Southern Breakfast Enchiladas with Sausage Gravy
Southern breakfast enchiladas with sausage gravy are the ultimate fusion of comfort and bold flavors. This hearty dish combines fluffy scrambled eggs, crispy breakfast sausage, melty cheese, and soft tortillas, all smothered under a rich, peppery sausage gravy. Ideal for family breakfasts, brunch gatherings, or a make-ahead weekend treat, these enchiladas bring Southern soul food to the next level.
Ingredients for Southern Breakfast Enchiladas
Creating authentic Southern breakfast enchiladas requires a careful selection of ingredients to ensure maximum flavor and satisfaction. Below is a detailed list:
For the Enchiladas:
- 8 large flour tortillas (soft taco size)
- 10 large eggs, lightly beaten
- 1 lb breakfast sausage, crumbled
- 1 ½ cups shredded cheddar cheese
- ½ cup shredded Monterey Jack cheese
- ½ cup green onions, sliced
- 1 red bell pepper, finely diced
- 1 tablespoon butter (for scrambling eggs)
For the Sausage Gravy:
- ½ lb breakfast sausage, crumbled
- 3 tablespoons all-purpose flour
- 2 ½ cups whole milk
- ½ teaspoon black pepper
- ¼ teaspoon salt
- Pinch of cayenne pepper (optional for heat)
Optional Garnishes:
- Fresh chopped parsley
- Extra green onions
- Hot sauce
How to Make Southern Breakfast Enchiladas
Prepare the Filling
We begin by cooking 1 lb of breakfast sausage over medium heat until fully browned and crumbled. Remove the sausage from the skillet and set aside. In the same pan, sauté the red bell pepper until softened.
In a clean skillet, melt 1 tablespoon of butter over medium-low heat. Add the lightly beaten eggs and scramble gently until just set but still slightly soft. Combine the cooked sausage, scrambled eggs, green onions, and half of the cheddar cheese in a large bowl.
Assemble the Enchiladas
Lay out the flour tortillas and evenly distribute the egg and sausage mixture into each one. Roll them tightly and place them seam-side down in a greased 9×13-inch baking dish.
Sprinkle the remaining cheddar cheese and Monterey Jack cheese over the rolled tortillas.
Make the Sausage Gravy
In a medium skillet, cook ½ lb of breakfast sausage over medium heat until browned. Stir in the flour, ensuring the sausage is well-coated. Gradually add the whole milk, whisking constantly to avoid lumps.
Season the gravy with black pepper, salt, and a pinch of cayenne if desired. Continue to cook, stirring frequently, until the gravy thickens to a creamy consistency.
Bake the Enchiladas
Pour the warm sausage gravy generously over the assembled enchiladas. Cover the dish with aluminum foil and bake at 350°F (175°C) for 25–30 minutes. Remove the foil during the last 10 minutes of baking to allow the cheese to bubble and lightly brown.
Serve and Garnish
After removing from the oven, allow the enchiladas to rest for 5 minutes. Garnish with fresh parsley, extra green onions, and a splash of hot sauce if desired.
Pro Tips for Perfect Southern Breakfast Enchiladas
- Use freshly shredded cheese for better melt and flavor.
- Don’t overcook the eggs; they will continue cooking in the oven.
- Add a layer of gravy between the tortillas and on top for maximum creaminess.
- Prepare the dish the night before and refrigerate, then bake fresh in the morning.
Variations to Customize Your Breakfast Enchiladas
Spicy Southern Breakfast Enchiladas
Add diced jalapeños or a sprinkle of crushed red pepper flakes to the filling for an extra kick.
Vegetarian Breakfast Enchiladas
Replace sausage with sautéed mushrooms, spinach, and zucchini. Use a vegetarian gravy made with plant-based milk and butter.
Tex-Mex Style
Swap traditional sausage gravy for a green chile sauce and add black beans and corn to the filling for a Southwestern flair.
Why Southern Breakfast Enchiladas are the Perfect Morning Meal
- Complete Meal: Packed with protein, carbs, and dairy for a satisfying breakfast.
- Family-Friendly: Loved by both kids and adults alike.
- Customizable: Easily adapted to various tastes and dietary needs.
- Make-Ahead Friendly: Assemble the night before and bake fresh for convenience.
Nutrition Facts (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | 450 kcal |
| Protein | 22 g |
| Carbohydrates | 24 g |
| Fat | 28 g |
| Saturated Fat | 12 g |
| Sodium | 800 mg |
| Cholesterol | 210 mg |
Note: Nutritional values are estimates and vary based on specific ingredients used.
Frequently Asked Questions
Can I freeze Southern Breakfast Enchiladas?
Yes. Assemble and freeze before baking. Thaw overnight in the refrigerator before baking as directed.
How long can I store leftovers?
Store leftovers covered in the refrigerator for up to 3 days. Reheat in the oven or microwave.
Can I substitute the sausage with bacon?
Absolutely. Cooked, crumbled bacon makes a delicious alternative.
What cheese works best?
A blend of cheddar and Monterey Jack provides the perfect mix of flavor and melt. Pepper Jack can be added for a spicier kick.
Conclusion: The Ultimate Southern Comfort Breakfast
Southern breakfast enchiladas with sausage gravy bring the warmth and richness of a traditional Southern breakfast into one unforgettable dish. Their combination of flavors, textures, and comfort make them a perfect choice for special mornings, holiday brunches, or whenever a little indulgence is called for.
