why make this recipe
Delicious Breakfast Enchiladas with Sausage Gravy are a great way to start your day. They are filling, flavorful, and made easy for anyone to prepare. This recipe combines the goodness of eggs, cheese, and sausage wrapped in warm tortillas, topped with creamy sausage gravy. It’s perfect for breakfast gatherings, brunch with friends, or just a cozy meal at home. Plus, you can customize it to meet various dietary needs with simple substitutions.
how to make Delicious Breakfast Enchiladas with Sausage Gravy
Ingredients:
- 6 pieces Eggs (scrambled)
- 1 pound Sausage (crumbled, can use plant-based for meatless version)
- 2 cups Cheese (use dairy alternatives if needed)
- 1 cup Hash Browns (can substitute with roasted potatoes)
- 4 pieces Tortillas (can use gluten-free)
- 1/2 pound Sausage (for sausage gravy)
- 2 tablespoons Flour (to thicken gravy)
- 2 cups Milk (use plant-based milk for vegan version)
- Seasonings (to taste)
Directions:
Step-by-Step Instructions
- Prepare the Filling: In a skillet, cook the crumbled sausage over medium heat until browned. Remove half for the filling, and set aside.
- Scramble Eggs: In the same skillet, add scrambled eggs to the remaining sausage. Mix until the eggs are fully cooked.
- Assemble the Enchiladas: Lay each tortilla flat and fill with the sausage and egg mixture, some hash browns, and cheese. Roll them up and place them seam-side down in a baking dish.
- Make the Sausage Gravy: In the skillet, cook the remaining sausage for the gravy. Add flour and stir for a minute. Gradually whisk in milk and cook until thickened. Season to taste.
- Bake: Pour the sausage gravy over the enchiladas. Top with any remaining cheese. Bake at 350°F (175°C) for about 20-25 minutes or until bubbly and golden.
how to serve Delicious Breakfast Enchiladas with Sausage Gravy
Serve the enchiladas hot, drizzled with extra sausage gravy. You can garnish with chopped green onions or cilantro for added freshness. Some people like to pair them with salsa or avocado on the side. Enjoy with a hot cup of coffee or your favorite juice.
how to store Delicious Breakfast Enchiladas with Sausage Gravy
To store leftovers, let the enchiladas cool completely. Place them in an airtight container and refrigerate for up to 3 days. You can also freeze the assembled enchiladas before baking. Just make sure to cover them well to prevent freezer burn. Thaw in the fridge before baking when you’re ready to enjoy them again.
tips to make Delicious Breakfast Enchiladas with Sausage Gravy
- Make sure not to overcook the eggs; they should be soft and fluffy.
- Feel free to add your favorite veggies like bell peppers or spinach for added nutrition.
- If you want extra spices, consider adding jalapeños for heat.
variation
You can easily switch ingredients to cater to your taste. Try using chicken or turkey sausage instead of pork. For a vegan version, use plant-based sausage, dairy-free cheese, and plant-based milk. You can also add black beans for a protein boost.
FAQs
Can I use different types of cheese?
Yes, you can use any cheese you prefer. Just make sure it melts well for the best flavor.
How can I make this dish spicier?
Add diced jalapeños or a splash of hot sauce to the egg mixture for some heat.
Can I prepare this dish ahead of time?
Absolutely! You can assemble the enchiladas and our cover them in the fridge for a day or two before baking. Just add extra time to bake if coming straight from the fridge.
Breakfast Enchiladas with Sausage Gravy
Ingredients
Method
- In a skillet, cook the crumbled sausage over medium heat until browned. Remove half for the filling, and set aside.
- In the same skillet, add scrambled eggs to the remaining sausage. Mix until the eggs are fully cooked.
- Lay each tortilla flat and fill with the sausage and egg mixture, some hash browns, and cheese. Roll them up and place them seam-side down in a baking dish.
- In the skillet, cook the remaining sausage for the gravy. Add flour and stir for a minute.
- Gradually whisk in milk and cook until thickened. Season to taste.
- Pour the sausage gravy over the enchiladas. Top with any remaining cheese.
- Bake at 350°F (175°C) for about 20-25 minutes or until bubbly and golden.