Southern Breakfast Enchiladas with Sausage Gravy

This hearty Southern breakfast enchiladas recipe combines two beloved morning classics - Mexican-inspired enchiladas and Southern sausage gravy. Perfect for weekend brunches or holiday mornings when you want something special that will feed a crowd while delivering maximum comfort and flavor.

I first made these enchiladas when hosting my in-laws for a holiday weekend, and they've requested them every visit since. There's something almost magical about the way the creamy sausage gravy transforms ordinary breakfast ingredients into something extraordinary.

Ingredients

• Flour tortillas: large ones provide the perfect wrapping capacity for all the fillings
• Breakfast sausage: choose a quality pork sausage with visible herbs and spices for the best gravy flavor
• Eggs: farm fresh if possible for that vibrant yellow color and richer taste
• Cheddar and Monterey Jack cheese: the combination gives you both sharp flavor and excellent melting quality
• Breakfast potatoes: adding these creates texture contrast and makes the dish more substantial
• Green onions: these provide a fresh pop of color and mild onion flavor that brightens the rich dish

Step-by-Step Instructions

Brown the Sausage:

Cook the breakfast sausage in a large skillet over medium heat breaking it into crumbles as it cooks. Take your time here about 6 minutes until you see a deep golden brown color on some pieces this develops flavor compounds that will make your gravy taste homemade.

Create the Roux:

Sprinkle flour directly over the cooked sausage and stir continuously for 1 full minute. The flour needs to cook with the fat to eliminate any raw taste and create the thickening base for your gravy. The mixture will look dry and paste like which is exactly what you want.

Develop the Gravy:

Pour in the milk in a slow steady stream while whisking constantly to prevent lumps. Patience is key here as the gravy will gradually thicken over 4 to 5 minutes of gentle simmering. Season with salt pepper and garlic powder adjusting to taste. The perfect gravy should coat the back of a spoon but still flow smoothly.

Prepare the Eggs:

Gently whisk eggs with milk until fully blended but not overly frothy. Melt butter in a nonstick skillet over medium low heat and pour in the egg mixture. Use a silicone spatula to slowly pull the cooked portions from the edges allowing uncooked egg to flow underneath. Remove from heat when eggs are still slightly glossy as they will continue cooking.

Assemble Enchiladas:

Lay out tortillas on a clean work surface and divide the scrambled eggs potatoes and most of the cheese evenly among them. The tortillas should be at room temperature to prevent cracking when rolling. Place about a third cup of filling slightly off center in each tortilla then roll tightly.

Bake to Perfection:

Arrange enchiladas seam side down in your baking dish then blanket completely with the sausage gravy ensuring every inch is covered. The remaining cheese goes on top before baking covered at first to heat through then uncovered to achieve those delicious golden edges and bubbly cheese.

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The sausage gravy is truly the star of this recipe. My grandmother taught me to cook the flour with the sausage drippings until it smells slightly nutty, almost like popcorn. That one simple step elevates a basic white gravy to something truly memorable that makes people close their eyes with that first bite.

Make Ahead Options

These enchiladas can be partially prepped the night before to make morning assembly quick and painless. Cook the sausage gravy and scrambled eggs, then refrigerate separately overnight. In the morning, simply reheat both components slightly before assembly and baking. The cold ingredients will require about 5 extra minutes of baking time.

Customization Ideas

This recipe welcomes creative adaptations based on what your family enjoys. Try adding crumbled bacon or diced ham for extra smokiness. Vegetarians can substitute the sausage with crumbled vegetarian breakfast patties or mushrooms sautéed with sage and thyme for a similar savory profile. The gravy works beautifully with unsweetened plant milks like oat or almond for those avoiding dairy.

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Serving Suggestions

These enchiladas shine brightest when served with simple, fresh accompaniments that balance their richness. A light fruit salad with citrus segments and berries provides welcome acidity. For a complete Southern-inspired spread, consider adding buttermilk biscuits and honey butter on the side. Hot sauce is essential for those who appreciate heat, while a dollop of sour cream cools things down.

Regional Inspiration

This recipe beautifully represents the growing tradition of Southern-Mexican fusion cuisine that has emerged across the American South over recent decades. Traditional Southern sausage gravy, historically served over biscuits since the early 1800s, finds new life wrapped in tortillas—a staple of Mexican cuisine. This delicious cultural exchange celebrates how regional American cooking continues to evolve while honoring traditional techniques and flavors.

Frequently Asked Questions

→ Can I make these enchiladas ahead of time?

Yes, you can assemble the enchiladas up to a day in advance. Just refrigerate them and add the sausage gravy right before baking.

→ What can I use instead of pork sausage?

You can use turkey or chicken sausage as a substitute for pork sausage in this recipe. Both work well and taste delicious.

→ Can I freeze leftover enchiladas?

Yes, leftover enchiladas can be frozen. Place them in an airtight container and freeze for up to 2 months. Reheat thoroughly before serving.

→ What sides pair well with these enchiladas?

These enchiladas go great with fresh fruit, a side of hashbrowns, or even a simple green salad.

→ What can I use instead of tortillas?

If you don’t have tortillas, consider using crepes or thin flatbreads as a substitute. They’ll work similarly and still taste delicious.