Southern Breakfast Enchiladas with Sausage Gravy
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.
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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