Southern breakfast enchiladas with sausage gravy are one of those dishes that instantly warm the soul. This recipe blends two comfort food classics—Southern-style creamy gravy and Tex-Mex-inspired enchiladas—into one crowd-pleasing breakfast casserole that feels special enough for weekends yet simple enough for a casual morning meal. What makes this dish even better is how adaptable it is: you can prepare the filling ahead of time, make the gravy fresh, and assemble everything before baking for a warm, bubbly, satisfying breakfast.
This detailed guide walks through every element: ingredients and substitutions, techniques for perfect enchiladas, tips to avoid sogginess, variations, serving ideas, make-ahead methods, storage, reheating instructions, and answers to the most common questions. With clear structure and in-depth coverage, this recipe aims to be a reliable, evergreen resource for readers who want to master the art of breakfast enchiladas with confidence.
What Makes Southern Breakfast Enchiladas So Special?
Compared to classic Mexican enchiladas, breakfast enchiladas are typically made with flour tortillas, scrambled eggs, cheese, breakfast meats, and creamy sauces. Southern breakfast enchiladas with sausage gravy take that idea to the next level by adding a rich white gravy that complements the eggs and tortillas beautifully. The texture is soft yet structured, creamy yet not overly heavy, and deeply comforting.
The appeal lies in:
- A hearty, satisfying morning meal
- Layers of creamy, cheesy, savory flavors
- Easy customization
- Make-ahead and freezer-friendly convenience
- Their ability to feed a crowd without extra effort
This is the kind of breakfast that makes weekends feel like an occasion.
Ingredients for Southern Breakfast Enchiladas with Sausage Gravy
For the Filling
The filling is the heart of the enchilada, providing richness, flavor, and texture.
- Flour tortillas, soft and medium-sized
- Large eggs
- Butter (for scrambling the eggs)
- Shredded cheddar cheese
- Cooked beef sausage crumbles
- Diced onions (optional)
- Diced bell peppers (optional)
For the Sausage Gravy
Southern-style gravy is creamy, peppery, and comforting. For a version, beef sausage replaces pork sausage.
- Butter
- All-purpose flour
- Whole milk
- Crumbled beef sausage
- Salt
- Black pepper
- Garlic powder
- Onion powder
Optional Toppings
These add brightness and color.
- Green onions
- Extra cheese
- A dash of black pepper
How to Make Southern Breakfast Enchiladas with Sausage Gravy
Step 1: Prepare the Sausage
Heat a non-stick skillet over medium heat. Add the beef sausage and cook until browned and crumbly. Breaking the sausage into small, even pieces helps it distribute well in both the filling and the gravy. When fully cooked, remove from the pan and set aside.
Step 2: Scramble the Eggs
In a separate skillet, melt butter over low heat. Pour in the whisked eggs. Scramble gently until soft, fluffy, and slightly undercooked. This prevents the eggs from drying out during baking. Turn off the heat right before they fully firm up.
Step 3: Combine the Filling
In a mixing bowl, add the scrambled eggs, half of the cooked sausage, cheddar cheese, onions, and bell peppers. This mixture should be hearty, colorful, and evenly mixed. Adjust seasoning if desired.
Step 4: Prepare the Sausage Gravy
To make the gravy, melt butter in a saucepan over medium heat. Sprinkle in the flour and whisk continuously to form a smooth roux. After cooking the roux for 1 minute, slowly add the milk while whisking to avoid lumps. Continue whisking until the mixture thickens into a creamy base. Add the remaining sausage, garlic powder, onion powder, pepper, and salt. Allow the gravy to simmer gently for a couple of minutes. It should be rich, smooth, and not overly thick, since part of it will bake in the oven.
Step 5: Build the Enchiladas
Lay out the flour tortillas. Spoon the filling mixture down the center of each tortilla. Roll tightly and place seam-side down inside a baking dish. Arrange them closely but not overly squeezed.
Step 6: Add Gravy and Cheese
Pour most of the sausage gravy over the rolled enchiladas. Reserve a small amount for serving later. Sprinkle additional cheese over the top to create a golden, bubbly crust.
Step 7: Bake
Preheat the oven to 180°C. Bake for 15 to 18 minutes, or until the cheese melts fully and the edges become slightly golden. Remove from the oven and allow the enchiladas to rest for 5 minutes before slicing.
Step 8: Serve
Drizzle the reserved gravy on top. Add green onions or fresh herbs if desired. Serve warm and enjoy a comforting, Southern-inspired breakfast.
Tips for Perfect Southern Breakfast Enchiladas
Use soft tortillas
They should be fresh, pliable, and easy to roll so they don’t crack.
Avoid dry eggs
Undercook the scrambled eggs slightly, since the oven will finish cooking them.
Don’t thicken the gravy too much
If the gravy is overly thick, the enchiladas will feel heavy. A creamy but pourable consistency is ideal.
Keep the filling balanced
Use a mix of eggs, sausage, and cheese so the textures remain varied.
Add vegetables sparingly
A few vegetables enhance freshness, but too many can introduce excess moisture.
Avoid overbaking
Overbaking can dry out both the tortillas and the eggs.
Variations
Meat Variations
- Turkey sausage
- Ground beef seasoned with breakfast spices
- Smoked chicken strips
Cheese Variations
- Monterey Jack
- Pepper Jack
- Mild Colby
Add-Ins
- Green chilies for heat
- Mushrooms sautéed lightly
- Spinach cooked with garlic
Sauce Variations
- A half-gravy, half-cheese sauce blend
- Jalapeño cream sauce
- Lightly spiced tomato breakfast sauce for fusion flavor
Serving Suggestions
Southern breakfast enchiladas pair beautifully with:
- Hash browns or crispy breakfast potatoes
- Fresh fruit salad
- A side of sautéed seasonal vegetables
- Freshly baked biscuits
- Sweet tea, iced coffee, or a warm latte
For brunch gatherings, serve on a large platter with extra gravy on the side.
Make-Ahead and Storage Tips
Make-Ahead
Assemble the enchiladas, cover tightly, and refrigerate overnight. Bake the next morning for a stress-free breakfast. Prepare the gravy fresh or store it separately to maintain consistency.
Freezing
Unbaked enchiladas freeze well for up to two months. Place them in an airtight container. Add gravy only after thawing and before baking.
Storing Leftovers
Cooked enchiladas store well in the refrigerator for 2–3 days. Reheat uncovered in the oven to preserve texture.
Reheating Instructions
- Oven: Reheat at 160°C for 10–12 minutes.
- Stovetop: Warm the gravy separately and pour over the reheated enchiladas.
- Microwave: Heat for 1–2 minutes, but note that this may soften the tortilla.
Common Mistakes to Avoid
Using cold tortillas
Cold tortillas crack easily. Warm them slightly before assembly.
Overloading the filling
Too much filling prevents rolling and causes breakage.
Adding too much liquid
Watery vegetables or overly runny gravy can cause sogginess.
Using pre-shredded cheese
Freshly shredded cheese melts more smoothly and avoids the waxy texture.
Final Thoughts
Southern breakfast enchiladas with sausage gravy are more than just a breakfast recipe—they bring warmth, comfort, and a homestyle feeling to any morning. With their blend of savory eggs, creamy gravy, melted cheese, and soft tortillas, they strike a perfect balance between Southern comfort and Tex-Mex tradition. This long-form guide covers everything you need to perfect the recipe, from choosing the right ingredients to mastering techniques and adding personalized touches.
Southern Breakfast Enchiladas with Sausage Gravy
Description
These Southern Breakfast Enchiladas with Sausage Gravy bring together the comforting flavors of Southern-style creamy gravy and the satisfying structure of warm breakfast enchiladas. Filled with soft scrambled eggs, melty cheese, and savory beef sausage, then smothered in rich, peppery white gravy, this dish is perfect for a cozy weekend breakfast or a hearty brunch spread. It’s a comforting, filling, and absolutely irresistible breakfast casserole-style recipe that your family will love.
Ingredients
For the Enchilada Filling
For the Sausage Gravy
For Topping
Instructions
Cook the Sausage
Cook the beef sausage in a pan over medium heat until fully browned. Break it into small crumbles as it cooks. Set aside.
Scramble the Eggs
- Heat butter in a non-stick pan. Pour in the whisked eggs and cook on low heat, stirring gently until soft and fluffy. Remove from heat while still slightly moist so they don’t dry out later.
Build the Filling Mixture
- In a bowl, combine scrambled eggs, cooked sausage, cheddar cheese, onions, and bell peppers. Mix gently until everything is evenly combined.
Melt the Butter
- In a clean pan, melt butter over medium heat.
Make a Roux
- Sprinkle in the flour and whisk continuously for 1 minute until it forms a smooth paste without browning.
Add Milk Slowly
- Gradually pour in milk while whisking to avoid lumps. Cook for 2–3 minutes until it starts to thicken.
Add Sausage & Seasonings
Stir in the crumbled beef sausage, black pepper, salt, garlic powder, and onion powder. Let it simmer for another 2 minutes until creamy. Turn off heat.
Fill the Tortillas
- Lay each tortilla flat. Add 3–4 tablespoons of the filling mixture along the center.
Roll & Arrange
- Roll each tortilla gently and place seam-side down in a baking dish.
Add Gravy on Top
- Pour most of the sausage gravy over the rolled enchiladas in the baking dish. Reserve a small amount for serving.
Add Cheese
- Sprinkle shredded cheddar cheese over the top.
Bake
- Bake at 180°C for 15–18 minutes, or until the cheese is melted and bubbly.
Rest & Garnish
- Let the dish rest for 5 minutes. Drizzle extra gravy on top and garnish with green onions and a pinch of black pepper.
Serve Warm
- Enjoy your Southern breakfast enchiladas hot and fresh.
Note
- Make-Ahead Tip: Assemble everything the night before; bake in the morning for quick breakfast.
- Spice Boost: Add jalapeños or smoked paprika for a kick.
- Cheese Options: Monterey Jack or pepper jack melt beautifully too.
- Storage:
- Fridge: 2–3 days (covered).
- Freezer: Freeze unbaked enchiladas for up to 2 months. Add gravy fresh when baking.
