Southern Breakfast Enchiladas Gravy

Southern Breakfast Enchiladas with Gravy deliver the kind of hearty comfort that turns an ordinary brunch into something extra special. Savory sausage gravy, fluffy eggs, crisp potatoes, and gooey cheese all wrapped in a soft tortilla create a crowd-pleasing casserole that always disappears fast at my table.

This was my answer to a family brunch crisis when overnight guests showed up hungry and I wanted something filling but uncomplicated. Now it is requested at every holiday breakfast and even picky eaters come back for seconds.

Ingredients

• Large eggs: These make the base for creamy, fluffy scrambled eggs Look for bright yolks for best flavor
• Whole milk: Used in both eggs and gravy Whole milk creates richer texture
• Unsalted butter: Adds creaminess to eggs Use good quality for smooth results
• Breakfast potatoes or hashbrowns: They bring texture and soak up flavors Crisp or roasted potatoes taste best
• Shredded cheddar cheese: Classic southern touch Buy block cheese to grate for better melt
• Shredded Monterey Jack cheese: Adds creamy melt and a bit of tang Jack balances the sharp cheddar
• Green onions: Bright flavor and color throughout the dish Choose fresh firm stalks
• Flour tortillas: Big enough to hold a generous filling Use soft tortillas so they roll easily
• Pork breakfast sausage: Delivers savory flavor to the gravy Look for fresh sausage with balanced seasoning
• All-purpose flour: Thickens the gravy Make sure it’s fresh for lump-free results
• Garlic powder: Adds subtle savoriness to the gravy Use a fresher jar for strongest flavor
• Salt and cracked black pepper: Taste as you go for layering flavors
• Optional sliced green onions and hot sauce: These bring freshness and heat Pick your family’s favorite hot sauce brand

Step-by-Step Instructions

Make the Sausage Gravy:

Brown pork sausage in a skillet over medium heat until fully cooked and crisp at the edges Stir in flour to coat sausage and cook until it is absorbed about a minute Slowly stream in milk while whisking to blend Simmer gently until the gravy thickens and coats the back of a spoon Finish with garlic powder salt and pepper

Scramble the Eggs:

In a large bowl whisk together eggs milk salt and pepper Melt unsalted butter in a nonstick skillet over medium heat Pour in egg mixture and stir constantly to create soft curds Cook until just set but still creamy then take off the heat They will finish cooking in the oven

Assemble the Enchiladas:

Preheat your oven to 375 degrees and grease a large baking dish To assemble lay out a tortilla Fill with a scoop of scrambled eggs potatoes both cheeses and green onion Roll tightly and place seam side down in the dish Repeat with all tortillas

Add Gravy and Bake:

Pour warm sausage gravy evenly over the enchiladas making sure every edge is covered For an extra gooey finish sprinkle a handful of cheese on top if desired

Finish Baking and Serve:

Cover the baking dish with foil and bake for 15 minutes Remove foil and bake another 5 to 10 minutes until everything is bubbling and hot Let them rest a minute before garnishing with extra green onions Serve with your favorite hot sauce

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The blend of sharp cheddar and creamy Monterey Jack is my secret to flavor balance My son once requested these instead of birthday cake and our whole family dove in with no complaints

Storage Tips

Keep leftovers in an airtight container in the refrigerator for up to three days Reheat in the oven loosely covered or in the microwave To freeze wrap portions tightly in foil and place in a freezer bag Freeze for up to two months Thaw in the fridge before reheating

Ingredient Substitutions

You can swap in turkey sausage for pork If you are out of Monterey Jack try Colby or even mozzarella For the potatoes roasted sweet potatoes or seasoned tater tots also work beautifully If you need gluten free use corn tortillas and a gluten free flour blend in the gravy

Serving Suggestions

These enchiladas are a full meal but you can round out the table with a fresh green salad or fruit bowl Salsa and pickled jalapenos are great to set out as toppings If you want a lighter touch offer Greek yogurt or sour cream on the side

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Cultural Context

Breakfast enchiladas combine classic Tex Mex techniques with Southern American breakfast favorites The smothered casserole style nods to traditional breakfast gravies while the rolled tortillas make this a fun fusion on morning comfort food This is a dish often served at Sunday brunches and family gatherings in many Southern homes

Common Recipe Questions

→ How do I prevent the tortillas from cracking during assembly?

Gently warm the tortillas in a skillet or microwave until pliable. This will keep them soft and easy to roll without splitting.

→ Can I substitute the breakfast sausage in the gravy?

Yes, you can use turkey, chicken, or vegetarian sausage. Adjust seasoning for best flavor balance.

→ What’s the best cheese to use for this dish?

Shredded cheddar and Monterey Jack bring creamy melt and flavor, but you can swap in pepper jack or mozzarella.

→ How do I store leftovers?

Keep leftovers covered in the refrigerator for up to 3 days, or freeze for up to two months. Reheat in oven or microwave.

→ Why should I grate cheese fresh instead of pre-shredded?

Freshly grated cheese melts better and delivers superior taste and texture compared to pre-shredded options.

→ Can I make this dish ahead of time?

Yes, assemble and refrigerate overnight, then bake before serving for an effortless brunch option.