Description

Southern Breakfast Enchiladas Gravy is a hearty and comforting breakfast dish featuring flour tortillas filled with creamy scrambled eggs, cheeses, optional breakfast potatoes, and green onions, all baked with rich homemade pork sausage gravy. This recipe brings together classic Southern flavors and textures in a warming, cheesy casserole perfect for brunch or a special morning meal.

Ingredients

Scale

Enchiladas

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

Sausage Gravy

225 g pork breakfast sausage
2 tablespoons all-purpose flour
15 fl oz whole milk
Salt to taste
Freshly ground black pepper to taste
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 to remove the raw flour taste. 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 to avoid overcooking.
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 a portion of the 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 the baking dish with foil and bake in the preheated oven for 15 minutes. Remove the foil and bake for another 5-10 minutes until the dish is hot and bubbly and cheese is melted.
Garnish and Serve: Sprinkle the remaining sliced green onions on top. Serve immediately. These enchiladas pair beautifully with hot sauce or fresh fruit to complete the meal.

Notes

Using cooked breakfast potatoes or hashbrowns is optional but adds extra texture and flavor.
Be careful not to overcook the scrambled eggs; they should still be creamy for the best texture.
The sausage gravy can be prepared in advance and kept warm until baking.
For a spicier kick, add a pinch of cayenne pepper to the gravy or scramble.
This dish can be modified for gluten-free diets by using gluten-free tortillas and flour alternatives.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Breakfast
Method: Baking
Cuisine: Southern American

Keywords: Southern breakfast, breakfast enchiladas, sausage gravy, scrambled eggs, cheesy breakfast bake, brunch recipe