Southern Breakfast Enchiladas

rep Time: 25 minutes
Cook Time: 30 minutes
Total Time: 55 minutes
Difficulty Level: Moderate
Servings: 6–8

 Ingredients

For the Enchiladas:

• 8 large flour tortillas

• 10 large eggs

• 1/4 cup whole milk or cream

• 1 ½ cups shredded cheddar cheese (or pepper jack)

• 1/2 cup cooked breakfast sausage (or more to taste)

• 1/4 cup chopped green onions

• 1 tbsp butter or oil

• Salt and pepper, to taste

For the Sausage Gravy:

• 1/2 lb (225g) breakfast sausage (pork or turkey)

• 2 tbsp all-purpose flour

• 2 cups whole milk

• Salt and plenty of black pepper to taste

• Optional: pinch of cayenne or smoked paprika for heat

 Instructions

Step 1: Make the Scrambled Egg Filling

1. In a large bowl, whisk together eggs, milk, salt, and pepper.

2. In a large skillet, melt butter over medium heat.

3. Pour in eggs and scramble until just set — soft and fluffy, not dry.

4. Remove from heat and stir in sausage, shredded cheese, and green onions. Set aside to cool slightly.

Step 2: Assemble the Enchiladas

1. Preheat oven to 375°F (190°C). Grease a 9×13-inch baking dish.

2. Spoon the egg mixture evenly into each tortilla. Roll tightly and place seam-side down in the baking dish.

3. Continue until all tortillas are filled and arranged snugly in the pan.

Step 3: Make the Sausage Gravy

1. In a skillet over medium heat, cook the sausage until browned and crumbly.

2. Sprinkle the flour over the sausage. Stir and cook for 1–2 minutes until a paste forms.

3. Slowly whisk in the milk and cook, stirring constantly, until thickened (about 5 minutes).

4. Season generously with salt and black pepper (and cayenne if desired).

Step 4: Smother & Bake

1. Pour the warm sausage gravy evenly over the enchiladas.

2. Sprinkle extra cheese on top (optional but encouraged).

3. Bake uncovered for 20–25 minutes, or until bubbly and golden around the edges.

Step 5: Garnish & Serve

Top with:

• Chopped chives or green onions

• Fresh parsley

• Hot sauce or jalapeños (if you like it spicy)

Serve warm with a side of fruit, hash browns, or a simple salad.

 Storage & Reheating

• Refrigerate: Store in an airtight container for up to 4 days.

• Reheat: Microwave individual servings or bake covered at 350°F until heated through.

• Freeze: You can freeze unbaked enchiladas without gravy, then thaw and add fresh gravy before baking.

 Nutrition Information (Per Serving – Approximate)

Note: Adjust depending on sausage type and cheese used.