These Southern Breakfast Enchiladas with Sausage Gravy are the ultimate fusion of savory breakfast flavors and comforting Tex-Mex flair. Imagine tender tortillas stuffed with scrambled eggs, crispy sausage, melty cheese, and smothered in a rich, creamy sausage gravy—it’s a dish that will satisfy your cravings for both breakfast and enchiladas in one delicious bite. Perfect for brunch, holiday gatherings, or a weekend breakfast feast, this recipe is sure to become a family favorite. Let’s dive into this hearty, indulgent dish and enjoy every cheesy, gravy-laden bite!
Why You’ll Love This Recipe
- Comfort Food Mashup: Combines the best of Southern breakfast and Tex-Mex flavors.
- Make-Ahead Friendly: Assemble ahead of time and bake when ready to serve.
- Crowd-Pleasing: Perfect for feeding a hungry crowd at brunch or dinner.
- Customizable: Add bacon, jalapeños, or veggies to suit your taste.
Ingredients You’ll Need
For the Enchiladas:
- 8–10 medium flour tortillas
- 6 large eggs, scrambled
- 1 lb breakfast sausage, cooked and crumbled
- 2 cups shredded cheddar cheese (divided)
- 1/2 cup diced green onions (optional)
- 1/4 cup diced bell peppers (optional)
For the Sausage Gravy:
- 2 tbsp butter
- 2 tbsp all-purpose flour
- 2 cups whole milk (or half-and-half for extra creaminess)
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- Salt and black pepper to taste
- Optional: Reserved cooked sausage for added flavor
For Garnish:
- Chopped fresh parsley or green onions
- Extra shredded cheese
- Hot sauce or salsa (optional)
Step-by-Step Instructions
1. Cook the Sausage
- In a skillet over medium heat, cook the breakfast sausage until browned and crumbled. Drain excess grease and set aside.
2. Scramble the Eggs
- In a separate pan, scramble the eggs over low heat until just cooked. Season lightly with salt and pepper.
- Stir in half of the cooked sausage and half of the shredded cheese (reserve the rest for topping).
