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These Sausage Gravy Breakfast Enchiladas are filled with sausage, scrambled eggs, and cheese in a flour tortilla and then smothered in a creamy country style sausage gravy! A tasty spin on enchiladas made just for breakfast, but taste good any time of the day!
This breakfast dish is perfect for brunch or a weekend breakfast. These enchiladas are also a good dish to make the night before and bake it in the morning. They turn out wonderful! If you are looking for something different to serve for brunch or a big weekend breakfast this is an awesome option!
How To Make Sausage Gravy Chicken Enchiladas
Ingredients You Will Need
- 10 flour tortillas (8 inches)
- 1 pound breakfast sausage, such as Jimmie Dean
- 8 eggs, beaten
- 2 cups shredded co-jack cheese
- ¼ cup flour
- 2 cups milk
- salt and pepper
- optional toppings: salsa, sour cream, avocado, guacamole, green onions, pico de gallo
Instructions To Make Enchiladas
Like I say always, gather all your ingredients first. It is so much easier to whip up a dish when everything is out and ready. Then once you have all your ingredients and tools ready, preheat the oven to 375°.
Now, brown the sausage in a deep skillet over medium heat until no longer pink. While the sausage is browning, in another skillet cook and scramble the eggs until they are about 80% done. Partially cooking the eggs lets the eggs finish fully cooking in the oven, which results in nice fluffy eggs and not rubber eggs.
Once the sausage and eggs are done, use a slotted spoon and add half of the sausage to the eggs along with 1 cup of the shredded cheese. Mix it all together. This will be the filling for the enchiladas.
Next step, make the gravy. In the pan with just sausage, turn the heat back on to medium. Once hot, add the flour, stir it well and let it cook for a couple minutes. Slowly add the milk, stirring the entire time. Bring the gravy to a boil and boil for 2-3 minutes until thickened. Remove from heat and season with salt and pepper.
Time to assemble the enchiladas. Using a ¼ cup measuring cup, scoop a heaping amount and place it on a tortilla. Roll the tortilla nice and tight without letting any filling fall out and place the enchilada seam side down in a 9x13 baking dish. Repeat with the rest of the filling and tortillas.
Finally, pour the gravy over the enchiladas as evenly as possible, spread it out with a spatula if needed, then top it all off with the remaining 1 cup of cheese. Bake the enchiladas for 30 minutes.
Here are some more delicious breakfast dishes you might enjoy!
Favorite French Toast
Biscuits with Country Style Sausage Gravy
Chocolate Chip Waffles
Tator Tot Egg Bake
Banana Pancakes
Strawberries & Cream Stuffed French Toast
For your next weekend breakfast give these Sausage Gravy Breakfast Enchiladas a try and let me know what you think in the comments below. Pictures encouraged on Instagram with the hashtag #heathershomemadekitchen You can also follow me on Social Media to see what other crazy things my family and I are doing!
Pin the recipe for later!
Sausage Gravy Breakfast Enchiladas
Ingredients
- 10 flour tortillas, (8 inch size)
- 1 pound breakfast sausage, such as Jimmie Dean
- 8 large eggs, beaten
- 2 cups shredded co-jack cheese
- ¼ cup flour
- 2 cups milk
- salt and pepper
Instructions
- Preheat oven to 375°
- In a deep skillet over medium heat, brown the sausage until no longer pink.
- In another skillet, cook and scramble the eggs until they are about 80% cooked.
- Add half of the sausage to the eggs using a slotted spoon.
- Add 1 cup of cheese to the eggs and sausage and mix it all together.
- Heat the sausage over medium heat until sizzling, add flour and stir well. Cook for about 1-2 minutes.
- Slowly add the milk while stirring the entire time. Bring the gravy to a boil and boil for 2-3 minutes until thickened. Season with salt and pepper.
- Using a ¼ cup measuring cup, measure a heaping ¼ cup, place on a tortilla, and roll up. Place seam side down in a 9x13 baking dish. Repeat with the rest of the filling and tortillas.
- Pour the sausage gravy over the enchiladas and spread out evenly. Top with the remaining cup of cheese.
- Bake for 30 minutes.
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