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This filling Southern breakfast wrap-up merges two morning favorites - Mexican-style enchiladas with down-home sausage gravy. It's just right for lazy weekend gatherings or special holiday mornings when you need something that'll please everyone while bringing all the comfort and taste you crave.
I whipped these enchiladas up when my in-laws came for a holiday stay, and now they ask for them whenever they visit. There's something truly wonderful about how the smooth, rich sausage gravy turns everyday breakfast stuff into something you won't forget.
Ingredients
- Flour tortillas: grab the big ones to wrap around all your tasty fillings
- Breakfast sausage: pick one with noticeable herbs and spices to make your gravy really sing
- Eggs: try to get them fresh from a local farm for better color and deeper flavor
- Cheddar and Monterey Jack cheese: this pair gives you sharp taste plus that perfect melty stretch
- Breakfast potatoes: they add a nice crunch and make the dish more filling
- Green onions: they bring a splash of color and light oniony kick that cuts through the richness
Easy Cooking Guide
- Cook Your Sausage:
- Fry the breakfast sausage in a big pan over medium heat, breaking it up as you go. Don't rush this part about 6 minutes until you see some bits turn golden brown which adds loads of flavor to your gravy.
- Start the Thickener:
- Toss flour right over your cooked meat and keep stirring for a full minute. The flour needs to mix with the fat to get rid of any raw taste and help thicken your gravy. It'll look pasty and dry which is exactly what you want.
- Make Your Gravy:
- Slowly pour in milk while constantly whisking to avoid lumps. Take your time here as the mixture gradually gets thicker over 4 to 5 minutes of gentle cooking. Add salt pepper and garlic powder to suit your taste. Good gravy should stick to a spoon but still pour nicely.
- Fix the Eggs:
- Lightly beat eggs with milk until mixed but not too bubbly. Melt butter in a nonstick pan over medium low heat and add your egg mix. Use a soft spatula to gently pull cooked edges toward center letting runny egg flow underneath. Turn off heat when eggs still look a bit wet since they'll finish cooking later.
- Put Everything Together:
- Spread out room temperature tortillas and share the scrambled eggs potatoes and most of your cheese between them. Place about a third cup of filling off to one side of each tortilla then roll them up tight.
- Finish in the Oven:
- Place your rolled enchiladas seam down in a baking dish then pour all that sausage gravy on top making sure to cover every bit. Sprinkle the last of your cheese on top then bake covered first to warm through then uncovered to get those tasty brown edges and bubbly cheese.
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The sausage gravy really makes this dish special. My grandma always told me to cook the flour with the meat drippings until it smells a bit like popcorn. That tiny trick turns basic white gravy into something so good people will close their eyes when they take their first bite.
Prep Ahead Tips
You can get these enchiladas partly ready the night before for a quicker morning. Make your sausage gravy and cook your eggs, then stick them in the fridge in separate containers. Next morning, warm both slightly before you put everything together and bake. Since the stuff starts out cold, you'll need about 5 extra minutes in the oven.
Ways To Switch It Up
Feel free to play around with this recipe based on what your family likes. Try mixing in some bacon pieces or chopped ham for more smoky flavor. If you don't eat meat, swap the sausage with crumbled veggie breakfast patties or mushrooms cooked with sage and thyme for similar savory notes. The gravy works just as well with plain oat milk or almond milk if you're skipping dairy.
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What To Serve With It
These enchiladas work best when paired with light, fresh sides that balance out their richness. A simple fruit mix with orange slices and strawberries adds nice tanginess. For a full Southern spread, add some buttermilk biscuits and honey butter on the side. Don't forget the hot sauce for folks who want heat, or a spoonful of sour cream to cool things down.
Where It Comes From
This dish shows off the growing trend of Southern-Mexican fusion food that's popped up across the American South in recent years. Old-school Southern sausage gravy, which folks have been pouring over biscuits since the 1800s, finds a new home wrapped in tortillas—a cornerstone of Mexican cooking. This tasty mix of cultures shows how American cooking keeps changing while still respecting traditional methods and tastes.
Common Questions
- → Can I make these enchiladas ahead of time?
You can definitely prep these a day early. Just put the filled enchiladas in the fridge and pour on the gravy right when you're ready to bake them.
- → What can I use instead of pork sausage?
Turkey or chicken sausage works great if you don't want pork. They'll give you similar flavor and texture in your gravy.
- → Can I freeze leftover enchiladas?
Leftovers freeze really well. Just put them in a sealed container and they'll keep for up to 2 months. Make sure to heat them thoroughly when you're ready to eat.
- → What sides pair well with these enchiladas?
These taste amazing with some fresh fruit on the side, extra crispy hashbrowns, or even a light green salad.
- → What can I use instead of tortillas?
No tortillas around? Try using thin crepes or flatbreads instead. They'll wrap up your filling just as well and still taste awesome.