Enjoy comforting Southern flavors with golden tortillas filled with fluffy scrambled eggs, crisp breakfast potatoes, and two cheeses. Topped with creamyhomemade pork (or turkey) sausage gravy, this warm, bubbly casserole is baked until golden—great for brunch or satisfying weekday mornings. Personalize with fresh green onions, a dash of hot sauce, or a side of sweet fruit to complete the meal. The balance of textures and savory flavors will make it a family favorite.
When mornings call for something hearty and comforting, these Southern Breakfast Enchiladas with Sausage Gravy always deliver. Packed with fluffy eggs, crispy potatoes, melty cheese, and topped with creamy sausage gravy, this dish is as satisfying as it is indulgent. Perfect for lazy weekends or feeding a crowd, these enchiladas bring that down-home southern warmth to the breakfast table.
I first made this for a holiday brunch with skeptical relatives but everyone was scraping their plates by the end. Now I get requests for this every family reunion and my kids always ask for it as a breakfast-for-dinner treat.
Ingredients
- Flour tortillas: Large size gives sturdiness for rolling and holds everything together. Choose soft and fresh tortillas for easy handling.
- Butter: Adds richness to the eggs. Use real butter for the best flavor.
- Eggs: The fluffy, protein-packed heart of the dish. Large eggs work best for a creamy scramble.
- Milk: Makes your scrambled eggs extra creamy. Whole milk gives richness but any milk works.
- Salt and pepper: Seasons every layer of flavor. Fresh cracked pepper brings out the best in eggs.
- Shredded cheddar cheese: Provides sharp bold flavor. Use a block and shred it yourself for meltier results.
- Shredded Monterey Jack cheese: Adds creaminess and a mild tang. Look for Jack cheese with good moisture for easy melting.
- Breakfast potatoes or hashbrowns: Add a soft crunchy bite. Make sure potatoes are cooked through before assembling.
- Green onions: Bring zingy freshness throughout the dish. Use the green and white parts for max flavor.
- Pork breakfast sausage: Classic southern punch in the gravy. Go for high-quality sausage and drain excess fat if needed.
- All-purpose flour: Thickens the sausage gravy. Make sure flour is fresh to avoid any off taste.
- Whole milk: Builds a creamy luscious gravy. The higher the fat content the silkier the gravy.
- Garlic powder: For a subtle boost of flavor. Totally optional but adds depth.
- Salt and black pepper: Rounds out the gravy. Taste and adjust as you go for balance.
Step-by-Step Instructions
Make The Sausage Gravy:
In a skillet over medium heat, cook the sausage until browned and fully cooked, breaking it apart with a spatula so you get lots of little juicy bits. This makes sure every bite of enchilada is loaded with flavor. Sprinkle flour over the sausage and stir until everything is coated and the flour is just absorbed. Cooking the flour for a minute helps remove that raw taste. Slowly add the milk, stirring constantly so the gravy thickens without lumps. After about five minutes, it should be rich and creamy. Season heavily with salt, pepper, and a pinch of garlic powder if using. Taste and keep warm.
Scramble The Eggs:
Crack your eggs into a bowl and whisk with milk, salt, and pepper until the mixture is pale and a bit frothy. Melt butter in a nonstick skillet over medium heat, then pour in the egg mixture. Let the edges set, then gently push the eggs from the outside in with a spatula. Repeat until eggs are just cooked but still a little shiny and tender. Remove from heat because overcooked eggs can get rubbery.
Assemble The Enchiladas:
Preheat your oven to 375 degrees and grease a baking dish to prevent sticking. Lay out a tortilla, fill it with scrambled eggs, a scoop of potatoes (if you are using them), a sprinkle of both cheeses, and a handful of green onions. Roll the tortilla tightly and place seam side down in the dish. Repeat with all six tortillas, keeping the rolls snug so they hold their shape.
Top With Gravy:
Pour the warm sausage gravy generously over the rolled enchiladas, making sure each is fully coated. Feel free to add an extra sprinkle of cheddar and Jack cheese on top for a finished bubbly crust.
Bake:
Cover the dish with foil to help everything heat evenly. Bake in the center of the oven for about fifteen minutes, then remove the foil and bake another five to ten minutes until the cheese bubbles and the edges are golden.
Serve:
Scatter more fresh green onions over the top to brighten the whole dish. Serve hot with a dash of hot sauce or a scoop of fresh fruit on the side for contrast.
Every time I make these enchiladas, I use sharp cheddar from our local dairy, which melts like a dream. My kids love helping roll up the tortillas and the fragrance of sausage gravy in the air always brings everyone to the kitchen before the timer is even up.
Storage Tips
Leftovers keep well in an airtight container for up to three days. Refrigerate promptly. Once chilled, the enchiladas slice and reheat easily in the microwave or a warm oven. You can also freeze individual portions wrapped tightly in foil and store for up to two months. If freezing, let thaw in the fridge and reheat gently with a splash of milk or gravy to restore creaminess.
Ingredient Substitutions
Try turkey or chicken breakfast sausage if pork is not your thing. For vegetarian needs, skip the meat entirely and make a creamy mushroom gravy instead. Swap in pepper jack cheese for a spicy twist or use all cheddar for a classic southern taste. If you do not have green onions, chopped chives or sautéed bell peppers make good stand-ins.
Serving Suggestions
Serve these enchiladas alongside a simple fruit salad or slices of ripe tomatoes for freshness. A drizzle of hot sauce or salsa adds brightness. For a full southern spread, pair with buttermilk biscuits or crisp bacon and a pot of strong coffee. This recipe is also great for brunch buffets with assorted toppings like pickled jalapenos or avocado.
A hearty and delicious breakfast dish that’s sure to impress your guests! Perfect for weekend mornings or special gatherings.