Introduction

There’s just something irresistible about waking up to the smell of something hearty baking in the oven. That’s exactly the kind of comfort my Southern Breakfast Enchiladas with Sausage Gravy deliver. Picture this: warm, fluffy tortillas stuffed with creamy scrambled eggs, crispy breakfast sausage, and sharp cheddar cheese—then smothered in rich, peppery Southern-style sausage gravy and baked to golden perfection. It’s indulgent, it’s satisfying, and it’s exactly the kind of breakfast that makes weekends memorable.

I first came up with Southern Breakfast Enchiladas with Sausage Gravy while working brunch shifts at a family-owned café in rural Georgia. We were always looking for a way to reinvent breakfast classics in a way that brought bold Southern flavors to the table. That’s when I thought—why not combine the best parts of biscuits and gravy with the structure of a breakfast enchilada? It became a hit with both the staff and our regulars, and I’ve been tweaking and perfecting it ever since.

What makes this recipe stand out is the balance—it’s rich but not heavy, savory with just the right amount of spice, and perfect for prepping ahead when you’re feeding a crowd. Whether you’re planning a holiday brunch, meal-prepping for the week, or just craving something warm and filling, this Southern Breakfast Enchiladas with Sausage Gravy will deliver every time. Trust me—this is Southern comfort food with a twist, and I’m here for it.

Perfect For:

Holiday brunches and weekend family breakfasts
Southern-inspired breakfast casseroles
Feeding a crowd with minimal morning prep
Make-ahead meals that reheat like a dream
Sausage and gravy lovers looking for a new twist

Why You’ll Love This Recipe:

Ultimate Comfort Food: Creamy gravy, melty cheese, and savory sausage wrapped in tortillas? Say no more.
Make-Ahead Friendly: Assemble the night before and bake in the morning for easy entertaining.
Crowd-Pleasing: Perfect for feeding a hungry group—this one’s always a hit.
Bold Southern Flavor: Smoky sausage, black pepper gravy, and cheddar give every bite a satisfying punch.
Customizable: Add veggies, spice it up, or go gluten-free with corn tortillas.

Prep & Cook Time:

Prep Time: 20 minutes
Cook Time: 35 minutes
Total Time: 55 minutes
Servings: 6–8
Calories: ~390 per serving

Ingredients:

8 large flour tortillas
1 lb breakfast sausage (pork or turkey)
8 large eggs
1/4 cup milk
1 1/2 cups shredded cheddar cheese
Salt and pepper to taste
2 tbsp butter or oil (for cooking eggs)

For the Sausage Gravy:

1/2 lb breakfast sausage (or use pan drippings from the filling)
3 tbsp all-purpose flour
2 1/2 cups milk (whole milk preferred)
1/2 tsp black pepper
Salt to taste

Ingredient Highlights:

Breakfast Sausage: Adds that unmistakable Southern flavor—go spicy for a kick or keep it classic.
Flour Tortillas: Soft and sturdy enough to hold the filling without tearing.
Cheddar Cheese: Melty, sharp, and perfect with the creamy gravy.
Eggs: Lightly scrambled so they stay fluffy in the bake.
Homemade Sausage Gravy: Rich, peppery, and completely crave-worthy.

Step-by-Step Instructions:

Cook the sausage: In a skillet over medium heat, brown 1 lb of sausage. Remove from heat and drain excess fat. Set aside.
Scramble the eggs: In a separate bowl, whisk together eggs, milk, salt, and pepper. Heat butter in a pan, pour in the egg mixture, and scramble until just set. Don’t overcook—they’ll finish in the oven.
Assemble the enchiladas: Lay out tortillas, add a scoop of sausage, eggs, and shredded cheddar. Roll tightly and place seam-side down in a greased 9×13 baking dish.
Make the gravy: In the same pan, brown remaining 1/2 lb sausage (or use drippings). Sprinkle in flour and stir to make a roux. Gradually whisk in milk and stir until thickened. Season with pepper and salt.
Pour and bake: Pour the sausage gravy over the enchiladas. Sprinkle with extra cheese if desired. Cover with foil and bake at 350°F for 25 minutes, then uncover and bake for 10 more until bubbly and golden.
Serve hot: Garnish with fresh parsley, hot sauce, or sliced green onions.

Serving Suggestions:

Top with chopped chives or fresh cilantro for a pop of color.
Add a side of fruit salad for balance.
Serve with hash browns or roasted potatoes.
Drizzle with hot sauce for a spicy kick.
Pair with iced coffee or fresh orange juice.

Additional Tips:

Use pre-cooked sausage or shredded rotisserie chicken for quicker prep.
Add diced bell peppers, onions, or spinach to the egg mixture.
Use corn tortillas for a gluten-free version.
Gravy too thick? Thin with a splash of milk while reheating.
Store leftovers tightly covered in the fridge for up to 4 days.

Recipe Variations:

Spicy Southwest Version: Turn up the heat by adding diced jalapeños, black beans, and a sprinkle of pepper jack cheese to the filling. You’ll get that satisfying kick and some extra protein and fiber, too. A few dashes of hot sauce over the top before serving takes it even further.
Veggie Lovers: Want a meatless take? Swap the sausage for sautéed mushrooms, spinach, and maybe even some diced bell peppers. It’s hearty, flavorful, and still packed with that classic breakfast comfort.
Biscuit Bake: No tortillas? No problem. Use refrigerated biscuit dough instead. Cut it into pieces and layer it with the eggs, sausage, and cheese. As it bakes, the dough puffs up and soaks in all that savory flavor—think breakfast casserole meets biscuit pot pie.
Tex-Mex Twist: Add a layer of red enchilada sauce under the sausage gravy and swap in Monterey Jack cheese for a fusion-style upgrade. It gives you the bold flavors of a smothered burrito in baked breakfast form.
Keto-Friendly: Stick to your low-carb goals by using low-carb tortillas, heavy cream instead of milk in the gravy, and skipping any high-carb veggies. Add in crumbled bacon or extra eggs for more protein and richness.
Sweet & Savory Combo: For an unexpected but delicious turn, stir a bit of maple syrup into the gravy and top with candied bacon before baking. It’s that sweet-salty balance that makes your guests go back for seconds.

Storage & Freezing:

Refrigerator

Once the enchiladas have cooled completely, store them tightly covered in an airtight container or wrap the baking dish with plastic wrap and foil. They’ll stay fresh and flavorful in the fridge for up to 4 days.
When you’re ready to enjoy leftovers, reheat individual portions in the microwave for 1–2 minutes, or until warmed through. For the best texture, you can also reheat them in a toaster oven or air fryer for a slightly crisped edge.

Freezer

These enchiladas freeze beautifully — perfect for make-ahead meals or saving extra portions!
To freeze, wrap each enchilada individually in foil or parchment and place them in a freezer-safe zip-top bag or airtight container. They’ll keep well in the freezer for up to 2 months.
For best results, thaw overnight in the refrigerator before reheating. If you’re in a rush, you can bake them straight from frozen — just add an extra 10–15 minutes to your oven time.

Reheat

Microwave (Individual Portions): Place a single enchilada on a microwave-safe plate, cover lightly with a damp paper towel, and heat for about 2 minutes, or until hot.
Oven (Full Pan or Larger Portions): Preheat your oven to 325°F. Place the enchiladas in a baking dish, cover with foil to retain moisture, and bake for 20–25 minutes, or until heated through. For a crispier top, remove the foil during the last 5 minutes of baking.

Equipment Needed:

9×13 baking dish
Skillet or frying pan
Mixing bowls
Whisk and spatula
Measuring cups and spoons
Foil for baking

FAQs (From People Also Ask):

Can you make breakfast enchiladas ahead of time?
Yes! Assemble them the night before, cover with foil, and store in the fridge. In the morning, just bake and serve.

How do you keep enchiladas from getting soggy?
Lightly toast tortillas before filling and avoid overloading them with wet ingredients. Bake uncovered during the last 10 minutes to keep things crisp.

What’s the best sausage to use for breakfast enchiladas?
Classic pork breakfast sausage gives the best flavor, but turkey or chicken sausage works well for a lighter version.

Can I use biscuit dough instead of tortillas?
Absolutely. Layer the egg and sausage mixture between biscuit dough pieces and pour over the gravy for a Southern-style breakfast casserole.

Is this recipe freezer-friendly?
Yes. Wrap individual enchiladas and freeze. Reheat in the microwave or oven for a quick, comforting breakfast.

What goes well with breakfast enchiladas?
Try fruit salad, roasted potatoes, or fresh greens to balance the richness.

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Southern Breakfast Enchiladas with Sausage Gravy

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Mark Anthony

These Southern Breakfast Enchiladas are packed with fluffy scrambled eggs, savory sausage, and melty cheddar cheese, all wrapped in tortillas and smothered in creamy, peppery sausage gravy. Baked to golden, bubbly perfection, this comforting breakfast casserole is ideal for make-ahead brunches, weekend mornings, or feeding a hungry crowd. It’s bold, satisfying, and easy to customize with your favorite add-ins!

Print Recipe Pin Recipe

Prep Time 20

Cook Time 35

Total Time 55

Course Breakfast

Servings 8

Calories 390 kcal

Ingredients

8 large flour tortillas
1 lb breakfast sausage pork or turkey
8 large eggs
1/4 cup milk
1 1/2 cups shredded cheddar cheese
Salt and pepper to taste
2 tbsp butter or oil for cooking eggs

For the Sausage Gravy:

1/2 lb breakfast sausage or use pan drippings from the filling
3 tbsp all-purpose flour
2 1/2 cups milk whole milk preferred
1/2 tsp black pepper
Salt to taste

Instructions

Cook the sausage: In a skillet over medium heat, brown 1 lb of sausage. Remove from heat and drain excess fat. Set aside.
Scramble the eggs: In a separate bowl, whisk together eggs, milk, salt, and pepper. Heat butter in a pan, pour in the egg mixture, and scramble until just set. Don’t overcook—they’ll finish in the oven.
Assemble the enchiladas: Lay out tortillas, add a scoop of sausage, eggs, and shredded cheddar. Roll tightly and place seam-side down in a greased 9×13 baking dish.
Make the gravy: In the same pan, brown remaining 1/2 lb sausage (or use drippings). Sprinkle in flour and stir to make a roux. Gradually whisk in milk and stir until thickened. Season with pepper and salt.
Pour and bake: Pour the sausage gravy over the enchiladas. Sprinkle with extra cheese if desired. Cover with foil and bake at 350°F for 25 minutes, then uncover and bake for 10 more until bubbly and golden.
Serve hot: Garnish with fresh parsley, hot sauce, or sliced green onions.

Notes

Southern Breakfast Enchiladas with Sausage Gravy – Helpful Tips

Cooking Tips & Techniques
Use soft flour tortillas for easier rolling — warm them slightly to prevent cracking.
Cook the breakfast sausage until deeply browned for maximum flavor, then drain excess grease before mixing with the scrambled eggs.
Add cheese while the eggs are still warm so it melts smoothly into the filling.
For the sausage gravy, make a roux with equal parts butter and flour before whisking in milk. Season generously with salt, pepper, and a pinch of cayenne for that Southern kick.
Bake the enchiladas covered with foil to keep them soft, then uncover for the last 10 minutes to let the edges brown.

Serving Suggestions
Serve with chopped chives, hot sauce, or a dollop of sour cream for a punch of flavor.
Pair with crispy hash browns, roasted potatoes, or a side of fresh fruit to round out the plate.
Perfect for brunch gatherings, holidays, or lazy weekend mornings with the family.
Try it with a side of biscuits or cornbread for a full-on Southern breakfast feast.
Add a mimosa or strong coffee — it’s a celebration after all!

Make-Ahead & Storage
Make-Ahead: Assemble enchiladas (without gravy) the night before. Cover and refrigerate. In the morning, pour over warm gravy and bake.
Refrigerator: Store cooked leftovers in an airtight container for up to 4 days.
Freezer: Freeze unbaked enchiladas (without gravy) wrapped tightly for up to 2 months. Thaw overnight, then bake with fresh gravy.
Reheat: Warm individual servings in the microwave or bake in a covered dish at 350°F until heated through.

Tasty Variations to Try
Spicy Kick: Add diced jalapeños or pepper jack cheese to the filling.
Bacon Lover’s Twist: Swap sausage with crispy bacon or use both for double flavor.
Veggie Boost: Add sautéed peppers, onions, or spinach to the egg mixture.
Biscuits & Gravy Mash-Up: Bake the filling inside biscuit dough instead of tortillas and serve with sausage gravy on top.
Southwestern Flair: Mix in black beans and top with green chile gravy instead of traditional sausage gravy.

Keyword biscuit and gravy enchilada bake, cheesy sausage egg bake, easy breakfast enchilada casserole, freezer friendly breakfast enchiladas, make-ahead breakfast for a crowd, sausage gravy breakfast enchiladas, southern breakfast enchiladas, southern brunch casserole

Conclusion:

There’s nothing like a big pan of Southern Breakfast Enchiladas with Sausage Gravy to bring people together around the breakfast table. This dish is everything I love about Southern comfort food—bold, satisfying, and made to share. You’ve got all the hits here: creamy gravy, cheesy eggs, savory sausage, and soft, warm tortillas—baked until bubbly and golden.

Whether you’re planning for brunch, a lazy weekend breakfast, or a make-ahead weekday meal, this recipe checks all the boxes. It’s warm, flavorful, and packed with protein to keep you going all morning. Plus, it’s incredibly customizable, so you can make it your own with whatever you’ve got in the fridge.

So go ahead—preheat that oven, pour yourself a cup of coffee, and dig into the kind of breakfast that makes mornings worth waking up for. And once you’ve given it a try, include me in your post. I want to see how your Southern-style enchiladas turn out!