Southern Breakfast Enchiladas (Print)
Savory tortillas stuffed with eggs and cheese, topped with homemade sausage gravy for a hearty Southern-inspired breakfast.
# Ingredients:
→ For the Enchiladas
01 -
6 large flour tortillas
02 -
1 tbsp butter
03 -
6 large eggs
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1/4 cup milk
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Salt, to taste
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Pepper, to taste
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1 cup shredded cheddar cheese
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1/2 cup shredded Monterey Jack cheese
09 -
1/2 cup cooked breakfast potatoes or hashbrowns (optional)
10 -
2 green onions, sliced
→ For the Sausage Gravy
11 -
1/2 pound pork breakfast sausage (or turkey/chicken sausage)
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2 tbsp all-purpose flour
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1 1/2 cups whole milk
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Salt, to taste
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Black pepper, to taste
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1/4 tsp garlic powder (optional)
# Steps:
01 -
Brown the sausage in a skillet over medium heat. Once cooked, sprinkle with flour and stir to coat. Cook for 1 minute, then gradually pour in the milk while stirring. Simmer for 5 minutes, or until the gravy thickens. Season with salt, pepper, and garlic powder if desired.
02 -
Whisk the eggs, milk, salt, and pepper together in a bowl. Melt butter in a skillet and pour in the egg mixture. Cook gently until just set, keeping the eggs soft for further baking.
03 -
Preheat oven to 190°C (375°F). Lightly grease a 9×13-inch baking dish. Fill each tortilla with scrambled eggs, potatoes (if using), green onions, and shredded cheese. Roll them up and place seam-side down in the dish.
04 -
Pour the prepared sausage gravy evenly over the enchiladas. Optionally, sprinkle with more cheese for extra flavor.
05 -
Cover the enchiladas with foil and bake for 15 minutes. Uncover and bake for another 5–10 minutes until bubbly and golden around the edges.
06 -
Garnish with additional green onions and serve hot. Pair with hot sauce, fresh fruit, or sour cream, if desired.
# Additional Notes:
01 -
The sausage gravy can be repurposed for classic biscuits and gravy.