Southern Breakfast Enchiladas with Sausage Gravy is a bold, comforting twist on the classic morning spread. Picture this: warm tortillas wrapped around fluffy scrambled eggs, melty cheese, and crispy potatoes, all smothered in rich, savory sausage gravy. It’s everything I love about Southern breakfast, reimagined in one cozy, satisfying dish. Perfect for weekend brunches or holiday mornings, this recipe brings together bold flavors and irresistible textures.
Why You’ll Love This Recipe
I love how indulgent yet easy these enchiladas are. They bring together familiar, down-home ingredients in a creative way that feels both hearty and special. The sausage gravy is the real showstopper, blanketing everything in rich flavor. I can prep the whole dish ahead of time, making it ideal when I want to serve something impressive without fuss in the morning.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
6 large flour tortillas
1 tablespoon butter
6 large eggs
1/4 cup milk
salt and pepper, to taste
1 cup shredded cheddar cheese
1/2 cup shredded Monterey Jack cheese
1/2 cup cooked breakfast potatoes or hashbrowns (optional)
2 green onions, sliced
1/2 pound pork breakfast sausage (or turkey/chicken sausage)
2 tablespoons all-purpose flour
1 1/2 cups whole milk
salt and black pepper, to taste
1/4 teaspoon garlic powder (optional)
Directions
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Scramble the Eggs: I whisk together eggs, milk, salt, and pepper, then cook them gently in melted butter until just set but still creamy. I stop cooking early since they’ll finish in the oven.
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Make the Sausage Gravy: I brown the sausage, sprinkle on flour, and stir to coat. Slowly I pour in milk, stirring constantly until the gravy thickens. I season it with salt, pepper, and garlic powder for depth.
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Assemble the Enchiladas: I lay out tortillas and fill each with eggs, both cheeses, optional potatoes, and green onions. Then I roll them up tightly and place seam-side down in a greased baking dish.
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Add Gravy and Bake: I pour sausage gravy over the top (reserving a bit), and bake uncovered at 350°F for about 20 minutes, until the enchiladas are heated through and golden. A short broil at the end adds a crispy top if I want it.
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Serve: After baking, I drizzle with extra gravy and sprinkle the rest of the green onions over the top. Every bite is rich, cheesy, and full of that breakfast magic.
Servings and Timing
This recipe serves 6 and takes about 45 minutes total—30 minutes of prep and 15 to 20 minutes of baking. It’s ideal for feeding a group or making a memorable weekend breakfast.
Variations
Sometimes I mix things up by using spicy sausage or adding sautéed peppers or spinach to the filling. I’ve also made it vegetarian by swapping in veggie sausage and more veggies in the eggs. For a lighter version, I use egg whites and turkey sausage with reduced-fat cheese. It’s easy to tailor to whatever I have on hand.
Storage/Reheating
Storing: I let leftovers cool, then store them in an airtight container in the fridge for up to 3 days.
Freezing: I wrap individual enchiladas in foil and plastic wrap without gravy, then freeze for up to 2 months. I reheat with fresh gravy for the best result.
Reheating: To reheat, I bake the enchiladas at 350°F for about 20 minutes. If I’m in a hurry, the microwave works too—just add a little gravy or milk before heating to keep them moist.
FAQs
Can I make Southern Breakfast Enchiladas with Sausage Gravy the night before?
Yes, I often assemble everything the night before, refrigerate it, and add the gravy just before baking the next morning.
What’s the best kind of sausage to use?
I usually go with classic pork breakfast sausage for that familiar Southern flavor, but turkey or chicken sausage works great for a lighter option.
Can I add extra veggies to the filling?
Absolutely. I like adding mushrooms, bell peppers, or spinach to boost both nutrition and color.
Is it okay to use corn tortillas instead of flour?
Corn tortillas can be used, but I warm them first to prevent cracking and ensure they roll up smoothly.
What’s the best way to keep the enchiladas from getting soggy?
I avoid over-saturating them with gravy before baking—just enough to cover lightly. I save the rest for serving to keep the texture just right.
Conclusion
Southern Breakfast Enchiladas with Sausage Gravy turns everyday breakfast ingredients into something truly unforgettable. From the creamy eggs to the rich, savory gravy, every bite is layered with flavor and warmth. Whether I’m cooking for a special brunch or treating myself on a lazy Sunday morning, this recipe always delivers that perfect mix of comfort and indulgence.
