty satisfaction with its combination of ground beef, beans, and vegetables. For another cheesy breakfast casserole option, the Dump and Bake Chicken Alfredo Rice Casserole delivers creamy comfort with minimal effort.

Looking for more ways to serve sausage gravy? The Cozy Crockpot Potato Soup with Sausage transforms those same flavors into a warming soup, while Kielbasa Potato Soup offers a smoky twist on sausage and potato combinations. For special holiday mornings, the Holiday Cranberry Chicken Bake provides festive flavors that complement breakfast gatherings.

Keeping Your Enchiladas Fresh

I recommend storing leftover Southern Breakfast Enchiladas with Sausage Gravy in an airtight container in the refrigerator for up to 3 days. The gravy may thicken as it cools, which is completely normal.

For reheating, I prefer covering individual portions with a damp paper towel and microwaving for 2-3 minutes, or placing the entire dish covered in foil in a 350°F oven for 20-25 minutes. Add a splash of milk to the gravy if it seems too thick. Pro tip: these actually taste even better the next day as the flavors meld together overnight.

You can also freeze assembled enchiladas before baking for up to 3 months. Wrap the dish tightly in plastic wrap and aluminum foil. Thaw overnight in the refrigerator, then bake as directed, adding an extra 5-10 minutes to the cooking time.

Your Breakfast Enchilada Questions Answered

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