Southern Breakfast Enchiladas

This breakfast enchilada recipe combines two beloved morning favorites—breakfast burritos and country gravy—into one decadent dish that's perfect for weekend brunches or holiday gatherings. The savory sausage gravy blankets tender egg-filled tortillas for a comforting meal that bridges Southern and Southwestern cuisines.

I first created these enchiladas when hosting a family reunion breakfast and needed something impressive yet manageable. The dish emptied so quickly that I now make a double batch whenever the whole family gets together.

Ingredients

• Large flour tortillas: which create the perfect vessel for holding the filling while maintaining their texture under the gravy
• Butter: for creating silky scrambled eggs with enhanced flavor
• Large eggs: forming the protein-rich base of the filling
• Milk: for creating fluffy scrambled eggs with the right consistency
• Salt and pepper: ensuring properly seasoned eggs which is crucial
• Shredded cheddar cheese: provides the classic sharp flavor that complements eggs beautifully
• Shredded Monterey Jack cheese: adds a creamy meltability and mild flavor
• Cooked breakfast potatoes or hashbrowns: optional but adds hearty texture and satisfaction
• Green onions: bringing a fresh bite that cuts through the richness

• Pork breakfast sausage: provides the traditional flavor base choose high quality with visible herbs and spices
• All-purpose flour: acts as the thickening agent for the perfect gravy consistency
• Whole milk: creates rich velvety texture use whole milk for best results
• Salt and pepper: essential for a properly seasoned country gravy
• Garlic powder: optional but adds subtle depth of flavor

Step-by-Step Instructions

Prepare the Sausage Gravy:

In a large skillet over medium heat break up and brown the breakfast sausage until no pink remains about 5 to 7 minutes. Leave all the rendered fat in the pan as it contains tremendous flavor. Sprinkle the flour evenly over the cooked sausage and stir continuously for a full minute allowing the flour to cook out its raw taste. This creates a roux directly in the pan. While whisking constantly slowly stream in the milk creating a smooth mixture without lumps. Continue stirring as the gravy simmers and thickens about 5 minutes until it coats the back of a spoon. Season generously with black pepper which is characteristic of country gravy and add salt to taste.

Create Perfect Scrambled Eggs:

In a large bowl vigorously whisk together the eggs and milk until the mixture is uniform with no visible egg white streaks. Season with salt and pepper. Heat a nonstick skillet over medium-low heat and add the butter allowing it to fully melt and coat the pan surface. Pour in the egg mixture and let it set for about 30 seconds before gently pulling the eggs from the edges toward the center with a silicone spatula. Continue this gentle folding motion until eggs are just barely set but still glossy and slightly wet looking as they will continue cooking in the oven.

Assemble the Enchiladas:

Preheat your oven to exactly 375°F and lightly coat a 9×13-inch baking dish with cooking spray or butter. Lay out each tortilla on a flat surface and distribute the scrambled eggs evenly among them placing the eggs in a line down the center. Add a sprinkle of diced potatoes or hashbrowns if using followed by a generous pinch of both cheeses and some sliced green onions. Carefully fold in the sides of each tortilla and roll them up securing the filling inside. Place each rolled enchilada seam-side down in the prepared baking dish arranging them in a single layer.

Add Gravy and Bake:

Pour the warm sausage gravy evenly over the arranged enchiladas ensuring each one is generously covered. The gravy should reach all areas but not completely drown the dish. Sprinkle the remaining cheese over the top which will create a beautiful golden crust. Cover the baking dish tightly with aluminum foil to trap moisture and heat. Bake covered for exactly 15 minutes then remove the foil and continue baking for 5 to 10 more minutes until the edges become golden brown and the cheese is bubbly and slightly browned.

Serve and Garnish:

Remove the enchiladas from the oven and let them rest for 3 to 5 minutes which allows the dish to set and become easier to serve. Sprinkle freshly sliced green onions over the top for color contrast and fresh flavor. Serve immediately while hot cutting into portions with a sharp knife. Offer optional toppings like hot sauce sliced avocado or a dollop of sour cream for guests to customize their servings.

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These enchiladas can be completely assembled the night before without the gravy. Simply cover the rolled enchiladas tightly with plastic wrap and refrigerate overnight. Prepare the gravy fresh in the morning or make it ahead and refrigerate separately reheating gently with a splash of milk to restore its consistency. Allow about 5 extra minutes of baking time if starting with cold enchiladas from the refrigerator. This make-ahead capability makes these enchiladas perfect for holiday mornings or when hosting overnight guests.

Customization Ideas

The beauty of breakfast enchiladas lies in their adaptability. Try adding cooked crumbled bacon or diced ham instead of or alongside the sausage gravy. For vegetarians substitute the meat with sautéed mushrooms and spinach for a similarly hearty texture. Cheese lovers can experiment with pepper jack for heat or smoked gouda for complexity. Add diced bell peppers roasted green chiles or sautéed onions to the egg mixture for additional flavor dimensions. The recipe easily accommodates individual preferences making it perfect for feeding families with varying tastes.

Serving Suggestions

Create a complete brunch spread by serving these enchiladas with a fresh fruit salad to balance the richness. A simple arugula salad dressed with lemon juice and olive oil provides a peppery contrast to the creamy dish. For beverages consider spicy Bloody Marys coffee with cinnamon or mimosas for festive occasions. If serving for dinner pair with a light soup such as tomato bisque or chilled gazpacho during warmer months. The enchiladas themselves are substantial so simple accompanying dishes work best.

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Recipe FAQs

→ Can I make these Southern Breakfast Enchiladas ahead of time?

Yes! You can prepare the components the night before. Assemble the enchiladas and store them covered in the refrigerator. Make the gravy separately and refrigerate. In the morning, reheat the gravy until pourable, pour over the enchiladas, and bake according to the instructions, adding about 5-10 minutes to account for the cold ingredients.

→ What meat substitutes work well in the sausage gravy?

Turkey or chicken sausage makes an excellent lighter alternative to pork. For vegetarian options, plant-based breakfast sausage crumbles work well, or you can use finely chopped mushrooms sautéed with sage, thyme, and fennel seeds to mimic the flavor profile of breakfast sausage.

→ How can I make this dish spicier?

Add heat by incorporating diced jalapeños or green chilies to the egg mixture. You can also mix hot sauce or cayenne pepper into the sausage gravy, or serve with salsa on the side. For a more complex spice profile, add a pinch of chipotle powder to the gravy for smokiness with heat.

→ Can I freeze leftover breakfast enchiladas?

Yes, these enchiladas freeze well. Allow them to cool completely, then portion and wrap tightly in plastic wrap followed by aluminum foil. Freeze for up to 2 months. To reheat, thaw overnight in the refrigerator and bake covered at 350°F until heated through, about 20-25 minutes.

→ What sides pair well with Southern Breakfast Enchiladas?

Fresh fruit salad offers a light, sweet contrast to the savory enchiladas. Southern-style grits make an authentic complement, or try a simple green salad with vinaigrette for balance. For a special brunch, serve alongside mimosas or a spicy Bloody Mary.

→ How do I prevent the tortillas from getting soggy?

Briefly warm the tortillas before filling to make them more pliable and resistant to soaking up moisture. You can also lightly toast them in a dry skillet or brush with a thin layer of oil before filling. Additionally, make sure your scrambled eggs aren't too wet and that the gravy is properly thickened.