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Breakfast Enchiladas

Irresistible Breakfast Enchiladas for a Cozy Morning Feast

Savor the comforting flavors of Breakfast Enchiladas—savory sausage, eggs, and creamy gravy wrapped in tortillas for a cozy brunch.
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Prep Time 10 minutes
Cook Time 50 minutes
Cooling Time 5 minutes
Total Time 1 hour 5 minutes
Servings: 4 servings
Course: Breakfast
Cuisine: Southern
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Enchiladas
  • 8 pieces Tortillas Gluten-free option available
  • 8 large Eggs Substitutes available for vegan option
  • 1 pound Sausage Use plant-based sausage for a meatless twist
  • 1 cup Cheese Dairy alternatives can work great for lactose intolerance
  • 2 cups Hash Browns Roasted potatoes can be used as a substitute
For the Sausage Gravy
  • 1 pound Sausage Use high-quality sausage for the best results
  • 1/4 cup Flour Can substitute with gluten-free flour blend
  • 2 cups Milk Almond or oat milk can be used for a dairy-free alternative
  • to taste Seasonings Adjust spices to your liking
Optional Garnishes
  • to taste Fresh Herbs Cilantro or chives for garnish
  • to taste Extra Cheese For cheese lovers

Equipment

  • non-stick skillet
  • baking dish
  • medium saucepan

Method
 

Step-by-Step Instructions for Southern Breakfast Enchiladas with Sausage Gravy
  1. Begin by scrambling 8 large eggs in a non-stick skillet over medium heat for about 5 minutes until just set but still soft.
  2. Stir in 1 pound of cooked, crumbled sausage, 1 cup of shredded cheese, and 2 cups of hash browns. Cook for an additional 2-3 minutes until the cheese is melted and everything is heated through.
  3. Preheat your oven to 350°F (175°C). Take 8 tortillas and evenly distribute the filling into the center of each one. Roll them up tightly and place seam-side down in a greased 9x13-inch baking dish.
  4. In a medium saucepan over medium heat, brown 1 pound of sausage until fully cooked and crispy, about 5 minutes. Gradually stir in 1/4 cup of flour for about 1 minute.
  5. Slowly add 2 cups of milk while simmering and stirring until thickened, usually about 5-7 minutes. Remove from heat.
  6. Pour the rich gravy evenly over the assembled enchiladas. Cover with foil and bake for 25 minutes. Remove foil and bake for an additional 10 minutes.
  7. Allow the enchiladas to cool for about 5 minutes. Garnish with fresh herbs and additional cheese if desired. Serve warm.

Nutrition

Serving: 1enchiladaCalories: 350kcalCarbohydrates: 30gProtein: 20gFat: 15gSaturated Fat: 6gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gCholesterol: 180mgSodium: 800mgPotassium: 400mgFiber: 3gSugar: 1gVitamin A: 500IUVitamin C: 3mgCalcium: 200mgIron: 2mg

Notes

For best results, ensure hash browns are well-drained and taste filling for seasoning before rolling. Feel free to customize enchiladas based on preferences.

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