Southern Breakfast Enchiladas with Sausage Gravy is a hearty, comforting way to start the day. This dish is packed with fluffy scrambled eggs, crispy hash browns, savory sausage, and melty cheese all rolled into soft flour tortillas and smothered in a rich homemade sausage gravy. It’s the kind of breakfast that makes everyone excited to get out of bed.
Why I Love This Recipe
I love this recipe because it combines everything I crave in a Southern breakfast in one delicious bite. The creamy sausage gravy adds an indulgent finish to every enchilada, making it irresistible. It’s perfect for weekend brunches, holiday mornings, or feeding a hungry crowd. Best of all, I can prep it the night before and just bake it in the morning.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
For the enchiladas:
8 large eggs
1 tablespoon butter
1/2 cup whole milk
2 cups frozen hash browns, thawed
1 tablespoon vegetable oil
1/2 teaspoon salt
1/4 teaspoon black pepper
1 pound breakfast sausage (turkey), cooked and crumbled
1 1/2 cups shredded cheddar cheese
6 large flour tortillas (10-inch size)
For the sausage gravy:
1/2 pound breakfast sausage
3 tablespoons all-purpose flour
2 1/2 cups whole milk
1/2 teaspoon salt
1/2 teaspoon black pepper
Directions
Preheat the oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish.
Cook the hash browns in a skillet with 1 tablespoon of oil over medium heat until golden and crispy. Season with salt and pepper, then set aside.
Scramble the eggs by whisking them with 1/2 cup milk. Melt butter in a nonstick skillet and cook the eggs over medium-low heat, stirring frequently until just set. Remove from heat.
Assemble the enchiladas by laying out each tortilla and filling them with scrambled eggs, hash browns, crumbled cooked sausage, and shredded cheese. Roll them up and place seam-side down in the prepared baking dish.
Make the sausage gravy by browning 1/2 pound sausage in a saucepan. Sprinkle the flour over the sausage and cook for 1-2 minutes, stirring constantly. Gradually add the milk while whisking until smooth. Cook until thickened, then season with salt and pepper.
Pour the gravy evenly over the enchiladas in the dish.
Bake uncovered for 25-30 minutes, or until hot and bubbly.
Let it cool for 5 minutes before serving.
Servings and timing
This recipe makes 6 enchiladas and serves about 4 to 6 people depending on appetite. The prep time is approximately 20 minutes, and the bake time is 30 minutes, making the total time around 50 minutes.
Variations
I sometimes add sautéed bell peppers or onions to the egg mixture for extra flavor and texture.
For a spicier version, I swap the regular sausage with hot breakfast sausage or add a few dashes of hot sauce to the gravy.
When I want to lighten it up, I use turkey sausage and low-fat cheese without sacrificing too much flavor.
If I don’t have hash browns, I use leftover roasted potatoes chopped up small.
Storage/Reheating
To store leftovers, I place them in an airtight container in the refrigerator for up to 3 days. For reheating, I microwave individual portions on medium power for 1-2 minutes or until warmed through. If I’m reheating a large portion, I cover it with foil and bake it at 325°F for about 15–20 minutes. I don’t recommend freezing after baking, but I can freeze the assembled (unbaked) enchiladas without the gravy and add it fresh before baking.
FAQs
How do I keep the tortillas from getting soggy?
I make sure to drain any excess liquid from the eggs or hash browns before assembling and bake them uncovered to avoid extra moisture buildup.
Can I make this ahead of time?
Yes, I often assemble the enchiladas the night before and store them covered in the refrigerator. I add the gravy in the morning and bake as directed.
What type of sausage works best?
I prefer using turkey sausage or even plant-based alternatives work great in this recipe.
Can I use corn tortillas instead of flour?
Flour tortillas hold up better in this baked dish, but if I need a gluten-free option, I use corn tortillas and handle them gently since they can crack.
How do I make this vegetarian?
To make it vegetarian, I skip the sausage and use a meatless breakfast substitute or load it up with sautéed veggies like mushrooms, spinach, and bell peppers.
Conclusion
Southern Breakfast Enchiladas with Sausage Gravy is the ultimate comfort food breakfast. It brings together everything I love about a big Southern breakfast—eggs, potatoes, sausage, and gravy—all in one dish. Whether I’m making it for a special brunch or just want to start the day right, this recipe never disappoints.
Southern Breakfast Enchiladas with Sausage Gravy is a comforting and hearty morning dish, filled with scrambled eggs, crispy hash browns, savory sausage, and cheese, all wrapped in tortillas and topped with rich homemade sausage gravy.
Ingredients
8 large eggs
1 tablespoon butter
1/2 cup whole milk
2 cups frozen hash browns, thawed
1 tablespoon vegetable oil
1/2 teaspoon salt
1/4 teaspoon black pepper
1 pound breakfast sausage (pork or turkey), cooked and crumbled
1 1/2 cups shredded cheddar cheese
6 large flour tortillas (10-inch size)
1/2 pound breakfast sausage (for gravy)
3 tablespoons all-purpose flour
2 1/2 cups whole milk (for gravy)
1/2 teaspoon salt (for gravy)
1/2 teaspoon black pepper (for gravy)
Instructions
Preheat the oven to 350°F (175°C) and lightly grease a 9×13-inch baking dish.
Cook the hash browns in a skillet with 1 tablespoon of oil over medium heat until golden and crispy. Season with salt and pepper, then set aside.
Whisk the eggs with 1/2 cup milk. Melt butter in a nonstick skillet and cook the eggs over medium-low heat, stirring frequently until just set. Remove from heat.
Assemble the enchiladas by filling each tortilla with scrambled eggs, hash browns, crumbled sausage, and shredded cheese. Roll up and place seam-side down in the prepared baking dish.
To make the gravy, brown 1/2 pound sausage in a saucepan. Sprinkle flour over it and cook for 1-2 minutes, stirring constantly. Gradually add 2 1/2 cups milk while whisking until smooth. Cook until thickened, then season with salt and pepper.
Pour the sausage gravy evenly over the enchiladas in the dish.
Bake uncovered for 25-30 minutes, or until hot and bubbly.
Let cool for 5 minutes before serving.
Notes
Add sautéed bell peppers or onions for more flavor.
Use hot sausage or add hot sauce for extra spice.
Substitute turkey sausage and low-fat cheese for a lighter version.
Use roasted potatoes if hash browns are unavailable.
Refrigerate leftovers up to 3 days and reheat as needed.
Assemble the night before and add gravy in the morning before baking.
