Southern Breakfast Enchiladas With Sausage Gravy—just the name alone promises a symphony of comforting flavors that will truly transform your morning. Imagine waking up to the irresistible aroma of a hearty breakfast, where the best of Southern comfort food meets a delightful Tex-Mex twist. This isn’t just another breakfast casserole; it’s an innovative, soul-satisfying meal that perfectly encapsulates the generous spirit of Southern hospitality in every single bite.
Why This Dish Is a True Game-Changer for Brunch
While traditional enchiladas have deep roots in Mexican cuisine, the concept of a breakfast enchilada is a beloved American culinary innovation, especially celebrated in the South. It’s a clever fusion that takes classic Southern staples—like fluffy scrambled eggs, perfectly seasoned sausage, and, of course, that rich, creamy sausage gravy—and elegantly wraps them into a comforting tortilla package. It’s the kind of dish that truly elevates a weekend brunch or makes a special occasion feel even more memorable.
What makes this unique culinary creation, Southern Breakfast Enchiladas With Sausage Gravy, so incredibly irresistible? It’s the harmonious blend of textures and tastes: the soft, yielding tortilla, tender scrambled eggs, savory crumbled sausage, and a generous smothering of the quintessential, peppery sausage gravy, all baked to golden perfection under a blanket of melted cheese. It’s a complete, wonderfully decadent meal that’s sure to become a new favorite in your home, delivering warmth and flavor in abundance.
Ingredients:
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For the Southern Sausage Gravy:
- 1 pound (450g) Breakfast Sausage (like Jimmy Dean, mild or hot, crumbled) – This forms the foundational flavor and texture of our rich gravy.
- ½ cup (113g) Unsalted Butter – Essential for creating a perfect roux and adding lusciousness.
- ½ cup (65g) All-Purpose Flour – Our thickening agent, crucial for achieving that classic creamy gravy consistency.
- 4 cups (960ml) Whole Milk – The liquid base that transforms our roux into a silky, pourable gravy. Whole milk is preferred for richness.
- ½ teaspoon Salt (or to taste) – Always adjust to your preference, as sausage can vary in saltiness.
- 1 teaspoon Black Pepper (freshly ground, or to taste) – A generous amount of black pepper is a hallmark of good Southern sausage gravy.
- Pinch of Cayenne Pepper (optional, for a subtle kick) – If you like a little warmth, this adds depth without overwhelming.
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For the Scrambled Eggs & Filling:
- 12 Large Eggs – The stars of our breakfast filling, providing protein and a fluffy texture.
- ¼ cup (60ml) Whole Milk (or cream, for extra richness) – Added to eggs for a softer, creamier scramble.
- ½ teaspoon Salt (or to taste)
- ½ teaspoon Black Pepper (or to taste)
- 1 tablespoon (15ml) Unsalted Butter or Olive Oil – For cooking our eggs and sautéing vegetables.
- 1 small Yellow Onion (finely diced) – Adds a sweet and savory aromatic base to the filling.
- 1 Green Bell Pepper (finely diced) – Provides a fresh, slightly crisp texture and vibrant color.
- 4 ounces (113g) Cream Cheese (softened, cut into small cubes) – This secret ingredient makes the egg filling incredibly creamy and prevents it from drying out during baking.
- 1 cup (113g) Shredded Monterey Jack Cheese (or a Mexican blend) – Melts beautifully within the filling, adding flavor and binding.
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For the Enchilada Assembly:
- 12 (8-inch) Flour Tortillas – The perfect vehicle for our delicious filling and gravy. Corn tortillas can be used for a more traditional enchilada, but flour offers a softer texture here.
- 2 cups (226g) Shredded Sharp Cheddar Cheese (or a cheddar-jack blend) – For topping our enchiladas, creating that irresistible golden-brown crust.
- Cooking Spray (or a little extra butter for greasing the baking dish) – To prevent sticking.
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For Garnishing (Optional, but Recommended):
- Fresh Green Onions (sliced) – Adds a fresh, mild oniony bite and a pop of color.
- Fresh Parsley or Cilantro (chopped) – For an herbaceous finish.
Preparing the Southern Sausage Gravy
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Brown the Sausage:
Begin by crumbling your 1 pound of breakfast sausage into a large, heavy-bottomed skillet or Dutch oven. Place it over medium-high heat. Cook, stirring frequently and breaking up any large pieces with a wooden spoon, until the sausage is thoroughly browned and cooked through. This usually takes about 8-10 minutes. It’s important to achieve a nice even browning here, as this deepens the flavor of your gravy significantly. Once cooked, use a slotted spoon to transfer the cooked sausage to a plate, leaving all the delicious rendered fat in the skillet. If you find you have an excessive amount of fat (more than ½ cup), you can drain off a little, but generally, the rendered fat is crucial for our roux.
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Make the Roux:
Reduce the heat to medium. To the skillet with the reserved sausage fat, add your ½ cup of unsalted butter. Allow the butter to melt completely, gently swirling it around to combine with the sausage drippings. Once melted and bubbly, gradually sprinkle in the ½ cup of all-purpose flour, whisking constantly. You are creating a roux, which is the base that will thicken our gravy. Continue to cook and whisk this flour and fat mixture for 2-3 minutes. It will form a thick paste. The goal here is to cook out the raw flour taste, so don’t rush this step. The roux should take on a pale golden color and a nutty aroma. This patient cooking ensures your gravy tastes rich and smooth, not floury.
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Whisk in the Milk:
Once your roux is perfectly cooked, slowly begin to pour in the 4 cups of whole milk, a little at a time, while continuously whisking. This gradual addition is key to preventing lumps. As you add the milk, the mixture will first look like a very thick paste, then gradually thin out into a smooth liquid. Keep whisking vigorously, ensuring that all the flour is fully incorporated and there are no lumps sticking to the bottom or sides of the pan. Constant whisking is your best friend right now!
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Simmer and Thicken:
After all the milk has been added, continue to cook the gravy over medium heat, stirring frequently. As the mixture heats up, it will begin to thicken. This process typically takes about 8-12 minutes. Bring the gravy to a gentle simmer, where you see small bubbles breaking the surface, and let it cook for a few minutes more until it reaches your desired consistency – it should be thick enough to coat the back of a spoon, but still pourable. Remember, it will continue to thicken slightly as it cools.
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Season and Finish:
Once the gravy has reached your preferred thickness, stir in the reserved cooked sausage. Season the gravy with ½ teaspoon of salt, 1 teaspoon of freshly ground black pepper, and the optional pinch of cayenne pepper. Taste and adjust the seasonings as needed. You might find you want more pepper, which is perfectly traditional for Southern gravy. Keep the gravy warm over very low heat while you prepare the rest of your ingredients, or set it aside if you’re making it slightly ahead.
Preparing the Hearty Breakfast Enchilada Filling
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Sauté the Vegetables:
In a separate large skillet, heat 1 tablespoon of unsalted butter or olive oil over medium heat. Add the finely diced yellow onion and finely diced green bell pepper. Sauté for about 5-7 minutes, stirring occasionally, until the vegetables have softened and the onion is translucent. You want them tender but not overly browned. This step adds a wonderful layer of flavor and texture to our egg filling.
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Scramble the Eggs:
In a large bowl, whisk together the 12 large eggs with ¼ cup of whole milk (or cream), ½ teaspoon of salt, and ½ teaspoon of black pepper until well combined and slightly frothy. Pour the egg mixture into the skillet with the sautéed vegetables. As the eggs begin to set, gently push them around with a spatula, creating large, soft curds. Do not overcook the eggs at this stage; they should still be slightly moist and soft, as they will cook further in the oven. This ensures your enchiladas aren’t dry.
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Incorporate Creaminess and Cheese:
Once the eggs are mostly set but still glistening, turn off the heat. Immediately add the softened cream cheese cubes and the 1 cup of shredded Monterey Jack cheese to the scrambled eggs. Gently fold the cheeses into the warm eggs until the cream cheese has melted and is fully incorporated, making the eggs incredibly creamy. The Monterey Jack will also melt beautifully, binding the filling together. This step is crucial for an exceptionally tender and flavorful filling. Taste the filling and adjust any seasonings if necessary.
Assembling Your Southern Breakfast Enchiladas
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Preheat and Prepare Dish:
Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish with cooking spray or a little butter. Having the dish ready will make the assembly process much smoother.
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Warm the Tortillas:
To make the tortillas more pliable and prevent tearing, briefly warm them. You can do this by wrapping a stack of 6 tortillas in a damp paper towel and microwaving for 30-60 seconds, or by warming them individually in a dry skillet over medium heat for 10-15 seconds per side. This step is highly recommended for easy rolling and prevents the tortillas from cracking. Repeat for the remaining tortillas.
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Fill and Roll the Enchiladas:
Lay a warm flour tortilla flat on a clean work surface. Spoon approximately ¼ to ½ cup of the creamy breakfast egg filling down the center of the tortilla, spreading it into a line. Be careful not to overfill, as this will make rolling difficult. Then, carefully roll up the tortilla tightly, starting from one end and tucking in the sides as you go, creating a neat cylinder.
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Arrange in Baking Dish:
Place the rolled enchilada seam-side down in your prepared 9×13-inch baking dish. Repeat this process with the remaining tortillas and filling, arranging them snugly in a single layer in the baking dish. You should be able to fit all 12 enchiladas, often in two rows. Ensure they are placed close together, as this helps them hold their shape and keeps them moist during baking.
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Pour Gravy and Top with Cheese:
Once all the enchiladas are arranged, generously pour the warm, rich Southern Breakfast Sausage Gravy evenly over the top of the rolled tortillas. Make sure every enchilada is thoroughly coated in that beautiful, peppery gravy. Finally, sprinkle the 2 cups of shredded sharp cheddar cheese evenly over the gravy-covered enchiladas. This will melt into a golden, bubbly crust.
Baking Your Southern Breakfast Enchiladas with Sausage Gravy
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Bake to Golden Perfection:
Carefully place the baking dish into your preheated oven. Bake for 25-30 minutes, or until the cheese is melted, bubbly, and lightly golden brown, and the gravy is simmering around the edges. The enchiladas should be thoroughly heated through. Keep an eye on the cheese to prevent over-browning. If it starts to get too dark, you can loosely tent the dish with aluminum foil.
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Optional Broil for Extra Crisp:
For an extra crispy, golden-brown cheese topping, you can briefly switch your oven to the broiler setting for the last 2-3 minutes of baking. Watch it very closely, as cheese can go from perfectly golden to burnt in a matter of seconds under the broiler. This quick burst of heat creates a fantastic texture contrast.
Serving Your Delicious Southern Breakfast Enchiladas
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Rest Before Serving:
Once baked, remove the casserole dish from the oven. Let the Southern Breakfast Enchiladas with Sausage Gravy rest for 5-10 minutes before serving. This brief resting period allows the gravy to set slightly, makes them easier to portion, and prevents the filling from spilling out. Patience is a virtue here!
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Garnish and Enjoy:
Garnish with your optional freshly sliced green onions and/or chopped parsley or cilantro for a burst of freshness and color. Serve warm, directly from the baking dish. These enchiladas are a complete meal in themselves, but they pair wonderfully with a simple fruit salad or a side of crispy hash browns if you desire. Get ready for a truly comforting and satisfying breakfast experience! This dish is pure Southern comfort food, reimagined for breakfast. Your family and guests will absolutely adore these incredibly flavorful and hearty Southern Breakfast Enchiladas With Sausage Gravy.
Conclusion:
Here we are, at the delicious end of our journey, and I genuinely hope you’re feeling inspired to roll up your sleeves and get cooking! If there’s one recipe I could implore you to try this year, it’s this one. It’s not just a meal; it’s an experience, a warm embrace that starts your day with a happy sigh and a full heart.
Why is this dish an absolute non-negotiable must-try for your kitchen? Because it perfectly marries the best of two beloved culinary worlds. We’re taking the comforting, savory warmth of classic Southern breakfast elements – think hearty sausage, velvety gravy – and expertly fusing them with the joyful, cheesy, saucy spirit of enchiladas. It’s a genius combination that brings together soft, yielding tortillas, a generous blanket of perfectly seasoned sausage gravy, and a molten crown of melted cheese, all cradling a delectable filling. Every bite is an explosion of savory goodness, a testament to the fact that breakfast can, and absolutely should, be this exciting and satisfying. It’s the kind of dish that makes you slow down, savor each forkful, and instantly adds a special touch to any morning, transforming an ordinary breakfast into an extraordinary feast.
And let me tell you, the sheer joy of pulling a pan of these golden-brown beauties from the oven, the aroma filling your kitchen, is unmatched. It’s not just food; it’s a moment of pure culinary magic. These Southern Breakfast Enchiladas With Sausage Gravy are a testament to comfort food at its finest, offering a symphony of textures and flavors that will tantalize your taste buds and leave everyone at your table asking for more. They’re hearty without being heavy, indulgent without being overly complicated, and utterly unforgettable from the very first bite to the last. Trust me on this one; they’re destined to become a new family favorite, a dish that will be requested time and time again for special occasions and lazy weekend mornings alike.
Elevate Your Serving Experience: Delicious Suggestions and Variations
While these enchiladas are truly magnificent on their own, a few thoughtful additions can take your breakfast spread to the next level. For a touch of freshness that cuts through the richness, I love serving them alongside a vibrant bowl of seasonal fruit salad. Think berries, melon, and grapes – their bright, sweet notes offer a wonderful contrast. A generous sprinkling of fresh chopped chives or parsley over the top just before serving adds a beautiful pop of color and a subtle herby freshness that you’ll appreciate. And for those who like a bit of a kick, a bottle of your favorite hot sauce on the side is always a welcome guest at the table, allowing everyone to customize their spice level.
But don’t stop there! The beauty of this recipe lies in its versatility. Want to make it your own? Feel free to experiment! Instead of just cheddar, try a blend of Monterey Jack, Colby, or even a touch of smoked gouda for a different flavor profile. If you’re a fan of vegetables, sautéed bell peppers and onions or even some spinach can be incorporated into the filling with the sausage for added nutrition and texture. For a vegetarian twist, you could swap out the sausage for a hearty mix of sautéed mushrooms, black beans, and diced sweet potatoes, adjusting the seasonings to your liking. Or, if you prefer other breakfast meats, crumbled bacon or diced ham would also make excellent additions. You could even explore a slightly spicier gravy by adding a pinch of cayenne pepper or a dash of hot sauce directly into the mix. Don’t be afraid to get creative and personalize this dish to suit your family’s unique tastes and preferences. This recipe is a fantastic canvas for culinary exploration, so let your imagination guide you!
Your Turn: Embrace the Adventure and Share Your Story!
Now, it’s your turn, my friend! I’ve shared my passion for these incredibly satisfying enchiladas, and I’ve tried to equip you with all the knowledge and inspiration you need. There’s nothing left to do but gather your ingredients, fire up your oven, and dive into the delightful process of creating this breakfast masterpiece. Don’t be intimidated; the steps are straightforward, and the reward is truly spectacular. Imagine the smiles around your table as you present this stunning, flavorful dish.
Once you’ve experienced the pure joy of making and tasting these Southern Breakfast Enchiladas With Sausage Gravy, I would absolutely love to hear about it! Your experiences, your variations, your triumphs – they all inspire me and our wonderful community of home cooks. Please don’t hesitate to leave a comment below, share your photos on social media, and tag me so I can see your magnificent creations! Tell us what you loved most, any twists you added, or even what you served them with. Your feedback and stories are what make this culinary journey so much richer and more fulfilling for all of us. So go forth, cook with confidence, and prepare to fall head over heels for your new favorite breakfast sensation!
Amazing Southern Beef Sausage Gravy Breakfast Enchiladas
These innovative Southern Breakfast Enchiladas feature a delightful Tex-Mex twist, combining fluffy scrambled eggs, savory seasoned beef sausage, and rich, creamy beef sausage gravy, all wrapped in tortillas and baked to golden perfection under melted cheese. A true game-changer for brunch.
Ingredients
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1 lb Beef Breakfast Sausage, crumbled (for gravy)
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½ cup Unsalted Butter
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½ cup All-Purpose Flour
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2 cups Whole Milk
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½ tsp Salt (for gravy)
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1 tsp Black Pepper (for gravy)
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Pinch Cayenne Pepper (optional)
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12 Large Eggs
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½ lb Ground Beef Sausage, cooked and crumbled (for filling)
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1 cup Frozen Hash Browns or Tater Tots
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1 small Yellow Onion, diced
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1 Green Bell Pepper, diced
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4 oz Cream Cheese, softened
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1 cup Shredded Monterey Jack Cheese
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½ tsp Salt (for filling)
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½ tsp Black Pepper (for filling)
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1 tbsp Unsalted Butter or Olive Oil
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12 (8-inch) Flour Tortillas
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1½ cups Shredded Sharp Cheddar Cheese
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Cooking Spray
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Fresh Green Onions, sliced (optional garnish)
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Fresh Parsley or Cilantro, chopped (optional garnish)
Instructions
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Step 1
Brown 1 lb beef breakfast sausage in a large skillet over medium-high heat, breaking it apart. Once cooked, transfer sausage to a plate, leaving rendered fat in the skillet. -
Step 2
Reduce heat to medium. Melt ½ cup butter in the skillet with sausage fat. Whisk in ½ cup all-purpose flour; cook and whisk for 2-3 minutes until pale golden and nutty. -
Step 3
Slowly whisk in 2 cups whole milk until smooth. Cook over medium heat, stirring frequently, until the gravy thickens to coat the back of a spoon (8-12 minutes). -
Step 4
Stir in the reserved cooked beef sausage, ½ tsp salt, 1 tsp black pepper, and optional pinch of cayenne pepper. Taste and adjust seasoning. Keep warm over very low heat. -
Step 5
In a separate large skillet, cook ½ lb ground beef sausage until browned and crumbled; drain fat and set aside. In the same skillet, heat 1 tbsp butter or olive oil over medium heat. Sauté diced yellow onion and green bell pepper for 5-7 minutes until softened. -
Step 6
Add 1 cup frozen hash browns or tater tots to the skillet with vegetables; cook until crispy. In a large bowl, whisk 12 large eggs with ½ tsp salt and ½ tsp black pepper. Pour into the skillet and gently scramble until mostly set and slightly moist. -
Step 7
Turn off heat. Fold in 4 oz softened cream cheese cubes and 1 cup shredded Monterey Jack cheese until melted and creamy. Stir in the cooked ½ lb ground beef sausage. Taste and adjust seasoning. -
Step 8
Preheat oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish. Warm flour tortillas briefly (microwave or dry skillet) to make them pliable and prevent tearing. -
Step 9
Spoon ¼ to ½ cup of the hearty breakfast egg filling down the center of each warm tortilla. Roll tightly and place seam-side down in the prepared baking dish. -
Step 10
Once all enchiladas are arranged, generously pour the warm beef sausage gravy evenly over the rolled tortillas. Sprinkle with 1½ cups shredded sharp cheddar cheese. -
Step 11
Bake for 25-30 minutes, or until the cheese is melted, bubbly, and lightly golden brown. Optionally broil for the last 2-3 minutes for an extra crispy topping, watching closely to prevent burning. -
Step 12
Remove from oven and let rest for 5-10 minutes before serving. Garnish with fresh green onions, parsley, or cilantro if desired. Serve warm.
Important Information
Nutrition Facts (Per Serving)
It is important to consider this information as approximate and not to use it as definitive health advice.
Allergy Information
Please check ingredients for potential allergens and consult a health professional if in doubt.
