As I stood in my kitchen on a lazy Sunday morning, the aroma of sizzling sausage filled the air, instantly coaxing me out of my cozy cocoon. This Southern Breakfast Enchiladas with Sausage Gravy recipe transforms a classic hearty breakfast into a vibrant, roll-up delight, perfect for brunch enthusiasts. The beauty of these enchiladas lies not only in their comforting embrace of flavors but also in their versatility; whether you’re craving a spicy kick or a meatless version, this dish can easily adapt to your preferences. With minimal prep and a celebration of textures—from creamy gravy to crispy hash browns—it’s no surprise that these enchiladas have become a staple in my home. Curiosity piqued? Let’s dive into this delicious journey together.
Why Are These Enchiladas So Special?
Comforting Flavors: Each bite of these Southern Breakfast Enchiladas bursts with savory sausage and creamy gravy, embodying the heartwarming essence of Southern cuisine.
Customizable: Whether you prefer a meaty delight or a meatless alternative, the recipe easily adapts to your dietary needs, leaving no one behind at the brunch table.
Quick & Easy: With simple steps and minimal prep time, you’ll have a scrumptious meal ready to serve, making it ideal for busy mornings or leisurely weekends.
Crowd Pleaser: Whether entertaining guests or enjoying family time, these enchiladas are sure to impress with their delicious taste and inviting aroma. Pair them with a refreshing smoothie or a side of Breakfast Granola Cups for a complete meal!
Versatile Textures: Experience the delightful contrast of crispy hash browns enveloped in warm, tender tortillas, smothered in rich gravy. Your taste buds will thank you!
Breakfast Enchiladas with Sausage Gravy Ingredients
For the Filling
• Tortillas – Essential for wrapping up the filling; feel free to use gluten-free tortillas for a healthier option.
• Eggs – Provide protein and richness; you can swap them for egg substitutes if preferred.
• Sausage – Adds savory flavor and heartiness; excellent to replace with plant-based sausage for a meatless twist.
• Cheese – Offers creamy texture and enhances flavor; try dairy alternatives if lactose is a concern.
• Hash Browns – Contributes texture and a hearty bite; can be swapped with roasted potatoes for variation.
For the Gravy
• Sausage Gravy – The creamy sauce that ties it all together; a mushroom-based gravy works well for a vegetarian version.
Seasoning & Extras
• Seasonings – Tailor to your taste, adjusting spices for a bit of kick, especially if you want to amp up those Breakfast Enchiladas with Sausage Gravy.
Step‑by‑Step Instructions for Breakfast Enchiladas with Sausage Gravy
Step 1: Prep the Filling
Start by scrambling 6 eggs in a large skillet over medium heat for about 5 minutes, stirring until they reach a soft, fluffy consistency. Add in cooked sausage (crumbled) along with 2 cups of cheese and 1 cup of crispy hash browns, mixing everything until the cheese is melted and gooey, creating a hearty filling for your Breakfast Enchiladas.
Step 2: Assemble the Enchiladas
Take a tortilla and spoon a generous amount of the filling onto the center. Roll it up tightly and place it seam-side down in a greased 9×13 inch baking dish. Repeat the process for the remaining tortillas, ensuring they fit snugly to maintain their shape during baking. Preheat your oven to 350°F while you assemble the enchiladas.
Step 3: Make the Gravy
In a medium saucepan, prepare your sausage gravy by browning 1/2 pound of sausage over medium heat until fully cooked, which takes about 5-7 minutes. Stir in 2 tablespoons of flour and cook for an additional minute. Gradually whisk in 2 cups of milk, allowing it to simmer for 5-10 minutes until thickened, creating a velvety sauce to pour over the breakfast enchiladas.
Step 4: Combine and Bake
Once your gravy is ready, pour it generously over the assembled enchiladas, ensuring they are well covered. Cover the baking dish with aluminum foil to keep moisture in. Bake in the preheated oven for 25 minutes, then remove the foil and bake for another 10 minutes until bubbly and golden, allowing the flavors of the Breakfast Enchiladas with Sausage Gravy to meld beautifully.
Step 5: Serve and Garnish
After baking, let the enchiladas cool for a few minutes before serving to avoid burning your mouth. Garnish with fresh herbs like chopped parsley or a sprinkle of extra cheese. This irresistible dish is perfect for sharing, making for a delightful brunch centerpiece that will warm your heart and satisfy your cravings.
Make Ahead Options
These Breakfast Enchiladas with Sausage Gravy are perfect for meal prep enthusiasts! You can assemble the enchiladas up to 24 hours in advance by filling the tortillas and placing them in the baking dish. Cover tightly with plastic wrap to keep them fresh, preventing any drying out. The sausage gravy can also be prepared up to 3 days ahead; just store it in an airtight container in the refrigerator. When you’re ready to bake, simply remove the wrap, pour the reheated gravy over the enchiladas, and bake as directed. This approach ensures that your meal is just as delicious with minimal effort on busy mornings!
Breakfast Enchiladas with Sausage Gravy Variations
Feel free to let your culinary creativity shine as you customize these delicious enchiladas to fit your tastes!
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Meatless: Substitute sausage with sautéed mushrooms and use a vegetable gravy for a hearty, plant-based option. This variation not only keeps the dish satisfying but also introduces earthy flavors that pair beautifully with the spices.
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Spicy: Spice things up by adding diced jalapeños or a dash of hot sauce to the filling. For those who adore a bit of heat, this simple addition transforms your enchiladas into a flavor-packed experience perfect for adventurous palates.
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Cheese Lovers: Double the cheese or mix in your favorites like pepper jack or cheddar for an extra cheesy delight. The melting cheese will create a wonderfully gooey texture, enriching every bite with creamy goodness.
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Low-Carb: Swap out tortillas for thin slices of zucchini or eggplant to create a lower-carb twist on the classic enchilada. This innovative approach keeps the spirit of the dish alive while catering to those mindful of carbs.
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Breakfast Tacos: Transform the concept entirely by serving the filling in soft corn tortillas, topped with salsa and avocado. These breakfast tacos offer a fun and fresh take, perfect for a casual brunch.
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Herb-Infused: Incorporate fresh herbs like cilantro or chives into the filling for a burst of freshness. This not only brightens the dish aesthetically but also elevates the flavor profile with vibrant, aromatic notes.
To complement your morning feast, consider pairing these enchiladas with a side of Breakfast Butter Swim Biscuits or enjoying a refreshing smoothie alongside. Each option enhances the meal, showcasing the dazzling versatility of Southern cuisine.
Expert Tips for Breakfast Enchiladas
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Sausage Selection: Choose high-quality sausage for more flavor; avoid fatty or overly processed versions that can overwhelm the dish.
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Hold the Moisture: To prevent soggy enchiladas, make sure your hash browns are well-drained and crisp before mixing them with other fillings.
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Gravy Thickness: Adjust the gravy’s thickness by varying the amount of flour and milk; a thicker gravy enhances the richness of the Breakfast Enchiladas with Sausage Gravy.
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Layer Wisely: When assembling, don’t overstuff the tortillas; this helps them hold together better while baking and makes serving easier.
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Seasoning Balance: Taste the filling before rolling; adding salt or spices at this stage ensures well-seasoned enchiladas that pop with flavor.
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Freezing Tips: For meal prep, assemble the enchiladas and freeze before baking, then simply thaw in the fridge overnight before cooking.
How to Store and Freeze Breakfast Enchiladas with Sausage Gravy
Fridge: Store any leftover enchiladas in an airtight container for up to 3 days. Reheat in the oven at 350°F until warmed through.
Freezer: You can freeze unbaked enchiladas for up to 2 months. Wrap them tightly in plastic wrap and then in foil to prevent freezer burn.
Reheating: To reheat frozen enchiladas, thaw in the fridge overnight, and bake at 350°F for 25–30 minutes, covered with foil to keep them moist.
Make-Ahead: Prepare the enchiladas in advance and keep them in the fridge overnight before baking. This saves time during your brunch preparations!
What to Serve with Southern Breakfast Enchiladas with Sausage Gravy
Nothing enhances the joy of a cozy morning like a delightful spread complementing your brunch masterpiece.
- Crispy Bacon: The savory crunch pairs exquisitely with the creamy gravy, adding a delightful texture contrast. Your guests will love this classic breakfast addition.
- Fresh Fruit Salad: Bright, juicy fruits like berries and melons offer a refreshing contrast to the hearty enchiladas, cleansing the palate beautifully between bites.
- Savory Biscuits: Flaky, buttery biscuits provide a warm, comforting accessory that’s perfect for soaking up any extra sausage gravy. They’ll be a hit alongside the main dish!
- Smoothie Bar: A blend of fruits and greens will add a nutritious touch and vibrant colors to your brunch table, perfectly balancing the richness of the enchiladas.
- Sweet Potato Hash: Sweet potatoes add a sweet and earthy flavor that complements the spiciness of the enchiladas while also providing a satisfying crunch.
- Mimosas: Light and bubbly with a hint of citrus, mimosas effortlessly elevate your brunch experience, providing a refreshing sip alongside your delicious Southern Breakfast Enchiladas with Sausage Gravy.
- Zesty Coleslaw: A tangy slaw adds a crunchy bite that cuts through the richness, while the acidity and spices heighten your meal’s flavor profile—refreshing and vibrant!
- Cinnamon Coffee Cake: For something sweet, this moist cake with a crumble of cinnamon complements the savory flavors wonderfully, making it a perfect ending to your brunch.
Breakfast Enchiladas with Sausage Gravy Recipe FAQs
How can I tell if my eggs are fresh?
Absolutely! Fresh eggs usually sink in water, while older eggs float. Look for eggs with no cracks and a clean shell. If you’re unsure, a quick sniff will tell you—bad eggs have a distinct smell!
How should I store leftover Breakfast Enchiladas?
Very simply! Place leftovers in an airtight container in the fridge. They will stay fresh for up to 3 days. Reheat in the oven at 350°F until warmed through for the best texture.
Can I freeze these enchiladas?
Yes, you can freeze unbaked Breakfast Enchiladas with Sausage Gravy! Wrap them tightly in plastic wrap and foil to avoid freezer burn. They will keep well for up to 2 months. When ready to enjoy, thaw in the fridge overnight and bake at 350°F for 25–30 minutes, covered with foil for moisture.
What if my gravy is too thin?
No worries! You can thicken your gravy by making a slurry with a bit of flour or cornstarch mixed with water. Stir it into the gravy while it’s simmering, allowing it to cook for a few minutes until it reaches your desired consistency. If it’s too thick, just add a little more milk gradually.
Can I make these enchiladas vegan?
Absolutely! Use egg substitutes for the eggs, plant-based sausage, and non-dairy cheese to create a delicious meatless version. For the gravy, a mushroom-based sauce or a blend of vegetable broth with plant-based milk will work beautifully.
How long can I keep the enchiladas in the fridge before baking?
You can assemble the Breakfast Enchiladas with Sausage Gravy and keep them in the fridge for up to 24 hours before baking. Just cover them with foil and don’t add the gravy until you’re ready to bake, to prevent sogginess!
Delicious Breakfast Enchiladas with Sausage Gravy Made Easy
Ingredients
Equipment
Method
- Start by scrambling the eggs in a large skillet over medium heat for about 5 minutes.
- Add in cooked sausage, cheese, and hash browns, mixing until the cheese is melted.
- Take a tortilla, spoon a generous amount of the filling onto the center, and roll it up tightly.
- Preheat oven to 350°F while assembling the enchiladas in a greased baking dish.
- In a medium saucepan, brown the sausage over medium heat, then stir in flour.
- Gradually whisk in milk, allowing it to simmer until thickened for gravy.
- Pour the gravy over the assembled enchiladas, cover with foil, and bake for 25 minutes.
- Remove the foil and bake for another 10 minutes until bubbly and golden.
- Let cool for a few minutes before serving, garnishing with fresh herbs or extra cheese.
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