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
Scale
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
