Ultimate Southern Breakfast Enchiladas with Sausage Gravy (Hearty Morning Favorite)

Let me tell you, few things hit the spot on a cozy Sunday morning like these Southern Breakfast Enchiladas with Sausage Gravy. They’re warm, cheesy, dripping with creamy sausage gravy, and downright impossible to resist.

I discovered this little slice of heaven when trying to jazz up our usual breakfast routine. Scrambled eggs and toast? Lovely. But tortillas stuffed with eggs, sausage, cheese, and drenched in rich, peppery gravy? Life-changing. It’s like the love child of biscuits and gravy and breakfast burritos—and y’all, it works.

Whether you’re feeding overnight guests, celebrating a lazy Saturday, or just need something indulgent after a long week, these enchiladas wrap up all the best Southern breakfast flavors in one dish. Let’s dive in!

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Why You’ll Love This Southern Breakfast Enchiladas with Sausage Gravy Recipe

• A warm, hearty brunch guaranteed to impress
• Creamy, savory sausage gravy that takes it over the top
• Gooey melted cheddar cheese in every bite
• Make-ahead friendly for stress-free mornings
• Feeds a crowd—perfect for family brunch or holidays
• Comfort food that feels fancy without the fuss
• Pairs beautifully with fruit salad or my Cinnamon Roll Muffins for a sweet touch

If biscuits and gravy met a breakfast burrito, this would be their Southern, cheesy masterpiece baby.

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Ingredients

For the Enchiladas:

• 6 large flour tortillas
• 1 tablespoon butter
• 6 large eggs
• ¼ cup milk
• 1 cup cooked breakfast sausage, crumbled
• 1 cup shredded cheddar cheese
• Salt and pepper to taste

For the Sausage Gravy:

• ½ pound breakfast sausage
• 2 tablespoons butter
• ¼ cup all-purpose flour
• 2½ cups whole milk
• Salt and pepper to taste
• Optional: pinch of red pepper flakes for a little heat

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Instructions

Scramble the Eggs:

1. In a bowl, whisk eggs with ¼ cup milk, salt, and pepper.
2. Melt 1 tablespoon butter in a large skillet over medium heat.
3. Pour in eggs and cook, stirring gently, until just set. Remove from heat.

Assemble the Enchiladas:

4. Lay out tortillas and evenly distribute scrambled eggs, sausage, and cheddar.
5. Roll each tortilla tightly and place seam-side down in a greased 9×13-inch baking dish.

Make the Sausage Gravy:

6. In a skillet over medium heat, cook the remaining sausage until browned.
7. Add 2 tablespoons butter and stir to melt.
8. Sprinkle in flour, stir well, and cook 1–2 minutes to form a roux.
9. Slowly whisk in milk, cooking 4–6 minutes until thickened.
10. Season with salt, pepper, and red pepper flakes if using.

Pour and Bake:

11. Pour sausage gravy over the enchiladas, covering completely.
12. Preheat oven to 350°F (175°C).
13. Bake uncovered for 20–25 minutes, until heated through and golden at the edges.

Serve:

14. Let cool for 5 minutes. Garnish with parsley or extra cheese if desired.

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Melania’s Tips for Perfect Southern Breakfast Enchiladas

• Use good-quality breakfast sausage for the best flavor—Bob Evans is a favorite in our house.
• Warm tortillas slightly before filling to prevent cracking.
• For extra creamy gravy, use whole milk (trust me, it’s worth it).
• Want to spice things up? Toss in sautéed onions, bell peppers, or cooked hash browns.
• Love extra cheese? Sprinkle more cheddar over the gravy before baking—melty, bubbly perfection.

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Bake It With the Littles

These enchiladas are surprisingly kid-friendly to make:

• Let kids whisk the eggs or sprinkle in the cheese.
• Little ones can help roll up the tortillas—messy but fun!
• Older kiddos love stirring the gravy (with supervision, of course).
• Bonus: They’ll devour every bite because it’s cheesy and covered in gravy.

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Meal-Prep Magic

Want to make your mornings easier? This recipe loves being made ahead:

• Assemble the enchiladas, cover, and refrigerate overnight.
• In the morning, make the gravy, pour it on, and bake fresh.
• Leftover baked enchiladas reheat beautifully—350°F for about 15 minutes.
• You can also freeze the unbaked, assembled dish for up to a month.

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Healthier Swaps Without Losing the Magic

We love comfort food, but there’s always room for lighter tweaks:

• Use turkey sausage instead of pork.
• Swap in low-fat milk for the gravy.
• Try whole wheat tortillas for extra fiber.
• Reduce the cheese slightly (but not too much—this is brunch, after all).

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Leftover Remix

Got extras? Lucky you!

• Slice and reheat for a grab-and-go breakfast.
• Top with a fried egg and hot sauce for brunch deluxe.
• Chop up leftovers and fold them into scrambled eggs for a hearty skillet meal.
• Serve with fresh fruit for balance.

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Gift It Like a Pro

Homemade breakfast is love in casserole form:

• Bake, cool slightly, and deliver with a little container of extra gravy on the side.
• Perfect for new parents, neighbors, or anyone who deserves a Southern breakfast hug.
• Package with a sweet note and maybe a little fruit salad for the full brunch experience.

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FAQs

Can I make these vegetarian?
Absolutely! Skip the sausage and load up on sautéed veggies like mushrooms, spinach, or peppers.

Can I use store-bought gravy?
You can, but homemade sausage gravy makes this recipe next-level good.

How do I prevent soggy enchiladas?
Bake uncovered so the tortillas crisp slightly around the edges—texture perfection.

Can I freeze them?
Yep! Assemble, wrap tightly, and freeze. Bake from frozen, adding 10–15 extra minutes.

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Final Thought

These Southern Breakfast Enchiladas with Sausage Gravy are the kind of stick-to-your-ribs breakfast dreams are made of. Cozy, cheesy, hearty, and packed with love (and gravy). Whether you’re hosting brunch or just spoiling your family, this recipe brings the warmth of a Southern kitchen to your table.

So go ahead, pour the coffee, pop these in the oven, and enjoy your morning the Southern way. You deserve it.

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