Sausage Gravy Breakfast Enchiladas

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.




3 tbsp butter

1 tsp salt

1 1/2 tsp coarse black pepper

810 large whole eggs

Hash Browns:

16 ounces frozen shredded hash browns

1 tsp salt

1 1/2 tsp coarse black pepper

23 tbsp vegetable oil

Sausage Gravy:

1 medium onion, chopped

1 pound hot ground pork sausage

3 tbsp all-purpose flour

1 tsp salt

34 c. whole milk

1 1/2 tsp coarse black pepper

3 tbsp avocado oil


22 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.

Hash Browns:

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.

Sausage Gravy:

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.

How To Make it Gluten free

Use Gluten-free frozen hash browns.

You can use loose sausage or buy gluten-free ground pork.

Rice flour or cornstarch is a gluten-free alternative to all-purpose flour.

Corn tortillas instead of flour tortillas.


Keywords: Sausage Gravy Breakfast Enchiladas