Southern Breakfast Enchiladas with Sausage Gravy delight your mornings with a hearty and flavorful twist on traditional breakfast.
Author:Lorenzo Bonucci
Prep Time:15 minutes
Cook Time:30 minutes
Total Time:45 minutes
Yield:4-6 servings 1x
Category:Breakfast
Method:Baking
Cuisine:Southern
Diet:Low Calorie
Ingredients
Scale
2 cups cooked breakfast sausage, crumbled
8 large eggs
1/4 cup milk
1 teaspoon salt
1/2 teaspoon black pepper
8 flour tortillas (10-inch)
1 cup shredded cheddar cheese
1 cup diced bell peppers (red and green)
1/2 cup diced onions
1 tablespoon olive oil
1 cup sausage gravy (store-bought or homemade)
1/4 cup chopped green onions (for garnish)
Instructions
Preheat your oven to 350°F (175°C).
In a large skillet, heat olive oil over medium heat. Add diced onions and bell peppers, cooking until softened, about 5 minutes.
In a bowl, whisk together eggs, milk, salt, and black pepper. Pour the egg mixture into the skillet with the vegetables. Cook, stirring gently, until the eggs are just set, about 5-7 minutes.
Remove the skillet from heat and stir in the crumbled sausage and half of the shredded cheddar cheese.
To assemble the enchiladas, place a generous scoop of the egg and sausage mixture onto each tortilla. Roll them up tightly and place seam-side down in a greased 9×13 inch baking dish.
Pour the sausage gravy evenly over the rolled enchiladas. Sprinkle the remaining cheddar cheese on top.
Bake in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly.
Remove from the oven and let cool for a few minutes. Garnish with chopped green onions before serving.
Notes
For a spicier kick, add diced jalapeños to the egg mixture or use spicy sausage.
Substitute the sausage with cooked and crumbled turkey sausage or a plant-based sausage for a lighter option.