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
- Preheat the oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish.
- 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.
- 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.
- 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.
- 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.
- 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.
- Sprinkle the remaining 1 cup of cheese evenly over the top of the rolled enchiladas.
- 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.
- 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.
- Pour the warm sausage gravy evenly over the enchiladas, covering the cheese.
- Bake in the preheated oven for 20–25 minutes, until the gravy is bubbly and the top is lightly browned.
- 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.
Breakfast Enchiladas
Ingredients
- 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.
- to taste Seasonings Salt, pepper, chili powder, and optional herbs to enhance and balance flavors.
Method
- Preheat the oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish.
- In a large skillet over medium heat, cook the crumbled sausage until browned, breaking it into small pieces. Remove with a slotted spoon and drain on a paper towel-lined plate.
- 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.
- In a bowl, whisk the scrambled eggs until combined, then scramble them gently in a nonstick skillet until just set. Remove and let cool slightly.
- 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.
- 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.
- Sprinkle the remaining 1 cup of cheese evenly over the top of the rolled enchiladas.
- In a small saucepan over medium heat, cook the sausage for the gravy until browned and crumbly.
- Sprinkle the flour over the cooked sausage and stir for 1 minute to cook the flour.
- Slowly whisk in the 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.
- Pour the warm sausage gravy evenly over the enchiladas, covering the cheese.
- Bake in the preheated oven for 20–25 minutes, until the gravy is bubbly and the top is lightly browned.
- Remove from the oven and let rest for 5 minutes before serving. Garnish with chopped green onions or fresh herbs if you like.