Southern Breakfast Enchiladas with Sausage Gravy

Enjoy comforting Southern flavors with golden trtillas filled with fluffy scrambled eggs, crisp breakfast potatoes, and two cheese. Topped with creamy  homemade pork (or turkey) sausage gravy, this warm, bubbly casserole is baked until golden—great for brunch or satisfying weekday mornings. Personalize with fresh green onions, a dash of hot sauce, or a side of sweet fruit to complete the meal. The balance of textures and savory flavors will make it a family favorite.

When mornings call for something hearty and comforting, these Southern Breakfast Enchiladas with Sausage Gravy always deliver. Packed with fluffy eggs, crispy potatoes, melty cheese, and topped with creamy sausage gravy, this dish is as satisfying as it is indulgent. Perfect for lazy weekends or feeding a crowd, these enchiladas bring that down-home southern warmth to the breakfast table.

Ingredients

• • Flour tortillas: Large size gives sturdiness for rolling and holds everything together. Choose soft and fresh tortillas for easy handling.
  • Butter: Adds richness to the eggs. Use real butter for the best flavor.
  • Eggs: The fluffy, protein-packed heart of the dish. Large eggs work best for a creamy scramble.
  • Milk: Makes your scrambled eggs extra creamy. Whole milk gives richness but any milk works.
  • Salt and pepper: Seasons every layer of flavor. Fresh cracked pepper brings out the best in eggs.
  • Shredded cheddar cheese: Provides sharp bold flavor. Use a block and shred it yourself for meltier results.
  • Shredded Monterey Jack cheese: Adds creaminess and a mild tang. Look for Jack cheese with good moisture for easy melting.
  • Breakfast potatoes or hashbrowns: Add a soft crunchy bite. Make sure potatoes are cooked through before assembling.
  • Green onions: Bring zingy freshness throughout the dish. Use the green and white parts for max flavor.
  • Pork breakfast sausage: Classic southern punch in the gravy. Go for high-quality sausage and drain excess fat if needed.
  • All-purpose flour: Thickens the sausage gravy. Make sure flour is fresh to avoid any off taste.
  • Whole milk: Builds a creamy luscious gravy. The higher the fat content the silkier the gravy.
  • Garlic powder: For a subtle boost of flavor. Totally optional but adds depth.
  • Salt and black pepper: Rounds out the gravy. Taste and adjust as you go for balance.

Step-by-Step Instructions

Make the Sausage Gravy:

In a skillet over medium heat, cook the sausage until browned and fully cooked, breaking it apart with a spatula so you get lots of little juicy bits. This makes sure every bite of enchilada is loaded with flavor. Sprinkle flour over the sausage and stir until everything is coated and the flour is just absorbed. Cooking the flour for a minute helps remove that raw taste. Slowly add the milk, stirring constantly so the gravy thickens without lumps. After about five minutes, it should be rich and creamy. Season heavily with salt, pepper, and a pinch of garlic powder if using. Taste and keep warm.

Scramble the Eggs:

Crack your eggs into a bowl and whisk with milk, salt, and pepper until the mixture is pale and a bit frothy. Melt butter in a nonstick skillet over medium heat, then pour in the egg mixture. Let the edges set, then gently push the eggs from the outside in with a spatula. Repeat until eggs are just cooked but still a little shiny and tender. Remove from heat because overcooked eggs can get rubbery.

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Sausage Gravy

Cheese Platter

Assemble the Enchiladas:

Preheat your oven to 375 degrees and grease a baking dish to prevent sticking. Lay out a tortilla, fill it with scrambled eggs, a scoop of potatoes (if you are using them), a sprinkle of both cheese, and a handful of green onions. Roll the tortilla tightly and place seam side down in the dish. Repeat with all six tortillas , keeping the rolls snug so they hold their shape.

Top with Gravy:

Pour the warm sausage gravy generously over the rolled enchiladas, making sure each is fully coated. Feel free to add an extra sprinkle of cheddar and Jack cheese on top for a finished bubbly crust.

Bake:

Cover the dish with foil to help everything heat evenly. Bake in the center of the oven for about fifteen minutes, then remove the foil and bake another five to ten minutes until the cheese bubbles and the edges are golden.

Cheese Platter

Pork Sausage Breakfast Wrap

Serve:

Scatter more fresh green onions over the top to brighten the whole dish. Serve hot with a dash of hot sauce or a scoop of fresh fruit on the side for contrast.