Last Updated on August 20, 2025 by Casia Valdés
There’s nothing quite like starting your day with a hearty, indulgent breakfast, and these Southern Breakfast Enchiladas with Sausage Gravy deliver exactly that. Imagine soft flour tortillas filled with fluffy scrambled eggs, melted cheese, and optional crispy potatoes, all smothered in creamy homemade sausage gravy. It’s the kind of dish that feels like a warm hug on a plate—perfect for lazy weekend mornings, holiday brunches, or whenever you want to treat yourself and your loved ones to something extra special.
The magic of this dish lies in its layers. First, the tortillas cradle a rich filling of buttery scrambled eggs, savory green onions, and a blend of sharp cheddar and creamy Monterey Jack cheese. Then, the whole thing is bathed in a decadent Southern-style sausage gravy—seasoned to perfection and simmered until velvety smooth. A short bake in the oven melds all the flavors together and gives the dish that irresistible bubbly, cheesy top.
While it might look like a lot of steps, this recipe comes together more easily than you might expect, especially if you prep some components ahead of time. You can scramble the eggs and make the gravy the night before, then assemble and bake in the morning for a stress-free breakfast.
Table of Contents
Why You’ll Love This Recipe
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The Best of Two Worlds: Combines the cozy familiarity of biscuits and gravy with the structure of breakfast enchiladas.
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Perfect for a Crowd: Easily doubled to serve a large family or brunch gathering.
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Customizable: Swap in bacon, ham, or sautéed veggies for variety.
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Make-Ahead Friendly: Assemble the night before and bake fresh in the morning.
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Comfort Food at Its Finest: Creamy, cheesy, hearty, and satisfying.
Ingredients (Serves 6)
For the Enchiladas:
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6 large flour tortillas – soft and pliable for rolling
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1 tablespoon unsalted butter – for cooking the eggs
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6 large eggs – lightly beaten
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¼ cup (60 mL) whole milk – makes the eggs creamier
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Salt and freshly cracked black pepper – to season the eggs
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1 cup (120 g) sharp cheddar cheese, shredded – for tangy richness
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½ cup (60 g) Monterey Jack cheese, shredded – creamy and melty
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¾ cup (120 g) cooked breakfast potatoes or crispy hashbrowns – optional, for extra heartiness
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2 green onions, thinly sliced – adds mild, fresh flavor
For the Sausage Gravy:
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8 oz (225 g) breakfast sausage – pork for classic flavor, turkey or chicken for a lighter version
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2 tablespoons all-purpose flour – thickens the gravy
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1½ cups (360 mL) whole milk – creamy base
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Salt and black pepper – to taste
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¼ teaspoon garlic powder – optional, for extra depth
Step-by-Step Instructions
1. Make the Sausage Gravy
Heat a skillet over medium heat and add the breakfast sausage. Cook, breaking it apart with a spatula, until fully browned and no longer pink. Sprinkle the flour over the sausage and stir to coat. Cook for 1 minute to remove the raw flour taste. Slowly pour in the milk while whisking constantly to prevent lumps. Simmer for 5–7 minutes, or until thickened. Season with salt, pepper, and garlic powder if desired. Keep warm.
2. Scramble the Eggs
In a bowl, whisk together the eggs, ¼ cup milk, and a pinch each of salt and black pepper. In a non-stick skillet, melt the butter over medium heat. Add the egg mixture and cook gently, stirring often, until just set—soft and slightly creamy. Remove from heat immediately to avoid overcooking.
3. Assemble the Enchiladas
Preheat oven to 375°F (190°C). Lightly grease a 13×9-inch (33×23 cm) baking dish. Lay the tortillas out on a flat surface. Evenly distribute the scrambled eggs, optional potatoes, green onions, and both cheeses among them. Roll each tortilla tightly and place seam-side down in the prepared baking dish.
4. Bake
Pour the warm sausage gravy evenly over the enchiladas. Sprinkle with extra cheese if you like an extra cheesy crust. Cover the dish with foil and bake for 15 minutes. Remove the foil and bake an additional 5–10 minutes, until hot and slightly golden on top.
5. Garnish and Serve
Sprinkle with extra green onions for freshness. Serve immediately, paired with hot sauce, salsa, or fresh fruit for a complete Southern-style breakfast plate.
Pro Tips for Success
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Warm the Tortillas First: Makes them easier to roll without tearing.
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Keep Eggs Soft: Slightly undercook them since they’ll finish cooking in the oven.
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Adjust the Gravy Thickness: Add a splash more milk if it thickens too much before baking.
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Make-Ahead Option: Assemble the enchiladas, cover, and refrigerate overnight; bake straight from the fridge, adding 5 minutes to the bake time.
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Extra Flavor Boost: Add a pinch of smoked paprika or cayenne to the gravy for a subtle kick.
Serving Suggestions
Serve these breakfast enchiladas with fresh fruit, crispy bacon, a small side salad, or roasted breakfast potatoes. For drinks, try coffee, sweet tea, or a brunch mimosa.
Storage & Leftovers
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Fridge: Store in an airtight container for up to 3 days.
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Freezer: Wrap individual portions in foil and freeze for up to 1 month.
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Reheat: Cover with foil and warm in a 350°F oven until hot, or microwave in 30-second bursts.
Why This Recipe Works
The rich, savory sausage gravy doubles as both a sauce and a baking liquid, ensuring the enchiladas stay moist and flavorful. Using two kinds of cheese adds depth and creaminess, while the green onions cut through the richness with fresh, mild flavor.
Recipe FAQ
Q: Can I use corn tortillas?
A: They can work, but they’re less pliable and may crack—warm them well and consider dipping them in sauce before rolling.
Q: Can I make this vegetarian?
A: Yes—use vegetarian sausage or a mushroom-based gravy.
Q: Can I add more vegetables?
A: Definitely—bell peppers, spinach, or sautéed mushrooms work well.
Q: What’s the best cheese substitute for Monterey Jack?
A: Muenster or mozzarella can give you similar meltiness.
Q: Can I double the gravy?
A: Yes, if you love extra sauce, simply double all gravy ingredients.
Final Thoughts
These Southern Breakfast Enchiladas with Sausage Gravy bring together the best parts of two comfort food classics. They’re indulgent without being overly fussy, easy enough for a weekend breakfast, yet impressive enough for a special occasion brunch. Once you try them, they just might become a new family tradition.
Southern Breakfast Enchiladas Sausage Gravy
Ingredients
Method
- Heat a skillet over medium heat and add the breakfast sausage. Cook, breaking it apart with a spatula, until fully browned and no longer pink. Sprinkle the flour over the sausage and stir to coat. Cook for 1 minute to remove the raw flour taste. Slowly pour in the milk while whisking constantly to prevent lumps. Simmer for 5–7 minutes, or until thickened. Season with salt, pepper, and garlic powder if desired. Keep warm.
- In a bowl, whisk together the eggs, ¼ cup milk, and a pinch each of salt and black pepper. In a non-stick skillet, melt the butter over medium heat. Add the egg mixture and cook gently, stirring often, until just set—soft and slightly creamy. Remove from heat immediately to avoid overcooking.
- Preheat oven to 375°F (190°C). Lightly grease a 13×9-inch (33×23 cm) baking dish. Lay the tortillas out on a flat surface. Evenly distribute the scrambled eggs, optional potatoes, green onions, and both cheeses among them. Roll each tortilla tightly and place seam-side down in the prepared baking dish.
- Pour the warm sausage gravy evenly over the enchiladas. Sprinkle with extra cheese if you like an extra cheesy crust. Cover the dish with foil and bake for 15 minutes. Remove the foil and bake an additional 5–10 minutes, until hot and slightly golden on top.
- Sprinkle with extra green onions for freshness. Serve immediately, paired with hot sauce, salsa, or fresh fruit for a complete Southern-style breakfast plate.
