Southern Breakfast Enchiladas with Sausage Gravy

If you’re looking for a brunch recipe that brings Southern comfort and Tex-Mex flair together, Southern Breakfast Enchiladas with Sausage Gravy are the perfect choice. These enchiladas combine warm flour tortillas, creamy sausage gravy, fluffy scrambled eggs, melted cheese, and optional breakfast potatoes for a hearty, flavorful meal. Perfect for weekend brunches, potlucks, or feeding a hungry family, this dish is as indulgent as it is comforting.

I remember one Sunday morning when I wanted to reinvent a classic breakfast. Inspired by my grandmother’s homemade sausage gravy and my love for Tex-Mex flavors, I decided to wrap everything in tortillas instead of serving it separately. The result was a revelation: creamy, cheesy, and filling enchiladas that disappeared before anyone could snap a photo. The combination of textures—soft eggs, tender tortillas, and savory gravy—made every bite unforgettable. It’s now my go-to dish for leisurely weekend mornings or feeding a crowd without stress.

Making the Sausage Gravy

Cooking the Sausage

Start with ½ pound of pork breakfast sausage (or turkey/chicken sausage for a lighter option). Cook it in a skillet over medium heat, breaking it apart until fully browned. This creates the savory base that defines the dish. Avoid rushing this step—well-browned sausage gives depth and flavor to the gravy.

Thickening the Gravy

Sprinkle 2 tablespoons of all-purpose flour over the cooked sausage and stir well to coat. Gradually pour in 1½ cups of whole milk while stirring constantly to prevent lumps. Simmer for about 5 minutes until thickened. Season with salt, black pepper, and optional garlic powder. The result is a silky, rich gravy that is both comforting and indulgent.

Preparing the Eggs

Fluffy Scrambled Eggs

Whisk 6 large eggs with ¼ cup milk, salt, and pepper. Melt 1 tablespoon butter in a skillet over medium heat and pour in the egg mixture. Cook gently, stirring occasionally, until eggs are just set but still soft. Removing them from heat early ensures they finish cooking in the oven without over-drying.

Adding Mix-Ins

Optional: fold in ½ cup cooked breakfast potatoes or hash browns for extra texture and heartiness. Sprinkle in chopped green onions for flavor and color. These little additions elevate the dish and make it visually appealing, while adding layers of flavor that complement the gravy.

Assembling the Enchiladas

Rolling the Tortillas

Preheat the oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish. Lay out each tortilla and fill with a scoop of scrambled eggs, optional potatoes, a sprinkle of cheeses—1 cup shredded cheddar and ½ cup shredded Monterey Jack—and a few green onions. Roll the tortillas tightly and place seam-side down in the baking dish. Large burrito-sized tortillas work best for easy rolling.

Topping and Baking

Pour the warm sausage gravy generously over the rolled tortillas, then sprinkle with additional cheese if desired. Cover with aluminum foil and bake for 15 minutes. Remove the foil and bake another 5–10 minutes until the top is golden and bubbly. This method ensures the enchiladas are heated through and the cheese is perfectly melted.

Serving, Storage, and Enhancements

Serving Ideas

Serve warm with extra green onions, a dollop of sour cream, or a drizzle of hot sauce for a kick. Pair with fresh fruit, grits, or a simple side salad for a full Southern-style brunch. For a decadent touch, top each enchilada with a fried egg before serving.

Storage and Make-Ahead Tips

These enchiladas can be assembled the night before and refrigerated, adding 5–10 minutes to baking time if cold. Freeze for longer storage. They reheat well in the oven or microwave, making them an excellent option for meal prep or feeding a crowd.

Flavor Upgrades

Add crumbled blue cheese or goat cheese for tang, or enrich the gravy with a splash of heavy cream. These tweaks take the recipe from classic comfort to elevated brunch delight. Even simple tweaks like using burrito-sized tortillas can make rolling and serving effortless.

FAQ

1. Can these be made ahead of time?
Yes, assemble the night before and refrigerate. Baking time may increase by 5–10 minutes if starting cold.

2. Can I substitute the sausage?
Turkey or chicken sausage works well for a lighter version, and plant-based sausage can be used for a vegetarian twist.

3. Can I add potatoes inside?
Absolutely. Cooked breakfast potatoes or hash browns add extra heartiness and texture.

4. How can I make the gravy richer?
Add a splash of heavy cream at the end of cooking, or use half-and-half instead of milk for a creamier texture.

5. Can I use a different cheese?
Yes, any meltable cheese works. Cheddar and Monterey Jack are recommended for flavor and melting quality, but blue cheese or goat cheese add a tangy twist.

Conclusion

Southern Breakfast Enchiladas with Sausage Gravy are a comforting, hearty, and versatile brunch option. Combining fluffy eggs, savory sausage gravy, and melted cheese in warm tortillas, this dish satisfies both the heart and the palate. Make it ahead, freeze it, or serve it fresh—either way, it’s a guaranteed crowd-pleaser that brings Southern charm and Tex-Mex flair to your table.