Start your morning off right with these hearty Southern Breakfast Enchiladas, a delicious combination of scrambled eggs, sausage, hash browns, and cheese wrapped in soft tortillas and smothered in rich, creamy sausage gravy.
This satisfying breakfast casserole is perfect for feeding a crowd or making ahead for a weekend brunch. With its comforting flavors and savory goodness, this dish is sure to become a breakfast favorite.
A Comforting Southern Twist on Breakfast
These Southern Breakfast Enchiladas take all your favorite breakfast elements and roll them up into one cozy, satisfying meal. The creamy sausage gravy adds a rich, indulgent touch that makes this dish unforgettable. Let’s get started on this delicious Southern-inspired breakfast!
Ingredients:
- 8 flour tortillas
- 1 lb pork sausage, cooked and crumbled
- 1 cup cheddar cheese, shredded
- 6 eggs, scrambled
- 2 cups hash browns, cooked
- 2 tbsp butter
- 2 tbsp flour
- 2 cups milk
- Salt and pepper to taste
Directions:
- Preheat your oven to 350°F (175°C) and grease a baking dish.
- Lay out the flour tortillas on a flat surface. Evenly distribute the cooked sausage, scrambled eggs, hash browns, and shredded cheddar cheese across each tortilla.
- Roll up each tortilla tightly, placing them seam side down in the prepared baking dish.
- In a medium saucepan, melt the butter over medium heat. Stir in the flour and cook for 1-2 minutes to create a roux.
- Gradually whisk in the milk, continuing to cook the gravy over medium heat until it thickens, about 5-7 minutes. Season with salt and pepper to taste.
- Pour the prepared sausage gravy over the enchiladas in the baking dish, ensuring they are fully covered with the rich gravy.
- Bake in the preheated oven for 20-25 minutes, or until the enchiladas are heated through and the gravy is bubbly.
- Serve hot, garnished with additional cheddar cheese or chopped green onions if desired.
