Name: Breakfast Enchiladas with Sausage Gravy Recipe
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Cuisine: Southern
Ingredients: 1 tablespoon butter; 1 tablespoon olive oil; 1 small onion, diced; 1 clove garlic, minced; 1 pound breakfast sausage; 1 cup all-purpose flour; 4 cups milk; 1 teaspoon salt; 1 teaspoon black pepper; 1 teaspoon cayenne pepper; 1 teaspoon paprika; 6 large flour tortillas; 1 1/2 cups shredded cheddar cheese; 1 cup shredded Monterey Jack cheese; 1 cup chopped fresh parsley; 1 teaspoon ground sage; 1 teaspoon garlic powder; 1 teaspoon onion powder; 1 teaspoon thyme; 1 tablespoon hot sauce

Jump to Recipe· 4.8 from 7 reviews

If you’re searching for a brunch dish that will impress your friends and comfort your soul, this Breakfast Enchiladas with Sausage Gravy is for you! Imagine everything you love about a cozy Southern morning—fluffy scrambled eggs, melty cheese, and rich, creamy sausage gravy—wrapped up in warm tortillas and baked to bubbly perfection. It’s bold, hearty, colorful, and just a little over-the-top, making every bite feel like a celebration. Whether you’re feeding a crowd or just want to treat yourself to a decadent breakfast, these enchiladas are the perfect blend of Southern tradition and ultimate flavor.

Ingredients You’ll Need

Breakfast Enchiladas with Sausage Gravy Recipe - Recipe Image

Ingredients You’ll Need

One of the best things about Breakfast Enchiladas with Sausage Gravy is how the simplest ingredients come together to create something truly unforgettable. Each component is essential—bringing something special to the table whether it’s creamy, crispy, savory or just plain delicious.

Butter: Provides richness to the gravy and a delicious base for sautéing your aromatics.
Olive oil: Helps prevent the butter from burning, and adds an extra layer of flavor.
Onion (small, diced): Gives a sweet and savory depth to your sausage filling.
Garlic (minced): A little bit packs a lot of punch—don’t skip!
Breakfast sausage (1 pound): The star of your gravy, giving every bite a hearty, meaty flavor.
All-purpose flour: Thickens your creamy sausage gravy to that perfect, spoon-coating consistency.
Milk: Turns the roux into luscious, velvety Southern gravy.
Salt: Enhances all the other flavors—season to taste.
Black pepper: Brings just the right amount of warmth and zing.
Cayenne pepper: A hint of spice that wakes up your taste buds.
Paprika: Not only adds smoky flavor, but gorgeous color too.
Large flour tortillas: Your cozy wrapping for all the good stuff—soft and sturdy.
Shredded cheddar cheese: Melty sharpness to blend perfectly into and top the enchiladas.
Shredded Monterey Jack cheese: Creamy, gooey, and superbly meltable for a textural contrast.
Chopped fresh parsley: A burst of green freshness to wake up those rich flavors.
Ground sage: Classic with sausage, adds that comforting, herby undertone.
Garlic powder: Intensifies the savory notes without overpowering the dish.
Onion powder: Extra depth for both your sausage and your gravy.
Thyme: Lends an earthy pop that lifts the entire flavor profile.
Hot sauce: The crowning touch if you’re after a pop of heat and tang at the end.

How to Make Breakfast Enchiladas with Sausage Gravy

Step 1: Sauté Onions and Garlic

Start by heating your butter and olive oil together in a large skillet over medium heat. As the butter melts and mingles with the oil, add your diced onion and let it gently cook until translucent and fragrant—about 4 to 5 minutes. Toss in the minced garlic and stir for another minute; this short burst makes the kitchen smell absolutely irresistible!

Step 2: Brown the Sausage

Add that pound of breakfast sausage to your aromatic base. Use a spatula or wooden spoon to break the sausage into small crumbles—this way, every enchilada gets some in every bite. Sauté until there’s no pink left and the edges are just a bit crispy, roughly 8 to 10 minutes. Savor that sizzle!

Step 3: Make the Gravy

With the sausage browned, sprinkle in your flour. Stir it through the sausage and let it cook for a quick 1 to 2 minutes—this essential step takes away the raw flour taste and sets up the perfect thick gravy. Now, gently pour in the milk while whisking. Add your salt, black pepper, cayenne, paprika, sage, garlic powder, onion powder, and thyme. Keep stirring as you bring the mixture to a gentle simmer; after 5 to 7 minutes you’ll have a rich, creamy sausage gravy that begs to be tasted.

Step 4: Prep the Baking Dish

Take a moment to preheat your oven to 375°F (190°C). Lightly grease your trusty 9×13-inch baking dish with a little butter or a smidge of cooking spray. Proper greasing means those crisp-on-the-edges enchiladas will lift out of the pan with ease.

Step 5: Assemble the Enchiladas

It’s assembly time! Lay your flour tortillas on a clean surface. Spoon 2–3 generous tablespoons of sausage gravy down the center of each tortilla, then sprinkle on a happy handful of the shredded cheddar and Monterey Jack. Roll them up tightly, making sure to tuck in the edges like a breakfast burrito, so no filling escapes.

Step 6: Arrange and Top

Nestle each enchilada seam-side down in the prepared baking dish, lining them up snugly. Pour the remaining sausage gravy lovingly over the top, letting it seep between each roll. Blanket everything with the remaining shredded cheese for that ooey-gooey finish.

Step 7: Bake to Bubbling Bliss

Slide your dish onto the middle rack of the oven. Bake for 20–25 minutes, or until the cheese is melted, bubbly, and a little golden around the edges. Let your enchiladas cool for just a few minutes—trust me, it’s worth the wait.

Step 8: Garnish and Serve

Once out of the oven, sprinkle over the chopped fresh parsley for color and zing. Drizzle with hot sauce if you love a kick, and serve these Breakfast Enchiladas with Sausage Gravy warm for maximum comfort and flavor.

How to Serve Breakfast Enchiladas with Sausage Gravy

Garnishes

For that final flourish, nothing beats a scatter of fresh parsley to lend brightness and color to these cheesy, indulgent Breakfast Enchiladas with Sausage Gravy. A swirl of hot sauce will please those spice-lovers at your table, while a dollop of sour cream or even a handful of sliced scallions can make each serving extra inviting and fresh.

Side Dishes

Round out your meal Southern-style with a crisp side salad, classic hash browns, or a big bowl of fruit for brightness. If you want to push the boat out, consider buttery grits, a simple green salad, or even a pitcher of sweet tea. Each accompaniment balances out the rich and hearty centerpiece.

Creative Ways to Present

If you want to impress, serve the enchiladas family-style in the baking dish, letting everyone dig in at the table. Or, for brunch parties, cut them into smaller sections and use colorful plates and napkins for a festive touch. Adding a garnish bar—think sliced jalapenos, diced tomatoes, and avocado—lets everyone customize their own plate of Breakfast Enchiladas with Sausage Gravy.

Make Ahead and Storage

Storing Leftovers

If you find yourself with extra Breakfast Enchiladas with Sausage Gravy (lucky you!), let them cool completely, then cover tightly with foil or transfer to an airtight container. They’ll keep happily in the fridge for up to three days, ready to be revived for a quick breakfast or an even better midnight snack.

Freezing

The beauty of this dish is that it freezes well! Cool the enchiladas and portion them into individual airtight containers or wrap the whole dish tightly. They’ll keep in the freezer for up to three months—just label and date them. For best results, freeze without the hot sauce garnish and add it fresh when reheated.

Reheating

To bring them back to life, reheat your Breakfast Enchiladas with Sausage Gravy in a 350°F oven, covered with foil, until warmed through—about 15-20 minutes. If you’re in a hurry, a microwave works too: set to medium power and heat in short intervals to keep the cheese melty and the tortillas soft.

FAQs

Can I use corn tortillas instead of flour tortillas?

Absolutely! Corn tortillas will give your Breakfast Enchiladas with Sausage Gravy a slightly different (and more traditional) texture and extra corn flavor. If you use them, warm them first to make rolling easier and prevent cracking.

Can I make the sausage gravy ahead of time?

Yes! You can prepare the sausage gravy up to two days in advance. Store it in the refrigerator and gently rewarm before assembling your enchiladas. This makes the morning-of assembly a breeze.

What other cheeses work well in Breakfast Enchiladas with Sausage Gravy?

Try adding pepper jack for some spice, or swap in mozzarella for a super-extra gooey experience. Just use cheeses that melt smoothly for that signature creamy top.

How can I make this gluten-free?

Swap the all-purpose flour for your favorite gluten-free flour blend, and check your sausages to ensure they don’t contain wheat. Substitute with gluten-free tortillas, and you’ll have all the flavor—minus the gluten.

What’s the best way to add more heat?

Ramping up the heat is easy: increase the cayenne pepper, stir diced jalapenos into the sausage, or go wild with your favorite hot sauce both in the gravy and as a garnish.

Final Thoughts

Breakfast Enchiladas with Sausage Gravy are a true Southern brunch hero—rich, satisfying, and packed with flavor. Whether you’re feeding a hungry family or savoring a lazy weekend morning, these enchiladas will have everyone asking for seconds. Give them a spot at your table soon—you’ll be dreaming about that sausage gravy long after the last bite!