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Why Breakfast Enchiladas with Sausage Gravy Work for Brunch

• This dish is a satisfying way to start the day, combining protein-packed eggs and sausage for lasting energy.
• The homemade sausage gravy adds a rich, creamy touch that ties all the ingredients together perfectly.
• It’s easy to prepare ahead, making it perfect for busy mornings or when entertaining guests.
• The flavors are indulgent yet approachable, making this a standout option for large brunch ideas or hearty brunch recipes.

Everything You Need for Breakfast Enchiladas with Sausage Gravy

• 8 small flour tortillas
• 6 large eggs
• 1/4 cup milk
• 1 cup shredded cheddar cheese
• 1 cup shredded Monterey Jack cheese
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 tablespoon butter
• 1/2 pound breakfast sausage
• 2 tablespoons all-purpose flour
• 2 cups whole milk (for sausage gravy)
• 1/4 teaspoon garlic powder
• 1/4 teaspoon onion powder
• 1/4 teaspoon smoked paprika
• Fresh parsley (optional, for garnish)

The breakfast sausage brings a savory, meaty flavor that contrasts beautifully with the creamy sausage gravy. Don’t skip the smoked paprika—it adds just the right hint of warmth and depth.

How To Make Breakfast Enchiladas with Sausage Gravy Step by Step

1. Preheat your oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish.
2. In a medium skillet, cook the breakfast sausage over medium heat until browned and crumbled. Remove the sausage from the skillet and set aside.
3. In the same skillet, melt the butter over medium heat. Whisk in the flour and cook for 1-2 minutes, stirring constantly, until the mixture turns golden brown.
4. Slowly add 2 cups of milk to the skillet, whisking continuously to avoid lumps. Stir in garlic powder, onion powder, smoked paprika, salt, and pepper. Cook until the gravy thickens, about 5-7 minutes. Remove from heat and set aside.





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5. In a large bowl, whisk together the eggs, 1/4 cup milk, salt, and pepper. Heat a nonstick skillet over medium heat and scramble the eggs until just set. Remove from heat.
6. To assemble the enchiladas, place a portion of scrambled eggs and cooked sausage in the center of each tortilla. Sprinkle a mix of shredded cheddar and Monterey Jack cheese on top. Roll each tortilla tightly and place seam-side down in the prepared baking dish.
7. Pour the sausage gravy evenly over the enchiladas, ensuring they are completely covered. Sprinkle any remaining shredded cheese on top.
8. Bake in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly.
9. Remove from the oven and let cool for 5 minutes. Garnish with fresh parsley if desired, and serve warm.

Best Side Dishes to Pair With This Recipe

• Our healthy breakfast apple crumble adds a fruity balance to this savory dish.
• Pair it with fresh orange juice or hot coffee to round out your brunch plate.
• A small garden salad tossed with vinaigrette can lighten up the meal for those seeking a mix of flavors.
• Add a side of our breakfast rolls for extra carbs to soak up the gravy delight.

Simple Ingredient Swaps for Breakfast Enchiladas

• Swap out flour tortillas for corn tortillas to add a slightly nutty flavor and firmer texture.
• If you’re out of breakfast sausage, try using crumbled bacon or diced ham for a similar salty bite.
• For a dairy-free option, use almond milk in the gravy and dairy-free cheese alternatives.

Your Questions About Breakfast Enchiladas Answered

• Can I make these enchiladas ahead? Yes, assemble them up to the gravy step and refrigerate overnight. Pour the gravy and bake when ready.
• Can I freeze leftovers? Absolutely! Wrap each enchilada tightly in foil and freeze for up to 3 months. Reheat in the oven for best results.
• How can I adjust the seasoning in the gravy? Add more smoked paprika or black pepper for extra warmth and spice.

How to Store and Reheat Breakfast Enchiladas

Store leftovers tightly covered in the refrigerator for up to 3 days. For longer storage, wrap them individually and freeze for up to 3 months.

Reheat refrigerated enchiladas in an oven preheated to 350°F (175°C) for about 15 minutes, or until heated through. Frozen enchiladas can be reheated directly from frozen covered with foil, adding 10-15 minutes to the cooking time.

To maintain the best texture and flavor, avoid microwaving, as it can make the tortillas soggy.

Breakfast Enchiladas with Sausage Gravy

Delicious breakfast enchiladas filled with scrambled eggs, sausage, and cheese, topped with a rich sausage gravy.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 25 minutes mins

Total Time 45 minutes mins

Course Breakfast

Cuisine American

Servings 4 servings

Calories 450 kcal

Ingredients

  

• 8 small flour tortillas
• 6 large eggs
• 1/4 cup milk
• 1 cup shredded cheddar cheese
• 1 cup shredded Monterey Jack cheese
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 tablespoon butter
• 1/2 pound breakfast sausage
• 2 tablespoons all-purpose flour
• 2 cups whole milk for sausage gravy
• 1/4 teaspoon garlic powder
• 1/4 teaspoon onion powder
• 1/4 teaspoon smoked paprika
• fresh parsley optional, for garnish

Instructions

 

• Preheat your oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish.
• In a medium skillet, cook the breakfast sausage over medium heat until browned and crumbled. Remove the sausage from the skillet and set aside.
• In the same skillet, melt the butter over medium heat. Whisk in the flour and cook for 1-2 minutes, stirring constantly, until the mixture turns golden brown.
• Slowly add 2 cups of milk to the skillet, whisking continuously to avoid lumps. Stir in garlic powder, onion powder, smoked paprika, salt, and pepper. Cook until the gravy thickens, about 5-7 minutes. Remove from heat and set aside.
• In a large bowl, whisk together the eggs, 1/4 cup milk, salt, and pepper. Heat a nonstick skillet over medium heat and scramble the eggs until just set. Remove from heat.
• To assemble the enchiladas, place a portion of scrambled eggs and cooked sausage in the center of each tortilla. Sprinkle a mix of shredded cheddar and Monterey Jack cheese on top. Roll each tortilla tightly and place seam-side down in the prepared baking dish.
• Pour the sausage gravy evenly over the enchiladas, ensuring they are completely covered. Sprinkle any remaining shredded cheese on top.
• Bake in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly.
• Remove from the oven and let cool for 5 minutes. Garnish with fresh parsley if desired, and serve warm.

Notes

You can substitute ground turkey or chicken sausage for the breakfast sausage. Add diced vegetables like bell peppers or onions to the scrambled eggs for extra flavor.

Keyword breakfast, enchiladas, sausage gravy

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