Southern Breakfast Enchiladas with Sausage Gravy Recipe

Say hello to the ultimate comfort food mashup: Southern Breakfast Enchiladas with Sausage Gravy! We’re talking fluffy scrambled eggs, crispy bacon or breakfast sausage, melty cheese, all snuggled up in soft tortillas—and then smothered in creamy, peppery sausage gravy. It’s a hearty, indulgent breakfast (or brunch!) that hits every craving spot. Whether you’re feeding a crowd or just need a Southern-style breakfast hug on a plate, this one’s gonna win hearts. Trust me, you’re gonna want seconds.

Why You’ll Love This Recipe

• Total Southern comfort vibes with every bite
• Make-ahead friendly for busy mornings
• Loaded with cheesy, savory goodness
• Perfect for family breakfasts or brunch parties
• Creamy sausage gravy takes it over the top
• Makes you feel like you’re starting the day wrapped in a warm hug

Recipe Snapshot

Feature	Details
Category	Breakfast
Prep Time	20 minutes
Cook Time	30 minutes
Total Time	50 minutes
Servings	6 enchiladas
Main Flavors	Savory, creamy, cheesy, peppery
Focus Keyword	Southern breakfast enchiladas

Ingredients

No exact measurements here—scroll to the recipe card below for that!

• Tortillas – Soft flour tortillas wrap everything up like a warm, buttery blanket.
• Eggs – Lightly scrambled for the perfect fluffy base.
• Breakfast sausage – Adds hearty, meaty richness and tons of flavor. Can sub with bacon or veggie sausage!
• Cheddar cheese – Melts into gooey perfection. Sharp cheddar adds extra flavor oomph.
• Cream cheese – A little secret touch in the filling for a creamy bite.
• Butter – For cooking the eggs and starting your roux.
• All-purpose flour – Helps thicken that glorious sausage gravy.
• Milk – The base for our silky, Southern-style gravy.
• Salt, black pepper & cayenne – Just a pinch of heat and depth. Southern flavors love their seasoning!

📝 Psst…scroll down for the full recipe card with measurements and printable instructions!

How to Make Southern Breakfast Enchiladas with Sausage Gravy

1. Cook the Sausage and Set Aside

In a skillet, cook your breakfast sausage until browned and crumbly. Drain any excess grease and set it aside—you’ll use the same pan for the gravy. Efficiency = flavor building!

2. Scramble the Eggs

In a nonstick skillet, melt some butter and scramble the eggs until just set. Don’t overcook—remember, they’ll bake later! Mix in cream cheese and cooked sausage for that creamy-sausagey combo we love.

3. Roll the Enchiladas

Spoon the egg-sausage mixture down the center of each tortilla, sprinkle in some cheese, then roll ’em up nice and snug. Place seam-side down in a greased baking dish.

4. Make the Sausage Gravy

In the sausage skillet, melt butter, whisk in flour to make a roux, then slowly add milk, whisking until smooth. Stir in the remaining sausage and let it thicken. Season generously with black pepper (don’t be shy—Southern gravy lives for pepper!).

5. Smother and Bake

Pour that dreamy sausage gravy all over the rolled enchiladas. Sprinkle a bit more cheese on top if you’re feeling wild. Bake until golden, bubbly, and irresistible.

6. Garnish and Serve

Top with chopped green onions, a dash of hot sauce, or even a drizzle of maple syrup if you like sweet + savory. Now dig in and watch everyone swoon.

Pro Tips

• Warm the tortillas first so they roll easily without tearing.
• Use a mix of cheeses—cheddar and Monterey Jack is a meltier match made in heaven.
• Want a kick? Add chopped jalapeños or pepper jack cheese inside.
• Make the gravy ahead and store in the fridge—just reheat before pouring.

Flavor Variations

• Spicy Southwest: Add taco seasoning and green chiles to the filling.
• Bacon Swap: Use crispy bacon instead of sausage for a smoky twist.
• Veggie Lover’s: Add sautéed bell peppers, mushrooms, or spinach.
• Extra Cheesy: Top with queso blanco or drizzle with nacho cheese sauce.

Serving Suggestions

• Serve with hash browns, fruit salad, or a side of cheesy grits.
• A mimosa or sweet tea makes the perfect brunch beverage.
• Top with sour cream, salsa, or pickled jalapeños for added zing!

Make-Ahead & Storage

To Make Ahead:
Assemble the enchiladas the night before (without the gravy). Store covered in the fridge. Pour hot gravy over in the morning and bake.

To Store Leftovers:
Wrap individual enchiladas in foil or store in an airtight container in the fridge for up to 3 days.

Freezing & Reheating

To Freeze:
Freeze fully assembled, unbaked enchiladas with gravy. Cover tightly in foil and plastic wrap. Freeze for up to 2 months.

To Reheat:
Thaw overnight, then bake covered at 350°F until heated through. For quicker reheating, microwave individual servings with a splash of milk.

FAQs

Can I make these Southern breakfast enchiladas vegetarian?
Absolutely! Just use plant-based sausage or skip the meat and load up on sautéed veggies.

What kind of tortillas work best?
Soft flour tortillas are ideal. Corn tortillas can crack, but you can use them if softened with steam or a quick oil dip.

Can I make the gravy in advance?
Yes! It keeps well in the fridge for 3–4 days. Just reheat gently and add a splash of milk to loosen it up.

How do I prevent soggy enchiladas?
Don’t overfill them, and bake uncovered for a slightly crisp top. Warming the tortillas also helps keep them from getting soggy.

Final Thoughts

These Southern breakfast enchiladas are like a warm hug wrapped in cheesy, gravy-drenched love. They’re rich, comforting, and just a little bit over-the-top—in the best way possible. Whether you’re serving them up on a lazy Sunday or hosting brunch for your favorite people, this dish brings that down-home goodness with a creative twist. So go ahead, make ‘em once—and watch them become your new breakfast legend.