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Southern Breakfast Enchiladas with Sausage Gravy

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

Fluffy scrambled egg and sausage-stuffed tortillas smothered in rich, creamy sausage gravy—a hearty Southern-style breakfast perfect for brunch!

  • Total Time: 40 minutes
  • Yield: 6 servings 1x

Ingredients

Scale
  • For the Enchiladas:
  • 6 large flour tortillas
  • 1 tablespoon butter
  • 6 large eggs
  • 1/4 cup milk
  • 1 cup cooked breakfast sausage (crumbled)
  • 1 cup shredded cheddar cheese
  • Salt and pepper to taste
  • For the Sausage Gravy:
  • 1/2 pound breakfast sausage
  • 2 tablespoons butter
  • 1/4 cup all-purpose flour
  • 2 1/2 cups whole milk
  • Salt and pepper to taste
  • Optional: pinch of red pepper flakes for a little heat

Instructions

  1. Scramble the Eggs: In a medium bowl, whisk the eggs with 1/4 cup milk, salt, and pepper. In a large skillet, melt 1 tablespoon butter over medium heat. Pour in the eggs and cook, stirring gently, until scrambled and just set. Remove from heat.
  2. Assemble the Enchiladas: Lay out the flour tortillas. Evenly distribute the scrambled eggs, cooked breakfast sausage, and shredded cheddar cheese among them. Roll each tortilla tightly and place seam-side down in a greased 9×13 inch baking dish.
  3. Make the Sausage Gravy: In a large skillet over medium heat, cook the 1/2 pound breakfast sausage until browned and cooked through. Do not drain the grease. Add 2 tablespoons butter and stir until melted. Sprinkle the flour over the sausage and stir well, cooking for 1-2 minutes to form a roux. Slowly whisk in the milk, stirring constantly, and cook for 4-6 minutes until the gravy thickens. Season with salt, pepper, and red pepper flakes if using.
  4. Pour and Bake: Pour the sausage gravy evenly over the enchiladas in the baking dish, ensuring each tortilla is well covered.
  5. Bake: Preheat oven to 350°F (175°C). Bake uncovered for 20-25 minutes, until heated through and the edges are lightly golden.
  6. Serve: Let cool for 5 minutes before serving. Garnish with chopped parsley or extra cheese if desired.

Notes

  • For extra cheesy enchiladas, sprinkle more shredded cheddar over the gravy before baking.
  • Customize with sautéed onions, bell peppers, or cooked hash browns for added flavor.
  • Great for meal prep—leftovers reheat well.
  • Author: Sabrine Jay
  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Category: Breakfast
  • Method: Baking
  • Cuisine: Southern American

Nutrition

  • Serving Size: 1 enchilada
  • Calories: 520
  • Sugar: 4g
  • Sodium: 850mg
  • Fat: 33g
  • Saturated Fat: 15g
  • Unsaturated Fat: 15g
  • Trans Fat: 0g
  • Carbohydrates: 32g
  • Fiber: 1g
  • Protein: 22g
  • Cholesterol: 235mg

Keywords: breakfast enchiladas, sausage gravy, southern breakfast, brunch