Southern Breakfast Enchiladas Gravy

Southern Breakfast Enchiladas Gravy is a true morning crowd-pleaser that combines fluffy scrambled eggs, melty cheese, and hearty sausage gravy all wrapped up in soft flour tortillas. It’s perfect for weekend brunches or any time you want a satisfying and comforting breakfast with a little Southern flair. The rich gravy and cheesy filling make it a dish that feels indulgent without being complicated.

I first made this on a chilly Sunday morning and it instantly became a favorite. Now it’s the dish I turn to when I want something warm, filling, and a little special to start the day.

Ingredients

• Six large flour tortillas: which are sturdy enough to hold the fillings without tearing
• Unsalted butter: adds a subtle richness to the scrambled eggs
• Whole milk: makes the eggs creamy and fluffy
• Salt and freshly ground black pepper: to balance the flavors
• Sharp cheddar cheese: shredded for a bold, tangy bite
• Monterey Jack cheese: shredded for a smooth, creamy texture
• Cooked breakfast potatoes or hashbrowns: add crunch and heartiness, choose crispy golden ones if possible
• Green onions: thinly sliced for a fresh, oniony kick
• Pork breakfast sausage: brings savory depth and seasoning for the gravy
• All-purpose flour: thickens the gravy to just the right consistency
• Whole milk: creates a silky sauce that coats everything beautifully
• Garlic powder: optional but gives a nice aromatic touch

Step-by-Step Instructions

Sauté the Sausage:

Heat your skillet over medium heat and add the pork sausage. Use a spoon or spatula to break it apart as it cooks. Keep stirring until it browns evenly and is fully cooked through. This slow cooking draws out flavor and ensures a great texture in the gravy.

Make the Gravy:

Sprinkle the flour over the cooked sausage. Stir quickly so the flour coats the meat and cooks out. This step is crucial or the gravy might taste floury. Gradually add the milk while stirring constantly to prevent lumps. Let it simmer gently for about five minutes, stirring now and then until the gravy thickens to a smooth creamy consistency. Season with salt, freshly ground black pepper, and garlic powder if you like. Keep warm on low heat so the gravy stays luscious.

Scramble the Eggs:

In a bowl, whisk together the eggs, milk, salt, and pepper until combined. Melt butter in a non-stick skillet over medium heat and pour in the egg mixture. Cook gently, stirring frequently. The goal is to have soft, creamy curds rather than dry eggs. Remove from heat as soon as they are set but still tender.

Prepare the Enchiladas:

Preheat your oven to 190 degrees Celsius and lightly grease a baking dish about 33 by 23 centimeters. Lay out each tortilla flat. Spoon a portion of the scrambled eggs onto the center. Add cooked breakfast potatoes if using, sprinkle with sliced green onions, and top generously with shredded sharp cheddar and Monterey Jack cheeses. Roll the tortilla tightly and place seam-side down in the dish.

Bake with Gravy:

Pour the warm sausage gravy evenly over the filled enchiladas. For extra indulgence, sprinkle more cheese on top. Cover the baking dish with foil and bake for 15 minutes. Then remove the foil and bake another 5 to 10 minutes until bubbly and golden on top.

Serve Immediately:

Sprinkle with additional green onions for freshness and pop it right on the table. These enchiladas go wonderfully with hot sauce on the side or a serving of fresh fruit to brighten the meal.

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One of my best memories with this dish is sharing it with my family on lazy weekend mornings. The way the gravy seeps into the cheesy tortillas is pure comfort food magic. For me, the shredded sharp cheddar is the star – it cuts through the richness with just the right tang.

Storage tips

If you have leftovers, store them covered in the fridge for up to three days. Reheat gently in the oven or microwave but watch that the tortilla doesn’t get too soft. If you want to freeze the enchiladas, it’s best to cool completely and wrap tightly. Thaw overnight in the fridge before reheating.

Ingredient substitutions

You can easily swap out pork sausage for turkey sausage or even ground chicken for a lighter version. If you don’t have Monterey Jack cheese, mozzarella or a mild white cheese makes a great alternative. For those avoiding dairy, try unsweetened almond milk in the eggs and a plant-based milk for the gravy.

Serving suggestions

Pair the enchiladas with simple sides like fresh fruit salad or a green salad tossed with a tangy vinaigrette. A dollop of sour cream or some sliced avocados on the side adds creaminess and balances the flavors. Serve with a cup of strong coffee or fresh orange juice to round out the brunch.

Cultural background

This dish puts a Southern twist on classic breakfast enchiladas by adding signature sausage gravy, a staple in Southern cooking. Sausage gravy has roots tracing back to the Southern United States where it traditionally accompanies biscuits. Combining it with enchiladas marries comfort with a little Tex-Mex inspiration, highlighting how versatile breakfast can be across cultures.

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Frequently Asked Questions

→ How do I make the sausage gravy smooth?

After browning the sausage and tossing it with flour, add milk gradually while stirring constantly to prevent lumps, cooking until thickened.

→ Can I use different cheeses for this dish?

Yes, sharp cheddar and Monterey Jack create a nice melt and flavor balance, but feel free to try mozzarella or pepper jack for variation.

→ Are cooked breakfast potatoes necessary in the filling?

Potatoes add texture and heartiness but can be omitted if preferred or substituted with hashbrowns or sautéed veggies.

→ What’s the best way to keep the eggs creamy?

Cook scrambled eggs gently over medium heat, stirring frequently and removing from heat just before fully set to avoid drying.

→ How do I reheat leftovers without drying them out?

Warm enchiladas gently in a covered dish in the oven or microwave with a small splash of milk to maintain moisture.