Description
Enjoy the ultimate Southern breakfast experience with these Easy Southern Breakfast Enchiladas smothered in savory sausage gravy. A delightful combination of scrambled eggs, cheese, and sausage wrapped in corn tortillas and baked to perfection, this dish is a true breakfast indulgence!
Ingredients
For the Sausage Gravy:
- 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
For the Enchiladas:
- 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
Instructions
- Prepare the Sausage Gravy: Heat butter and olive oil in a skillet. Add onion, garlic, and sausage. Cook until browned. Sprinkle flour, cook for 1-2 minutes. Gradually add milk and seasonings. Simmer until thickened.
- Assemble the Enchiladas: Preheat oven. Spoon gravy onto tortillas, add cheeses. Roll up enchiladas and place seam-side down in a baking dish. Pour remaining gravy over the top and sprinkle with cheeses.
- Bake and Serve: Bake enchiladas until cheese is bubbly. Garnish with parsley and hot sauce. Serve warm.
Notes
- For a richer flavor, use a combination of butter and olive oil.
- Feel free to swap breakfast sausage for chorizo for a spicier twist.
- To make it gluten-free, use a gluten-free flour blend.
- Adjust cayenne pepper or add jalapenos for extra heat.
- The sausage gravy can be made ahead and refrigerated for up to 2 days.
Nutrition
- Serving Size: 1 enchilada
- Calories: 420
- Sugar: 5g
- Sodium: 850mg
- Fat: 28g
- Saturated Fat: 12g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 18g
- Cholesterol: 70mg
