Breakfast Enchiladas with Sausage Gravy

Who can resist the irresistible aroma of breakfast enchiladas wafting through the kitchen?

Imagine wrapping a warm tortilla around a savory mix of scrambled eggs, sausage, and cheese, then smothering it all in creamy gravy. That’s exactly what these Breakfast Enchiladas with Sausage Gravy deliver! They’re quick to whip up, perfect for a crowd, and did we mention one pan? Yes, please! 😍

Why make this recipe

Here’s why you’re going to love these enchiladas:

• Quick and Easy: With just a handful of ingredients and simple steps, breakfast doesn’t get easier than this. No need for a culinary degree or hours in the kitchen!
• Crowd-Pleaser: Whether it’s a lazy weekend brunch or a festive holiday breakfast, these enchiladas will satisfy everyone’s cravings. Who doesn’t love cheesy, saucy goodness?
• Affordable Ingredients: Using simple, widely available ingredients, you can feed a crowd without breaking the bank. They’ll think you spent hours crafting this masterpiece!

Ingredients

You don’t need fancy stuff — just these basics!

• 8 corn tortillas
• 1 lb sausage (breakfast sausage recommended)
• 1 cup shredded cheese (cheddar or your choice)
• 6 eggs
• 1 cup milk
• 1 cup sausage gravy (store-bought or homemade)
• 1 tsp cumin
• 1 tsp paprika
• Salt and pepper to taste
• Chopped green onions for garnish

Directions

1. Preheat the oven to 350°F (175°C).
2. In a skillet, cook the sausage over medium heat until browned.
3. In a bowl, whisk together eggs, milk, cumin, paprika, salt, and pepper.
4. Pour the egg mixture into the skillet with the sausage and scramble until fully cooked.
5. Warm the tortillas in a microwave or on a hot skillet until pliable.
6. Fill each tortilla with the sausage and egg mixture, adding cheese before rolling up.
7. Place the rolled tortillas into a greased baking dish.
8. Pour sausage gravy over the top and sprinkle with remaining cheese.
9. Bake for 20-25 minutes or until heated through and cheese is melted.
10. Garnish with chopped green onions and serve.

How to make Breakfast Enchiladas with Sausage Gravy (Overview)

This process is as simple as it gets. Start by cooking the sausage until it’s all golden and delicious. While that’s happening, whip up your egg mixture with spices to amp up the flavor. Once the sausage is perfectly brown, mix in the eggs and let the scrambling begin! You’ll just need to warm your tortillas, fill them with the delicious mixture, roll them up, and bake them under a blanket of gravy and cheese. Seriously, it’s that easy!

Pro tip: Don’t skip pre-warming the tortillas! It keeps them soft and makes rolling a breeze.

How to serve Breakfast Enchiladas with Sausage Gravy

Serve these enchiladas straight from the oven to the table for an eye-catching centerpiece. The gooey cheese and steaming gravy create a comforting visual, while the aroma will have everyone racing to dig in. Pair them with a fresh fruit salad for a pop of color and added crunch, or a side of crispy hash browns for that breakfast classic feel. 🍽️

How to store Breakfast Enchiladas with Sausage Gravy

These enchiladas can hold their own in the fridge for about 3-4 days. To store, simply cover tightly with foil or plastic wrap. If you want to keep them longer, freeze them—just be aware they might lose a bit of their creamy charm. When it’s time to enjoy, pop them back in the oven at 350°F until warmed through or zap them in the microwave.

Tips to make Breakfast Enchiladas with Sausage Gravy

• Use fresh herbs: Toss in some chopped cilantro or parsley for an extra layer of flavor.
• Spice it up: Add diced jalapeños or chili powder for a kick.
• Go veggie: Swap out the sausage for black beans or sautéed veggies for a healthier twist.

Variation

Want to switch things up? You can easily make these enchiladas vegan by using tofu scramble in place of eggs and plant-based sausages, or switch to dairy-free cheese and gravy. The possibilities are delightfully endless!

FAQs

Can I make these enchiladas ahead of time?
Absolutely! Assemble them the night before and refrigerate. Just pop them in the oven the next morning.

What if I have leftover sausage gravy?
Hold onto it! Leftover gravy makes a great topping for biscuits or as a dip for breakfast burritos.

Can I freeze Breakfast Enchiladas?
Yes, you can! Just assemble and freeze before baking. Take them straight from the freezer to the oven, adding a few extra minutes to the bake time.

📌 Pin this recipe for your next cozy dinner night!

Breakfast Enchiladas with Sausage Gravy

These Breakfast Enchiladas are filled with a savory mix of scrambled eggs, sausage, and cheese, smothered in creamy gravy, making for a quick and crowd-pleasing breakfast.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 25 minutes mins

Total Time 40 minutes mins

Servings: 6 servings

Course: Breakfast, Brunch

Cuisine: American, Mexican

Calories: 350

Ingredients Method Notes

Ingredients

  

Main Ingredients

• 8 pieces corn tortillas
• 1 lb sausage (breakfast sausage recommended)
• 1 cup shredded cheese (cheddar or your choice)
• 6 pieces eggs
• 1 cup milk
• 1 cup sausage gravy (store-bought or homemade)

Spices and Seasoning

• 1 tsp cumin
• 1 tsp paprika
• to taste Salt and pepper

Garnish

• to taste Chopped green onions for garnish

Method

 

Preparation

1. Preheat the oven to 350°F (175°C).
2. In a skillet, cook the sausage over medium heat until browned.
3. In a bowl, whisk together eggs, milk, cumin, paprika, salt, and pepper.
4. Pour the egg mixture into the skillet with the sausage and scramble until fully cooked.
5. Warm the tortillas in a microwave or on a hot skillet until pliable.
6. Fill each tortilla with the sausage and egg mixture, adding cheese before rolling up.
7. Place the rolled tortillas into a greased baking dish.

Baking

1. Pour sausage gravy over the top and sprinkle with remaining cheese.
2. Bake for 20-25 minutes or until heated through and cheese is melted.
3. Garnish with chopped green onions and serve.

Notes

Pro tip: Don’t skip pre-warming the tortillas! It keeps them soft and makes rolling a breeze. These enchiladas can hold their own in the fridge for about 3-4 days. To store, cover tightly with foil or plastic wrap. For longer storage, freeze them.