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–+ servings
Southern Breakfast Enchiladas with Sausage Gravy

Southern Breakfast Enchiladas with Sausage Gravy Bliss

A comforting dish combining fluffy scrambled eggs, savory sausage, and gooey cheese enveloped in soft tortillas covered in creamy gravy.
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Prep Time 15 minutes
Cook Time 35 minutes
Cool Down Time 5 minutes
Total Time 55 minutes
Servings: 4 enchiladas
Course: Breakfast
Cuisine: Southern, Tex-Mex
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Filling
  • 1 lb Sausage Substitute with turkey sausage or omit for a vegetarian version.
  • 6 large Eggs Use egg substitutes as needed.
  • 2 cups Cheese Swap with dairy-free alternatives for a lighter option.
  • 8 large Tortillas Opt for corn or gluten-free variants.
For the Gravy
  • 4 tbsp Butter Can be replaced with olive oil.
  • 1/4 cup Flour Using almond flour can make it gluten-free.
  • 2 cups Milk Substitute with plant-based milk for a dairy-free option.
  • to taste Spices Adjust seasonings to your taste preference.

Equipment

  • skillet
  • Baking Dish
  • Whisk

Method
 

Step-by-Step Instructions
  1. In a large skillet over medium heat, cook the sausage until browned, about 5-7 minutes. Drain excess fat, add beaten eggs, and stir gently until scrambled and fluffy, about 2-3 minutes. Mix in cheese until melted.
  2. Preheat your oven to 350°F (175°C). Lay each tortilla flat, spoon the filling along the center, and roll tightly. Place seam-side down in a greased baking dish.
  3. In the same skillet over medium-low heat, melt the butter, add flour, and whisk for 1-2 minutes until browned. Gradually add milk, whisking until thickened, about 5 minutes. Season with spices.
  4. Pour the gravy over the enchiladas and bake uncovered for 20-25 minutes, or until bubbling and golden.
  5. Remove from oven and let cool for a few minutes. Garnish with fresh herbs or cheese, serve hot.

Nutrition

Serving: 1enchiladaCalories: 450kcalCarbohydrates: 30gProtein: 20gFat: 25gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gCholesterol: 150mgSodium: 800mgPotassium: 500mgFiber: 3gSugar: 2gVitamin A: 700IUVitamin C: 2mgCalcium: 300mgIron: 2mg

Notes

These enchiladas can be frozen before baking. Assemble and freeze, adding 10-15 minutes to the cooking time when baking from frozen.

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