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Delicious Breakfast Enchiladas with Sausage Gravy Made Easy

Breakfast Enchiladas

A comforting and hearty brunch dish featuring fluffy scrambled eggs, savory sausage, hash browns, and cheese rolled into warm tortillas. The enchiladas are then smothered in a rich and creamy homemade sausage gravy and baked until bubbly, creating a showstopper meal perfect for a memorable weekend.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 4 servings
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

Ingredients
  • 6 large eggs, scrambled
  • 1 pound ground sausage (pork, turkey, or plant-based)
  • 2 cups shredded cheese (cheddar, Monterey Jack, or a blend works well)
  • 1 cup prepared hash browns (frozen or freshly grated)
  • 4 large flour tortillas (10-inch size is ideal)
  • 1/2 pound ground sausage
  • 2 tablespoons all-purpose flour
  • 2 cups whole milk (or a plant-based alternative)
  • Salt, black pepper, and any other seasonings to your taste

Equipment

  • Large skillet
  • Mixing bowl
  • 9x13 inch baking dish
  • Whisk

Method
 

Instructions
  1. Cook the Filling: In a large skillet over medium-high heat, cook the 1 pound of sausage, breaking it up with a spoon until it's browned and cooked through. Drain off any excess grease. In a separate bowl, combine the cooked sausage, scrambled eggs, 1 cup of the shredded cheese, and the hash browns. Mix everything gently until it's well combined.
  2. Make the Sausage Gravy: In the same skillet (or a clean one), cook the remaining 1/2 pound of sausage until browned. Do not drain the grease this time. Sprinkle the flour over the cooked sausage and stir constantly for about a minute to cook out the raw flour taste. This creates a roux that will thicken your gravy.
  3. Finish the Gravy: Slowly pour in the milk while whisking continuously to prevent lumps from forming. Continue to cook over medium heat, stirring often, until the gravy thickens to your desired consistency. This should take about 5-7 minutes. Season generously with salt and a good amount of black pepper.
  4. Assemble the Enchiladas: Preheat your oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish. Spoon about a quarter of the filling mixture down the center of each tortilla. Roll them up tightly and place them seam-side down in the prepared baking dish.
  5. Bake to Perfection: Pour the warm Sausage Gravy evenly over the rolled tortillas, making sure to cover them completely. Sprinkle the remaining 1 cup of cheese over the top. Bake for 20-25 minutes, or until the cheese is melted and bubbly and the edges are slightly browned. Let them rest for a few minutes before serving.

Notes

To prevent soggy tortillas, flash-fry them for 15-20 seconds per side before filling. For a smooth gravy, add milk slowly while whisking constantly. This recipe is adaptable for vegetarian, gluten-free, and dairy-free diets. You can also add sautéed vegetables or green chiles for extra flavor. The enchiladas can be assembled the night before for a convenient morning meal.