Your entire family will thank you in advance for making Sausage Gravy Breakfast Enchiladas. This is a hearty breakfast enchilada with a Southern twist on a classic Mexican meal.
A delicious way to jump-start your mornings:
These Breakfast Enchiladas with Sausage Gravy are sure to please if you enjoy breakfast casseroles. Not only are they tasty and a little different, but they are also simple to make and may even be prepared the night before for brunch or family breakfast the following morning.
To Make Sausage Gravy Breakfast Enchiladas
These are very simple ingredients to make these wonderful breakfast enchiladas.
- Medium onion
- Bulk (ground) sausage
- Avocado oil
- Whole milk
- Shredded White Sharp Cheddar Cheese
- Fajita-size flour tortillas
- Frozen shredded hash browns
- Whole eggs
The majority of the recipe is made up of these ingredients. However, the ingredients for the Enchiladas, Hash Browns, Sausage Gravy, and Eggs are included in this recipe.
Steps To Make Sausage Gravy Breakfast Enchiladas
Step 1: Melt butter in a large skillet. Add eggs, salt, and pepper.
Scramble eggs in a skillet.
Step 2: Cook till nice and fluffy. Place eggs on a dish.
Step 3: Heat oil in a big skillet without smoking. Then, add half of the hash browns.
Step 4: Add salt and pepper and simmer for 5 minutes without stirring. Flip the hashbrowns and cook for 3 minutes until golden brown.
Step 5: Remove and cook the other half. Place aside.
Step 6: While the hash browns are cooking, fry the sausage and onions in the egg skillet over medium-high heat.
Step 7: Crumble the sausage. Put half the sausage on a paper towel-lined tray. Use it in enchiladas.
Step 8: The oven should be heated to 350 degrees Fahrenheit. Add avocado oil to the leftover sausage. Heat to medium-high but not smoking. Stir flour into sausage and oil until gently browned.
Step 9: Add the milk in two batches, stirring to release the sausage crumbs. Stir until slightly thickened. Cook till creamy and turn off the heat.
Step 10: The gravy should be creamy, not thick or runny. As it bakes, it will thicken. To keep the gravy creamy, add milk.
Step 11: Layer tortilla, eggs, hash browns, sausage and onions, and cheese. Roll the tortilla firmly and place it seam-side down in a 9-by-13-inch baking dish. Continue using all flour tortillas.
Step 12: Sprinkle leftover hash potatoes and crumbled sausage on the enchiladas.
Step 13: Cover each enchilada with creamy sausage gravy. Top creamy sausage gravy with leftover shredded cheese.
Step 14: Put in the oven and bake for 30–40 minutes.
I used hash potatoes, white sharp cheddar cheese, and hot sausage for this breakfast enchiladas. I make soft scrambled eggs since the enchiladas will cook them more.
Although I absolutely like the white sharp cheddar cheese in these breakfast enchiladas, you are welcome to substitute other ingredients that suit your preferences. It makes them even more wonderful!
This is such a fun and unique spin on a breakfast casserole that I know I’ll be making frequently. Add a dish of fruit and these enchiladas are fit for a king or queen.
Frequently Asked Questions
Can this be prepared in advance?
You can prepare the enchiladas the night before and reheat them in the oven first thing in the morning. I cook half of the sausage, use it to make the enchiladas, and put the other half in the fridge to use for the next morning’s creamy gravy.
How do I reheat my leftover breakfast enchiladas?
Reheat these enchiladas in the casserole dish they were baked in, straight from the fridge or freezer. Put the oven on to preheat at 375 degrees F. Reheat the casserole, covered with foil, for 20 to 30 minutes (in the fridge) or 45 minutes (from frozen), or until the enchiladas are thoroughly heated.
How did my breakfast gravy become so thick?
If your gravy is on the thick side, it may have a little too much flour in it. Dilute it with more stock; water might work, but it would dilute the taste.
Sausage Gravy Breakfast Enchiladas
Your entire family will thank you in advance for this hearty breakfast dish that puts a Southern twist on a traditional Mexican dish.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Total Time: 50 minutes
- Yield: 12 1x
- Category: Breakfast
- Cuisine: Mexican
3 tbsp butter
1 tsp salt
1 1/2 tsp coarse black pepper
8–10 large whole eggs
16 ounces frozen shredded hash browns
1 tsp salt
1 1/2 tsp coarse black pepper
2–3 tbsp vegetable oil
1 medium onion, chopped
1 pound hot ground pork sausage
3 tbsp all-purpose flour
1 tsp salt
3–4 c. whole milk
1 1/2 tsp coarse black pepper
3 tbsp avocado oil
2–2 1/2 c. sharp white cheddar cheese
12 fajita flour tortillas
Heat the butter in a big pan until it is hot and melted. Add salt, pepper, and eggs. Move the eggs around in the skillet as you scramble them.
Cook eggs just until they are cooked through but still soft and fluffy. Remove the eggs from the skillet and place them on a dish. Make the enchiladas with the eggs.
Oil in a big skillet should be heated until hot but not smoking. Then, add half of the hash browns.
Add salt and pepper, and cook without stirring for approximately 5 minutes, or until the bottom is golden brown. After 3 minutes, flip the hashbrowns over and continue cooking until golden brown on the other side. Cook the other half in the same fashion. Place the hash browns aside. Make the enchiladas with hash browns.
While the hash browns are cooking, sauté the sausage and onions in the same medium-high heat pan that you used to cook the eggs. Sausage should be browned and broken up until crumbly. Transfer half of the sausage from the pan to a dish covered with paper towels. Use the sausage that was set aside in the enchiladas.
Prepare the oven and preheat it to 350 degrees F.
The leftover sausage should be mixed with avocado oil. Heat until heated but not smoking on medium-high heat. Then, add the flour. Add the sausage and oil and mix well until the sausage is a little brown.
While swirling constantly and scraping the bottom of the skillet to release all the sausage crumbs, add the milk, beginning with 2 cups and adding additional cups as required. Cook while stirring until just starting to thicken. Turn off the heat after the sauce has reached a creamy consistency.
Instead of being runny or thick, the gravy should resemble a creamy sauce. As it bakes in the oven, it will get thicker. Add a little milk to the gravy if it becomes too thick to maintain it creamy.
Place a tortilla on a dish, then top with shredded cheese, sausage, hash browns, and eggs. Place the tightly rolled tortilla seam side down in a 9-inch by 13-inch baking dish.
Sprinkle any remaining crumbled sausage or hash browns on top of the enchiladas.
Cover each enchilada with the thick, rich sausage gravy. Over the silky sausage gravy, sprinkle any leftover cheese.
For 30 to 40 minutes, bake the enchiladas.
The enchiladas may be prepared the previous evening and stored in the refrigerator until cooking the following morning. I cook half of the sausage, use it to make the enchiladas, and put the other half in the fridge to use for the next morning’s creamy gravy.
The spicy sausage can be swapped out for mild.
The sharp white cheddar cheese can be replaced, but it won’t taste as well.
- Serving Size: 1 serving
- Calories: 456
- Sugar: 3.7 g
- Sodium: 1334.2 mg
- Fat: 25.5 g
- Carbohydrates: 38.9 g
- Protein: 18.3 g
- Cholesterol: 161.8 mg
Keywords: Sausage Gravy Breakfast Enchiladas
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