Introduction
These Southern Breakfast Enchiladas with Sausage Gravy combine two comfort food classics — hearty Southern biscuits-and-gravy flavors wrapped up in a cheesy breakfast enchilada. Soft tortillas are stuffed with scrambled eggs, crumbled breakfast sausage, and melted cheese, then smothered in creamy homemade sausage gravy. Baked until bubbling and golden, this dish is pure Southern comfort in every bite — ideal for brunch, family gatherings, or a cozy weekend breakfast.
Why You’ll Love This Recipe
- Combines the best of Southern comfort food and Tex-Mex flair
- Rich, creamy sausage gravy that doubles as the perfect enchilada sauce
- Easy to make ahead for stress-free mornings
- Feeds a crowd — perfect for brunch or holidays
- Packed with flavor, protein, and cheesy goodness
- Freezer-friendly and reheats beautifully
Ingredients Needed
For the Enchiladas
- 8 large flour tortillas (soft taco size)
- 8 large eggs
- 3 tbsp milk
- 1 lb breakfast sausage (pork or turkey)
- 1 ½ cups shredded cheddar cheese (or a mix of cheddar and Monterey Jack)
- 2 tbsp butter or oil (for scrambling eggs)
- Salt and pepper, to taste
- 2 tbsp chopped green onions or parsley, for garnish
For the Sausage Gravy
- ½ lb breakfast sausage (mild or spicy)
- 3 tbsp butter
- 3 tbsp all-purpose flour
- 2 cups whole milk
- ½ tsp salt
- ½ tsp black pepper
- Pinch of crushed red pepper flakes (optional)
Step-by-Step Instructions
- Cook the Sausage – In a skillet over medium heat, cook 1 lb sausage until browned and crumbly. Drain excess grease and set aside.
- Scramble the Eggs – Whisk eggs with milk, salt, and pepper. Melt butter in a skillet, pour in eggs, and cook until softly scrambled. Remove from heat.
- Assemble the Filling – Combine scrambled eggs, cooked sausage, and 1 cup of shredded cheese in a bowl.
- Roll the Enchiladas – Spoon the filling evenly into tortillas, roll them up, and place seam-side down in a greased 9×13-inch baking dish.
- Make the Sausage Gravy – In a skillet, cook ½ lb sausage until browned. Add butter and flour, stirring to coat the sausage. Gradually whisk in milk, cooking until thickened. Season with salt, pepper, and red pepper flakes.
- Pour & Bake – Pour the gravy over the enchiladas, sprinkle with remaining cheese, and bake at 375°F for 20–25 minutes until bubbly and golden.
- Serve – Garnish with green onions or parsley and serve hot with extra gravy if desired.
Tips for Success
- Use soft, fresh tortillas so they don’t crack when rolled.
- For extra flavor, add sautéed onions, bell peppers, or jalapeños to the filling.
- Let the gravy thicken for 4–5 minutes — it will continue to set as it bakes.
- Use pre-cooked sausage if short on time.
- For a lighter version, use turkey sausage and low-fat milk.
- Make ahead: assemble the night before and bake in the morning.
Variations & Substitutions
- Vegetarian: Use veggie sausage and skip the meat-based gravy.
- Spicy: Add diced jalapeños, cayenne, or hot sauce to the gravy.
- Cheesy: Mix in pepper jack or Colby cheese for more melt and flavor.
- Low-Carb: Use low-carb tortillas and heavy cream in the gravy.
- Southwestern Twist: Add black beans and green chilies to the filling.
Serving Suggestions
- Serve with a side of crispy hash browns or roasted potatoes.
- Add a fresh fruit salad for balance.
- Drizzle with hot sauce or salsa for a zesty kick.
- Pair with iced coffee or sweet tea for a true Southern brunch.
- Garnish with a dollop of sour cream or avocado slices.
Storage & Reheating
- Refrigerate: Store leftovers in an airtight container for up to 3 days.
- Freeze: Wrap individual enchiladas tightly and freeze for up to 2 months.
- Reheat: Warm in oven at 350°F until heated through, or microwave 2–3 minutes.
Frequently Asked Questions
Can I make these ahead of time?
Yes — assemble the enchiladas and refrigerate overnight. Bake in the morning with freshly made gravy.
Can I use canned gravy?
Homemade tastes best, but you can use canned country gravy in a pinch.
Can I make it spicy?
Add hot sausage or a dash of cayenne pepper to the gravy.
Can I freeze the casserole?
Absolutely! Freeze before or after baking, then thaw overnight before reheating.
Can I use corn tortillas?
Flour tortillas hold up better for breakfast-style enchiladas, but you can use corn for a gluten-free option.
Servings: 8 enchiladas
Calories: 480kcal
Cost: Medium
Equipment
- skillet For cooking sausage and making gravy
- 9×13-inch baking dish For baking enchiladas
- whisk To make smooth sausage gravy
- mixing bowl To combine filling ingredients
Ingredients
- 8 large flour tortillas
- 8 large eggs
- 3 tbsp milk
- 1 1/2 lb breakfast sausage, divided
- 2 tbsp butter (for scrambling eggs)
- 1 1/2 cups shredded cheddar cheese
- 3 tbsp all-purpose flour
- 2 cups whole milk
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1 pinch red pepper flakes (optional)
- 2 tbsp chopped green onions or parsley (for garnish)
Instructions
- Preheat oven to 375°F and grease a 9×13-inch baking dish.
- Cook 1 lb sausage in a skillet until browned and crumbly. Drain and set aside.
- Whisk eggs with milk, salt, and pepper. Scramble gently in butter until just set.
- Combine scrambled eggs, sausage, and 1 cup cheese for the filling.
- Spoon filling into tortillas, roll tightly, and place seam-side down in baking dish.
- For gravy: cook remaining 1/2 lb sausage in a skillet, add butter and flour, and stir 1 minute. Gradually whisk in milk until thickened. Season with salt, pepper, and red pepper flakes.
- Pour gravy over enchiladas, sprinkle with remaining cheese, and bake 20–25 minutes until bubbly and golden.
- Garnish with green onions or parsley and serve hot.
Notes
Make ahead and refrigerate overnight for an easy morning bake. Freeze leftovers up to 2 months. Best served warm with extra gravy on the side.
Nutrition
Calories: 480kcal | Carbohydrates: 20g | Protein: 27g | Fat: 34g | Saturated Fat: 14g | Cholesterol: 260mg | Sodium: 870mg | Fiber: 1g | Sugar: 3g | Vitamin A: 420IU | Vitamin C: 2mg | Calcium: 210mg | Iron: 2mg
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