Breakfast Enchiladas with Sausage Gravy
Hearty and satisfying breakfast enchiladas filled with scrambled eggs, sausage, hash browns, and topped with a creamy sausage gravy.
Ingredients
Filling Ingredients
- 6 pieces Eggs Scrambled
- 1 pound Sausage Crumble, can use plant-based for meatless version
- 2 cups Cheese Use dairy alternatives if needed
- 1 cup Hash Browns Can substitute with roasted potatoes
- 4 pieces Tortillas Can use gluten-free
Gravy Ingredients
- ½ pound Sausage For sausage gravy
- 2 tablespoons Flour To thicken gravy
- 2 cups Milk Use plant-based milk for vegan version
- Seasonings To taste
Instructions
Preparation
- Start by scrambling the eggs in a skillet until fully cooked. Set them aside.
- In the same skillet, add the crumbled sausage and cook until browned. Remove and set aside.
- Prepare the hash browns according to package directions, or roast diced potatoes until crispy.
Gravy Preparation
- In a separate saucepan, cook the sausage for the gravy. Once browned, stir in the flour and cook for 1 minute.
- Gradually add the milk, stirring continuously to prevent lumps. Cook until the gravy thickens. Add seasonings to taste.
Assembly and Baking
- Warm the tortillas and fill each with scrambled eggs, sausage, hash browns, and a sprinkle of cheese.
- Roll up the tortillas and place them seam side down in a baking dish.
- Pour the sausage gravy over the top of the enchiladas and sprinkle remaining cheese on top.
- Bake in a preheated oven at 350°F (175°C) for about 20-25 minutes, or until the cheese is bubbly and golden.
Notes
Serve these enchiladas hot from the oven. You can add extra toppings like chopped green onions, diced tomatoes, or a dollop of sour cream. Enjoy them with a side of fresh fruit or a simple salad for a complete meal. For a spicier kick, add jalapeños or hot sauce to your sausage gravy. Feel free to mix different types of cheese for added flavor. Make sure your tortillas are warm to prevent them from breaking while rolling.
