A delicious Southern-style twist on classic enchiladas, these breakfast wraps are filled with eggs, cheese, and sausage, then smothered in rich, creamy sausage gravy. Perfect for brunch or a cozy morning feast!
Ingredients
For the enchiladas:
- 6 large flour tortillas
- 6 large eggs
- 1/4 cup milk
- 1 lb breakfast sausage (pork or turkey)
- 1 cup shredded cheddar cheese
- 1 cup shredded Monterey Jack cheese
- Salt and pepper, to taste
- 1 tbsp butter or oil
For the sausage gravy:
- 1/2 lb breakfast sausage
- 3 tbsp all-purpose flour
- 2 1/2 cups whole milk
- Salt and black pepper, to taste
- Pinch of cayenne (optional)
Directions
Step 1: Cook the Sausage & Eggs
- In a large skillet, cook 1 lb sausage over medium heat until browned. Remove from heat and drain.
- In a bowl, whisk together eggs, milk, salt, and pepper.
- In a clean skillet, melt butter or oil, then scramble the eggs until just set. Remove from heat.
Step 2: Assemble the Enchiladas
- Preheat oven to 375°F (190°C).
- On each tortilla, layer scrambled eggs, cooked sausage, and a mix of the two cheeses.
- Roll up and place seam-side down in a greased 9×13-inch baking dish.
Step 3: Make the Sausage Gravy
- In a skillet, brown 1/2 lb sausage. Do not drain.
- Sprinkle in flour and stir to coat the meat.
- Slowly whisk in milk, stirring constantly until thickened.
- Season with salt, pepper, and cayenne (if using).
Step 4: Bake
- Pour the sausage gravy evenly over the enchiladas.
- Sprinkle a little extra cheese on top if desired.
- Cover with foil and bake for 20 minutes, then uncover and bake for an additional 10 minutes until bubbly and golden.
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Servings: 6
Calories: ~520 per serving
These are a crowd favorite for holiday mornings, brunch parties, or even a “breakfast-for-dinner” night. Want to spice it up or go veggie? Let me know, and I’ll tweak it for you!