Description
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.
Nutrition
- Serving Size: 1 enchilada
- Calories: 520
- Sugar: 4g
- Sodium: 920mg
- Fat: 36g
- Saturated Fat: 15g
- Unsaturated Fat: 17g
- Trans Fat: 1g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 21g
- Cholesterol: 240mg
