Breakfast Enchiladas
Delicious breakfast enchiladas filled with scrambled eggs, savory sausage, and gooey cheese, topped with a rich sausage gravy—perfect for lazy weekends or special brunch gatherings.
Ingredients
Filling Ingredients
- 6 pieces Eggs (scrambled)
- 1 pound Sausage (crumbled; you can use plant-based for a meatless option)
- 2 cups Cheese (feel free to use dairy alternatives)
- 1 cup Hash Browns (roasted potatoes work well too)
- 4 pieces Tortillas (gluten-free tortillas can be used)
Sausage Gravy Ingredients
- 1/2 pound Sausage (for the sausage gravy)
- 2 tablespoons Flour (for thickening the gravy)
- 2 cups Milk (plant-based milk is fine for vegans)
- to taste Seasonings Season to your preference.
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- In a large skillet, cook the crumbled sausage over medium heat until browned. Remove and set aside.
- In the same skillet, scramble the eggs to your desired doneness. Combine them with the sausage, hash browns, and cheese.
- Start to assemble your enchiladas by spooning the mixture onto a tortilla and rolling it up. Place in a greased baking dish with the seam side down.
Cooking
- For the gravy, cook the remaining sausage in the skillet until browned. Sprinkle the flour over the meat and stir to combine.
- Gradually whisk in the milk, stirring continuously until the gravy thickens. Season to taste.
- Pour the sausage gravy over the rolled enchiladas in the baking dish.
- Bake for about 20 minutes, or until everything is heated through and the cheese is melted.
Notes
Serve with fresh herbs, sour cream, or sliced jalapeños for extra flair. Leftovers can be stored in an airtight container in the refrigerator for up to four days.