Southern Breakfast Enchiladas Gravy (Printable Version)
Creamy eggs, cheese, potatoes, and sausage gravy wrapped in tortillas for a comforting Southern-style brunch.
# Ingredients:
→ Filling
01 -
8 large eggs
02 -
1/2 cup whole milk
03 -
2 tablespoons unsalted butter
04 -
2 cups cooked breakfast potatoes or hashbrowns
05 -
1 cup shredded cheddar cheese
06 -
1 cup shredded Monterey Jack cheese
07 -
4 green onions, thinly sliced
→ Tortillas
08 -
8 large flour tortillas
→ Sausage Gravy
09 -
1 pound pork breakfast sausage
10 -
1/4 cup all-purpose flour
11 -
2 cups whole milk
12 -
1/4 teaspoon garlic powder
13 -
Salt, to taste
14 -
Freshly cracked black pepper, to taste
→ Optional Garnish
15 -
Additional sliced green onions
16 -
Hot sauce, to taste
# Steps:
01 -
In a skillet over medium heat, brown the sausage while breaking it apart until fully cooked and slightly crisp. Sprinkle flour over the sausage and stir well. Cook for one minute, then gradually pour in milk while whisking constantly. Simmer for 5 minutes until thickened. Season with salt, pepper, and garlic powder to taste. Keep warm.
02 -
Whisk eggs with milk, a pinch of salt, and pepper. Melt butter in a nonstick skillet over medium heat. Pour in the egg mixture and cook gently, stirring often, until just set but still soft. Remove from heat.
03 -
Preheat oven to 375°F and grease a baking dish. Fill each tortilla with scrambled eggs, cooked potatoes, both cheeses, and green onions. Roll tightly and place seam side down in the dish.
04 -
Pour the prepared sausage gravy evenly over the enchiladas, covering the edges. Optionally sprinkle with extra cheese.
05 -
Cover the dish with foil and bake for 15 minutes. Uncover and bake for an additional 5–10 minutes until bubbling hot. Garnish with green onions and serve warm with hot sauce if desired.
# Notes:
01 -
Let sausage gravy thicken until it just coats the back of a spoon for optimal texture.
02 -
Softening tortillas in a microwave or skillet helps prevent cracking while rolling.
03 -
Grate cheese fresh from blocks for better melt and flavor.
04 -
Leftovers can be refrigerated for 3 days or frozen for up to 2 months.