Southern Breakfast Enchiladas Sausage Gravy

Soft tortillas filled with scrambled eggs, cheese, and potatoes, smothered in creamy sausage gravy for a comforting Southern breakfast.

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Prep Time 20

Cook Time 30

Total Time 50

Servings: 6

Course: Breakfast, Brunch, Lunch, Snack

Cuisine: Mexican

For the Enchiladas:

6 large flour tortillas – soft and pliable for rolling
1 tablespoon unsalted butter – for cooking the eggs
6 large eggs – lightly beaten
¼ cup 60 mL whole milk – makes the eggs creamier
Salt and freshly cracked black pepper – to season the eggs
1 cup 120 g sharp cheddar cheese, shredded – for tangy richness
½ cup 60 g Monterey Jack cheese, shredded – creamy and melty
¾ cup 120 g cooked breakfast potatoes or crispy hashbrowns – optional, for extra heartiness
2 green onions thinly sliced – adds mild, fresh flavor

For the Sausage Gravy:

8 oz 225 g breakfast sausage – pork for classic flavor, turkey or chicken for a lighter version
2 tablespoons all-purpose flour – thickens the gravy
1½ cups 360 mL whole milk – creamy base
Salt and black pepper – to taste
¼ teaspoon garlic powder – optional for extra depth

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.

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.

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.

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.

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.