Southern Breakfast Enchiladas with Sausage Gravy

Prep Time 25 mins
Cook Time 30 mins
Rest Time 5 mins
Total Time 1 hr
Cooking Method: ,
Cuisine:
Courses: ,
Difficulty: Intermediate
Cooking Temp: 180  C
Servings: 6
Best Season: All Seasons
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
  • 6 medium flour tortillas (soft and fresh)
  • 6 large eggs (lightly whisked)
  • 1 tbsp butter (for scrambling the eggs)
  • 1 cup shredded cheddar cheese
  • 1 cup cooked beef sausage (crumbled into small pieces)
  • 0.25 cup diced onions (optional, for more flavor)
  • 0.25 cup diced bell peppers (any color, optional)
    • For the Sausage Gravy
  • 2 tbsp butter
  • 2 tbsp all-purpose flour
  • 1.5 cup whole milk (room temperature for smoother gravy)
  • 1 cup beef sausage (finely crumbled)
  • 0.5 tsp black pepper (freshly cracked)
  • 0.5 tsp salt (adjust to taste)
  • 0.25 tsp garlic powder
  • 0.25 tsp onion powder
    • For Topping
  • 0.5 cup shredded cheddar cheese
  • 2 tbsp chopped green onions (optional)
  • A pinch of black pepper for serving
Instructions
    Cook the Sausage
  1. 1

    Cook the beef sausage in a pan over medium heat until fully browned. Break it into small crumbles as it cooks. Set aside.

    2. Scramble the Eggs
  2. 2
    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.
    3. Build the Filling Mixture
  3. 3
    In a bowl, combine scrambled eggs, cooked sausage, cheddar cheese, onions, and bell peppers. Mix gently until everything is evenly combined.
    4. Melt the Butter
  4. 4
    In a clean pan, melt butter over medium heat.
    5. Make a Roux
  5. 5
    Sprinkle in the flour and whisk continuously for 1 minute until it forms a smooth paste without browning.
    6. Add Milk Slowly
  6. 6
    Gradually pour in milk while whisking to avoid lumps. Cook for 2–3 minutes until it starts to thicken.
    7. Add Sausage & Seasonings
  7. 7

    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.

    8. Fill the Tortillas
  8. 8
    Lay each tortilla flat. Add 3–4 tablespoons of the filling mixture along the center.
    9. Roll & Arrange
  9. 9
    Roll each tortilla gently and place seam-side down in a baking dish.
    10. Add Gravy on Top
  10. 10
    Pour most of the sausage gravy over the rolled enchiladas in the baking dish. Reserve a small amount for serving.
    11. Add Cheese
  11. 11
    Sprinkle shredded cheddar cheese over the top.
    12. Bake
  12. 12
    Bake at 180°C for 15–18 minutes, or until the cheese is melted and bubbly.
    13. Rest & Garnish
  13. 13
    Let the dish rest for 5 minutes. Drizzle extra gravy on top and garnish with green onions and a pinch of black pepper.
    14. Serve Warm
  14. 14
    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.
Keywords: southern breakfast, enchiladas, sausage gravy, breakfast, comfort food
Read it online: https://petitepanini.com/recipe/southern-breakfast-enchiladas-with-sausage-gravy/