If you are craving a warm, hearty breakfast that combines the comfort of Southern country sausage gravy with the fun and convenience of enchiladas, look no further than this Country Gravy Breakfast Enchiladas Recipe. This dish brings together fluffy scrambled eggs, savory sausage, melted cheese, and a creamy, garlicky country gravy all wrapped snugly in soft flour tortillas, then baked until bubbly and golden. It’s the perfect way to start any morning, whether it’s a leisurely weekend or a special occasion brunch with friends and family.
Ingredients You’ll Need
This recipe calls for straightforward, pantry-friendly ingredients that work harmoniously to create an unforgettable breakfast experience. Each component adds its own magic—creamy cheeses for richness, spices that wake up your taste buds, and fresh eggs and sausage for protein and heartiness.
- 8 large flour tortillas: Soft and pliable for easy rolling, they make the perfect base for enchiladas.
- 1 pound breakfast sausage (pork or turkey): Adds savory, meaty flavor and a great texture contrast.
- 6 large eggs: Scrambled until just set, they bring fluffy lightness to the filling.
- 1/4 cup milk: Incorporated in the eggs for creaminess and tenderness.
- 1/2 teaspoon salt: Balances and enhances all the flavors.
- 1/4 teaspoon black pepper: A subtle kick to brighten the taste.
- 1 1/2 cups shredded cheddar cheese: Sharp and melty, providing that classic cheesy goodness.
- 1/2 cup shredded Monterey Jack cheese: Adds a mild, creamy layer to the cheese mix.
- 2 tablespoons butter: The base of the country gravy, adding richness.
- 2 tablespoons all-purpose flour: Thickens the gravy to a luscious consistency.
- 2 cups whole milk: Creates the creamy texture of the gravy.
- 1/2 teaspoon garlic powder: Infuses the gravy with a gentle, savory depth.
- 1/2 teaspoon onion powder: Enhances the overall flavor profile of the gravy.
- Salt and pepper to taste: Adjusts seasoning exactly to your preference.
- Chopped chives or parsley for garnish (optional): Adds a pop of fresh color and mild oniony flavor for the perfect finishing touch.
How to Make Country Gravy Breakfast Enchiladas Recipe
Step 1: Cook the Sausage
Begin by preheating your oven to 350°F (175°C). In a large skillet over medium heat, cook the breakfast sausage until it’s deeply browned and cooked through, breaking it into small crumbles as it cooks. Drain any excess grease so the filling won’t be greasy but still flavorful. Set the sausage aside.
Step 2: Scramble the Eggs
In a medium bowl, whisk together the eggs, milk, salt, and black pepper. Heat a nonstick skillet over medium heat and scramble the eggs gently until they are just set but still moist and fluffy. Avoid overcooking because the eggs will bake further inside the enchiladas.
Step 3: Assemble the Enchiladas
Lay out each flour tortilla on a clean surface. Spoon a generous amount of cooked sausage, scrambled eggs, and a sprinkle of both cheddar and Monterey Jack cheeses down the center of each tortilla. Roll the tortillas tightly around the filling and place them seam-side down in a greased 9×13-inch baking dish, packing them close together for a cozy casserole feel.
Step 4: Make the Country Gravy
In a saucepan over medium heat, melt the butter. Whisk in the all-purpose flour and cook this mixture for about one minute—it’s important to let the flour cook so you avoid a raw taste. Gradually whisk in the milk, stirring constantly to ensure a smooth texture without lumps. Season with garlic powder, onion powder, salt, and pepper. Continue cooking and stirring until the gravy thickens enough to coat the back of a spoon, roughly five minutes.
Step 5: Bake and Finish
Pour the rich country gravy evenly over the rolled enchiladas in the baking dish. Sprinkle the remaining shredded cheese across the top for a bubbling, golden finish. Bake the whole dish for 20 to 25 minutes, until the cheese is melted and bubbly and lightly browned. Allow the enchiladas to cool just a bit before serving to make sure all the layers settle perfectly.
How to Serve Country Gravy Breakfast Enchiladas Recipe
Garnishes
Fresh, chopped chives or parsley sprinkled on top add a burst of green color and a mild onion-like brightness that cuts through the richness of the gravy and cheese, giving each bite a fresh, vibrant finish. If you prefer a little heat, a few dashes of hot sauce are a fantastic addition as well.
Side Dishes
Pair your breakfast enchiladas with a light, refreshing fruit salad or some crisp, roasted potatoes to balance the creamy, cheesy heaviness. A simple mixed greens salad with a tangy vinaigrette also brings a nice contrast to the savory richness.
Creative Ways to Present
If you’re serving these at a brunch party, consider slicing the enchiladas into bite-sized portions and serving them on decorative platters with small ramekins of country gravy and hot sauce for dipping. You can also customize the filling by adding sautéed bell peppers, onions, or diced green chiles to the sausage and eggs for extra flavor and texture.
Make Ahead and Storage
Storing Leftovers
After baking, cover any leftover Country Gravy Breakfast Enchiladas tightly and refrigerate for up to three days. The flavors actually meld nicely, making reheated portions just as delicious.
Freezing
You can assemble the enchiladas in the baking dish, cover tightly with foil, and freeze before baking. When ready to enjoy, bake from frozen, adding extra time to ensure they are hot throughout. Leftovers can also be frozen in individual portions for quick mornings.
Reheating
Warm leftovers in a preheated 350°F oven for about 15 minutes or until heated through to retain the melty cheese and creamy country gravy texture. Avoid using the microwave if possible, as reheating slowly maintains the best flavor and texture.
FAQs
Can I use turkey sausage instead of pork?
Absolutely! Turkey sausage works wonderfully in this Country Gravy Breakfast Enchiladas Recipe and makes it a leaner option without sacrificing flavor.
Is this recipe suitable for a vegetarian diet?
By using plant-based sausage alternatives and egg substitutes, you can easily adapt this dish to be vegetarian-friendly while still enjoying the comforting flavors and textures.
Can I prepare this dish the night before?
Yes! Assembling the enchiladas the night before and refrigerating allows the flavors to meld beautifully. Just bake them fresh in the morning for a hassle-free breakfast.
What type of milk works best for the country gravy?
Whole milk is recommended for that rich, creamy texture, but you can use 2% milk if you prefer a lighter sauce. Avoid skim milk as it may not thicken properly.
Can I add vegetables to the filling?
Definitely! Sautéed onions, bell peppers, or diced green chiles make fantastic additions that enhance flavor and add a little extra nutrition and color.
Final Thoughts
This Country Gravy Breakfast Enchiladas Recipe is truly a comforting and crowd-pleasing way to start your day. It brings together the familiar warmth of country-style gravy with the fun, portable nature of enchiladas, making breakfast an event to look forward to. Whether for family breakfasts, weekend brunches, or special gatherings, these enchiladas are guaranteed to fill your kitchen with irresistible aromas and your table with happy smiles. Give it a try and let this recipe become a weekend staple you’ll cherish forever.
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Country Gravy Breakfast Enchiladas Recipe
- Total Time: 45 minutes
- Yield: 8 enchiladas 1x
- Diet: Vegetarian
Description
Enjoy a warm and hearty start to your day with these Country Gravy Breakfast Enchiladas. Filled with savory sausage, fluffy scrambled eggs, and melted cheddar and Monterey Jack cheeses, then topped with creamy homemade country gravy and baked to golden perfection. Perfect for a cozy breakfast or brunch gathering.
Ingredients
Filling
- 8 large flour tortillas
- 1 pound breakfast sausage (pork or turkey)
- 6 large eggs
- 1/4 cup milk
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 1/2 cups shredded cheddar cheese
- 1/2 cup shredded Monterey Jack cheese
Country Gravy
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 2 cups whole milk
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- Salt and pepper to taste
Garnish
- Chopped chives or parsley (optional)
Instructions
- Preheat and cook sausage: Preheat the oven to 350°F (175°C). In a large skillet over medium heat, cook the breakfast sausage until browned and cooked through. Drain excess grease and set aside.
- Scramble the eggs: In a bowl, whisk together the eggs, milk, salt, and pepper. Scramble the eggs in a nonstick skillet over medium heat until just set. Remove from heat.
- Assemble enchiladas: Spoon some sausage, scrambled eggs, and a sprinkle of both cheeses into the center of each tortilla. Roll up tightly and place seam-side down in a greased 9×13-inch baking dish.
- Make the country gravy: In a saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1 minute. Slowly whisk in the milk, stirring constantly to prevent lumps. Add garlic powder, onion powder, salt, and pepper. Cook until thickened, about 5 minutes.
- Top and bake: Pour the country gravy evenly over the enchiladas. Sprinkle with the remaining cheese. Bake for 20–25 minutes, or until bubbly and golden.
- Garnish and serve: Remove from oven and garnish with chopped chives or parsley if desired. Serve warm.
Notes
- Make ahead by assembling the enchiladas the night before and baking in the morning.
- For extra flavor, add sautéed onions, bell peppers, or diced green chiles to the filling.
- If using plant-based sausage and egg substitute, this recipe can be made vegetarian.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American, Tex-Mex
