Country Gravy Breakfast Enchiladas are the ultimate fusion of down-home Southern comfort and a classic breakfast staple. Imagine fluffy scrambled eggs and savory sausage, all tucked inside tender flour tortillas, then bathed in a creamy homemade country gravy and baked with a blanket of gooey cheese. This irresistible dish goes far beyond your average brunch—it feels cozy, celebratory, and loaded with flavor in every bite. Perfect for a lazy Sunday, family gatherings, or when you want to wow overnight guests, these enchiladas are a love letter to breakfast done right.
Ingredients You’ll Need
Ingredients You’ll Need
The beauty of these Country Gravy Breakfast Enchiladas is their reliance on simple, wholesome ingredients. Each component not only brings its own magic—be it rich flavor, gooey texture, or that perfect breakfast aroma—but also combines seamlessly to create a dish that’s hearty and unforgettable.
- Flour Tortillas: Soft and pliable, these form the perfect rollable base for all your cheesy, savory filling.
- Breakfast Sausage: Choose your favorite sausage for deep, herby flavor and rich savory notes.
- Large Eggs: The heart and soul of any breakfast, lending a creamy, filling bite to every enchilada.
- Milk (for eggs): Adds just the right amount of fluffiness when scrambling eggs.
- Shredded Cheddar Cheese: Brings sharp, melty goodness and a pop of orange color.
- Shredded Monterey Jack Cheese: Creamy, mild, and perfectly oozy when baked.
- Butter: The start to a classic roux for luscious country gravy.
- All-Purpose Flour: Key for thickening the gravy and giving it that signature body.
- Whole Milk (for gravy): Makes the gravy velvety and rich—full fat works best here!
- Garlic Powder: Just a hint brings out the other flavors in the gravy.
- Onion Powder: Elevates the savoriness in every creamy forkful.
- Black Pepper: For a little warmth and that classic country gravy touch.
- Salt: Balances all the flavors so nothing feels flat.
- Chopped Chives or Green Onions (optional): Crisp freshness and a pop of color for your final flourish.
How to Make Country Gravy Breakfast Enchiladas
Step 1: Prepare the Baking Dish and Preheat Your Oven
Set your oven to 350°F (175°C) and lightly grease a 9×13-inch baking dish. This quick step is essential—greasing helps prevent sticking and makes serving those golden, bubbling enchiladas a breeze.
Step 2: Cook the Breakfast Sausage
In a skillet over medium heat, cook the breakfast sausage, using your spatula to break it up as it browns. You want the sausage to be well-cooked and crumbly with no pink remaining. Once done, transfer it to a plate and set aside—you’ll be stirring it into the egg mixture soon.
Step 3: Scramble the Eggs
Grab a bowl and whisk together the eggs with ½ cup of milk until well combined. Pour this into a clean skillet over medium-low heat and scramble gently, stirring frequently, until just set but still soft. Resist the urge to overcook—the eggs finish up in the oven for that perfectly tender bite.
Step 4: Mix the Filling
Fold the cooked sausage right into the scrambled eggs, then add half of both shredded cheeses. Toss everything together, and you’ll notice how the cheese creates a cohesive, melty binder for the filling. Taste for seasoning if you like—campfire cooks would be proud!
Step 5: Fill and Roll the Enchiladas
Divide the sausage and egg mixture evenly among the eight flour tortillas. Roll each up snugly, making sure the seam side is down when you nestle them into your prepared baking dish. Lining them up creates a neat, beautiful casserole ready for its gravy bath.
Step 6: Make the Country Gravy
In a medium saucepan, melt the butter over medium heat. Whisk in the flour to make a roux, then cook while stirring for 1 minute—it’ll smell deliciously toasty. Gradually whisk in 2 cups whole milk, stirring constantly to avoid lumps. Add the garlic powder, onion powder, salt, and black pepper. Keep whisking until the gravy thickens to a luxurious, pourable consistency, about 4 to 5 minutes.
Step 7: Assemble and Top with Cheese
Pour the hot country gravy evenly over your lined-up enchiladas, making sure every inch gets coated. Sprinkle the remaining cheddar and Monterey Jack cheeses on top—the more the merrier! This is when the anticipation really starts to kick in.
Step 8: Bake Until Golden and Bubbly
Slide the dish into your oven and bake uncovered for 25 to 30 minutes. You’re looking for cheese that’s melted and lightly golden at the edges, with bubbling gravy peeking out. The kitchen will smell incredible!
Step 9: Garnish and Serve
Take your piping hot Country Gravy Breakfast Enchiladas from the oven, shower with chopped chives or green onions if you like a little fresh zip, and get ready for enthusiastic applause at the table.
How to Serve Country Gravy Breakfast Enchiladas
Garnishes
A sprinkle of chopped chives or green onions adds just the right pop of color and a welcome, mild oniony crunch. You could also scatter on a bit of fresh parsley, or if you’re feeling fancy, a handful of sliced jalapeños for extra kick with your Country Gravy Breakfast Enchiladas.
Side Dishes
Classic breakfast potatoes, a crisp green salad, or a bright fruit salad all pair beautifully with these hearty enchiladas. Even simple sliced tomatoes, avocado, or pickled jalapeños can bring a cooling balance to the rich, creamy flavors of your Country Gravy Breakfast Enchiladas feast.
Creative Ways to Present
Serve individual enchiladas in shallow bowls topped with extra gravy for that brunch bistro vibe. For a more communal approach, bake in a cast-iron skillet and present straight from oven to table—let everyone dig in. Mini skillet portions or muffin-tin versions also make a fun, portable twist on classic Country Gravy Breakfast Enchiladas!
Make Ahead and Storage
Storing Leftovers
Leftover Country Gravy Breakfast Enchiladas store beautifully in the refrigerator. Simply cover the baking dish tightly—or transfer portions to airtight containers—and refrigerate for up to 3 days. The flavors actually deepen as they rest, making tomorrow’s breakfast extra special!
Freezing
These enchiladas are freezer-friendly! Assemble everything up to the gravy and cheese, then wrap tightly and freeze. When you’re ready to bake, thaw overnight in the fridge, pour over the gravy and cheese, and bake as directed. Individual portions can also be wrapped and frozen for a quick, cozy meal later on.
Reheating
To reheat Country Gravy Breakfast Enchiladas, simply cover the baking dish with foil and warm in a 350°F oven until heated through—about 15 to 20 minutes. For individual servings, a minute or two in the microwave works great. If needed, add a splash of milk or extra gravy to keep everything deliciously moist.
FAQs
Can I use corn tortillas instead of flour tortillas?
You can substitute corn tortillas, but they may be more delicate and a bit tougher to roll without breaking. If you prefer the heartier flavor of corn, try lightly warming them or briefly dipping in warm milk before filling for better flexibility.
What kind of sausage works best?
Classic pork breakfast sausage is traditional, but feel free to experiment with spicy sausage, turkey sausage, or even a plant-based option. Each brings its own flavor profile to your Country Gravy Breakfast Enchiladas and can make the dish your own.
How do I make this recipe spicy?
For a kick, simply add diced jalapeños, green chilies, or even a few dashes of hot sauce to the egg and sausage mixture. A sprinkle of pepper jack cheese can also give your Country Gravy Breakfast Enchiladas a gentle heat.
Can I assemble Country Gravy Breakfast Enchiladas the night before?
Absolutely! Assemble the enchiladas, cover, and refrigerate overnight. Just wait to add the gravy and cheese until you’re ready to bake for the freshest results in the morning.
Can I make this vegetarian?
Yes! Swap out the breakfast sausage for your favorite meatless alternative or a medley of sautéed mushrooms and peppers. The country gravy, eggs, and cheese will keep your enchiladas hearty and satisfying.
Final Thoughts
If you love starting your day with something warm, satisfying, and a little bit indulgent, you absolutely have to try these Country Gravy Breakfast Enchiladas. There’s just nothing like gathering around the table to share a dish that feels homemade and special every single time. Give it a go—you’re sure to make breakfast memories everyone will crave again and again!
Print
Country Gravy Breakfast Enchiladas Recipe
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: 8 enchiladas
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Non-Vegetarian
Description
These Country Gravy Breakfast Enchiladas are a hearty and flavorful dish perfect for a weekend brunch. Filled with a delicious mixture of sausage, eggs, and cheese, then smothered in a creamy homemade gravy, these enchiladas are sure to become a family favorite.
Ingredients
For the Enchiladas:
- 8 flour tortillas
- 1 pound breakfast sausage
- 6 large eggs
- ½ cup milk
- 1 cup shredded cheddar cheese
- 1 cup shredded Monterey Jack cheese
For the Gravy:
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 2 cups whole milk
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon black pepper
- ¼ teaspoon salt
- Chopped chives or green onions (optional, for garnish)
Instructions
- Preheat the Oven: Preheat oven to 350°F (175°C) and grease a 9×13-inch baking dish.
- Cook the Sausage: Cook the breakfast sausage in a skillet until browned; then set aside.
- Prepare the Eggs: Whisk together eggs and milk, scramble in a skillet until set. Mix with sausage and half of the cheeses.
- Fill the Tortillas: Divide the mixture among tortillas, roll them up, and place in the baking dish.
- Make the Gravy: Melt butter, whisk in flour, then slowly whisk in milk. Add seasonings and cook until thickened.
- Assemble and Bake: Pour the gravy over the enchiladas, top with remaining cheese, and bake for 25–30 minutes.
- Garnish and Serve: Garnish with chopped chives or green onions before serving.
Notes
- You can make this dish ahead and refrigerate overnight—just add the gravy and cheese right before baking.
- For a spicy kick, stir diced green chilies or jalapeños into the egg mixture.
Nutrition
- Serving Size: 1 enchilada
- Calories: 430
- Sugar: 4g
- Sodium: 780mg
- Fat: 28g
- Saturated Fat: 13g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 1g
- Protein: 20g
- Cholesterol: 190mg
