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When you're craving something hearty, satisfying, and bursting with southern charm, these Southern Breakfast Enchiladas with Sausage Gravy will hit the spot! Picture savory breakfast sausage, fluffy scrambled eggs

Southern Breakfast Enchiladas with Sausage Gravy

When you're craving something hearty, satisfying, and bursting with southern charm, these Southern Breakfast Enchiladas with Sausage Gravy will hit the spot! Picture savory breakfast sausage, fluffy scrambled eggs
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Ingredients Equipment Method Notes

Ingredients
  

For the Enchiladas:
  • - 6 large flour tortillas
  • - 1 pound breakfast sausage pork or turkey
  • - 1 tablespoon butter
  • - 6 large eggs
  • - ¼ cup milk
  • - Salt and freshly ground black pepper to taste
  • - 1½ cups shredded cheddar cheese divided
For the Sausage Gravy:
  • - 2 tablespoons sausage drippings or butter
  • - ¼ cup all-purpose flour
  • - 2 cups milk
  • - Salt and freshly ground black pepper to taste
Optional Garnish:
  • - Fresh parsley or green onions chopped

Equipment

  • Large skillet
  • Non-stick skillet (for eggs)
  • 9×13-inch baking dish
  • whisk
  • mixing bowls
  • Measuring cups & spoons

Method
 

  1. In a large skillet, brown sausage over medium-high heat, breaking apart while cooking. Reserve 2 tablespoons of drippings, set cooked sausage aside.
  2. Whisk eggs, milk, salt, and pepper until combined. Melt butter in non-stick skillet, add eggs and scramble softly. Set aside.
  3. For gravy, heat reserved drippings or butter over medium heat. Whisk in flour, cook for 1–2 minutes. Gradually whisk in milk until smooth and thickened. Season with salt and pepper. Keep warm.
  4. Preheat oven to 350°F. Grease a 9x13-inch baking dish. Fill tortillas with sausage, scrambled eggs, and cheese. Roll tightly, place seam-side down in dish.
  5. Pour gravy over enchiladas, sprinkle remaining cheese on top. Bake uncovered 20–25 minutes until golden and bubbly.
  6. Allow to cool briefly, garnish with parsley or green onions if desired, and serve warm.

Notes

- Customize fillings with veggies or other meats.
- Assemble ahead and refrigerate overnight; bake fresh in morning.
- Store leftovers refrigerated up to 3 days; reheat in oven or microwave.