Breakfast Enchiladas with Sausage Gravy

These breakfast enchiladas with sausage gravy are a comforting, filling way to start the day. Soft tortillas are rolled with fluffy scrambled eggs and savory breakfast sausage, then baked under a rich, creamy sausage gravy and melted cheese. It’s a cozy, crowd-pleasing dish that works perfectly for weekends, holidays, or make-ahead breakfasts when you want something warm and satisfying.

Equipment

• Large skillet
• Medium saucepan
• Mixing bowls
• Whisk
• 9×13-inch baking dish
• Spatula
• Measuring cups and spoons

Ingredients

Enchilada Filling

• Breakfast sausage – 1 lb
• Eggs – 8 large
• Milk – ¼ cup
• Salt – ½ teaspoon
• Black pepper – ¼ teaspoon
• Flour tortillas – 8 medium
• Shredded cheddar cheese – 1½ cups

Sausage Gravy

• Breakfast sausage – ½ lb
• Unsalted butter – 2 tablespoons
• All-purpose flour – 3 tablespoons
• Whole milk – 2½ cups
• Salt – ¾ teaspoon (adjust to taste)
• Black pepper – ½ teaspoon

Optional Toppings

• Chopped green onions
• Fresh parsley
• Extra shredded cheese

Instructions

• Preheat the oven to 350°F and lightly grease a 9×13-inch baking dish.
• In a large skillet over medium heat, cook 1 lb sausage until browned. Remove from the pan and set aside.
• In a bowl, whisk eggs with ¼ cup milk, salt, and pepper.
• Scramble the eggs in the same skillet until just set, then remove from heat.
• Combine cooked sausage and scrambled eggs in a bowl.
• Spoon the filling evenly into each tortilla, sprinkle with a little cheese, roll tightly, and place seam-side down in the baking dish.
• Sprinkle remaining cheese over the enchiladas.
• For the gravy, cook the remaining ½ lb sausage in a saucepan until browned.
• Add butter and let it melt, then stir in flour and cook for 1–2 minutes.
• Gradually whisk in milk and cook, stirring constantly, until thick and smooth.
• Season with salt and pepper.
• Pour the sausage gravy evenly over the enchiladas.
• Bake uncovered for 25–30 minutes, until bubbly and lightly golden.
• Let it rest for 5 minutes before serving. Garnish if desired.

Recipe Info

• Prep Time: 20 minutes
• Cook Time: 30 minutes
• Total Time: 50 minutes
• Servings: 8
• Cuisine: American
• Course: Breakfast/Brunch

How to Store

• Refrigerate leftovers in an airtight container for up to 3 days.
• Reheat individual portions in the microwave or warm the whole dish in the oven at 325°F.
• Assemble ahead, cover, and refrigerate overnight; bake fresh in the morning.

What Not to Do

• Do not overcook the eggs before baking; they’ll finish cooking in the oven.
• Do not rush the gravy—cook until fully thickened for the best texture.
• Do not overfill tortillas, or they may split while rolling.

Tips & Variations

• Use pepper jack or Colby-Jack cheese for extra flavor.
• Add diced bell peppers or onions to the egg mixture for color and crunch.
• Swap sausage for bacon or ham if preferred.
• Make it spicy with hot breakfast sausage or a pinch of cayenne.
• Serve with fresh fruit or roasted potatoes for a complete meal.

Approximate Nutrition (Per Serving)

• Calories: ~520 kcal
• Protein: ~24 g
• Carbohydrates: ~28 g
• Fat: ~34 g
• Saturated Fat: ~15 g
• Sugar: ~5 g

FAQs

Can I make this ahead of time?
Yes, assemble the night before and bake when ready.

Can I freeze it?
Yes, freeze unbaked enchiladas without gravy. Add fresh gravy before baking.

What tortillas work best?
Flour tortillas hold up best to the gravy.

Can I use store-bought gravy?
You can, but homemade sausage gravy gives the best flavor.

How do I know it’s done?
The center should be hot and the gravy bubbling around the edges.