Why You’ll Love This Recipe
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Hearty and Filling: Packed with protein and flavor, it’s a meal that satisfies.
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Make-Ahead Friendly: Assemble the night before and bake in the morning.
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Crowd-Pleaser: Ideal for feeding a group, with flavors that appeal to all ages.
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Customizable: Easily adapt the ingredients to suit your taste preferences.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
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1 pound ground breakfast sausage
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1/2 cup diced onion
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1 jalapeño, minced
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1/3 cup all-purpose flour
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2 3/4 cups milk
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1/4 teaspoon salt
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1/4 teaspoon black pepper
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10 large eggs
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2 tablespoons butter
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2 cups cooked tater tots
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1 cup shredded Pepper Jack cheese
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1 cup shredded cheddar cheese
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10 fajita-size flour tortillas
Directions
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Prepare the Sausage Gravy:
In a large nonstick skillet over medium-high heat, cook the sausage, crumbling it as it cooks. When halfway cooked, add the diced onion and minced jalapeño. Continue cooking until the sausage is fully browned. Remove 1 cup of the sausage mixture and set aside. Sprinkle the flour over the remaining sausage in the skillet, stirring to combine. Cook for 1 minute, then gradually whisk in the milk. Simmer until the gravy thickens, then season with salt and pepper. Remove from heat. -
Scramble the Eggs:
In a separate pan, melt the butter over medium heat. Whisk the eggs with a pinch of salt, then pour into the pan. Cook, stirring gently, until the eggs are just set but still slightly undercooked. Remove from heat. -
Assemble the Filling:
In a medium bowl, combine the reserved sausage mixture, scrambled eggs, cooked tater tots, and half of both the Pepper Jack and cheddar cheeses. -
Assemble the Enchiladas:
Preheat the oven to 350°F (175°C) and lightly grease a 9×13-inch baking dish. Place about 1/2 cup of the filling down the center of each tortilla. Roll up the tortillas and place them seam-side down in the prepared baking dish. -
Add Gravy and Cheese:
Pour the prepared sausage gravy over the enchiladas, spreading it evenly. Sprinkle the remaining cheeses over the top. -
Bake:
Bake in the preheated oven for 30 to 40 minutes, or until the cheese is melted and bubbly, and the edges are golden brown.
Servings and Timing
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Servings: 10 enchiladas
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Preparation Time: 20 minutes
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Cooking Time: 40 minutes
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Total Time: 1 hour
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Spicy Kick: Use hot sausage or add extra jalapeños for more heat.
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Vegetarian Option: Replace sausage with sautéed mushrooms and spinach.
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Different Cheeses: Try Monterey Jack, Colby, or a Mexican blend.
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Add Veggies: Incorporate bell peppers or tomatoes into the filling for added flavor and nutrition.
Storage/Reheating
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Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
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Reheating: Reheat individual portions in the microwave until warmed through. For best results, reheat in the oven at 350°F (175°C) until heated thoroughly.
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Freezing: Assemble the enchiladas without baking, cover tightly, and freeze for up to 2 months. Thaw in the refrigerator overnight before baking as directed.
FAQs
Can I make this dish ahead of time?
Yes, you can assemble the enchiladas the night before, cover, and refrigerate. In the morning, pour the sausage gravy over the top, add the remaining cheese, and bake as directed.
What can I serve with these enchiladas?
These enchiladas are hearty on their own but pair well with fresh fruit, a simple green salad, or a side of salsa for added freshness.
Can I use store-bought sausage gravy?
While homemade sausage gravy adds a personal touch, you can use store-bought gravy in a pinch. Just heat it up and pour over the assembled enchiladas before baking.
How can I make this dish spicier?
To increase the heat, use spicy sausage, add more jalapeños, or include a dash of hot sauce in the gravy.
Can I use corn tortillas instead of flour?
Flour tortillas are preferred for their pliability and ability to hold the filling without tearing. Corn tortillas may crack when rolled, but if you prefer them, warm them slightly to make them more flexible.
Conclusion
Southern Breakfast Enchiladas with Sausage Gravy are a delightful fusion of Southern comfort food and Tex-Mex flavors. Perfect for brunches, family gatherings, or a special weekend breakfast, this dish is sure to impress and satisfy. With its rich, savory filling and creamy gravy, it’s a recipe that brings warmth and joy to any table.
Print
Southern Breakfast Enchiladas with Sausage Gravy
- Total Time: 1 hour
- Yield: 10 enchiladas
Description
Hearty and flavorful, these cheesy breakfast enchiladas combine Tex-Mex flair with Southern sausage gravy—perfect for feeding a hungry crowd or prepping ahead.
Ingredients
1 pound ground breakfast sausage
1/2 cup diced onion
1 jalapeño, minced
1/3 cup all-purpose flour
2 3/4 cups milk
1/4 teaspoon salt
1/4 teaspoon black pepper
10 large eggs
2 tablespoons butter
2 cups cooked tater tots
1 cup shredded Pepper Jack cheese
1 cup shredded cheddar cheese
10 fajita-size flour tortillas
Instructions
Prepare Sausage Gravy: In a skillet, cook sausage with onion and jalapeño until browned. Set aside 1 cup. Stir flour into the rest and cook for 1 minute. Slowly whisk in milk and simmer until thickened. Season with salt and pepper.
Scramble Eggs: In a pan, melt butter. Whisk and cook eggs until just set.
Mix Filling: Combine reserved sausage, scrambled eggs, tater tots, and half the cheeses.
Assemble Enchiladas: Fill tortillas with about 1/2 cup of filling each. Roll and place seam-side down in greased 9×13″ baking dish.
Top with Gravy and Cheese: Pour sausage gravy over enchiladas and sprinkle with remaining cheeses.
Bake: Bake at 350°F (175°C) for 30–40 minutes, until cheese is bubbly and golden.
Notes
Assemble the night before, refrigerate, and bake in the morning.
Add sautéed veggies or hot sauce for customization.
Use flour tortillas for best results—corn may crack.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Breakfast, Brunch
- Method: Baking
- Cuisine: Southern, Tex-Mex
