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Hearty breakfast enchiladas with scrambled eggs, sausage gravy, and melted cheese.
Print Recipe
Course: Breakfast
Cuisine: Southern
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 1/2 pound pork breakfast sausage
  • 2 tablespoons all-purpose flour
  • 1 1/2 cups whole milk
  • 6 large flour tortillas
  • 1 tablespoon butter
  • 6 large eggs
  • 1/4 cup milk
  • 1 cup shredded cheddar cheese
  • 1/2 cup shredded Monterey Jack cheese
  • 1/2 cup cooked breakfast potatoes (optional)
  • 2 green onions, sliced
  • salt and pepper to taste
  • 1/4 teaspoon garlic powder (optional)

Equipment

  • Skillet
  • 9x13 inch baking dish
  • mixing bowl
  • whisk
  • oven

Method
 

  1. Cook sausage in skillet until browned. Sprinkle flour and stir to coat. Slowly add milk, stir until thickened. Season with salt, pepper, and garlic powder.
  2. Whisk eggs, milk, salt, and pepper. Melt butter in skillet, pour in eggs and cook gently until soft scrambled.
  3. Preheat oven to 375°F and grease a 9x13-inch dish. Lay tortillas flat, fill with eggs, potatoes, cheese, and green onions. Roll tightly and place seam-side down.
  4. Pour warm sausage gravy over enchiladas and sprinkle additional cheese if desired.
  5. Cover with foil and bake 15 minutes. Remove foil and bake another 5-10 minutes until top is golden and bubbly.
  6. Cool slightly and serve with extra green onions, sour cream, or hot sauce.

Nutrition

Calories: 350kcalCarbohydrates: 20gProtein: 18gFat: 20gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gCholesterol: 200mgSodium: 400mgPotassium: 300mgFiber: 1gSugar: 4gVitamin A: 500IUVitamin C: 2mgCalcium: 150mgIron: 2mg

Notes

Pour warm gravy over enchiladas and bake until bubbly. Can assemble ahead for convenience.

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