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
To make this recipe gluten-free (you should use these ingredients instead):
- Gluten-free frozen hash browns such as Ore-Ida. Before purchasing always check the label for any gluten ingredients.
- Use gluten-free ground pork sausage or loose sausage.
- Rice flour or cornstarch can be used instead of all-purpose flour.
- Swap flour tortillas with corn tortillas.
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.
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My name is Natasha and I am the owner of nodashofgluten.com, a blog dedicated to all kinds of recipes. On my website, you can find classic dishes, vegetarian delights, creative snacks, Gluten-free recipes, and desserts – all proving that cooking isn’t as hard as it seems! With easy-to-follow instructions and tips on how to make your meals even better, I strive to help everyone become master chefs in their own kitchen. Come join me at nodashofgluten.com for some delicious fun!