Delicious Breakfast Enchiladas with Sausage Gravy Made Easy Recipe

Introduction

Start your day with these delicious breakfast enchiladas filled with scrambled eggs, sausage, cheese, and hash browns, all smothered in a rich sausage gravy. This hearty dish is perfect for weekend mornings or brunch gatherings, offering comfort and flavor in every bite.

Ingredients

• 6 eggs, scrambled
• 1 pound sausage, crumbled (plant-based option available)
• 2 cups cheese (dairy or dairy-free alternatives)
• 1 cup hash browns (or roasted potatoes)
• 4 tortillas (gluten-free if preferred)
• 1/2 pound sausage (for sausage gravy)
• 2 tablespoons flour
• 2 cups milk (dairy or plant-based)
• Seasonings to taste

Instructions

1. Step 1: In a large skillet over medium heat, scramble the eggs until fully cooked, about 5 minutes.
2. Step 2: Add the cooked sausage, cheese, and hash browns to the eggs, stirring until the cheese melts evenly.
3. Step 3: Place a tortilla on a flat surface and spoon a generous amount of the filling onto the center. Roll the tortilla tightly and set aside.
4. Step 4: Preheat your oven to 350°F (175°C). Grease a baking dish and arrange the rolled enchiladas seam-side down.
5. Step 5: In a medium saucepan, brown the 1/2 pound of sausage over medium heat. Once browned, stir in the flour to coat the sausage.
6. Step 6: Gradually whisk in the milk, stirring constantly, and allow the mixture to simmer until it thickens into a creamy gravy.
7. Step 7: Pour the sausage gravy evenly over the assembled enchiladas. Cover the dish with foil and bake for 25 minutes.
8. Step 8: Remove the foil and bake for an additional 10 minutes, until the gravy is bubbly and the enchiladas are golden on top.
9. Step 9: Let the enchiladas cool for a few minutes before serving. Garnish with fresh herbs or extra cheese if desired.

Tips & Variations

• For a meatless version, substitute sausage with plant-based alternatives and use plant-based milk and cheese to keep it vegan-friendly.
• Try swapping hash browns for roasted sweet potatoes for a twist in flavor and added sweetness.
• Use gluten-free tortillas to make the dish suitable for gluten sensitivities.

Storage

Store leftover enchiladas covered in the refrigerator for up to 3 days. Reheat gently in the oven at 350°F until warmed through, or microwave on medium power to avoid drying out. The sausage gravy may thicken after refrigeration; add a splash of milk when reheating to loosen it up.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare the enchiladas ahead of time?

Yes, you can assemble the enchiladas and prepare the gravy in advance. Store them covered in the refrigerator and bake just before serving to ensure freshness.

Can I freeze these breakfast enchiladas?

Absolutely. Wrap individual enchiladas tightly and freeze for up to 2 months. Thaw overnight in the refrigerator before reheating.

Delicious Breakfast Enchiladas with Sausage Gravy Made Easy Recipe

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4.9 from 55 reviews

This recipe for Delicious Breakfast Enchiladas with Sausage Gravy offers a hearty and comforting start to your day with scrambled eggs, sausage, melted cheese, and hash browns wrapped in tortillas, topped with a rich homemade sausage gravy and baked to perfection. It’s easily adaptable for dietary preferences and makes a perfect weekend brunch or family breakfast dish.

• Author: Victoria
• Prep Time: 15 minutes
• Cook Time: 45 minutes
• Total Time: 1 hour
• Yield: 4 servings 1x
• Category: Breakfast
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Filling

• 6 pieces Eggs (scrambled)
• 1 pound Sausage (crumbled, or plant-based for meatless version)
• 2 cups Cheese (use dairy alternatives if needed)
• 1 cup Hash Browns (or substitute with roasted potatoes)
• 4 pieces Tortillas (gluten-free if desired)

Sausage Gravy

• 1/2 pound Sausage
• 2 tablespoons Flour
• 2 cups Milk (can use plant-based milk for vegan version)
• Seasonings (to taste: salt, pepper, optional paprika or garlic powder)

Instructions

1. Scramble the Eggs: In a large skillet over medium heat, scramble the eggs for about 5 minutes until fully cooked but still moist. Set aside.
2. Prepare Filling Mix: Add the cooked sausage, cheese, and hash browns to the scrambled eggs in the skillet. Stir continuously until the cheese has melted and all ingredients are well combined.
3. Assemble Enchiladas: Take one tortilla and spoon a generous amount of the filling mixture onto the center. Roll the tortilla tightly around the filling. Repeat with the remaining tortillas and filling.
4. Preheat Oven: While assembling the enchiladas in a greased baking dish, preheat your oven to 350°F (175°C).
5. Make Sausage Gravy: In a medium saucepan over medium heat, brown the 1/2 pound sausage until fully cooked. Stir in the flour to create a roux, cooking for 1-2 minutes to remove the raw flour taste.
6. Thicken Gravy: Gradually whisk the milk into the roux mixture, continuing to stir. Allow the gravy to simmer gently until it thickens to a creamy consistency. Season with salt, pepper, and any other preferred seasonings to taste.
7. Top Enchiladas with Gravy: Pour the prepared sausage gravy evenly over the assembled enchiladas in the baking dish, ensuring all are covered well.
8. Bake Covered: Cover the baking dish with foil and bake in the preheated oven for 25 minutes, allowing flavors to meld and heat through.
9. Bake Uncovered: Remove the foil and continue baking for an additional 10 minutes until the gravy is bubbly and the top is golden brown.
10. Serve: Let the enchiladas cool for a few minutes before serving. Garnish with fresh herbs like chopped parsley or extra cheese, if desired, for added flavor and presentation.

Notes

• You can substitute plant-based sausage and milk for a vegan or meatless version.
• Gluten-free tortillas and flour alternatives can be used to make this dish gluten-free.
• For a spicier kick, add jalapeños or hot sauce to the filling or gravy.
• Leftovers can be stored covered in the refrigerator for up to 3 days and reheated in the oven.
• Roasted potatoes can be used instead of hash browns if preferred for texture.

Keywords: breakfast enchiladas, sausage gravy, scrambled eggs, cheesy breakfast, baked enchiladas, brunch recipe, hearty breakfast