Breakfast Enchiladas with Sausage Gravy
Hearty breakfast enchiladas filled with scrambled eggs, sausage, and topped with a creamy sausage gravy, perfect for a satisfying breakfast or brunch.
Ingredients
For the filling
- 6 pieces Eggs, scrambled Scrambled to fluffy perfection.
- 1 pound Sausage, crumbled Feel free to substitute with a plant-based option.
- 1 cup Hash browns Roasted potatoes can serve as an alternative.
- 4 pieces Tortillas Corn or flour; gluten-free options available.
For the gravy
- 1/2 pound Sausage For the velvety sauce.
- 2 tablespoons Flour To thicken the gravy.
- 2 cups Milk Plant-based milk can be used for a vegan option.
For assembly
- 2 cups Cheese Any variety preferred; dairy alternatives work well.
- Seasonings Salt, pepper, and other favorites to enhance flavor.
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- In a skillet over medium heat, cook the crumbled sausage until browned.
- Add the scrambled eggs and hash browns to the skillet. Mix and cook until the eggs are set.
- Fill each tortilla with the sausage and egg mixture, then roll them up and place seam-side down in a baking dish.
Gravy Preparation
- In the same skillet, add the remaining sausage and cook until browned.
- Sprinkle the flour over the sausage and whisk for about a minute.
- Gradually add the milk while stirring continuously. Cook until the gravy thickens and season to taste.
Baking
- Pour the gravy over the rolled tortillas in the baking dish, topping it all with cheese.
- Bake in the preheated oven for about 20 minutes, or until the cheese is bubbly and slightly browned.
Notes
Serve with fresh fruit or a light salad. A dollop of sour cream or fresh cilantro can enhance the dish.