Southern Breakfast Enchiladas Gravy (Print Version)
# Ingredients:
→ For the Enchiladas
01 -
6 large flour tortillas
02 -
6 large eggs
03 -
1/4 cup milk
04 -
1 cup shredded cheddar cheese
05 -
1/2 cup cooked breakfast sausage, crumbled
06 -
1/4 cup diced green onions
07 -
Salt and pepper to taste
08 -
Butter or oil for cooking
→ For the Sausage Gravy
09 -
1/2 pound breakfast sausage
10 -
3 tablespoons all-purpose flour
11 -
2 cups whole milk
12 -
Salt and black pepper to taste
13 -
Pinch of cayenne pepper, optional
# Instructions:
01 -
Preheat oven to 375°F (190°C) and lightly grease a baking dish.
02 -
In a skillet, cook the sausage for the gravy until browned. Sprinkle in the flour and cook for 1 minute, stirring constantly.
03 -
Slowly whisk in the milk. Cook until thickened (about 5–7 minutes), stirring often. Season with salt, pepper, and cayenne if using. Set aside.
04 -
In another skillet, melt butter or heat oil. Whisk eggs with milk, salt, and pepper, then scramble until just cooked. Remove from heat.
05 -
Lay out tortillas. Fill each with scrambled eggs, sausage crumbles, cheddar cheese, and green onions. Roll up and place seam-side down in the baking dish.
06 -
Pour sausage gravy evenly over the enchiladas. Sprinkle extra cheese on top if desired. Bake for 20 minutes, or until heated through and bubbly.
07 -
Garnish with additional green onions before serving.