Southern Breakfast Enchiladas with Sausage Gravy: A Hearty, Comforting Morning Favorite
Looking for a comforting, crowd-pleasing breakfast that brings Southern flavor straight to your table? These Southern Breakfast Enchiladas smothered in creamy sausage gravy are the perfect way to start your day. Whether you’re planning a weekend brunch, holiday breakfast, or just want something indulgent and filling, this dish is guaranteed to impress.
Why You’ll Love This Recipe
- Packed with protein and flavor
- Easy to make ahead and bake in the morning
- Family-friendly and perfect for feeding a crowd
- Combines the best of Southern comfort food with the ease of enchiladas
- Great for holidays, potlucks, or lazy Sunday mornings
Ingredients
For the Enchiladas:
- 8 large flour tortillas
- 1 lb breakfast sausage (pork or turkey)
- 1 cup shredded cheddar cheese (or cheese blend)
For the Sausage Gravy:
- ¼ cup all-purpose flour
- 2½ cups whole milk
- 3 tbsp sausage drippings (or unsalted butter)
- Salt and black pepper, to taste
- Optional: pinch of garlic powder or white pepper
For Garnish:
- Fresh chopped parsley or chives
- Extra cheese for topping
- Paprika for color
How to Make Southern Breakfast Enchiladas
Step 1: Cook the Sausage
In a large skillet over medium heat, brown the breakfast sausage until fully cooked, breaking it into crumbles. Drain most of the fat, leaving about 3 tablespoons in the pan for the gravy. Set sausage aside.
Step 2: Make the Sausage Gravy
Add flour to the reserved drippings in the pan and whisk constantly for about 2 minutes to cook the flour. Gradually pour in the milk, whisking to avoid lumps. Simmer the mixture until thick and creamy. Season with salt, pepper, and optional spices. Stir the cooked sausage back into the gravy and remove from heat.
Step 3: Assemble the Enchiladas
Spoon a bit of sausage (without too much gravy) and some shredded cheese into the center of each tortilla. Roll them tightly and place seam-side down in a greased 9×13-inch baking dish.
Step 4: Pour Gravy & Bake
Pour the warm sausage gravy generously over the enchiladas, making sure every roll is covered. Top with extra cheese if desired. Cover with foil and bake at 350°F (175°C) for 25 minutes. Remove foil and bake another 10 minutes until bubbly and golden.
Serving Suggestions
Serve hot with:
- Sliced avocado or tomato
- Scrambled eggs or hash browns
- Fresh fruit salad or orange juice
- Hot sauce or salsa on the side
Storage Tips
- Make Ahead: Assemble the enchiladas the night before and refrigerate. Add the gravy just before baking.
- Leftovers: Store in an airtight container for up to 3 days. Reheat in the oven or microwave.
- Freezing: Wrap tightly and freeze for up to 2 months. Thaw overnight in the fridge and reheat.
Nutrition (Approximate Per Serving)
- Calories: 480–550
- Protein: 22g
- Carbs: 35g
- Fat: 35g
- Fiber: 2g