Southern Breakfast Enchiladas with Sausage Gravy

These Southern Breakfast Enchiladas are loaded with fluffy scrambled eggs, sausage, and cheese, then topped with creamy homemade sausage gravy. Perfect for brunch, holidays, or a comforting weekend breakfast!

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🛒 Ingredients

For the Enchiladas:

• 6 large flour tortillas
• 1 tablespoon butter
• 6 large eggs
• ½ cup milk
• Salt and black pepper to taste
• 1 pound breakfast sausage
• 1 ½ cups shredded cheddar cheese
• 1 cup shredded Monterey Jack cheese

For the Sausage Gravy:

• ½ pound breakfast sausage
• 3 tablespoons all-purpose flour
• 2 ½ cups whole milk
• ½ teaspoon black pepper
• Salt to taste

 Instructions

Step 1: Cook the Sausage

1. In a large skillet over medium heat, cook 1 pound of breakfast sausage until browned and fully cooked.
2. Drain excess grease if necessary.
3. Remove from heat and set aside.

Step 2: Scramble the Eggs

1. In a bowl, whisk together the eggs, milk, salt, and pepper.
2. Melt butter in a skillet over medium-low heat.
3. Pour in the egg mixture and cook slowly, stirring gently, until soft and fluffy.
4. Remove from heat (do not overcook).

Step 3: Assemble the Enchiladas

1. Preheat oven to 350°F (175°C).
2. Lightly grease a 9×13-inch baking dish.
3. Place scrambled eggs and cooked sausage down the center of each tortilla.
4. Sprinkle both cheeses evenly over the filling.
5. Roll up each tortilla and place seam-side down in the baking dish.
6. Sprinkle a little extra cheese on top if desired.

Step 4: Make the Sausage Gravy

1. In a skillet, cook ½ pound sausage over medium heat until browned.
2. Do not drain all the grease (you need some fat for the gravy).
3. Stir in flour and cook for 1–2 minutes until lightly golden.
4. Gradually whisk in milk.
5. Cook, stirring constantly, until thick and creamy.
6. Season with black pepper and salt to taste.

Step 5: Bake

1. Pour the sausage gravy over the enchiladas.
2. Bake uncovered for 20–25 minutes until heated through and bubbly.

 Optional Toppings

• Chopped green onions
• Fresh parsley
• Extra shredded cheese
• Hot sauce

Tip: You can assemble everything the night before, refrigerate, and bake in the morning for an easy make-ahead breakfast!