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Sausage Gravy breakfast enchiladas on white round plate with salsa and sour cream.
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Sausage Gravy Breakfast Enchiladas

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! 
Course: Breakfast
Keyword: sausage gravy breakfast enchiladas
Prep Time: 30 minutes
Cook Time: 30 minutes
Servings: 10
Author: Heather


  • 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


  • 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.


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. 


Calories: 431kcal | Carbohydrates: 21g | Protein: 22g | Fat: 28g | Saturated Fat: 12g | Trans Fat: 1g | Cholesterol: 211mg | Sodium: 732mg | Potassium: 315mg | Fiber: 1g | Sugar: 4g | Vitamin A: 591IU | Vitamin C: 1mg | Calcium: 295mg | Iron: 3mg
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