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Southern breakfast enchiladas with sausage gravy on a plate
ChefMaster Emily

Southern Breakfast Enchiladas with Sausage Gravy

Southern comfort meets breakfast indulgence with these enchiladas filled with eggs, sausage, and cheese, smothered in creamy sausage gravy. Perfect for brunch parties or cozy mornings.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 6 enchiladas
Course: Breakfast
Cuisine: Southern
Calories: 480
Ingredients Equipment Method Notes

Ingredients
  

Enchilada Filling
  • 6 soft flour tortillas
  • 8 eggs lightly scrambled
  • 1/2 pound breakfast sausage or bacon or veggie sausage
  • 1 cup cheddar cheese shredded
  • 2 oz cream cheese
Sausage Gravy
  • 2 tbsp butter
  • 2 tbsp all-purpose flour
  • 2 cups milk
  • 1 tsp salt
  • 1 tsp black pepper
  • 1/4 tsp cayenne pepper optional

Equipment

  • Skillet
  • Baking Dish
  • Whisk

Method
 

  1. In a skillet, cook the breakfast sausage until browned and crumbly. Drain and set aside.
  2. In a nonstick skillet, melt butter and scramble eggs until just set. Stir in cream cheese and cooked sausage.
  3. Spoon the egg-sausage mixture onto tortillas, sprinkle with cheese, roll up and place seam-side down in a greased baking dish.
  4. In the sausage skillet, melt butter, whisk in flour, then slowly add milk, stirring until smooth. Add remaining sausage and season with salt, pepper, and cayenne. Cook until thickened.
  5. Pour sausage gravy over the enchiladas, sprinkle with more cheese if desired, and bake at 350°F for about 20 minutes or until bubbly.
  6. Garnish with green onions, hot sauce, or maple syrup. Serve warm.

Notes

Make ahead by assembling the night before and adding gravy before baking. Great with a side of fruit salad or cheesy grits. Store leftovers in fridge up to 3 days or freeze unbaked up to 2 months.