Sausage Gravy Breakfast Enchiladas

Sausage Gravy Breakfast Enchiladas- Hearty breakfast enchiladas with a Southern spin on a favorite Mexican dish your whole family will thank you for in advance.

ENCHILADA BREAKFAST CASSEROLE

If you are a breakfast casserole fan, you will love these Breakfast Enchiladas with Sausage Gravy.

Not only are the encolads delicious and a little unique, but they are also easy to make and can even be made the night before for brunch or family breakfast the next morning.  

Get all the ingredients ready and assemble the breakfast enchiladas the night before, make the sausage gravy the next morning, and pop it in the oven.

For the ingredients, I used hot sausage, white sharp cheddar cheese, and shredded hash browns.   I softly scramble the eggs because they will cook some more in the enchiladas.

If you prefer to change the ingredients to your taste, feel free to do so, but I recommend the white sharp cheddar cheese in these Breakfast Enchiladas.  It just makes them super delicious.

My grandsons are big fans of eating breakfast for dinner.  A couple of weeks ago,  I made Challah French Toast and a pan of Breakfast Enchiladas.  Serve a bowl of fruit, and we have a meal fit for a King or Queen. Haha.

This is such a fun and different take on a breakfast casserole.   I can promise you I will be making it often.

I hope you can make some Baked Ham and Angel Biscuits for your next party or celebration.  

WHERE CAN I FIND THE RECIPE?  TAKE ME TO THE RECIPE FOR SAUSAGE GRAVY BREAKFAST ENCHILADAS

Below, under the next heading, I give a list of preferred ingredients, tips, and cooking instructions for Sausage Gravy Breakfast Enchiladas and similar recipe ideas you can have.

You can also scroll down to the bottom, where you will find a full printable recipe card with the amounts of the ingredients, complete instructions, and notes.

TIPS AND TIDBITS TO PREPARE THE BEST SAUSAGE GRAVY BREAKFAST ENCHILADAS

Flour.

WHAT YOU NEED TO PREPARE SAUSAGE GRAVY BREAKFAST ENCHILIADAS

2 large skillets
Slotted spoon
9"x13" oblong baking dish
Avocado oil
Bulk (ground) sausage
Four
Whole milk
Medium onion
Frozen shredded hash browns
Whole eggs
Shredded White Sharp Cheddar Cheese
Fajita size flour tortillas

HOW TO PREPARE SAUSAGE GRAVY BREAKFAST ENCHILADAS

EGGS

In a large skillet, heat the butter to hot and melt it.  Add eggs, salt, and pepper.  Scramble the eggs, moving them around in the skillet.  

Cook until eggs are cooked soft and fluffy, not entirely done.  Remove eggs from skillet onto a platter; set aside.  Use the eggs in the enchiladas.

HASH BROWNS.

Heat a large skillet with oil until hot but not smoking.  Add half of the hash browns.  

Salt and pepper and let cook until the bottom is golden brown about 5 minutes without stirring.  Turn the hashbrowns over and cook until the other side is golden brown, approximately 3 minutes.   
 

Remove from the skillet and cook the other half the same way.  Set aside.  Use the hash browns in the enchiladas.  Use the hash browns in the enchiladas. 

SAUSAGE GRAVY

While the hash browns are cooking, cook the sausage and onions in the skillet used to cook the eggs on medium-high heat.  Brown the sausage, breaking it up until crumbly.  Remove half the sausage from the skillet onto a paper towel-lined platter.  Use this reserved sausage in the enchiladas.

Preheat the oven to 350 degrees F.  Add avocado oil to the remaining sausage.  Heat on medium-high heat until hot but not smoking.  Add the four.  Stir the flour into the sausage and oil until lightly brown.  

Add the milk, 2 cups first and a cup at a time as needed, continually stirring, scraping the bottom of the skillet releasing all the sausage crumbs.  Cook, stirring until it slightly thickens.  Cook until it is a creamy sauce and turn the burner off.  

The gravy needs to be more like a creamy sauce, not runny or thick.  It will thicken as it cooks in the oven. If the gravy gets too thick, add a little milk to keep it creamy.

ENCHILADAS

Lay tortilla on a plate and layer portions of eggs, hash browns, sausage and onions, and grated cheese.  

Roll the tortilla up tightly, placing the seam side down in a 9-inch x 13-inch baking dish.  Repeat using all the flour tortillas.

If any hash browns or crumbly sausage are left over, sprinkle them across the top of the enchiladas.  

Pour the creamy sausage gravy over the enchiladas, covering each one.  Sprinkle the remaining shredded cheese evenly over the creamy sausage gravy.

Bake for 30-40 minutes. 

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MORE DELICIOUS RECIPES

Yield: 10-12Author: Kay Little | Cooking with K

Southern Breakfast Enchiladas

Hearty breakfast dish with a Southern spin on a favorite Mexican dish your whole family will thank you for in advance.

ingredients:

Eggs

• 3 tablespoons butter
• 8-10 large whole eggs
• 1 teaspoon salt
• 1 1/2 teaspoon coarse black pepper

Hash Browns

• 2-3 tablespoons vegetable oil
• 16 oz. frozen shredded hash browns
• 1 teaspoon salt
• 1 1/2 teaspoon coarse black pepper

Sausage Gravy

• 3 tablespoons avocado oil
• 1 lb. hot ground pork sausage
• 1 medium onion, chopped
• 3 tablespoons all purpose flour
• 3-4 cups whole milk
• 1 teaspoon salt
• 1 1/2 teaspoons coarse black pepper

Enchiladas

• 12 fajita flour tortillas
• 2-2 1/2 cups sharp white cheddar cheese

instructions

Eggs

1. In a large skillet heat butter to hot and melting.  Add eggs, salt, and pepper.  Scramble the eggs moving them around in the skillet.  
2. Cook until eggs are cooked soft and fluffy not entirely done.  Remove eggs from skillet onto a platter; set aside.  Use the eggs in the enchiladas.

Hash Browns

1. Heat a large skillet with oil until hot but not smoking.  Add half of the hash browns.  
   
   
   Salt and pepper and let cook until the bottom is golden brown about 5 minutes without stirring.  Turn the hashbrowns over and cook until the other side is golden brown; approximately 3 minutes.   
2.  Remove from the skillet and cook the other half the same way.  Set aside.  Use the hash browns in the enchiladas.  Use the hash browns in the enchiladas. 

Sausage Gravy

1. While the hash browns are cooking, cook the sausage and onions in the skillet used to cook the eggs on medium high heat.  Brown the sausage breaking it up until crumbly.  Remove half the sausage from the skillet onto a paper towel lined platter.  Use this reserved sausage in the enchiladas.
2. Preheat the oven 350 degrees F.  Add avocado oil to the remaining sausage.  Heat on medium high heat until hot but not smoking.  Add the four.  Stir the flour in the sausage and oil until lightly brown.  
3. Add the milk, 2 cups first and a cup at a time as needed, continually stirring, scraping the bottom of the skillet releasing all the sausage crumbs.  Cook stirring until slightly thickens.  Cook until it is a creamy sauce and turn the burner off.  
4. The gravy needs to be more like a creamy sauce, not runny or thick.  It will thicken as it cooks in the oven. If the gravy gets too thick, add a little milk to keep it creamy.

Enchiladas

1. Lay tortilla on a plate and layer portions eggs, hash browns, sausage and onions, and grated cheese.  Roll the tortilla up tightly, placing the seam side down in a 9-inch x 13-inch baking dish.  Repeat using all the flour tortillas
2. If there is any hash browns, crumbly sausage leftover, sprinkle across the top of the enchiladas.  
3. Pour the creamy sausage gravy over the enchiladas covering each one.  Sprinkle remaining shredded cheese evening over the creamy sausage gravy.
4. Bake for 30-40 minutes.  

NOTES:

The enchiladas can be made ahead the night before and refrigerate until cooked the next morning. I cook the sausage and make the enchiladas with half and refrigerate the other half for the creamy gravy the next morning. 

Mild sausage may be substituted for the hot sausage.

Mild cheddar cheese may be substituted for the Sharp White Cheddar Cheese, but not as tasty.

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