Description
These Southern Breakfast Enchiladas with Sausage Gravy are the perfect breakfast or brunch option, combining crispy tater tots, scrambled eggs, spicy sausage, and a rich, creamy gravy. Wrapped in soft flour tortillas and topped with melted cheese, this indulgent dish is a crowd-pleaser for any occasion. Whether you’re hosting a holiday brunch or enjoying a lazy weekend, this recipe offers a hearty and satisfying meal everyone will love.
Ingredients
Scale
- 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
- 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
- 10 fajita-size flour tortillas
Instructions
- Cook the sausage:
In a large nonstick pan, place the ground sausage over medium-high heat. Crumble it as it cooks, ensuring even cooking. - Add onion and jalapeno:
When the sausage is about halfway cooked, add the diced onion and minced jalapeno. Continue cooking until the sausage is fully cooked and the vegetables have softened. - Set aside some sausage mixture:
Using a slotted spoon, remove 1 cup of the sausage, onion, and jalapeno mixture and set it aside for later. - Make the gravy:
In the same pan, sprinkle the flour over the remaining sausage mixture and cook for 1 minute, stirring constantly. This will create a roux to thicken the gravy. - Add milk:
Gradually whisk in the milk, stirring continuously to avoid lumps. Let the mixture simmer until it thickens, then remove from heat. - Preheat oven:
Preheat your oven to 350°F (175°C) and lightly grease a 9×13-inch baking dish to prepare for the enchiladas. - Scramble the eggs:
In a separate bowl, whisk the eggs with a pinch of salt. Melt butter in a nonstick pan and scramble the eggs over medium-low heat. Remove the eggs from the pan when they are still slightly undercooked, as they will continue cooking in the oven. - Prepare the filling:
In a medium bowl, combine the reserved sausage mixture with the cooked tater tots, scrambled eggs, and half of the shredded Pepper Jack and cheddar cheese. Mix everything together. - Assemble the enchiladas:
Lay out the fajita-size tortillas and spoon about 1/2 cup of the filling down the center of each tortilla. Roll them up and place them seam-side down in the prepared baking dish. - Top with sausage gravy and cheese:
Pour the sausage gravy over the rolled tortillas, covering them completely. Sprinkle the remaining cheese over the top. - Bake the enchiladas:
Bake in the preheated oven for 30-40 minutes, or until the enchiladas are bubbly and golden on top.
Notes
- Make-Ahead: You can assemble the enchiladas the night before and store them in the refrigerator. Just bake them the next morning for a hassle-free breakfast.
- Customize with other vegetables: Feel free to add diced bell peppers, mushrooms, or spinach to the filling for more flavor and nutrients.
- Cheese options: You can experiment with other cheeses such as Monterey Jack, gouda, or mozzarella for a different twist.
- Substitute sausage: If you prefer a lighter version, you can substitute ground turkey or chicken sausage for the breakfast sausage.
- Freeze for later: These enchiladas freeze well. After assembling, cover and freeze. Bake them straight from the freezer, adding a few extra minutes to the cooking time.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Breakfast, Brunch
- Method: Stovetop
- Cuisine: Southern
Nutrition
- Serving Size: 1 enchilada
- Calories: 460
- Sugar: 4g
- Sodium: 820mg
- Fat: 27g
- Saturated Fat: 11g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 190mg