Kickstart your morning with Southern Breakfast Enchiladas with Sausage Gravy, a savory breakfast casserole that blends hearty Southern flavors with creamy comfort. Perfect for autumn brunches or cozy family gatherings, this creamy sausage enchilada dish combines fluffy eggs, savory sausage, and rich gravy in soft tortillas. Create this Southern comfort breakfast and savor the warm, nostalgic joy of hearty brunch bakes!
Why You’ll Love Southern Breakfast Enchiladas with Sausage Gravy
- Southern Charm: Hearty sausage and gravy in a savory breakfast casserole.
- Creamy Comfort: Velvety gravy elevates creamy sausage enchiladas.
- Easy Prep: Simple steps for quick hearty brunch bakes.
- Crowd-Pleaser: Perfect for gatherings or Southern comfort breakfasts.
- Make-Ahead: Prep ahead for stress-free creamy sausage enchilada mornings.
Ingredients for Southern Breakfast Enchiladas with Sausage Gravy
Here’s what you need for this savory breakfast casserole (serves 6–8):
- 8 large eggs
- 1 cup (240ml) milk (or half-and-half)
- 1 lb (450g) breakfast sausage
- 1 cup (120g) shredded cheddar cheese
- 1 cup (240ml) sausage gravy (homemade or store-bought)
- 8 large flour tortillas (or corn for gluten-free)
- ½ tsp salt
- ¼ tsp black pepper
- ½ tsp garlic powder
- ¼ tsp cayenne pepper (optional)
Equipment
- Large skillet
- 9×13-inch baking dish
- Mixing bowl
- Whisk
- Spatula
- Aluminum foil
- Measuring cups and spoons
Ingredient Tips
- Eggs: Fresh eggs ensure fluffy Southern comfort breakfasts.
- Sausage: Breakfast sausage adds bold flavor to creamy sausage enchiladas.
- Gravy: Homemade gravy enhances hearty brunch bakes richness.
- Cheese: Sharp cheddar boosts savory breakfast casserole taste.
- Tortillas: Corn tortillas make gluten-free creamy sausage enchiladas.
Directions for Southern Breakfast Enchiladas with Sausage Gravy
Let’s make this Southern comfort breakfast—a hearty, flavorful dish!
Prepare Filling
- In a bowl, I whisk 8 eggs with 1 cup milk, ½ tsp salt, ¼ tsp black pepper, ½ tsp garlic powder, and ¼ tsp cayenne (if using) for a fluffy savory breakfast casserole.
- In a skillet over medium heat, I cook 1 lb sausage until browned, about 7–10 minutes, draining excess grease.
- I add the egg mixture, cooking until just set, about 3–5 minutes.
- I fold in 1 cup cheddar cheese for melty creamy sausage enchiladas.
Assemble Enchiladas
- I preheat the oven to 350°F (175°C) and grease a 9×13-inch baking dish.
- I spoon the egg-sausage filling into 8 tortillas, roll tightly, and place seam-side down in the dish.
- I pour 1 cup sausage gravy evenly over the top for rich hearty brunch bakes.
Bake Dish
- I cover the dish with foil and bake for 20 minutes.
- I remove the foil and bake 10 more minutes until the gravy bubbles and tortillas crisp slightly for perfect Southern comfort breakfasts.
Serve
- I let the enchiladas cool for 5 minutes, then serve with extra gravy and a sprinkle of chives for vibrant creamy sausage enchiladas.
Nutrition
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: ~50 minutes
- Servings: 6–8
- Calories: ~400–450 kcal per serving
- Macros per Serving: 30g carbs, 20g protein, 25g fat, 2g fiber
Variations for Southern Breakfast Enchiladas with Sausage Gravy
Try these spins on this savory breakfast casserole:
- Chorizo Twist: Use chorizo for spicy creamy sausage enchiladas.
- Veggie Boost: Add sautéed peppers and onions for hearty brunch bakes.
- Cheesy Mix: Use Monterey Jack for varied Southern comfort breakfasts.
- Salsa Kick: Top with salsa, inspired by LaylaCooks’ Mexican Street Corn Brussels Sprouts, for zesty creamy sausage enchiladas.
- Vegetarian: Swap sausage for mushrooms and spinach in savory breakfast casseroles.
Serving Ideas:
- Pair with LaylaCooks’ Cucumber Blueberry Feta Salad for a fresh side.
- Serve with LaylaCooks’ Vanilla Raspberry Iced Latte for a cool drink.
- Enjoy with LaylaCooks’ The Best Peach Sorbet for a sweet finish.
Storage
- I store creamy sausage enchiladas in an airtight container in the fridge for up to 3 days.
- I reheat in a 350°F (175°C) oven for 10–15 minutes or microwave for 1–2 minutes for fresh Southern comfort breakfasts.
- I freeze ungraved enchiladas for up to 2 months, thawing overnight before adding gravy and baking for hearty brunch bakes.
Serving Tips
- Presentation: Serve hearty brunch bakes on a colorful platter with herbs.
- Garnish: Add parsley or chives for savory breakfast casserole flair.
- Pairing: Enjoy with LaylaCooks’ Cucumber Mint Agua Fresca or coffee.
- Portion Size: 1–2 enchiladas per person for creamy sausage enchiladas.
- Occasions: Perfect for autumn brunches, holidays, or family meals.
FAQs About Southern Breakfast Enchiladas with Sausage Gravy
Here are answers to common questions about this dish:
Can I make it ahead?
Yes, assemble and refrigerate up to 24 hours before baking for Southern comfort breakfasts.
How do I store leftovers?
Refrigerate for 3 days or freeze ungraved for 2 months for creamy sausage enchiladas.
Can I freeze them?
Yes, freeze without gravy, thaw, add gravy, and bake for hearty brunch bakes.
What sides pair well?
Fresh fruit or hash browns complement savory breakfast casseroles.
Can I make it vegetarian?
Use mushrooms and spinach for veggie Southern comfort breakfasts.
Conclusion
Southern Breakfast Enchiladas with Sausage Gravy is a hearty, comforting dish that brings Southern warmth to any table. This savory breakfast casserole, with its creamy gravy and flavorful filling, is perfect for autumn brunches. Create this creamy sausage enchilada and enjoy the cozy, delicious joy of hearty brunch bakes!
Southern Breakfast Enchiladas with Sausage Gravy
Ingredients
- 8 large eggs
- 1 cup 240ml milk (or half-and-half)
- 1 lb 450g breakfast sausage
- 1 cup 120g shredded cheddar cheese
- 1 cup 240ml sausage gravy (homemade or store-bought)
- 8 large flour tortillas or corn for gluten-free
- ½ tsp salt
- ¼ tsp black pepper
- ½ tsp garlic powder
- ¼ tsp cayenne pepper optional
Instructions
Prepare Filling
- In a bowl, I whisk 8 eggs with 1 cup milk, ½ tsp salt, ¼ tsp black pepper, ½ tsp garlic powder, and ¼ tsp cayenne (if using) for a fluffy savory breakfast casserole. In a skillet over medium heat, I cook 1 lb sausage until browned, about 7–10 minutes, draining excess grease. I add the egg mixture, cooking until just set, about 3–5 minutes. I fold in 1 cup cheddar cheese for melty creamy sausage enchiladas.
Assemble Enchiladas
- I preheat the oven to 350°F (175°C) and grease a 9x13-inch baking dish. I spoon the egg-sausage filling into 8 tortillas, roll tightly, and place seam-side down in the dish. I pour 1 cup sausage gravy evenly over the top for rich hearty brunch bakes.
Bake Dish
- I cover the dish with foil and bake for 20 minutes. I remove the foil and bake 10 more minutes until the gravy bubbles and tortillas crisp slightly for perfect Southern comfort breakfasts.
Serve
- I let the enchiladas cool for 5 minutes, then serve with extra gravy and a sprinkle of chives for vibrant creamy sausage enchiladas.
Notes
- Feel free to add vegetables like bell peppers or spinach to the egg mixture for added nutrition.
- For a spicier version, add diced jalapeños to the sausage while cooking.
- These enchiladas can be prepared ahead of time and stored in the refrigerator before baking.
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