Breakfast Enchiladas Southern Style (Printable Version)
# What You'll Need:
→ For the Enchiladas
01 -
6 big flour wraps
02 -
1 tbsp cooking butter
03 -
6 big eggs
04 -
1/4 cup dairy milk
05 -
Salt, as needed
06 -
Pepper, as needed
07 -
1 cup grated cheddar cheese
08 -
1/2 cup grated Monterey Jack cheese
09 -
1/2 cup ready-made breakfast potatoes or hashbrowns (if you want)
10 -
2 green onions, chopped
→ For the Sausage Gravy
11 -
1/2 pound breakfast pork sausage (or turkey/chicken type)
12 -
2 tbsp plain flour
13 -
1 1/2 cups full-fat milk
14 -
Salt, as needed
15 -
Black pepper, as needed
16 -
1/4 tsp garlic powder (if you want)
# How to Make It:
01 -
Cook sausage in a pan over medium heat until brown. Sprinkle flour on top and mix well. Let it cook one minute, then slowly add milk while mixing. Let it bubble for 5 minutes until thick. Add salt, pepper, and maybe garlic powder too.
02 -
Mix eggs, milk, salt, and pepper in a bowl. Melt butter in a pan and add the egg mix. Cook slowly until they're just done but still soft since they'll cook more later.
03 -
Heat your oven to 190°C (375°F). Grease a 9×13-inch baking dish lightly. Put scrambled eggs, potatoes (if you're using them), green onions, and cheese inside each wrap. Roll them up and place them fold-down in the dish.
04 -
Spread the sausage gravy all over the rolled wraps. You can add extra cheese on top if you want more flavor.
05 -
Cover everything with foil and bake for 15 minutes. Then take off the foil and bake another 5–10 minutes until it's bubbly and golden on the edges.
06 -
Sprinkle more green onions on top and eat while hot. Try it with hot sauce, fresh fruit, or sour cream if you'd like.
# Additional Tips:
01 -
You can use leftover gravy for classic biscuits at another meal.