Save This Southern breakfast enchiladas recipe brings together all my favorite morning comforts—fluffy eggs, cheesy sausage-stuffed tortillas, and a rich, peppery gravy poured right on top. With minimal prep and familiar ingredients, it is perfect for a lazy weekend brunch or when you need to feed a crowd early in the day.
The first time I served this after a chilly morning walk, the kitchen filled with warm, peppery aromas that had everyone coming to the table early. Now it has become a go-to for birthdays and any morning we want a little Southern magic.
Ingredients
- Large flour tortillas: These hold everything together and stay soft after baking Pick the freshest package for the best texture
- Large eggs: They create a fluffy base for the filling Go for pasture-raised if you can
- Milk: Makes the scrambled eggs tender and is key for creamy gravy Whole milk brings the richest results
- Shredded cheddar cheese: Melts beautifully and adds that sharp cheesy bite Look for fresh blocks you can shred yourself
- Cooked breakfast sausage: Adds savory depth and classic Southern flavor Use your favorite brand or local butcher’s breakfast sausage
- Diced green onions: Bring a subtle onion bite and a pop of color Pick bright green, crisp bunches
- Salt and pepper: Enhance all the flavors Fresh cracked pepper makes a difference here
- Butter or oil: Ensures eggs stay soft and never stick I love using butter for flavor
- All-purpose flour: Thickens the gravy to that perfect creamy consistency
- Cayenne pepper: Brings gentle heat to wake up the gravy This is entirely optional
Instructions
- Prepare the Baking Dish:
- Lightly grease your baking dish with butter or oil and set your oven to 375 Fahrenheit so it is hot and ready when your enchiladas are assembled
- Brown the Sausage for Gravy:
- In a medium skillet break up the breakfast sausage over medium heat Cook until browned and crisp around the edges which builds the base of your gravy
- Make the Roux:
- Sprinkle flour evenly over the browned sausage Stir constantly for about one minute to cook out the raw flour taste which creates the thickening foundation
- Add Milk Gradually:
- Pour milk into the skillet a little at a time whisking constantly to avoid lumps Continue over medium heat until the gravy becomes thick and creamy about five to seven minutes
- Season the Gravy:
- Add salt black pepper and cayenne to taste This is your chance to add a subtle kick or keep it classic Depending on the sausage brand you may need a little extra salt
- Scramble the Eggs:
- In another skillet melt butter or heat oil Over medium-low whisk eggs with milk salt and pepper Pour in and cook gently stirring often until just softly set Remove while still slightly runny for the softest texture inside
- Assemble the Enchiladas:
- Lay out each tortilla Fill with a spoonful of scrambled eggs sausage crumbles some cheddar cheese and green onions Do not overfill or rolling will be tricky Roll up snugly and arrange seam side down in the dish
- Smother with Gravy:
- Pour your prepared sausage gravy evenly over all assembled enchiladas Spread it with a spoon so every edge is covered Sprinkle more cheese if desired because breakfast should always be a little extra
- Bake to Perfection:
- Bake in the preheated oven for about twenty minutes You are looking for bubbly cheesy edges and warmed-through filling
- Finish and Serve:
- Top with extra diced green onions for a fresh crunch Serve piping hot right from the dish
Save Every time I serve these at a big family breakfast, the dish always disappears long before the coffee runs out—no leftovers ever!
Storage Tips
These enchiladas keep well tightly wrapped or in a covered container in the fridge for up to three days Reheat individual portions in the microwave or pop the whole dish back into a warm oven covered with foil If you want to make them ahead assemble everything except the gravy Store gravy in a separate container and pour before baking
Ingredient Substitutions
Try spicy chorizo for a more robust flavor or swap in turkey sausage for a lighter version Fresh spinach or sautéed bell peppers can be added for extra veggies or color If you are out of cheddar Monterey jack or pepper jack are both delicious options for a little variation
Serving Suggestions
These enchiladas are filling on their own but shine even more with simple sides I love serving them with crispy hash browns or a bright fruit salad at brunch For an extra-decadent morning drizzle a little hot sauce or serve with fresh salsa for those who like it zesty
Save This hearty breakfast bake brings Southern warmth to your mornings and ensures everyone leaves the table happy and full. Make it once and it will become a staple in your weekend breakfast rotation.
Recipe FAQ Section
- → Can I use corn tortillas instead of flour?
While flour tortillas provide a soft texture that works well with the filling, corn tortillas can be used if preferred. Warm them first to prevent cracking while rolling.
- → What cheese works best in this dish?
Cheddar adds sharpness and melts well. Try Monterey Jack or a Mexican blend for a different flavor profile.
- → Can I prepare the dish ahead of time?
Yes, assemble the enchiladas and gravy the night before, then bake in the morning for an easy breakfast solution.
- → How can I make this meal spicier?
Add diced jalapeños to the filling or extra cayenne pepper to the gravy for extra heat.
- → Is it possible to make a vegetarian version?
Substitute plant-based sausage or sautéed vegetables for the meat. Use milk alternatives for the gravy as needed.