Southern Breakfast Enchiladas with Sausage Gravy

Southern Breakfast Enchiladas with Sausage Gravy are the kind of recipe that makes weekend brunch feel like a celebration. I created this dish one Sunday morning when I was craving both my grandmother’s sausage gravy and the Tex-Mex flavors I’d fallen in love with over the years. The result was this incredible fusion that brought together the best of both worlds.

What makes these enchiladas so special is how they take familiar breakfast ingredients and transform them into something unexpected and delicious. That creamy sausage gravy cascading over flour tortillas stuffed with scrambled eggs, sausage, and cheese creates pure comfort food magic. My family requests these for every holiday breakfast now, and I love that I can assemble them the night before and just pop them in the oven when everyone wakes up. Time to preheat that oven.

Why These Breakfast Enchiladas Belong in Your Recipe Box

After years of making these for family gatherings and lazy Sunday mornings, I know exactly what makes them work so well. They’re rich, hearty, and perfect for feeding a crowd without spending all morning in the kitchen.

• Ultimate comfort food fusion of Southern and Tex-Mex flavors
• Perfect for brunch tables and holiday mornings
• Great for meal prep and make-ahead convenience
• Easy to customize with your favorite ingredients
• Rich and hearty enough to satisfy everyone
• Make-ahead friendly for stress-free mornings
• Ideal for feeding a crowd at gatherings
• Packs 20 to 25 grams of protein per enchilada

Understanding Your Ingredients

Large flour tortillas provide the soft, pliable wrapper that holds all your breakfast goodness together. I always choose burrito-size tortillas so I can fit plenty of filling in each one.

Breakfast sausage forms the hearty protein base and flavors both the filling and the gravy. In my kitchen, I prefer regular pork breakfast sausage, but turkey sausage works if you want a lighter option.

Large eggs scrambled with butter create fluffy, creamy pockets throughout the enchiladas. I’ve found that slightly undercooking them gives you the best texture since they’ll cook a bit more in the oven.

Hash browns or tater tots add that essential potato element and help make these enchiladas truly filling. I like to crisp them up slightly before adding to the filling so they don’t get too soggy.

Sharp cheddar cheese provides bold flavor and helps bind everything together. Freshly shredded cheese melts better than pre-shredded, which contains anti-caking agents.

All-purpose flour creates the roux that thickens your sausage gravy to that perfect, creamy consistency.

Whole milk makes the gravy rich and smooth. Don’t use skim milk here, you need the fat for proper texture and flavor.

From Start to Finish

Step 1. I’ve learned that browning your breakfast sausage over medium heat until it’s nice and crispy gives you the best flavor. Break it up into small crumbles as it cooks, then drain off any excess grease.

Step 2. In a separate pan, scramble your eggs in butter, seasoning them with just a bit of salt and pepper. Betty’s tip: Stop cooking when they’re still slightly soft, as they’ll finish cooking in the oven.

Step 3. Cook your hash browns or tater tots according to the package instructions until they’re crispy on the outside. This step makes a big difference in preventing soggy enchiladas.

Step 4. In a large bowl, mix together the cooked sausage, scrambled eggs, crispy potatoes, and about half of your shredded cheddar cheese. This becomes your enchilada filling.

Step 5. Spoon a generous portion of filling down the center of each tortilla, then roll them up tightly and place seam-side down in a greased 9×13 inch baking dish. Pack them snugly together so they hold their shape.

Step 6. Now for the gravy: In a saucepan, melt 2 tablespoons of butter over medium heat and whisk in the flour to form a roux. Cook for about 1 minute until it’s golden and smells nutty.

Step 7. Slowly add the milk, whisking constantly to avoid lumps. I’ve found that adding it gradually gives you the smoothest gravy. Add the remaining browned sausage back in, season with salt and pepper, and simmer until it’s thickened and smooth.

Step 8. Pour that beautiful sausage gravy over your rolled enchiladas, making sure to coat them well. Sprinkle the remaining cheddar cheese on top.

Step 9. Bake at 350°F for 20 to 25 minutes until everything is hot and bubbly and the cheese is melted and golden. For the best texture, I like to bake uncovered for the last 10 minutes to help the top get a bit crispy.

Step 10. Garnish with chopped chives or fresh parsley and serve warm. These are best enjoyed right out of the oven when the gravy is still creamy and the cheese is gooey.

Making the Most of Leftovers

I typically assemble these enchiladas and store them covered in the refrigerator for up to 3 days before baking. This make-ahead approach is perfect for holiday mornings when you want a special breakfast without the early morning work.

For longer storage, you can assemble the enchiladas without the gravy, wrap them tightly in aluminum foil and then plastic wrap, and freeze for up to 3 months. Thaw overnight in the refrigerator before adding the gravy and baking.

When reheating leftovers, I cover them with foil and bake at 350°F for 20 to 25 minutes until heated through. You can also microwave individual servings for 2 to 3 minutes, though the oven method gives you better texture.

Complete Your Meal

These rich, hearty breakfast enchiladas pair wonderfully with lighter, fresher sides that balance out all that creamy goodness. I love setting out a spread of options for everyone to choose from.

• Fresh Fruit Salad for a refreshing contrast
• Southern Grits for extra comfort food appeal
• Avocado Slices or guacamole for creamy freshness
• Cinnamon Rolls or mini muffins for sweet balance
• Freshly Brewed Coffee or sweet tea to wash it down
• Mimosas or Bloody Marys for a festive brunch touch

FAQs

Southern Breakfast Enchiladas with Sausage Gravy

Hearty breakfast enchiladas stuffed with sausage, eggs, and cheese, covered in creamy sausage gravy. Perfect fusion of Tex-Mex and Southern flavors.

Print Recipe Pin Recipe

Prep Time 25 minutes mins

Cook Time 25 minutes mins

Total Time 50 minutes mins

Servings: 6 enchiladas

Course: Breakfast, Brunch

Cuisine: American, Southern, Tex-Mex

Calories: 515

Ingredients Equipment Method Notes

Ingredients

  

• 6 large flour tortillas burrito size
• 1 tablespoon butter for scrambling eggs
• 6 large eggs scrambled
• 1 lb breakfast sausage
• 1 cup frozen hash browns or tater tots
• 1.5 cups shredded sharp cheddar cheese divided
• salt and pepper to taste
• 2 tablespoons butter for gravy
• 2 tablespoons all-purpose flour
• 2 cups whole milk
• 0.5 lb ground sausage for gravy
• salt and freshly cracked black pepper for gravy

Equipment

• skillet
• 9×13 inch baking dish
• saucepan
• whisk

Method

 

1. Brown the breakfast sausage in a skillet over medium heat until crispy. Drain excess grease.
2. In a separate pan, scramble the eggs in butter, seasoned with salt and pepper until just set.
3. Cook the hash browns or tater tots according to package instructions until crispy.
4. In a bowl, mix the sausage, eggs, potatoes, and half of the shredded cheese together.
5. Spoon filling into each tortilla, roll tightly, and place seam-side down in a greased baking dish.
6. In a saucepan, melt 2 tablespoons butter and whisk in the flour to form a roux. Cook for 1 minute.
7. Slowly add milk, whisking constantly to avoid lumps. Add browned sausage back in and season with salt and pepper.
8. Simmer until thickened and smooth, about 5 minutes.
9. Pour the sausage gravy over the enchiladas and top with remaining cheddar cheese.
10. Bake at 350°F for 20 to 25 minutes. Bake uncovered for the last 10 minutes for better texture.
11. Garnish with chopped chives or parsley, and serve warm.

Notes

Use slightly crisped hash browns to avoid sogginess. Bake uncovered for last 10 minutes for better texture. Whisk constantly when making gravy to avoid lumps. Can be assembled the night before and baked fresh. For vegetarian, use plant-based sausage. For spicy, add jalapeños and pepper jack cheese. For low-carb, use egg wraps or low-carb tortillas.