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!
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.
Notes
Make ahead: Make the enchiladas the night before. Before baking let them sit at room temperature for 15 minutes or so. Add an extra 5 minutes to the baking time.