Dinner

Southern Breakfast Enchiladas with Savory Sausage Gravy Recipe

BySimon Carel November 26, 2025November 26, 2025

Introduction

Southern Breakfast Enchiladas with rich sausage gravy combine classic breakfast flavors wrapped in warm tortillas. This hearty dish is perfect for a cozy weekend brunch or a special morning meal that everyone will love.

The dish shows three rolled pasta tubes filled with a browned ground meat mixture, lying side by side on a white plate. Each pasta roll is smooth and golden yellow, covered by a thick layer of creamy white sauce that has slightly browned and bubbled on top. The sauce has small specks of black pepper and is garnished with finely chopped green herbs scattered evenly across the surface. The sauce also pools slightly around the pasta on the plate, giving a glossy, rich look. The background is a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Ingredients

6 large flour tortillas
1 tablespoon unsalted butter
6 large eggs
4 tablespoons whole milk
Salt to taste
Freshly ground black pepper to taste
120 g sharp cheddar cheese, shredded
60 g Monterey Jack cheese, shredded
120 g cooked breakfast potatoes or hashbrowns (optional)
2 green onions, thinly sliced
225 g pork breakfast sausage
2 tablespoons all-purpose flour
15 fl oz whole milk
¼ teaspoon garlic powder (optional)

Instructions

Prepare sausage gravy: Heat a skillet over medium heat and crumble in the pork sausage. Cook until browned and fully cooked. Sprinkle flour over the sausage and stir to coat evenly. Cook, stirring constantly, for about 1 minute. Gradually pour in the milk while stirring continuously to avoid lumps. Simmer for approximately 5 minutes until thickened. Season with salt, pepper, and optional garlic powder. Keep warm.
Cook scrambled eggs: In a bowl, whisk together eggs, milk, salt, and pepper until combined. Melt butter in a non-stick skillet over medium heat. Pour in the egg mixture and cook gently, stirring frequently, until eggs are just set but remain creamy. Remove from heat immediately.
Assemble enchiladas: Preheat oven to 190°C (375°F) and lightly grease a 33×23 cm baking dish. Lay out each tortilla and fill with scrambled eggs, optional cooked potatoes, sliced green onions, and a mix of shredded cheddar and Monterey Jack cheeses. Roll each tortilla tightly and arrange seam-side down in the prepared baking dish.
Bake with sausage gravy: Pour the warm sausage gravy evenly over the assembled enchiladas. For extra cheesiness, sprinkle additional shredded cheese on top. Cover with foil and bake for 15 minutes. Remove foil and bake for another 5-10 minutes until hot and bubbly.
Garnish and serve: Sprinkle with remaining sliced green onions and serve immediately. These enchiladas pair well with hot sauce or fresh fruit for a complete meal.

Tips & Variations

For a vegetarian option, substitute sausage with sautéed mushrooms or plant-based sausage.
Add diced bell peppers or jalapeños for a spicy kick.
Use a mix of cheeses like pepper jack for extra flavor.
If you prefer softer tortillas, warm them briefly before assembling.

Storage

Store any leftovers covered in the refrigerator for up to 2 days. Reheat gently in the oven at 175°C (350°F) until warmed through, or microwave portions on medium power. The gravy may thicken when refrigerated; add a splash of milk when reheating to loosen the sauce.

How to Serve

The image shows three rolled cannelloni pasta tubes filled with a browned ground meat mixture, placed side by side on a white plate. Each pasta tube is smooth and yellow, covered with a thick, creamy white cheese sauce that is melted and slightly browned on top. Small green parsley bits are sprinkled over the sauce, adding color and texture. There are black pepper specks scattered lightly across the cheese sauce. The sauce pools a little around the cannelloni on the plate, giving a glossy look to the dish. The background features a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare this recipe ahead of time?

You can assemble the enchiladas and prepare the gravy in advance, then refrigerate covered. Bake just before serving to keep the tortillas from becoming soggy.