Delicious Breakfast Enchiladas with Sausage Gravy Made Easy — Breakfast Enchiladas Recipe

I still remember the first time I made these breakfast enchiladas for a sleepy Saturday morning: the house smelled like sizzling sausage and warm tortillas, and my partner and I could barely wait for them to come out of the oven. They became our weekend ritual — comforting, forgiving, and absolutely delicious. Growing up in the South, I was surrounded by dishes that combined hearty breakfast ingredients with rich gravies, and this recipe is a playful crossover between classic Southern sausage gravy and a Mexican-inspired enchilada roll-up. It’s warm, filling, and perfect when you want something more celebratory than toast but easier than a fussy brunch spread. If you love hearty breakfasts with depth of flavor, these are sure to become a favorite.

Who is this recipe for?

• This recipe is perfect for busy parents, brunch hosts, and anyone who craves a comforting, make-ahead breakfast that feeds a crowd.

Core ingredients overview:

• This dish combines 6 pieces Eggs (scrambled), 1 pound Sausage (crumbled, can use plant-based for meatless version), 2 cups Cheese (use dairy alternatives if needed), 1 cup Hash Browns (can substitute with roasted potatoes), 4 pieces Tortillas (can use gluten-free), 1/2 pound Sausage (for sausage gravy), 2 tablespoons Flour (to thicken gravy), 2 cups Milk (use plant-based milk for vegan version), Seasonings (to taste) to create a savory, saucy breakfast bake that’s easy to assemble and crowd-pleasing. If you enjoy hearty morning bakes, you might also like this take on avocado toast with fresh greens: Avocado Toast with Rocket Salad.

Tools & Ingredients

Tools (you’ll need)

• Large skillet or frying pan
• Small saucepan (for gravy)
• Mixing bowls
• Whisk
• Spatula
• 9×13-inch baking dish (or similar)
• Measuring cups and spoons
• Cheese grater (if using a block of cheese)
• Oven mitts

Ingredients (with short benefits)

• 6 pieces Eggs (scrambled) – great source of protein and binds the filling together.
• 1 pound Sausage (crumbled, can use plant-based for meatless version) – adds savory, meaty flavor and richness.
• 2 cups Cheese (use dairy alternatives if needed) – melts for creamy texture and satisfying flavor.
• 1 cup Hash Browns (can substitute with roasted potatoes) – adds body and a hearty bite.
• 4 pieces Tortillas (can use gluten-free) – carries the filling and crisps slightly when baked.
• 1/2 pound Sausage (for sausage gravy) – forms the flavorful base of the gravy.
• 2 tablespoons Flour (to thicken gravy) – thickens the gravy for a luscious finish.
• 2 cups Milk (use plant-based milk for vegan version) – creates a creamy gravy; choose milk to suit dietary needs.
• Seasonings (to taste) – salt, pepper, chili powder, and optional herbs to enhance and balance flavors.

(If you enjoy sausage-forward breakfast bakes, check out this savory twist on biscuits that pairs well with breakfast gravy: Easy Keto Sausage Cheddar Biscuits.)

Instructions

1. Preheat the oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish.
2. In a large skillet over medium heat, cook the 1 pound crumbled sausage until browned, breaking it into small pieces. Remove with a slotted spoon and drain on a paper towel-lined plate.
3. In the same skillet, add the hash browns and cook briefly until slightly golden (about 3–4 minutes). Season lightly with salt and pepper. Remove and set aside.
4. In a bowl, whisk the 6 scrambled eggs until combined, then scramble them gently in a nonstick skillet until just set. Remove and let cool slightly.
5. Combine the cooked sausage, hash browns, scrambled eggs, and 1 cup of the cheese in a mixing bowl. Mix gently to create the filling. Taste and adjust seasonings.
6. Lay a tortilla flat, spoon about one-quarter of the filling into the center, roll up tightly, and place seam-side down in the prepared baking dish. Repeat with the remaining tortillas and filling.
7. Sprinkle the remaining 1 cup of cheese evenly over the top of the rolled enchiladas.
8. To make the sausage gravy: In a small saucepan over medium heat, cook the 1/2 pound sausage until browned and crumbly. Sprinkle 2 tablespoons of flour over the cooked sausage and stir for 1 minute to cook the flour.
9. Slowly whisk in 2 cups of milk, bringing the mixture to a gentle simmer. Cook until the gravy thickens (about 3–5 minutes). Season with salt, pepper, and a pinch of cayenne or chili powder if desired.
10. Pour the warm sausage gravy evenly over the enchiladas, covering the cheese.
11. Bake in the preheated oven for 20–25 minutes, until the gravy is bubbly and the top is lightly browned.
12. Remove from the oven and let rest for 5 minutes before serving. Garnish with chopped green onions or fresh herbs if you like.

FAQ

• Can I freeze this recipe?
  Yes — assemble the enchiladas and freeze them uncovered for up to 1 month, or freeze in an airtight container. Thaw overnight in the refrigerator before baking, then proceed with the gravy and bake as directed.

• What can I use instead of hash browns?
  You can use roasted diced potatoes or even cooked sweet potatoes for a different flavor and texture.

• Can I make this vegetarian or vegan?
  Absolutely. Substitute plant-based sausage for both the filling and the gravy, use a plant-based milk, and choose dairy-free cheese alternatives.

• Can I make the gravy ahead of time?
  Yes — the gravy can be made up to 2 days ahead and gently reheated. Stir in a little extra milk if it becomes too thick when reheating.

Tips & Tricks

• Use slightly stale or warmed tortillas: Warm them briefly in a skillet or in the microwave wrapped in a damp towel to make rolling easier and to prevent tearing.
• Don’t overcook the eggs: Remove scrambled eggs while still slightly soft because they’ll finish cooking in the oven.
• Taste as you go: Adjust seasoning in both the filling and the gravy before baking to ensure balanced flavor.
• For a crispier top: Broil for 1–2 minutes at the end of baking, watching closely to avoid burning. And if you want a hearty pairing for leftovers or a brunch spread, try serving alongside this comforting Homemade Reuben Bake for variety.

Enjoy this warm, satisfying meal with family or friends — it’s perfect for slow weekend mornings or a make-ahead brunch. Always add

tag after Directions.

Conclusion

If you’d like more variations and inspiration, check out this Southern-style take on the dish at Southern Breakfast Enchiladas with Sausage Gravy – Spicy Southern Kitchen, a slightly different riff at Breakfast Enchiladas with Sausage Gravy | Chef Elizabeth Reese, and a country-style version here: Country-Style Breakfast Enchiladas – Mother Thyme.