Breakfast Enchiladas with Sausage Gravy
A comforting and flavorful breakfast dish featuring soft tortillas filled with scrambled eggs, crumbled sausage, and gooey cheese, all topped with rich sausage gravy.
Ingredients
For the Base
- 6 pieces Eggs (scrambled)
- 1 pound Sausage (crumbled; can use plant-based for meatless version)
- 2 cups Cheese (use dairy alternatives if needed)
- 1 cup Hash Browns (can substitute with roasted potatoes)
- 4 pieces Tortillas (can use gluten-free)
For the Sauce
- 0.5 pound Sausage (for sausage gravy)
- 2 tablespoons Flour (to thicken gravy)
- 2 cups Milk (use plant-based milk for vegan version)
- Seasonings (to taste)
Instructions
Preparation
- Crumble the sausage into a skillet over medium heat and cook until browned, then remove and set aside.
- Scramble the eggs in the same skillet until just set, leaving them slightly soft and fluffy.
Assembly
- Lay the tortillas flat and distribute the scrambled eggs, crumbled sausage, hash browns, and cheese evenly among them.
- Roll the tortillas tightly and place them seam-side down in a baking dish.
Cooking the Sauce
- In the same skillet, add more sausage for the gravy and cook until browned.
- Stir in the flour and cook for a minute, followed by gradually whisking in the milk until the mixture thickens.
- Season the gravy to taste.
Baking
- Pour the gravy over the assembled enchiladas.
- Bake in a preheated oven at 350°F (175°C) for about 20 minutes, or until bubbly.
Serving
- Let the enchiladas cool slightly before serving.
- Garnish with toppings like chopped green onions or a dollop of sour cream.
Notes
Store leftovers in an airtight container in the fridge for up to three days. Reheat in the oven at 350°F for the best texture. Use parchment paper in the baking dish for easier cleanup.