Southern Breakfast Enchiladas with Sausage Gravy are a fun twist that combines the best of two breakfast worlds. Imagine tender tortillas filled with scrambled eggs and perhaps a bit of cheese, all smothered in a rich, creamy sausage gravy that’s full of warm, comforting flavors. It’s a hearty dish that feels like a big hug on a plate, with the savory sausage and fluffy eggs playing perfectly together.
I love making these because they’re a little different from your usual breakfast routine, but still so easy and satisfying. The sausage gravy is the star here—it’s creamy, peppery, and just the right amount of rich to bring everything together. I like to whip up a batch of this gravy while the eggs cook, so everything is warm and ready to go at the same time.
This dish is great for a weekend brunch when you want something filling that’ll keep everyone happy and full well into the afternoon. I often serve it with some fresh fruit or a simple salad on the side to balance the richness. It’s one of those meals that makes me look forward to mornings and makes breakfast feel special and a little bit cozy.
Key Ingredients & Substitutions
Flour Tortillas: Use large flour tortillas to easily wrap the filling. If you want a gluten-free option, try corn tortillas, but warm them well to avoid cracking.
Breakfast Sausage: This adds essential flavor and texture. You can swap pork sausage with turkey or plant-based sausage for a leaner or vegetarian version.
Eggs & Milk: They make the scrambled filling fluffy and soft. For creamier eggs, swap regular milk with half-and-half or cream if preferred.
Cheddar Cheese: Sharp cheddar adds a nice bite. Monterey Jack or Colby go well, too. Use dairy-free cheese for lactose-free diets.
Sausage Gravy: Butter, flour, and milk create the creamy sauce. For a dairy-free gravy, swap butter with olive oil and milk with plant milk. Adjust flour amount to get the right thickness.
How Can I Make the Sausage Gravy Smooth and Thick Without Lumps?
Sausage gravy can be tricky — it needs to be creamy without clumps of flour. Here’s how to get it just right:
- Cook sausage well first, then keep about 2 tablespoons of the fat for flavor and cooking the gravy base.
- Add butter and melt it in the same pan; this helps blend flavors.
- Sprinkle the flour evenly over the fat and stir constantly for a couple minutes. This cooks out the raw flour taste.
- Gradually whisk in cold milk bit by bit while stirring. This helps avoid lumps.
- Keep whisking gently until the gravy thickens and is smooth, about 5-7 minutes. If too thick, add a splash more milk.
- Season well with salt, pepper, and a pinch of cayenne or hot sauce for a little kick.
Patience and steady whisking are key — slow and steady gives you that silky gravy all over your enchiladas.
Equipment You’ll Need
- Large skillet – I use it to cook the sausage and make the gravy, big enough to handle everything comfortably.
- Medium bowl – perfect for whisking together eggs and milk to make fluffy filling.
- Whisk – helps smooth out the gravy and mix eggs evenly.
- Baking dish – a 9×13 inch dish works well to hold and bake the enchiladas.
- Measuring cups and spoons – for accurate ingredient amounts.
- Cooking spoon or spatula – for stirring everything as it cooks.
Flavor Variations & Add-Ins
- Use shredded Monterey Jack or Pepper Jack cheese for a milder or spicier flavor.
- Add sautéed bell peppers or mushrooms inside the enchiladas for extra texture and taste.
- Mix in cooked potatoes or hash browns for more hearty filling.
- Spice it up with diced jalapeños or hot sauce in the gravy or filling for extra heat.
Southern Breakfast Enchiladas with Sausage Gravy
Ingredients You’ll Need:
For the Enchiladas:
- 6 large flour tortillas
- 8 large eggs
- ¼ cup milk
- Salt and pepper, to taste
- 1 lb breakfast sausage (pork or your choice)
- 1 cup shredded cheddar cheese
- ½ cup chopped green onions
- ¼ cup chopped fresh cilantro (plus extra for garnish)
- 1 jalapeño, sliced (optional, for garnish)
For the Sausage Gravy:
- ½ lb breakfast sausage
- 3 tablespoons unsalted butter
- ¼ cup all-purpose flour
- 2½ cups whole milk
- Salt and freshly ground black pepper, to taste
- Pinch of cayenne pepper or hot sauce (optional)
How Much Time Will You Need?
This dish takes about 20 minutes to prepare, plus 15-20 minutes baking time in the oven. Total time is roughly 40 minutes from start to finish—a perfect weekend breakfast or brunch!
Step-by-Step Instructions:
1. Cook the Sausage for the Filling:
Heat a large skillet over medium heat. Add 1 lb breakfast sausage and cook, breaking it into small pieces with a spoon, until fully browned and cooked through. Drain any extra fat, then set the sausage aside.
2. Make the Scrambled Eggs:
Whisk together eggs, milk, salt, and pepper in a medium bowl. In a clean skillet, cook the egg mixture over medium-low heat, stirring gently, until just set. Remove from heat to avoid overcooking.
3. Assemble the Enchiladas:
Warm the flour tortillas slightly so they’re soft and easy to roll. Lay one tortilla flat and spoon in some scrambled eggs, cooked sausage, green onions, cilantro, and shredded cheddar. Roll it up tightly and place seam side down in a greased baking dish. Repeat with remaining tortillas.
4. Prepare the Sausage Gravy:
In the same skillet used earlier (wipe out excess fat but leave about 2 tablespoons), melt butter over medium heat. Add ½ lb breakfast sausage and cook until browned, breaking it up as it cooks. Sprinkle flour evenly over the sausage and stir constantly for about 2 minutes to cook out the raw flavor.
Slowly whisk in milk, stirring constantly until the gravy thickens, about 5-7 minutes. Season with salt, pepper, and cayenne or hot sauce if you like a little heat.
5. Bake the Enchiladas:
Preheat oven to 350°F (175°C). Pour the sausage gravy evenly over the enchiladas in the baking dish. Sprinkle extra shredded cheddar cheese on top. Bake uncovered for 15-20 minutes, until everything is heated through and cheese is melted and bubbly.
6. Serve and Enjoy:
Garnish with fresh cilantro and sliced jalapeños if you like a spicy kick. Serve hot with your favorite breakfast drink and enjoy this hearty Southern comfort breakfast!
Can I Use Frozen Sausage for This Recipe?
Yes! Just be sure to thaw the sausage completely in the refrigerator overnight before cooking. This ensures even cooking and helps you avoid excess moisture in the dish.
How Can I Make This Recipe Vegetarian?
Swap the breakfast sausage for plant-based sausage or cooked crumbled tofu seasoned with your favorite spices. You can also add sautéed mushrooms or beans for more texture and flavor.
Can I Make Southern Breakfast Enchiladas Ahead of Time?
Absolutely! Assemble the enchiladas, cover with gravy, and refrigerate for up to 24 hours before baking. When ready, bake as directed, adding a few extra minutes if baking cold from the fridge.
How Should I Store Leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave until warmed through, adding a splash of milk to the gravy if it has thickened too much.