Southern Breakfast Enchiladas with Sausage Gravy
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!
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 9x13 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 & TechniquesUse 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.