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
