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Plate of delicious breakfast enchiladas topped with sausage gravy

Breakfast Enchiladas with Sausage Gravy

A comforting dish that transforms traditional breakfast ingredients into indulgent enchiladas topped with a savory sausage gravy.
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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings: 4 servings
Course: Breakfast, Brunch
Cuisine: American, Comfort Food
Calories: 450
Ingredients Method Notes

Ingredients
  

Filling Ingredients
  • 6 large eggs, beaten Cooked into soft-scrambled eggs.
  • 1 pound crumbled sausage For the filling; use plant-based sausage for a meatless option.
  • 2 cups shredded cheese A melty variety like cheddar or Monterey Jack.
  • 1 cup frozen hash browns Thawed and fluffed, or substitute with roasted, diced potatoes.
  • 4 medium tortillas Flour or corn; swap for gluten-free if needed.
Gravy Ingredients
  • ½ pound sausage Set aside specifically for the sausage gravy.
  • 2 tablespoons all-purpose flour To thicken the gravy; use gluten-free flour blend if needed.
  • 2 cups milk Whole milk gives the richest gravy; plant-based milk is fine too.
Seasonings
  • to taste salt
  • to taste black pepper
  • to taste garlic powder
  • to taste onion powder
  • pinch smoked paprika or cayenne For warmth.

Method
 

Prepare the Filling
  1. Brown the sausage for the filling until evenly browned.
  2. Cook the scrambled eggs until just set.
  3. Prepare hash browns or roasted potatoes.
Combine and Roll
  1. Combine filling ingredients in a large bowl.
  2. Warm tortillas for flexibility.
  3. Roll the enchiladas with filling and place seam-side down.
Make the Sausage Gravy
  1. Brown the reserved sausage, then sprinkle flour and cook for 1 minute.
  2. Slowly whisk in milk and bring to a simmer.
  3. Season gravy to taste.
Assemble and Bake
  1. Spoon gravy over rolled tortillas and top with cheese.
  2. Bake at 375°F for 15 to 20 minutes until bubbling.
  3. Let rest before serving.

Notes

For best results, use freshly shredded cheese and thaw hash browns well. Optionally broil for 1-2 minutes for crispy edges.