A delicious twist on traditional breakfast, these Southern Breakfast Enchiladas are filled with savory sausage, eggs, and cheese, all topped with rich sausage gravy.
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:Gluten Free
Ingredients
Scale
8 large flour tortillas
1 pound breakfast sausage
1 cup shredded cheddar cheese
1 cup diced bell peppers (red and green)
1 cup diced onions
6 large eggs
1 cup milk
1 teaspoon garlic powder
1 teaspoon onion powder
Salt and pepper to taste
2 tablespoons olive oil
1 cup sausage gravy (store-bought or homemade)
Chopped green onions for garnish
Instructions
Preheat your oven to 350°F (175°C).
In a large skillet, heat the olive oil over medium heat. Add the diced onions and bell peppers, cooking until softened, about 5 minutes.
Add the breakfast sausage to the skillet, breaking it up with a spatula. Cook until browned and fully cooked, about 7-10 minutes. Drain excess fat if necessary.
In a bowl, whisk together the eggs, milk, garlic powder, onion powder, salt, and pepper. Pour the egg mixture into the skillet with the sausage and vegetables. Cook, stirring occasionally, until the eggs are just set, about 5 minutes.
Lay out the flour tortillas on a clean surface. Spoon an equal amount of the egg and sausage mixture onto each tortilla, then sprinkle with shredded cheddar cheese. Roll up each tortilla tightly and place seam-side down in a greased 9×13 inch baking dish.
Pour the sausage gravy evenly over the rolled tortillas.
Bake in the preheated oven for 20-25 minutes, until heated through and the cheese is melted.
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 sausage mixture.
Substitute turkey sausage for a lighter option, or use black beans for a vegetarian version.