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Southern Breakfast Enchiladas with Sausage Gravy

Southern Breakfast Enchiladas with Sausage Gravy offer a delightful twist on a classic brunch dish. Soft flour tortillas envelop savory ground breakfast sausage, fluffy scrambled eggs, and sharp cheddar cheese, all drenched in a creamy, rich sausage gravy. Perfect for lazy Sundays or special occasions, these enchiladas are sure to bring family and friends together around the breakfast table. Experience the warmth of home-cooked comfort food that satisfies every craving!

  • Total Time: 45 minutes
  • Yield: Serves 4

Ingredients

Scale
  • 4 large flour tortillas
  • 1 lb ground breakfast sausage
  • 1 cup shredded sharp cheddar cheese
  • 1 cup diced poblano peppers (about 2 peppers)
  • 4 large eggs
  • 1 cup whole milk
  • 2 tbsp butter
  • 2 tbsp all-purpose flour
  • Salt and pepper to taste
  • 2 green onions, chopped

Instructions

  1. Preheat oven to 350°F (175°C).
  2. In a skillet over medium heat, cook ground sausage until browned. Add diced poblano peppers and sauté until soft.
  3. Whisk eggs with salt and pepper; add to the skillet and scramble until just set.
  4. Fill each tortilla with the sausage mixture and cheese, roll tightly, and place seam-side down in a greased baking dish.
  5. For the gravy, melt butter in the skillet, whisk in flour until golden, then gradually add milk while stirring until thickened; season with salt and pepper.
  6. Pour gravy over enchiladas, top with remaining cheese, and bake for 25-30 minutes until bubbly.
  • Author: Stefanie Weber
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Category: Brunch
  • Method: Baking
  • Cuisine: Southern

Nutrition

  • Serving Size: 1 enchilada (approximately 250g)
  • Calories: 550
  • Sugar: 3g
  • Sodium: 1020mg
  • Fat: 30g
  • Saturated Fat: 14g
  • Unsaturated Fat: 16g
  • Trans Fat: 0g
  • Carbohydrates: 40g
  • Fiber: 2g
  • Protein: 28g
  • Cholesterol: 220mg

Keywords: Swap out breakfast sausage for chorizo or add jalapeños for extra spice. Store leftovers in an airtight container for up to three days; reheat at 350°F.