Southern Breakfast Enchiladas with Sausage Gravy Recipe – Comfort Food Brunch Idea
These Southern breakfast enchiladas with sausage gravy are the perfect way to start your day! Warm tortillas filled with scrambled eggs, cheese, and savory sausage, then topped with creamy gravy, make this dish a hearty comfort food brunch that’s ideal for weekends, holidays, or family gatherings.
Equipment
- Large skillet
- Saucepan (for gravy)
- Baking dish (9x13 inch)
- Mixing bowls
- Whisk
- Foil
Ingredients
- 8 flour tortillas (gluten-free optional)
- 8 large eggs, scrambled
- 1 lb breakfast sausage, cooked and crumbled
- 2 cups tater tots or hash browns, pre-baked until crisp
- 2 cups shredded cheddar or Colby Jack cheese
- 3 tbsp butter
- 3 tbsp flour
- 3 cups milk
- Salt & black pepper to taste
- Garnish: parsley or green onions
Instructions
- Prepare Filling: Scramble eggs until fluffy. Cook sausage until browned. Pre-bake tater tots until crisp.
- Assemble Enchiladas: Lay tortillas flat. Add eggs, sausage, tots, and cheese. Roll tightly and place seam-side down in greased baking dish.
- Make Gravy: In skillet, melt butter. Stir in flour to form roux. Slowly whisk in milk until smooth. Add cooked sausage crumbles. Season generously with salt and pepper.
- Top & Bake: Pour gravy evenly over enchiladas. Sprinkle extra cheese if desired. Cover with foil for gooey texture or bake uncovered for crisp edges. Bake at 350°F (175°C) for 25–30 minutes until bubbly and golden.
- Garnish & Serve: Top with parsley or green onions. Serve hot with extra gravy on the side.
Notes
- Don’t overstuff tortillas—moderate filling prevents messy bakes.
- Ensure gravy is thick enough; watery gravy makes enchiladas soggy.
- Pre-bake tots or hash browns for crunch.
- Season eggs well for flavorful filling.
- Bake covered for softer enchiladas, uncovered for crisp edges.