Description
Indulge in these delightful Southern breakfast enchiladas filled with savory sausage and creamy gravy. Perfect for a cozy brunch, this dish combines comforting flavors with a unique twist.
Ingredients
Scale
- 1 lb crumbled sausage (use spicy or mild based on your preference for heat.)
- 6 large eggs (scrambled for light and fluffy texture.)
- 8 pieces flour tortillas (soft and pliable; use corn for gluten-free.)
- 2 cups milk (makes the gravy rich and creamy.)
- 1/4 cup flour (thickens the gravy perfectly.)
- 2 tbsp butter (adds depth of flavor.)
- 1 tsp garlic powder (enhances the savory profile.)
- 1 tsp onion powder (enhances the savory profile.)
- salt and pepper (to taste.)
- 1 cup shredded cheddar cheese (for a melty finish.)
Instructions
- In a skillet over medium heat, sauté the crumbled sausage until browned and crispy, about 5-7 minutes. Look for a golden-brown color and a fragrant aroma. Avoid overcrowding the pan, as this can lead to steaming rather than browning.
- In a bowl, whisk the eggs until light and fluffy. Pour them into the skillet with the sausage. Stir gently for about 3-4 minutes until the eggs are just set but still slightly soft. Be careful not to overcook; they should look slightly glossy.
- In a separate saucepan, melt the butter over medium heat. Whisk in the flour, stirring for 1-2 minutes until it turns a light golden color. This creates a roux. Avoid burning the roux, as it can impart bitterness to the gravy.
- Slowly add the milk while stirring continuously until the mixture thickens and becomes creamy—this should take about 5 minutes. Look for a smooth consistency; if it becomes lumpy, whisk vigorously to smooth it out.
- Lay down a tortilla on a clean surface. Spoon some of the sausage and egg mixture along the center. Roll tightly and place seam-side down in a greased baking dish. Make sure the tortillas are soft and pliable to avoid tearing.
- Drizzle the creamy gravy generously over the assembled enchiladas, ensuring each one is well coated. This step is crucial for flavor and moisture.
- Preheat your oven to 350°F. Once ready, bake uncovered for 20-25 minutes until bubbly and golden brown. You’ll know it’s ready when the cheese is melted and the edges of the tortillas are slightly crisp.
- Remove from the oven and let the enchiladas sit for about 5 minutes before serving. This resting time helps the flavors meld and makes them easier to serve.
- Prep Time: 15 mins
- Cook Time: 30 mins
- Category: Breakfast
- Method: Baking
- Cuisine: Southern
Nutrition
- Serving Size: 1 enchilada
- Calories: 450
- Sugar: 2 g
- Sodium: 800 mg
- Fat: 30 g
- Saturated Fat: 12 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 2 g
- Protein: 20 g
- Cholesterol: 200 mg
Keywords: To avoid overcooking the eggs, remove them from heat while they are still slightly underdone; they will continue cooking while resting. Use a non-stick skillet for cooking the sausage and eggs. If you find yourself with leftover gravy, it can be served on the side for extra flavor or used over biscuits for a classic Southern dish.