If you’re craving a hearty, soul-satisfying morning meal that brings a twist to brunch, look no further than this Southern Breakfast Enchiladas with Sausage Gravy Recipe. It’s like wrapping up all your favorite breakfast ingredients into one irresistible package and smothering it with rich, creamy sausage gravy. The perfect blend of spicy, cheesy, and savory flavors makes this dish a crowd-pleaser for family gatherings or lazy weekend brunches. Trust me, once you try these enchiladas, you’ll wonder how you ever started your day without them.
Ingredients You’ll Need
The beauty of this recipe lies in its straightforward ingredients, each bringing a crucial element to the party. From savory sausage to spicy jalapenos and creamy cheese, these components balance each other perfectly to create both comforting texture and lively flavor.
- 1 lb ground breakfast sausage: Cooked and crumbled for that classic hearty base that carries the dish.
- 1/2 cup diced onion: Adds a mild sweetness and aromatic depth to the gravy and filling.
- 1 minced jalapeno: Just enough heat to keep things interesting without overpowering the rest.
- 1/3 cup all-purpose flour: Essential for thickening the sausage gravy to a luscious consistency.
- 2 3/4 cups milk: Creates the creamy backbone of the gravy with a velvety texture.
- 1/4 teaspoon salt: Enhances all other flavors throughout the recipe.
- 1/4 teaspoon black pepper: Adds subtle warmth and spice to the gravy.
- 10 large eggs: Scrambled to fluffy perfection, providing protein and a tender texture inside the enchiladas.
- 2 tablespoons butter: For cooking the eggs, lending richness and preventing sticking.
- 2 cups cooked tater tots: The golden, crispy surprise in every bite that takes the dish to the next level.
- 1 cup shredded Pepper Jack cheese: Bringing in a creamy, spicy kick that melds beautifully with everything.
- 1 cup shredded cheddar cheese: Offers sharp, tangy notes and gooey meltiness to the filling and topping.
- 10 fajita-size flour tortillas: The soft, warm wraps that hold all the delicious goodies together.
How to Make Southern Breakfast Enchiladas with Sausage Gravy Recipe
Step 1: Prepare the Sausage Gravy
Start by browning the ground breakfast sausage in a skillet, breaking it up as it cooks until beautifully crumbled and no longer pink. Add the diced onion and the minced jalapeno to the pan and sauté together until soft and fragrant. Sprinkle the flour evenly over the mixture, stirring constantly to cook out the raw flour taste. Slowly pour in the milk, whisking continuously to avoid lumps and create a smooth, rich gravy. Season with salt and pepper, then simmer gently until the gravy thickens to a creamy, velvety sauce that will coat your enchiladas perfectly.
Step 2: Scramble the Eggs
While the gravy simmers, melt the butter in a separate pan over medium heat. Pour in the beaten eggs and gently scramble them, cooking until just set but still soft and tender. This ensures your eggs stay moist and flavorful, ready to melt into the other textures inside each enchilada.
Step 3: Assemble the Enchiladas
Lay out each flour tortilla on a clean surface. Distribute the scrambled eggs evenly across the tortillas, then scatter the crispy cooked tater tots over the eggs for that irresistible crunch. Sprinkle the cheeses—both Pepper Jack and cheddar—on top, then roll each tortilla tightly to hold in the filling. Arrange the rolled enchiladas snugly in a baking dish.
Step 4: Top and Bake
Pour the luscious sausage gravy evenly over the assembled enchiladas, making sure each one gets a generous coat. If you love cheese, feel free to sprinkle a little extra shredded cheddar or Pepper Jack on top for an ooey-gooey finish. Place the dish in the oven at 350°F and bake for about 20 minutes until the gravy is bubbly and everything is heated through.
How to Serve Southern Breakfast Enchiladas with Sausage Gravy Recipe
Garnishes
Fresh toppings elevate this dish to brunch masterpiece status. Consider sprinkling chopped green onions or fresh cilantro for a burst of color and brightness. A dollop of sour cream adds cool creaminess, balancing the spicy sausage gravy, while a few slices of ripe avocado bring buttery richness that complements the savory flavors beautifully.
Side Dishes
Serve Southern Breakfast Enchiladas with Sausage Gravy Recipe alongside crisp fruit salad or a light green salad to introduce a refreshing contrast. For those who want to keep it indulgent, crispy bacon or breakfast potatoes with herbs can round out the meal with extra savory notes.
Creative Ways to Present
If you’re hosting brunch, consider serving the enchiladas family-style in a large casserole dish inviting everyone to dig in together. Another fun idea is to create individual servings in small ramekins for a guest-ready presentation. Or assemble the filling the night before and let guests build their own enchilada wraps for an interactive morning feast.
Make Ahead and Storage
Storing Leftovers
Once cooled, transfer leftover enchiladas to an airtight container and store in the refrigerator for up to 3 days. The flavors meld beautifully overnight, so leftovers can taste just as delicious as fresh.
Freezing
For longer storage, this Southern Breakfast Enchiladas with Sausage Gravy Recipe freezes wonderfully. Wrap individual enchiladas tightly in plastic wrap and foil or place them in a freezer-safe container. They’ll keep for up to 2 months and thaw quickly when needed.
Reheating
Reheat enchiladas covered in the oven at 350°F until warmed through, usually about 20 minutes. Alternatively, microwave on medium power for a few minutes, though the oven method keeps the texture more intact and the cheese perfectly melted.
FAQs
Can I make this Southern Breakfast Enchiladas with Sausage Gravy Recipe vegetarian?
Absolutely! Replace the sausage with plant-based sausage or a hearty mix of sautéed mushrooms and seasoned tofu. Just adjust the gravy accordingly by using vegetarian butter and broth to keep the rich flavor.
What can I substitute for tater tots?
If tater tots aren’t your thing, diced and pan-fried potatoes or hash browns work perfectly. The key is to have a crispy, starchy texture inside the enchilada for that satisfying contrast.
How spicy are the enchiladas?
The jalapeno adds a moderate kick that can be adjusted to taste. Remove seeds for milder heat or add extra jalapenos if you like things fiery. The Pepper Jack cheese also contributes a gentle spice.
Can I prepare this recipe the night before?
Yes! You can assemble the enchiladas and cover them in the gravy, then refrigerate overnight. Bake fresh in the morning for a hassle-free breakfast that tastes homemade and fresh.
What kind of sausage is best?
Traditional breakfast sausage with a balance of savory and mild spice works best. You can also experiment with spicy sausage varieties for a bolder flavor, but be careful not to overpower the other ingredients.
Final Thoughts
This Southern Breakfast Enchiladas with Sausage Gravy Recipe has quickly become one of my absolute favorites for starting the day right. It hits every note—comfort, flavor, and a little bit of indulgence—that makes breakfast feel extra special. I can’t wait for you to try it and bring a little Southern charm to your morning table. Get ready for some happy smiles and requests to make it again!
Print
Southern Breakfast Enchiladas with Sausage Gravy Recipe
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour
- Yield: 10 servings
- Category: Breakfast
- Method: Baking
- Cuisine: Southern American
Description
This Southern Breakfast Enchiladas with Sausage Gravy is a hearty, comforting breakfast dish that combines scrambled eggs, crispy tater tots, and melted cheeses wrapped in flour tortillas, all topped with a rich homemade sausage gravy. Perfect for a weekend brunch or special morning gathering, these enchiladas offer a delicious twist on classic Southern flavors with a satisfying blend of textures and spices.
Ingredients
Sausage Gravy
- 1 lb ground breakfast sausage, cooked and crumbled
- 1/2 cup diced onion
- 1 minced jalapeno
- 1/3 cup all-purpose flour
- 2 3/4 cups milk
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
Enchilada Filling
- 10 large eggs, scrambled
- 2 tablespoons butter (for cooking the eggs)
- 2 cups cooked tater tots
- 1 cup shredded Pepper Jack cheese
- 1 cup shredded cheddar cheese
Assembly
- 10 fajita-size flour tortillas
Instructions
- Cook the sausage and vegetables: In a large skillet over medium heat, cook the ground breakfast sausage until browned and fully cooked, breaking it up as it cooks. Add the diced onion and minced jalapeno, sautéing until the onions are translucent and the jalapeno is softened, about 3-4 minutes.
- Make the gravy: Sprinkle the all-purpose flour evenly over the cooked sausage mixture and stir well to combine. Cook the flour and sausage mixture for 2 minutes to remove the raw flour taste.
- Add the milk and seasonings: Gradually whisk in the milk, ensuring no lumps form. Bring the mixture to a simmer and cook, stirring frequently, until the gravy thickens, about 5-7 minutes. Season with salt and black pepper. Adjust seasoning to taste, then remove from heat and set aside.
- Scramble the eggs: In a separate skillet, melt the butter over medium heat. Add the eggs and scramble gently until fully cooked but still moist. Remove from heat.
- Assemble the enchiladas: Preheat oven to 350°F (175°C). Lay out a tortilla and evenly distribute some scrambled eggs, cooked tater tots, shredded Pepper Jack cheese, and cheddar cheese down the center. Roll the tortilla tightly and place it seam-side down in a baking dish. Repeat with all tortillas.
- Top with gravy and bake: Pour the warm sausage gravy evenly over the assembled enchiladas. Bake in the preheated oven for 20-25 minutes until the cheese is melted and the dish is heated through.
- Serve: Remove from oven and allow to cool slightly before serving. Enjoy your Southern Breakfast Enchiladas with a side of fresh fruit or green salad if desired.
Notes
- Use spicy or mild breakfast sausage depending on your preference.
- Jalapeno can be omitted or replaced with bell peppers for less heat.
- Cooking the eggs gently ensures they stay moist and tender inside the enchiladas.
- Tater tots add a crispy and comforting texture but can be substituted with hash browns or roasted potatoes.
- For a dairy-free version, substitute milk with a plant-based alternative and use vegan cheese.
