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This hearty Southern Breakfast Enchiladas recipe transforms your morning routine with a comforting fusion of Tex-Mex and classic Southern cooking. The pillowy flour tortillas wrap around fluffy scrambled eggs and savory sausage, all smothered in a rich, peppery gravy that will make you forget all about basic breakfast plates.
I first created these enchiladas when hosting a brunch for my in-laws who love Southern cooking but needed something different. The empty dish and requests for the recipe confirmed I had a winner that now appears at every holiday breakfast gathering.
Ingredients
- Flour tortillas: Large ones create the perfect wrapping for all the fillings without falling apart when baked
- Eggs: Fresh eggs provide the best flavor and texture for the scrambled base
- Milk: Adds richness to both the eggs and gravy making everything creamy and smooth
- Cheddar cheese: Sharp cheddar provides the best flavor but any good melting cheese works well
- Breakfast sausage: The heart of the dish providing that distinctive Southern flavor profile
- Green onions: Adds a fresh pop of color and mild onion flavor that brightens the rich dish
- All purpose flour: Creates the necessary roux that thickens the gravy to the perfect consistency
- Cayenne pepper: Optional but adds a welcome heat that balances the richness
Step-by-Step Instructions
- Prepare the Sausage Gravy:
- Cook the breakfast sausage in a large skillet over medium heat until completely browned and crumbly. This should take about 5 to 7 minutes. Keep breaking it up with a wooden spoon as it cooks for even browning. Without removing the sausage or draining the fat, sprinkle the flour evenly over the meat and stir continuously for one full minute to cook out the raw flour taste. The mixture will look dry and pasty. While whisking constantly, slowly pour in the milk. Continue whisking until all lumps disappear and the mixture begins to bubble and thicken. Reduce heat to medium low and allow the gravy to simmer for 5 to 7 minutes until it reaches a spoonable consistency. Season with salt, black pepper, and a pinch of cayenne if desired. The gravy should be thick enough to coat the back of a spoon but still pourable.
- Prepare the Egg Filling:
- In a mixing bowl, whisk together the eggs and milk until well combined and slightly frothy. Season generously with salt and pepper. Heat a nonstick skillet over medium heat and add a tablespoon of butter or oil. Once hot, pour in the egg mixture. Allow to set slightly before gently pulling the eggs from the edges toward the center with a spatula. Continue this process until eggs are just barely set but still glossy and moist. They will continue cooking in the oven, so slightly undercook them at this stage. Remove from heat immediately to prevent overcooking.
- Assemble the Enchiladas:
- Lay each tortilla flat on a clean work surface. Place approximately 1/3 cup of scrambled eggs in a line down the center of each tortilla. Sprinkle about 2 tablespoons of crumbled cooked sausage over the eggs, followed by 2 tablespoons of shredded cheddar cheese and a sprinkle of green onions. Fold one side of the tortilla over the filling, then tuck and roll to create a sealed enchilada. Place each enchilada seam side down in your prepared baking dish, arranging them snugly side by side.
- Bake to Perfection:
- Pour the prepared sausage gravy evenly over the arranged enchiladas, making sure to cover them completely. The gravy will seep into the tortillas during baking, creating a tender texture. Sprinkle the remaining cheese over the top for an extra gooey finish. Place the baking dish in your preheated oven and bake for 20 minutes until the edges begin to bubble and the cheese is melted and slightly golden. Allow to rest for 5 minutes before serving to let the flavors settle and make cutting easier. Garnish with fresh green onions right before serving for color contrast and fresh flavor.
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My absolute favorite thing about this recipe is how the crispy edges of the tortilla contrast with the creamy center. I learned this technique from my grandmother who always said a proper Southern breakfast should stick to your ribs. These enchiladas certainly honor that tradition while bringing something new to the table.
Make-Ahead Options
These enchiladas work beautifully as a make-ahead breakfast solution. You can prepare the components separately up to two days in advance. Store the scrambled eggs, cooked sausage for the filling, and prepared gravy in separate containers in the refrigerator. When ready to serve, assemble the enchiladas with the cold components, allow the gravy to warm slightly before pouring over, and add an extra 5-10 minutes to the baking time. The texture remains perfect, and the flavors actually develop more complexity overnight.
Regional Variations
This recipe sits at the delicious intersection of Southern comfort food and Tex-Mex cuisine. In the Deep South, you might find these made with country ham instead of sausage. In Texas, chorizo often replaces breakfast sausage for a spicier kick, and poblano peppers might join the filling. New Mexico versions could include green chile in both the filling and the gravy. Feel free to adapt based on your regional preferences while keeping the core concept intact.
Serving Suggestions
These hearty enchiladas create a complete meal on their own, but for a traditional Southern breakfast spread, consider serving alongside fresh fruit to balance the richness. A tangy fruit salad with citrus provides welcome brightness. For special occasions, offer small dishes of pico de gallo, sliced avocado, and sour cream on the side to let guests customize their plates. Morning cocktails like Bloody Marys or Mimosas complement these enchiladas beautifully for weekend brunches.
Dietary Adaptations
This versatile recipe welcomes adaptation for various dietary needs. For a lower-carb version, use low-carb tortillas and add extra vegetables to the filling. Those avoiding dairy can substitute unsweetened almond or oat milk in the gravy and use dairy-free cheese alternatives. For gluten-free diners, corn tortillas work well though they are smaller, so you may need more of them, and the flour in the gravy can be replaced with cornstarch or a gluten-free flour blend.
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Frequently Asked Questions
- → How do I prevent the enchiladas from becoming soggy?
To prevent sogginess, ensure the scrambled eggs and sausage are well-drained before assembling. Additionally, serve shortly after baking for best texture.
- → Can I make these enchiladas ahead of time?
Yes, you can assemble the enchiladas and refrigerate them (without the gravy) overnight. Bake with gravy when ready to serve.
- → Can I substitute flour tortillas for another type?
Yes, corn tortillas can be used but may need to be warmed or lightly fried to prevent cracking during assembly.
- → How can I spice up the sausage gravy?
Add a pinch of cayenne pepper, paprika, or red pepper flakes for extra heat and flavor intensity in the gravy.
- → What other toppings can I use?
You can garnish with sour cream, avocado slices, salsa, or hot sauce for additional flavor and texture.