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Southern Breakfast Enchiladas with Sausage Gravy

Southern Breakfast Enchiladas with Sausage Gravy
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Southern Breakfast Enchiladas with Sausage Gravy offer a hearty and comforting start to your morning, combining spicy or mild sausage, fluffy scrambled eggs, melty cheese, and soft tortillas all smothered in rich, creamy sausage gravy. This soulful Southern-inspired breakfast is perfect for family brunches or a satisfying weekday treat, easy to customize for different tastes and dietary needs.

Ingredients

Scale

Main Ingredients

  • 1 lb ground sausage (spicy or mild)
  • 6 large eggs
  • 2 cups shredded cheese (cheddar or cheese blend)
  • 6–8 flour tortillas

For the Sausage Gravy

  • 2 tablespoons all-purpose flour (or gluten-free flour for gluten-free option)
  • 2 cups milk (dairy or dairy-free substitute)
  • Salt, to taste
  • Black pepper, to taste
  • Optional: 1/4 teaspoon cayenne or paprika for extra spice

Optional Additions and Variations

  • Diced jalapeños or hot sauce for spicy eggs
  • Sautéed mushrooms or plant-based sausage for vegetarian option
  • Bell peppers, onions, or spinach added with eggs
  • Cheese variations: pepper jack or Monterey Jack

Instructions

  1. Cook the Sausage: Brown the ground sausage in a skillet over medium heat, breaking it up as it cooks until fully cooked and slightly crisp on the edges. Drain any excess grease to avoid sogginess.
  2. Scramble the Eggs: Whisk the eggs with a pinch of salt and black pepper. Pour into a non-stick skillet over medium heat and stir gently until the eggs are just cooked, moist, and fluffy.
  3. Assemble the Enchiladas: Lay out flour tortillas and spoon an equal amount of sausage, scrambled eggs, and shredded cheese into the center of each. Roll the tortillas tightly and place seam side down in a baking dish.
  4. Prepare the Sausage Gravy: In the same skillet, add flour to any leftover sausage drippings and cook for 1-2 minutes to form a roux. Gradually whisk in milk, stirring constantly until the mixture thickens into a creamy gravy. Season with salt and plenty of black pepper.
  5. Bake and Serve: Pour the sausage gravy evenly over the assembled enchiladas. Bake in a preheated oven at 375°F (190°C) for 15-20 minutes until bubbly and slightly browned on top. Serve hot with optional garnishes.

Notes

  • Use fresh eggs for fluffier scrambled texture.
  • Drain excess grease from sausage to prevent soggy enchiladas.
  • Gradually whisk milk into roux on moderate heat to avoid lumps in gravy.
  • Warm tortillas slightly before filling to prevent tearing and ease rolling.
  • Adjust spice level by adding cayenne, paprika, or jalapeños to taste.

Nutrition

Keywords: Southern breakfast, enchiladas, sausage gravy, eggs, cheesy enchiladas, comfort food, brunch recipe, protein-packed breakfast, gluten-free option

Find it online: https://dishesbylina.com/southern-breakfast-enchiladas-with-sausage-gravy/