It was one of those misty spring mornings when the house felt quiet, the kind where you can hear the birds waking up before the sun fully rises. I remember walking into my kitchen, slippers on, coffee brewing, and a sense of calm I hadn’t felt in a while. That morning, I felt drawn to make something that felt like a hug on a plate—a breakfast that brought comfort, flavor, and maybe a touch of Southern charm.
Back when I was still teaching, weekend breakfasts were sacred. My husband and I used to rotate making them—he’d fry the bacon, I’d scramble the eggs. But after I retired, I began experimenting with all the things I never had time to try. This recipe was born out of one of those lazy Saturdays when I had leftover tortillas, some sausage in the fridge, and the urge to create something hearty and warm.
The first time I served these breakfast enchiladas, my granddaughter exclaimed, “Grandma, it’s like breakfast and dinner had a baby!” I had to laugh—but she wasn’t wrong. It’s a filling, savory dish with soft scrambled eggs, creamy cheese, and fluffy tortillas, all smothered in rich sausage gravy. Every bite is satisfying, flavorful, and has that unmistakable Southern soul.
Over time, I’ve added little touches—green onions for brightness, Monterey Jack for creaminess, sometimes a few crispy breakfast potatoes tucked inside. And that sausage gravy? Oh, it’s something special. Peppery, creamy, with just the right amount of body to coat every corner of the dish.
Short Description
These Southern Breakfast Enchiladas are stuffed with soft scrambled eggs, cheese, and breakfast potatoes, then smothered in a rich sausage gravy and baked until bubbly. Comforting, hearty, and perfect for a family-style brunch.
Key Ingredients
For the Enchiladas:
- 6 large flour tortillas
- 1 tablespoon butter
- 6 large eggs
- 1/4 cup milk
- Salt and pepper, to taste
- 1 cup shredded cheddar cheese
- 1/2 cup shredded Monterey Jack cheese
- 1/2 cup cooked breakfast potatoes or hashbrowns (optional)
- 2 green onions, sliced
For the Sausage Gravy:
- 1/2 pound pork breakfast sausage (or turkey/chicken sausage for a lighter option)
- 2 tablespoons all-purpose flour
- 1 1/2 cups whole milk
- Salt and black pepper, to taste
- 1/4 teaspoon garlic powder (optional)
Tools Needed
- 9×13-inch baking dish
- Large non-stick skillet
- Medium saucepan
- Mixing bowls
- Whisk
- Spatula
- Foil
Cooking Instructions
Step 1: Make the Sausage Gravy
In a skillet over medium heat, brown the sausage, breaking it up with a spatula until fully cooked. Sprinkle flour over the sausage and stir for 1 minute to coat.
Slowly pour in the milk while stirring constantly to avoid lumps. Let it simmer, stirring often, until thickened—about 5 minutes. Season with salt, pepper, and garlic powder if using. Set aside and keep warm.
Step 2: Scramble the Eggs
Whisk eggs with milk, salt, and pepper in a bowl. Melt butter in a non-stick skillet over medium heat, then pour in the eggs. Gently stir until they’re softly set but not dry. Remove from heat immediately to avoid overcooking.
Step 3: Assemble the Enchiladas
Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish.
Spoon scrambled eggs, cooked potatoes (if using), green onions, and a mixture of cheddar and Monterey Jack cheese into each tortilla. Roll tightly and place seam-side down in the baking dish.
Step 4: Add Gravy and Cheese
Pour the sausage gravy evenly over the rolled enchiladas. If you like it extra cheesy, sprinkle a handful of shredded cheese over the top.
Step 5: Bake
Cover the dish with foil and bake for 15 minutes. Remove foil and bake for an additional 5–10 minutes, until hot and bubbly.
Step 6: Serve
Let cool for 5 minutes before serving. Garnish with sliced green onions and a dash of hot sauce or a fresh fruit salad on the side.
Why You’ll Love This Recipe
– Combines classic Southern comfort with a Tex-Mex twist
– A full breakfast in one dish—eggs, sausage, cheese, and gravy
– Customizable with potatoes, veggies, or your favorite cheese
– Great for feeding a crowd or prepping ahead
– Kid-friendly, freezer-friendly, and deeply satisfying
Mistakes to Avoid & Solutions
1. Overcooking the eggs
Keep them soft—they’ll finish cooking in the oven. Pull them from heat when still a bit glossy.
2. Gravy too thin or too thick
Too thin? Let it simmer a bit longer. Too thick? Add milk a tablespoon at a time until it reaches a pourable consistency.
3. Using cold gravy
Warm gravy spreads easier and bakes more evenly. If it’s cooled down too much, reheat gently before pouring.
4. Overstuffing the tortillas
Too much filling can tear the tortillas. Use just enough to roll them snugly without bursting.
5. Skipping the foil
Foil helps the enchiladas heat evenly and keeps moisture in. Don’t skip it during the first bake.
Serving and Pairing Suggestions
Serve these enchiladas warm, family-style, straight from the baking dish. They pair wonderfully with:
– A simple fruit salad (berries and melon work great)
– Hot sauce or a drizzle of creamy salsa verde
– Fresh squeezed orange juice or a strong cup of coffee
– A mimosa or Bloody Mary for brunch gatherings
Perfect for Sunday mornings, holiday breakfasts, or anytime you want a comforting, satisfying start to your day.
Storage and Reheating Tips
To Store: Let leftovers cool completely. Cover the dish tightly with foil or transfer to airtight containers. Refrigerate for up to 3 days.
To Freeze: Wrap individual enchiladas in foil or store in a freezer-safe container. Freeze for up to 2 months.
To Reheat (Fridge): Microwave individual servings for 1–2 minutes, or reheat in a 350°F oven for 15 minutes covered with foil.
To Reheat (Frozen): Thaw overnight, then reheat as above. For faster results, microwave covered with a damp paper towel.
FAQs
1. Can I make these ahead of time?
Yes! Assemble them the night before and refrigerate. Add the gravy and cheese in the morning before baking.
2. Can I use corn tortillas?
They’re not ideal for this recipe—they tend to crack and absorb too much gravy. Stick with flour tortillas for best results.
3. What can I use instead of pork sausage?
Turkey or chicken sausage works great. You can also use plant-based sausage for a vegetarian version.
4. Can I leave out the potatoes?
Absolutely. They’re optional and won’t affect the recipe’s structure—just leave them out or replace with sautéed spinach or mushrooms.
5. How do I prevent soggy enchiladas?
Don’t overdo the gravy. A light layer covering the tops is enough. And make sure the eggs aren’t too wet when assembling.
Tips & Tricks
Warm the tortillas slightly before rolling to prevent cracking.
Use freshly shredded cheese for better melt and flavor.
Stir the gravy continuously while adding milk to avoid lumps.
Add a pinch of paprika or cayenne to the eggs for a little kick.
Use a serrated knife to slice the enchiladas neatly when serving.
Recipe Variations
Vegetarian Version
Swap sausage for sautéed mushrooms, bell peppers, and onions. Make a vegetarian gravy using butter and flour as a base, then whisk in milk and a veggie broth cube.
Tex-Mex Style
Add a spoonful of salsa and some chopped jalapeños to the egg mixture. Top the enchiladas with pepper jack cheese and a sprinkle of cilantro after baking.
Southern BBQ Twist
Use pulled pork instead of sausage and stir a teaspoon of BBQ sauce into the gravy. Serve with pickled onions on top for a tangy contrast.
Low-Carb Option
Swap flour tortillas for low-carb wraps or large egg wraps. Use cauliflower hash instead of potatoes and stick with a lighter turkey sausage.
Final Thoughts
Southern Breakfast Enchiladas are the kind of dish that feels like home no matter where you are. It’s the perfect blend of warmth, flavor, and a little weekend indulgence. Making this dish reminds me of all those cozy mornings shared with family—the laughter echoing through the kitchen, the smell of coffee brewing, and the joy of serving something that brings people to the table with full hearts and empty plates.
It’s not just breakfast—it’s a small tradition, wrapped in a tortilla and baked to perfection. The sausage gravy adds a Southern soul to the whole experience, making every forkful rich and deeply satisfying. I’ve made this for holidays, baby showers, and slow Sundays, and every time, it’s met with smiles and second helpings.
If you’re looking for something that’s easy to prepare but still feels special, this is it. Trust me—it’s more than a recipe. It’s a new favorite waiting to happen.
Southern Breakfast Enchiladas With Sausage Gravy
Print ThisIngredients
- For the Enchiladas:
- 6 large flour tortillas
- 1 tablespoon butter
- 6 large eggs
- 1/4 cup milk
- Salt and pepper, to taste
- 1 cup shredded cheddar cheese
- 1/2 cup shredded Monterey Jack cheese
- 1/2 cup cooked breakfast potatoes or hashbrowns (optional)
- 2 green onions, sliced
- For the Sausage Gravy:
- 1/2 pound pork breakfast sausage (or turkey/chicken sausage for a lighter option)
- 2 tablespoons all-purpose flour
- 1 1/2 cups whole milk
- Salt and black pepper, to taste
- 1/4 teaspoon garlic powder (optional)
Instructions
Step 1: Make the Sausage Gravy
Cook sausage in a skillet over medium heat until browned. Sprinkle flour and stir for 1 minute. Gradually add milk, stirring to prevent lumps. Simmer until thickened, about 5 minutes. Season with salt, pepper, and garlic powder. Keep warm.
Step 2: Scramble the Eggs
Whisk eggs, milk, salt, and pepper. Melt butter in a non-stick skillet over medium heat. Pour in eggs and cook gently until softly set. Remove from heat.
Step 3: Assemble the Enchiladas
Preheat oven to 375°F (190°C). Grease a 9×13-inch dish. Fill tortillas with eggs, potatoes (optional), green onions, and cheeses. Roll and place seam-side down in the dish.
Step 4: Add Gravy and Cheese
Pour sausage gravy over enchiladas. Sprinkle extra cheese on top if desired.
Step 5: Bake
Cover with foil and bake for 15 minutes. Remove foil and bake another 5–10 minutes until bubbly.
Step 6: Serve
Cool for 5 minutes. Garnish with green onions and serve with hot sauce or fresh fruit.
