Easy Southern Breakfast Enchiladas: A Savory Sausage Gravy Recipe

Southern breakfast enchiladas blend comfort and creativity in a mouthwatering culinary adventure that converts traditional morning fare.

These hearty enchiladas capture the essence of southern hospitality with a delightful twist on classic breakfast ingredients.

Soft tortillas cradle savory sausage, melted cheese, and robust spices that dance across your palate.

Creamy sausage gravy drapes the enchiladas in rich, indulgent layers of flavor that promise to awaken sleepy taste buds.

Regional cooking techniques merge seamlessly, creating a dish that celebrates cultural fusion and home-style cooking.

Warm, inviting aromas will fill your kitchen, signaling a breakfast experience far beyond ordinary morning meals.

Prepare to embark on a delicious journey that redefines breakfast comfort food.

Why Southern Breakfast Enchiladas with Sausage Gravy Work

• Blend Southern Comfort and Mexican Flair: This recipe masterfully combines classic Southern breakfast ingredients like sausage gravy and tater tots with Mexican-style enchiladas, creating a mouthwatering fusion that breaks traditional breakfast boundaries.
• Packed with Hearty Textures: Crispy tater tots, soft tortillas, creamy sausage gravy, and fluffy scrambled eggs deliver an incredible mix of textures that keep every bite interesting and satisfying.
• Quick and Straightforward Cooking Method: With simple steps like one-pan sausage cooking, easy gravy preparation, and straightforward assembly, home cooks can create a impressive breakfast dish without complicated techniques or extensive culinary skills.
• Perfect for Weekend Brunch Gatherings: The generous size and crowd-pleasing combination of flavors make these enchiladas ideal for feeding a hungry group, offering a delightful alternative to standard breakfast casseroles or traditional morning fare.

Ingredient List for Southern Breakfast Enchiladas with Sausage Gravy

• Sausage: Classic breakfast meat with rich flavor, choose a high-quality ground pork sausage for better taste.
• Eggs: Fresh protein source, select large eggs at room temperature for better mixing.

• Milk: Creamy base for gravy, whole milk provides richest texture.
• Butter: Adds richness and helps scramble eggs smoothly.
• Cheddar Cheese, Monterey Jack Cheese: Melty cheeses with sharp and mild flavors, select freshly grated for best texture.

• Tater Tots: Crispy potato addition, frozen tots work perfectly for quick preparation.
• Tortillas: Soft flour tortillas as enchilada wrapper, choose medium-sized for easy rolling.

• Onion: Aromatic base for sausage mixture, white or yellow onions work well.
• Jalapeno: Adds spicy kick, remove seeds for milder heat.
• Salt and Pepper: Basic seasoning for enhancing overall flavor.
• Flour: Thickening agent for sausage gravy, all-purpose flour recommended.

Instructions to Make Southern Breakfast Enchiladas with Sausage Gravy

Step 1: Prepare the Oven

Warm up the oven to 350°F and grease a 9×13-inch baking dish with cooking spray or butter.

Step 2: Cook the Sausage Mixture

• Diced onions
• Chopped jalapenos

Step 3: Separate Sausage Mixture

Remove of the sausage mixture using a slotted spoon and set aside in a separate bowl.

Step 4: Create Sausage Gravy Base

In the same skillet, sprinkle flour over the remaining sausage and cook for 1 minute, stirring constantly.

Step 5: Develop Gravy Consistency

Slowly whisk in milk and simmer until the gravy thickens. Remove from heat.

Step 6: Prepare Scrambled Eggs

In a separate pan, melt butter and lightly scramble eggs. Season with salt and pepper. Remove from heat while eggs are slightly undercooked.

Step 7: Combine Filling Ingredients

• Reserved sausage mixture
• Tater tots
• Scrambled eggs
• Half of the shredded cheeses

Step 8: Assemble Enchiladas

Fill each tortilla with about of the mixture, roll tightly, and place seam side down in the baking dish.

Step 9: Add Gravy and Cheese

Pour the prepared sausage gravy over the enchiladas and sprinkle remaining cheese on top.

Step 10: Bake to Perfection

Bake for 30-40 minutes until the top is golden brown and the cheese is bubbly.

Kitchen Tips for Southern Breakfast Enchiladas with Sausage Gravy

• Crumble Sausage Perfectly: Use a wooden spoon to break sausage into small, uniform pieces for even cooking and consistent flavor in every bite.
• Control Egg Texture: Remove scrambled eggs from heat when they're slightly wet to prevent overcooking, ensuring a creamy, tender filling.
• Balance Spice Levels: Adjust jalapeno quantity based on personal heat preference, removing seeds for milder flavor or adding more for extra kick.
• Cheese Melting Trick: Let enchiladas rest for 5 minutes after baking to allow cheese to set and create a smooth, glossy top.
• Gravy Consistency Hack: Whisk milk slowly and continuously to prevent lumps, creating a silky-smooth sausage gravy that coats enchiladas beautifully.

Keeping Southern Breakfast Enchiladas with Sausage Gravy Fresh

• Refrigerate leftovers in an airtight container within 2 hours of cooking. Consume within 3-4 days for best quality and safety. Reheating Method: Place enchiladas in an oven-safe dish, cover with foil, and warm at 350°F for 15-20 minutes until heated through. Microwave option: Heat individual portions on medium power for 1-2 minutes, stopping halfway to stir and ensure even warming. Avoid freezing these enchiladas, as the tortillas and eggs can become soggy and lose their original texture when thawed.

Best Pairings with Southern Breakfast Enchiladas with Sausage Gravy

• Craft a Zesty Morning Beverage Companion: Pair these hearty enchiladas with a spicy bloody mary featuring pickled jalapeño garnish, which complements the dish's southern heat and sausage richness.
• Elevate with Crisp Breakfast Sidekick: Serve alongside fresh orange juice or a light citrus mimosa to cut through the gravy's creamy texture and balance the savory flavors.
• Create a Cool Contrast Plate: Add a refreshing side salad with mixed greens, diced tomatoes, and a light vinaigrette to provide a crisp counterpoint to the heavy, comforting enchiladas.
• Brew a Robust Coffee Match: Select a strong, dark roast coffee with slightly smoky undertones to enhance the sausage's depth and stand up to the dish's bold flavor profile.

Variations for Southern Breakfast Enchiladas with Sausage Gravy

• Veggie Lover's Swap: Replace sausage with crumbled vegetarian sausage or roasted mushrooms for a plant-based version, keeping the creamy gravy and crispy tots intact.
• Tex-Mex Remix: Incorporate black beans, corn, and diced green chiles into the filling for a southwestern kick, using pepper jack cheese to amp up the flavor profile.
• Breakfast Casserole Style: Layer all ingredients in the baking dish instead of rolling enchiladas, creating a easier one-pan breakfast that's perfect for feeding a crowd.
• Spicy Jalapeño Popper Edition: Mix cream cheese with chopped jalapeños into the filling, top with crispy bacon bits for an extra layer of zesty, creamy goodness.

Southern Breakfast Enchiladas With Sausage Gravy Recipe

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• Total Time: 1 hour
• Yield: 10 1x

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Description

Hearty Southern Breakfast Enchiladas merge Mexican and American breakfast traditions into one irresistible morning masterpiece. Creamy sausage gravy cascades over tortilla-wrapped eggs and savory sausage, creating a comforting dish you’ll crave again and again.

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Ingredients

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Main Protein:

• 1 pound ground breakfast sausage
• 10 large eggs

Cheese and Toppings:

• 1 cup shredded Pepper Jack cheese
• 1 cup shredded cheddar cheese
• 2 cups cooked tater tots

Base and Seasoning Ingredients:

• ½ cup diced onion
• 1 jalapeno, minced
• ⅓ cup all-purpose flour
• 2 ¾ cups milk (2.75 cups)
• ¼ teaspoon salt
• ¼ teaspoon pepper
• 2 tablespoons butter
• 10 fajita-size flour tortillas

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Instructions

1. Heat the oven to 350°F (175°C) and coat a 9×13-inch baking dish with cooking spray or butter.
2. Sauté ground sausage in a large skillet over medium-high heat, breaking it into crumbly pieces until it begins to brown.
3. Add diced onions and minced jalapeños to the sausage, continuing to cook until vegetables soften and meat is fully cooked.
4. Transfer of the sausage-vegetable mixture to a separate mixing bowl, leaving remaining meat in the skillet.
5. Dust the skillet sausage with all-purpose flour, stirring continuously for 1 minute to create a roux base.
6. Slowly pour whole milk into the skillet, whisking constantly until the gravy thickens and becomes smooth.
7. In a separate pan, melt unsalted butter and gently scramble eggs, seasoning with kosher salt and black pepper. Remove from heat while eggs are still slightly runny.
8. Combine the reserved sausage mixture, crispy tater tots, scrambled eggs, shredded cheddar cheese, and monterey jack cheese in the mixing bowl.
9. Spoon approximately of the filling into each flour tortilla, rolling tightly and placing seam-side down in the prepared baking dish.
10. Pour the prepared sausage gravy evenly over the enchiladas, then sprinkle remaining cheese on top.
11. Bake for 30-40 minutes until the cheese is golden and the edges are bubbling.

Notes

• Prep Ahead: Chop onions and jalapeños in advance to speed up the cooking process and reduce morning stress.
• Sausage Selection: Choose a high-quality breakfast sausage for maximum flavor and richness in the gravy and filling.
• Egg Technique: Slightly undercook eggs to prevent them from becoming dry during the final baking process.
• Cheese Tip: Mix different types of cheese for a more complex and interesting flavor profile.
• Serving Suggestion: Garnish with fresh chopped green onions or cilantro to add a bright, fresh contrast to the rich dish.
• Make-Ahead Option: Assemble the enchiladas the night before and refrigerate, then bake in the morning for an easy breakfast.

• Prep Time: 20 minutes
• Cook Time: 40 minutes
• Category: Breakfast, Dinner
• Method: Baking
• Cuisine: Southern American

Nutrition

• Serving Size: 10
• Calories: 450 kcal
• Sugar: 4 g
• Sodium: 720 mg
• Fat: 32 g
• Saturated Fat: 14 g
• Unsaturated Fat: 15 g
• Trans Fat: 0.5 g
• Carbohydrates: 24 g
• Fiber: 1 g
• Protein: 22 g
• Cholesterol: 280 mg