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
Scale
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.
