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Southern Breakfast Enchiladas with Sausage Gravy

Southern breakfast enchiladas with sausage gravy on white plate with fresh herbs garnish
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Hearty fusion of Tex-Mex and Southern cuisine with sausage, eggs, cheese, and creamy gravy. Perfect for brunch and feeding a crowd.

Ingredients

Scale
  • 6 large flour tortillas (burrito-size)
  • 1 tablespoon butter
  • 6 large eggs
  • 1 lb breakfast sausage (for filling)
  • 1 cup frozen hash browns or tater tots (thawed and patted dry)
  • 1½ cups shredded sharp cheddar cheese
  • Salt and pepper to taste
  • 2 tablespoons butter (for gravy)
  • 2 tablespoons all-purpose flour
  • 2 cups whole milk
  • ½ lb breakfast sausage (additional, for gravy)
  • Salt and freshly cracked black pepper (for gravy)

Instructions

  1. Brown 1 lb breakfast sausage in a large skillet over medium heat for 8-10 minutes, breaking into crumbles. Drain excess grease and set aside.
  2. In the same skillet (wiped clean), brown the additional ½ lb sausage for gravy. Drain and set aside separately.
  3. Melt 1 tablespoon butter in a separate pan over medium-low heat. Add eggs and scramble for 3-4 minutes until just set. Season with salt and pepper.
  4. Cook hash browns or tater tots according to package instructions (10-15 minutes) until crispy. Pat dry with paper towels.
  5. In a large bowl, combine filling sausage from step 1, scrambled eggs, crispy potatoes, and 1 cup shredded cheese. Mix gently.
  6. Spoon about ¾ cup filling down the center of each tortilla. Roll tightly and place seam-side down in a greased 9×13-inch baking dish.
  7. Melt 2 tablespoons butter in a saucepan over medium heat. Whisk in flour and cook for 1-2 minutes, stirring constantly, until light golden brown.
  8. Slowly pour in milk while whisking constantly. Continue whisking for 5-7 minutes until thickened to coat the back of a spoon.
  9. Add gravy sausage from step 2 and season with salt and pepper. Simmer for 2-3 minutes until smooth and velvety.
  10. Pour warm sausage gravy evenly over rolled enchiladas. Sprinkle remaining ½ cup cheese on top.
  11. Bake uncovered at 350°F for 20-25 minutes until cheese is melted and bubbly. Let rest 5 minutes before serving.

Notes

  • Total sausage needed: 1.5 lb (1 lb for filling + 0.5 lb for gravy). Thaw and pat hash browns dry to prevent soggy enchiladas.
  • Can be assembled the night before and refrigerated. Make gravy separately and reheat before pouring over enchiladas to bake.
  • Freeze assembled enchiladas before baking for up to 3 months. Thaw overnight in fridge, then bake with extra 5-10 minutes cooking time.

Nutrition

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