Southern Breakfast Enchiladas with Sausage Gravy bring together the best of Tex-Mex and Southern comfort food in one satisfying dish. If you’re looking for a breakfast that feeds a crowd and tastes incredible, this is your answer.
I stumbled upon this recipe during a chaotic Sunday morning when both families showed up for brunch unannounced. I needed something filling that could stretch to feed twelve people without making multiple trips to the stove. These enchiladas saved the day, though I’ll admit my first batch had the tortillas splitting because I rushed the rolling. The creamy sausage gravy blankets rolled tortillas packed with scrambled eggs, crispy potatoes, and melted cheese. The house filled with the smell of browned sausage and butter, and I knew I had a winner when my brother-in-law asked for the recipe before he even finished his first serving. Give this one a try!
Table of Contents
Ingredients for Southern Breakfast Enchiladas with Sausage Gravy
I always make extra gravy because it disappears fast, and honestly, you can never have too much. The key to success here is using quality breakfast sausage with good seasoning. My go-to brand is Jimmy Dean Original for consistent flavor and the right fat content for a creamy gravy.
- 6 large flour tortillas (10-inch burrito size works best)
- 1 tablespoon butter (for scrambling eggs)
- 6 large eggs (beaten until just combined)
- 1.5 lbs breakfast sausage total (divided: 1 lb for filling, ½ lb for gravy)
- 1 cup frozen hash browns or tater tots (thawed and patted completely dry)
- 1½ cups shredded sharp cheddar cheese (I recommend freshly shredded – reserve ½ cup for topping)
- Salt and pepper to taste
For the Sausage Gravy:
- 2 tablespoons butter (salted or unsalted both work)
- 2 tablespoons all-purpose flour (for the roux base)
- 2 cups whole milk (pro tip: cold milk prevents lumps better than room temperature)
- Salt and freshly cracked black pepper (I use about ½ teaspoon of each, but adjust to your preference)
Step-by-Step Instructions
In my experience, getting the gravy consistency right makes or breaks this dish. Don’t rush the roux, and you’ll have creamy, lump-free gravy every time. The key is patience and constant whisking.
Step 1: Heat a large skillet over medium heat and add 1 lb of the breakfast sausage. Break it into small crumbles with a wooden spoon and cook for 6-8 minutes until no pink remains and the sausage develops crispy brown edges. You want good color here for flavor. Drain excess grease, leaving about 1 tablespoon in the pan.
Step 2: While the sausage browns, work on your other components to save time. In a separate pan, melt 1 tablespoon butter over medium-low heat. Pour in the beaten eggs and gently scramble them, stirring frequently with a spatula. Remove from heat when they’re still slightly soft and glossy, as they’ll continue cooking in the oven later.
Step 3: Cook your hash browns or tater tots according to package directions until golden and crispy. If using frozen, this typically takes 8-10 minutes. Pat them thoroughly dry with paper towels to remove excess moisture and oil, which prevents soggy enchiladas. In a large bowl, combine the cooked sausage, scrambled eggs, crispy potatoes, and 1 cup of the shredded cheddar cheese. Mix gently but thoroughly.
Step 4: Lay out your flour tortillas on a clean work surface. If they’re cold from the refrigerator, warm them in the microwave for 15-20 seconds wrapped in a damp paper towel to make them more pliable. Divide the filling evenly among the six tortillas, spooning it in a line down the center of each one, leaving about an inch on each end. Roll each tortilla tightly around the filling and place seam-side down in a greased 9×13-inch baking dish. Pack them snugly together to prevent unrolling during baking.
Step 5: For the gravy, melt 2 tablespoons butter in a medium saucepan over medium heat. Add the remaining ½ lb sausage and cook until browned and crumbly, about 5-6 minutes. Sprinkle the flour directly over the sausage and butter mixture, stirring continuously for about 2 minutes to create a golden roux. The mixture should smell nutty and toasted but not burned. Slowly pour in the cold milk in a thin stream while whisking constantly to avoid lumps. Continue whisking until the gravy thickens enough to coat the back of a wooden spoon, about 7-10 minutes. Season generously with salt and freshly cracked black pepper.
Step 6: Pour the warm sausage gravy evenly over all the rolled enchiladas, making sure each one is well-covered. The gravy will seem thin but will thicken as it bakes. Sprinkle the remaining ½ cup cheddar cheese on top. Bake uncovered at 350°F for 20-25 minutes until the cheese melts and turns golden at the edges, and you see bubbling around the sides of the dish. Let the enchiladas rest for 5 minutes before serving to allow the gravy to set slightly.
Perfect Pairings for Your Breakfast Enchiladas
These enchiladas are rich and filling, so lighter sides balance the meal beautifully and add nutritional variety.
Fresh Fruit Salad: Bright citrus and berries cut through the richness of the gravy and provide a refreshing contrast. The natural sweetness balances the savory flavors perfectly, and the vitamin C helps with iron absorption from the sausage.
Avocado Slices or Guacamole: Creamy avocado adds healthy fats and a cooling element that complements the spicy sausage. The smooth texture contrasts nicely with the crispy edges of the enchiladas.
Sautéed Spinach or Greens: A quick sauté with garlic adds nutritional value and brings a slight bitterness that offsets the cheese and gravy. Plus, it adds vibrant color to your plate and sneaks in some vegetables for a more balanced meal.
Southern Stone-Ground Grits: Double down on Southern comfort with creamy grits on the side. They soak up extra gravy beautifully and create a truly indulgent brunch experience that your guests won’t forget.
Roasted Cherry Tomatoes: Quick-roasted tomatoes with herbs add brightness and acidity that cuts through the heavy gravy, making each bite feel lighter. Their burst of freshness cleanses the palate between bites.
Hash Brown Casserole: For an extra-hearty brunch spread, serve these alongside a crispy potato casserole that echoes the breakfast flavors.
Keeping Your Enchiladas Fresh
These enchiladas store beautifully, making them perfect for meal prep or planning ahead for holiday brunches. Store leftovers in an airtight container in the refrigerator for up to 3 days. I recommend reheating individual portions in the microwave for 2-3 minutes, checking halfway through and adding a splash of milk if the gravy seems dry. For larger portions, warm the entire dish covered in a 350°F oven for 20-25 minutes.
For make-ahead convenience, assemble the enchiladas the night before and refrigerate them unbaked without the gravy. Prepare the gravy separately and store it in a covered container. In the morning, let the enchiladas sit at room temperature for 15 minutes while you preheat the oven, then warm the gravy gently on the stovetop, whisking in a splash of milk if it’s too thick. Pour the warmed gravy over the chilled enchiladas and bake as directed, adding 5-10 extra minutes to account for the cold start.
You can also freeze assembled but unbaked enchiladas for up to 3 months. Wrap the baking dish tightly with plastic wrap and aluminum foil, or transfer to a freezer-safe container. Do not add the gravy before freezing. Thaw overnight in the refrigerator before baking. Make fresh gravy when ready to serve, or freeze the gravy separately in a freezer bag and thaw alongside the enchiladas.
FAQs
Can I make these enchiladas vegetarian?
Absolutely. Replace the breakfast sausage with plant-based sausage crumbles or sautéed mushrooms mixed with sage, thyme, and a pinch of fennel seed. For the gravy, use the same roux method but skip the sausage and add vegetable broth for depth, finishing with nutritional yeast for savory richness.
Why is my gravy lumpy?
Lumps form when flour isn’t properly incorporated into the fat before adding liquid, or when hot milk hits the roux too quickly. Always whisk the flour thoroughly into the butter and sausage for a full 2 minutes before adding any liquid. Use cold milk and add it slowly in a thin stream while whisking constantly.
Can I use corn tortillas instead of flour?
Corn tortillas can work but they’re more prone to cracking when rolled, especially if they’re cold. If using corn, warm them first by wrapping in a damp towel and microwaving for 30-40 seconds to make them pliable. You may need to overlap two smaller corn tortillas per enchilada.
Southern Breakfast Enchiladas with Sausage Gravy
Ingredients
Equipment
Method
- Preheat oven to 350°F (175°C). Grease a 9×13 inch baking dish and set aside.
- Heat a large skillet over medium heat and add 1 lb of the breakfast sausage. Break it into small crumbles with a wooden spoon and cook for 6-8 minutes until no pink remains and the sausage develops crispy brown edges. Drain excess grease, leaving about 1 tablespoon in the pan.
- While the sausage browns, melt 1 tablespoon butter in a separate pan over medium-low heat. Pour in beaten eggs and gently scramble until slightly soft and glossy. Remove from heat.
- Cook hash browns or tater tots according to package directions until golden and crispy, about 8-10 minutes if frozen. Pat thoroughly dry with paper towels.
- In a large bowl, combine cooked sausage, scrambled eggs, crispy potatoes, and 1 cup shredded cheddar cheese. Mix gently but thoroughly.
- If tortillas are cold, warm them in the microwave for 15-20 seconds wrapped in a damp paper towel. Divide filling evenly among the six tortillas, spooning it in a line down the center, leaving about an inch on each end. Roll each tortilla tightly and place seam-side down in the greased baking dish, packing them snugly together.
- For the gravy, melt 2 tablespoons butter in a medium saucepan over medium heat. Add the remaining 0.5 lb sausage and cook until browned and crumbly, about 5-6 minutes. Sprinkle flour directly over the sausage and butter, stirring continuously for 2 minutes to create a golden roux.
- Slowly pour in cold milk in a thin stream while whisking constantly. Continue whisking until gravy thickens enough to coat the back of a wooden spoon, about 7-10 minutes. Season generously with salt and freshly cracked black pepper.
- Pour warm sausage gravy evenly over all rolled enchiladas, ensuring each one is well-covered. Sprinkle remaining 0.5 cup cheddar cheese on top.
- Bake uncovered at 350°F for 20-25 minutes until cheese melts and turns golden at the edges, with bubbling around the sides. Let rest 5 minutes before serving.
