If you’re craving a comforting, hearty breakfast that feels like a warm hug on a plate, this Southern Breakfast Enchiladas with Sausage Gravy Recipe is exactly what you need. It combines the soul-soothing flavors of spicy sausage gravy, fluffy scrambled eggs, crispy tater tots, and melty cheese, all wrapped in soft tortillas for a satisfying morning feast. Whether you’re feeding a crowd or just want to treat yourself to something special, this dish brings together textures and flavors that are downright irresistible.
Ingredients You’ll Need
These ingredients might sound simple, but each plays a crucial role in creating the rich taste and delightful texture of this dish. From savory sausage to creamy gravy, every component works together to make your Southern Breakfast Enchiladas with Sausage Gravy Recipe a winner.
- 1 lb ground breakfast sausage: Provides the spicy, savory foundation that makes the gravy so irresistible.
- 1/2 cup diced onion: Adds a touch of sweetness and depth to the gravy and filling.
- 1 minced jalapeno: Brings just the right amount of heat to awaken your taste buds.
- 1/3 cup all-purpose flour: Essential for thickening the sausage gravy to a creamy consistency.
- 2 3/4 cups milk: Combines with the flour to create that silky gravy texture.
- 1/4 teaspoon salt: Enhances all the savory flavors throughout the dish.
- 1/4 teaspoon black pepper: Adds subtle zing and balances the richness.
- 10 large eggs: Scrambled fluffy eggs contribute to the hearty filling.
- 2 tablespoons butter: For cooking the eggs with luscious richness.
- 2 cups cooked tater tots: Their crispy potato goodness adds great texture inside the enchiladas.
- 1 cup shredded Pepper Jack cheese: Delivers a creamy, slightly spicy melt.
- 1 cup shredded cheddar cheese: Adds sharpness and depth to the cheesy layer.
- 10 fajita-size flour tortillas: The soft, warm wraps hold everything together perfectly.
How to Make Southern Breakfast Enchiladas with Sausage Gravy Recipe
Step 1: Cook the Sausage and Prepare the Gravy
Start by cooking the ground breakfast sausage in a large skillet over medium heat until fully browned and crumbled. Drain excess grease, then add diced onion and minced jalapeno. Cook them until the onions soften and the jalapeno releases its spicy aroma. Sprinkle the flour over the sausage mixture and stir well to coat, then gradually whisk in the milk. Keep stirring as the gravy thickens to a smooth, creamy consistency. Season with salt and black pepper to taste, and remove from heat once perfectly thickened.
Step 2: Scramble the Eggs
In a separate pan, melt butter over medium heat and pour in the beaten eggs. Cook gently while stirring frequently until soft, fluffy curds form. Avoid overcooking to keep the eggs tender and moist. Set them aside once they’re just cooked through.
Step 3: Assemble the Enchiladas
Warm the flour tortillas slightly to make them pliable. Lay each one flat, then spoon a generous amount of scrambled eggs down the center. Add a handful of cooked tater tots on top of the eggs, then sprinkle evenly with shredded Pepper Jack and cheddar cheeses. Roll the tortilla tightly around the filling to create an enchilada shape, and place seam-side down in a greased baking dish.
Step 4: Bake with Sausage Gravy
Pour the hot sausage gravy evenly over the enchiladas in the baking dish, making sure all are well covered. Sprinkle a little extra cheese on top if you like it gooey and bubbly. Bake in a preheated oven at 350 degrees Fahrenheit for about 20 minutes, or until everything is heated through and the cheese is melted wonderfully.
How to Serve Southern Breakfast Enchiladas with Sausage Gravy Recipe
Garnishes
Top your enchiladas with fresh chopped cilantro for a burst of color and freshness. A dollop of sour cream or a scoop of creamy guacamole can add a cooling contrast to the spicy gravy. Don’t forget a squeeze of lime for an extra zing that brightens every bite.
Side Dishes
This dish pairs beautifully with crispy bacon or breakfast sausage links if you want even more meatiness. A side of fresh fruit or a simple green salad can balance the richness of the enchiladas and keep your meal feeling light and satisfying.
Creative Ways to Present
For a fun twist, serve individual enchiladas rolled up and placed in small ramekins, drizzled with sausage gravy and sprinkled with cheese. This makes serving easier and adds a touch of elegance for brunch gatherings. Alternatively, let everyone customize their own by setting up a toppings bar with diced tomatoes, sliced jalapenos, shredded lettuce, and hot sauce.
Make Ahead and Storage
Storing Leftovers
Keep any leftover Southern Breakfast Enchiladas with Sausage Gravy Recipe covered tightly in the refrigerator for up to 3 days. The flavors actually deepen overnight, though the texture of the tater tots may soften slightly.
Freezing
If you want to save enchiladas for later, wrap individual portions tightly in foil or plastic wrap and freeze them for up to 2 months. Thaw overnight in the refrigerator before reheating to get the best texture.
Reheating
Reheat your enchiladas in a 350-degree Fahrenheit oven covered with foil until warmed through, about 15 to 20 minutes. Avoid the microwave if you want to preserve that crispy texture on the edges and a creamy gravy consistency.
FAQs
Can I make this recipe vegetarian?
Absolutely! Swap the breakfast sausage for plant-based sausage or sautéed mushrooms to maintain a hearty filling without the meat. Adjust seasoning to enhance flavor as needed.
What’s the best cheese combination for this dish?
Pepper Jack and cheddar make a perfect pairing because Pepper Jack adds a little kick and creaminess, while cheddar brings sharpness for balance. Feel free to experiment with Monterey Jack or Colby for different flavors.
Can I prepare the sausage gravy ahead of time?
Yes, you can make the sausage gravy a day ahead and refrigerate it. Just reheat gently before assembling the enchiladas to ensure smooth pouring consistency.
Are fajita-size tortillas necessary?
Fajita-size tortillas are ideal because they’re large enough to hold the filling without breaking. If you can’t find them, use the biggest flour tortillas available and be careful when rolling so they don’t tear.
How spicy is this recipe?
The minced jalapeno gives a moderate level of heat that can easily be adjusted. If you prefer mild, remove the seeds or reduce the amount. For extra heat, add more jalapenos or a dash of hot sauce when serving.
Final Thoughts
I truly hope you give this Southern Breakfast Enchiladas with Sausage Gravy Recipe a try because it’s one of those dishes that brings such warmth and comfort to your morning routine. The blend of spicy, cheesy, creamy, and crispy will keep you coming back for more, making every breakfast feel like a special occasion. Happy cooking and enjoy every delicious bite!
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Southern Breakfast Enchiladas with Sausage Gravy Recipe
- Total Time: 1 hour
- Yield: 10 servings 1x
Description
Southern Breakfast Enchiladas with Sausage Gravy is a hearty and comforting dish that combines savory breakfast sausage, fluffy scrambled eggs, crispy tater tots, and a rich, creamy sausage gravy. Wrapped in warm flour tortillas and layered with melted Pepper Jack and cheddar cheese, these enchiladas make a perfect breakfast or brunch favorite for a crowd.
Ingredients
Sausage Gravy
- 1 lb ground breakfast sausage, cooked and crumbled
- 1/2 cup diced onion
- 1 minced jalapeno
- 1/3 cup all-purpose flour
- 2 3/4 cups milk
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
Enchilada Filling
- 10 large eggs, scrambled
- 2 tablespoons butter (for cooking the eggs)
- 2 cups cooked tater tots
- 1 cup shredded Pepper Jack cheese
- 1 cup shredded cheddar cheese
Assembly
- 10 fajita-size flour tortillas
Instructions
- Cook the sausage gravy: In a large skillet over medium heat, cook the ground breakfast sausage, diced onion, and minced jalapeno until the sausage is browned and the onions are softened. Sprinkle the flour over the sausage mixture and stir well to combine. Gradually whisk in the milk, ensuring no lumps remain. Cook, stirring frequently, until the gravy thickens. Season with salt and black pepper, then keep warm.
- Scramble the eggs: In another skillet, melt the butter over medium heat. Add the eggs and cook, stirring gently, until fully scrambled and just set. Remove from heat.
- Assemble the enchiladas: Lay a tortilla flat on a clean surface. Add a portion of scrambled eggs, some cooked tater tots, and a sprinkle of both Pepper Jack and cheddar cheese. Roll up the tortilla tightly and place seam-side down in a greased baking dish. Repeat with remaining tortillas and filling.
- Bake the enchiladas: Preheat the oven to 350°F (175°C). Pour the warm sausage gravy evenly over the assembled enchiladas. Bake in the preheated oven for about 20-25 minutes, or until the cheese is melted and bubbly and the enchiladas are heated through.
- Serve: Remove from the oven and let sit for a few minutes before serving. Enjoy your Southern Breakfast Enchiladas with Sausage Gravy hot for a fulfilling and satisfying meal.
Notes
- For spicier gravy, increase the amount of jalapeno or add some cayenne pepper.
- Tater tots can be substituted with hash browns for a different texture.
- Use gluten-free flour and tortillas to make this recipe gluten-free.
- Leftover enchiladas can be refrigerated and reheated in the oven or microwave.
- Pair with fresh salsa or sliced avocado for added freshness.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: Southern
