🌄 Southern Breakfast Enchiladas with Sausage Gravy 🍳🌯😋
Fluffy scrambled eggs, melty cheese, and crispy bacon all wrapped in tortillas and smothered in creamy sausage gravy—this is brunch done the Southern way.
If you’re looking to win brunch, this is the dish to make. These Southern Breakfast Enchiladas are cozy, indulgent, and packed with flavor. Think soft tortillas rolled with cheesy scrambled eggs and breakfast meats, then topped with rich homemade sausage gravy and baked to perfection. Whether you’re feeding family, guests, or just yourself on a lazy weekend, this is a guaranteed crowd-pleaser.
🛒 Ingredients
For the Enchiladas:
6 large flour tortillas
1 tablespoon butter
6 large eggs
¼ cup milk
1 cup shredded cheddar cheese (or a blend of cheddar and Monterey Jack)
1 cup cooked bacon or breakfast sausage, crumbled
Salt and pepper, to taste
Chopped green onions or chives, for garnish (optional)
For the Sausage Gravy:
½ pound breakfast sausage (pork or turkey)
2 tablespoons butter (optional, if sausage is lean)
3 tablespoons all-purpose flour
2 cups milk
Salt and black pepper, to taste
¼ teaspoon garlic powder (optional, for added flavor)
🔪 Instructions
Step 1: Make the Scrambled Eggs
In a large skillet over medium heat, melt 1 tablespoon of butter.
In a bowl, whisk together eggs and ¼ cup milk. Season with salt and pepper.
Pour into the skillet and cook, gently stirring, until the eggs are just set (soft and fluffy — don’t overcook).
Remove from heat and let cool slightly.
Step 2: Prepare the Filling
In a large bowl, combine the scrambled eggs, cooked bacon or sausage, and shredded cheese. Mix gently to combine.
Step 3: Roll the Enchiladas
Spoon the filling evenly down the center of each tortilla.
Roll them up tightly and place seam-side down in a greased 9×13-inch baking dish.
Step 4: Make the Sausage Gravy
In a skillet over medium heat, cook the sausage until browned and crumbled.
If there’s not enough fat, add 2 tablespoons butter.
Sprinkle in the flour and cook for 1–2 minutes, stirring constantly to form a roux.
Slowly whisk in the milk and cook until thickened, about 4–6 minutes.
Season with salt, pepper, and optional garlic powder.
Step 5: Assemble & Bake
Pour the sausage gravy evenly over the rolled enchiladas.
Sprinkle with extra cheese on top, if desired.
Bake uncovered at 375°F (190°C) for 20–25 minutes, or until bubbly and slightly golden.
Step 6: Serve
Garnish with chopped green onions or chives. Serve warm with a side of fresh fruit or hash browns.
🧊 Storage & Reheating
Fridge: Store in an airtight container for up to 4 days.
Freezer: Assemble without baking, wrap tightly, and freeze. Bake from frozen at 350°F for 45–50 minutes.
Reheat: Microwave individual portions or reheat in oven at 325°F.
🔄 Variations
Make it spicy: Add diced jalapeños or a dash of hot sauce to the gravy.
Vegetarian option: Use plant-based sausage and skip the bacon.
Tex-Mex twist: Add sautéed peppers, onions, or a spoonful of salsa to the filling.
🎉 Final Thoughts
Southern Breakfast Enchiladas are everything you want in a brunch casserole—hearty, cheesy, comforting, and bursting with Southern flavor. Perfect for holidays, weekend mornings, or potluck breakfasts.