Breakfast Enchiladas Sausage (Printable Version)

Savory enchiladas layered with eggs, sausage, cheese, and hash browns, finished with rich, creamy gravy.

# Ingredients Required:

→ Filling

01 - 6 large eggs
02 - 450 g sausage or plant-based alternative
03 - 200 g shredded cheese or dairy alternative
04 - 150 g hash browns or roasted potatoes

→ Tortillas

05 - 4 flour tortillas or gluten-free tortillas

→ Gravy

06 - 225 g sausage
07 - 2 tablespoons (16 g) all-purpose flour
08 - 480 ml milk or plant-based milk

→ Seasonings

09 - Seasonings to taste

# Guide to Cooking:

01 - Scramble 6 eggs in a large skillet over medium heat for approximately 5 minutes.
02 - Add cooked sausage, shredded cheese, and hash browns to the eggs, stirring until the cheese melts evenly.
03 - Place a tortilla on a flat surface, spoon a generous portion of the filling onto its center, and roll tightly.
04 - Preheat the oven to 175°C (350°F) while arranging enchiladas in a greased baking dish.
05 - Brown 225 g sausage in a medium saucepan over medium heat, then stir in 2 tablespoons of flour.
06 - Gradually whisk in 480 ml milk, simmering gently until the gravy thickens.
07 - Pour the sausage gravy evenly over the assembled enchiladas, cover with foil, and bake for 25 minutes.
08 - Remove the foil and bake for an additional 10 minutes until the gravy bubbles and the top is golden.
09 - Allow enchiladas to cool slightly before serving; garnish with fresh herbs or extra cheese if desired.

# Extra Suggestions:

01 - Adjust seasonings according to taste preferences.
02 - Use plant-based sausage and dairy alternatives for a vegetarian version.
03 - Grease the baking dish thoroughly to prevent sticking.

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