Description
Experience a breakfast revelation with these Southern Breakfast Enchiladas, combining the heartiness of a classic Southern breakfast with the fun of enchiladas. Fluffy scrambled eggs, melty cheese, and savory beef sausage are wrapped in soft tortillas and smothered in rich homemade gravy.
Ingredients
Scale
- 1 pound Beef Breakfast Sausage
- 1/4 cup All-Purpose Flour
- 2 cups Whole Milk
- 12 Large Eggs
- 2 cups Shredded Cheese (sharp cheddar and Monterey Jack)
- 8–10 Flour Tortillas (8–10 inch)
- 1 can Canned Diced Green Chiles (drained)
- 1 small Onion (finely diced, optional)
- 1/2 Bell Pepper (finely diced, optional)
- Salt (to taste)
- Freshly ground black pepper (to taste)
- Pinch of cayenne pepper or red pepper flakes (to taste)
- 1 tablespoon Butter or Oil (for sautéing)
Instructions
- Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish. Set aside.
- In a large skillet over medium-high heat, crumble and cook the ground beef breakfast sausage until it's fully browned and no pink remains. Drain off most of the rendered fat, leaving about 2-3 tablespoons in the skillet.
- Reduce the heat to medium. Sprinkle the all-purpose flour over the cooked sausage and fat. Cook, stirring constantly, for 2-3 minutes, creating a roux.
- Gradually whisk in the whole milk (and an optional splash of low-sodium chicken broth for extra richness, if using) until smooth. Continue whisking as the gravy comes to a simmer and thickens, about 5-7 minutes. Season generously with salt, black pepper, and a pinch of cayenne pepper if desired. Keep warm over very low heat.
- In a separate large skillet, melt 1 tablespoon of butter or oil over medium heat. If using, add the diced onion and bell pepper and sauté until softened, about 5 minutes.
- Crack the eggs into a bowl and whisk them lightly with a pinch of salt and pepper. Pour the eggs into the skillet with the sautéed vegetables (if using). Scramble the eggs until they are just set but still moist. Remove from heat.
- In a large mixing bowl, combine the scrambled eggs, about 1 cup of the shredded cheese, and the well-drained green chiles. Stir gently to combine.
- Warm the flour tortillas slightly to make them more pliable. You can do this by wrapping them in a damp paper towel and microwaving for 30 seconds, or by heating them briefly in a dry skillet.
- Lay a warm tortilla flat. Spoon about 1/2 cup of the egg and cheese filling down the center. Roll the tortilla up tightly and place it seam-side down in your prepared baking dish. Repeat with the remaining tortillas and filling.
- Generously spoon the warm beef sausage gravy over the rolled enchiladas, ensuring they are well-covered.
- Sprinkle the remaining shredded cheese evenly over the top of the gravy.
- Bake for 20-25 minutes, or until the gravy is bubbly, the cheese is melted and lightly golden, and the enchiladas are heated through.
- Remove from the oven and let rest for a few minutes before serving. Garnish with fresh chopped green onions or a dash of your favorite hot sauce, if desired.
- Prep Time: 30 mins
- Cook Time: 30 mins
- Category: Breakfast
- Method: Baking
- Cuisine: Southern
Nutrition
- Serving Size: 1 enchilada
- Calories: 450
- Sugar: 2 g
- Sodium: 800 mg
- Fat: 30 g
- Saturated Fat: 12 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 2 g
- Protein: 20 g
- Cholesterol: 200 mg
Keywords: If your gravy gets too thick, you can thin it out with a little extra warm milk or low-sodium chicken broth. Warm tortillas are much more flexible and less likely to crack when you roll them. You can prep parts of this dish in advance; the beef sausage gravy can be made a day ahead and stored in the refrigerator.