Delicious Breakfast Enchiladas with Sausage Gravy Made Easy Recipe
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.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 4 servings 1x
- Category: Breakfast
- Method: Baking
- Cuisine: American
Ingredients
Scale
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
- 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.
- 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.
- 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.
- Preheat Oven: While assembling the enchiladas in a greased baking dish, preheat your oven to 350°F (175°C).
- 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.
- 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.
- Top Enchiladas with Gravy: Pour the prepared sausage gravy evenly over the assembled enchiladas in the baking dish, ensuring all are covered well.
- Bake Covered: Cover the baking dish with foil and bake in the preheated oven for 25 minutes, allowing flavors to meld and heat through.
- Bake Uncovered: Remove the foil and continue baking for an additional 10 minutes until the gravy is bubbly and the top is golden brown.
- 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
