Weekend mornings in our house are loud, joyful, and fueled by hearty breakfasts. With two teens who can polish off a pan of food before I even sit down, I’ve learned to plan big and cook smart. This Southern Breakfast Enchiladas recipe was born on a Saturday when I had leftover scrambled eggs, half a pack of sausage, and some tortillas begging to be used. I wasn’t in the mood for another basic breakfast burrito, so I did what any home cook with a fridge full of “almosts” would do—I got creative.
The first time I made this dish, I didn’t expect it to become a favorite. But after one bite, everyone paused mid-chew. My husband gave that wide-eyed look he reserves for the best meals, and my youngest asked, “Can we have this every weekend?” That was all the confirmation I needed.
The creamy sausage gravy blankets everything in comforting flavor, while the cheesy eggs wrapped in soft tortillas feel like a cozy hug on a plate. You can prep it ahead and slide it into the oven while you sip your coffee.
These enchiladas are now part of our weekend rhythm, and I love hearing from friends who’ve tried them and added their own twist—jalapeños, hot sauce, turkey sausage—you name it. It’s a recipe that welcomes creativity, but at its heart, it’s simple, satisfying, and made with love. If you’re looking for something warm, filling, and fuss-free, I think you’ll adore this dish as much as we do.
Short Description
Fluffy scrambled eggs, cheddar, and breakfast potatoes wrapped in soft tortillas, topped with creamy homemade sausage gravy and baked to perfection—a comforting Southern-style breakfast your whole family will love.
Key Ingredients
For the Enchiladas:
- 6 large flour tortillas
- 1 tablespoon butter
- 6 large eggs
- 1/4 cup milk
- Salt and pepper, to taste
- 1 cup shredded cheddar cheese
- 1/2 cup shredded Monterey Jack cheese
- 1/2 cup cooked breakfast potatoes or hashbrowns (optional)
- 2 green onions, sliced
For the Sausage Gravy:
- 1/2 pound pork breakfast sausage (or turkey/chicken sausage)
- 2 tablespoons all-purpose flour
- 1 1/2 cups whole milk
- Salt and black pepper, to taste
- 1/4 teaspoon garlic powder (optional)
Tools Needed
- Large skillet
- Non-stick frying pan
- Mixing bowls
- 9×13-inch baking dish
- Whisk
- Spatula
- Foil for covering while baking
Cooking Instructions
Step 1: Make the Sausage Gravy
In a skillet over medium heat, cook the sausage until browned and fully cooked, breaking it into crumbles with a spatula. Sprinkle in the flour and stir to coat the sausage evenly.
Cook for 1 minute. Slowly whisk in the milk to avoid lumps. Let it simmer, stirring often, for about 5 minutes until thickened. Season with salt, pepper, and garlic powder (if using). Keep warm on low.
Step 2: Scramble the Eggs
Whisk together eggs, milk, salt, and pepper in a bowl. Melt butter in a non-stick skillet over medium heat. Pour in the egg mixture and cook, stirring gently, until just set and still soft. Remove from heat immediately to avoid overcooking.
Step 3: Assemble the Enchiladas
Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish. Spoon scrambled eggs, cooked potatoes (if using), green onions, cheddar, and Monterey Jack cheese into each tortilla. Roll them up tightly and place seam-side down in the dish.
Step 4: Top with Gravy
Pour the warm sausage gravy evenly over the enchiladas. If you like it extra cheesy, sprinkle some extra shredded cheese on top.
Step 5: Bake
Cover the dish with foil and bake for 15 minutes. Remove foil and bake for another 5–10 minutes, until heated through and bubbly around the edges.
Step 6: Serve
Garnish with sliced green onions and a dash of hot sauce if you like heat. Pair with fresh fruit or orange juice for a balanced breakfast.
Why You’ll Love This Recipe
Family-Friendly: Kid-approved and great for feeding a crowd.
Make-Ahead Friendly: Assemble the night before and bake fresh in the morning.
Comforting & Filling: Packed with protein, cheese, and creamy gravy.
Flexible Ingredients: Swap the sausage, cheese, or veggies to fit your needs.
Southern-Inspired Flavor: Hearty, satisfying, and full of down-home comfort.
Mistakes to Avoid & Solutions
Using Overcooked Eggs: Scramble the eggs until just set—they’ll cook more in the oven.
Lumpy Gravy: Add milk slowly while whisking to prevent lumps. If needed, strain it before using.
Tortillas Tearing: Warm tortillas slightly before rolling to make them more flexible.
Too Much Filling: Don’t overstuff the tortillas or they’ll burst open while baking.
Gravy Too Thin: If it doesn’t thicken after 5–6 minutes, simmer a little longer or add a flour slurry (1 tsp flour mixed with 1 tbsp water).
Serving and Pairing Suggestions
These enchiladas shine as a stand-alone breakfast or brunch centerpiece. Pair them with:
– A side of fresh fruit or fruit salad
– Crispy bacon or breakfast sausage links for extra protein
– A glass of fresh-squeezed orange juice or a cold brew coffee
– Serve family-style straight from the baking dish, or plate individually for a more polished presentation
– Great for brunch buffets, holiday breakfasts, or weekend gatherings
Storage and Reheating Tips
Store Leftovers: Cool completely and refrigerate in an airtight container for up to 3 days.
Freeze: Wrap enchiladas individually in foil and freeze up to 2 months. Thaw overnight before reheating.
Reheat in Oven: Cover with foil and bake at 350°F for 15–20 minutes.
Microwave Option: Reheat a single portion for 1–2 minutes on medium power, adding a splash of milk to keep it moist.
Avoid Drying Out: Always cover during reheating to maintain moisture.
FAQs
1. Can I make this recipe ahead of time?
Yes! Assemble the enchiladas and gravy the night before. Refrigerate covered and bake in the morning. Add 5–10 minutes to baking time if starting cold.
2. Can I use corn tortillas instead of flour?
You can, but they’re smaller and more delicate. Warm them well and handle gently when rolling.
3. Is there a vegetarian version of this?
Absolutely. Skip the sausage and make a creamy mushroom gravy instead. Use sautéed mushrooms, garlic, and milk thickened with a roux.
4. Can I double this recipe for a larger group?
Yes. Use a second 9×13-inch dish or a large sheet pan. Just be sure to evenly spread the gravy and adjust bake time as needed.
5. What’s the best cheese blend for this recipe?
Cheddar and Monterey Jack are my go-to, but pepper jack adds a nice kick, or try a Mexican blend for more flavor.
Tips & Tricks
Warm your tortillas in the microwave for 20–30 seconds before rolling—they’ll be easier to handle.
For crispier edges, bake uncovered for the last 5 minutes.
Add a splash of hot sauce or diced jalapeños for a spicier version.
Use leftover roasted potatoes or frozen hashbrowns to save time.
Let the dish rest 5 minutes after baking—it’ll slice more cleanly and stay hotter longer.
Recipe Variations
Spicy Southwest Style:
Add chopped green chilies to the eggs, use pepper jack cheese, and top with chipotle sausage gravy. Swap garlic powder with chili powder for extra heat.
Veggie Lovers’ Version:
Skip the sausage and use sautéed bell peppers, onions, and mushrooms in the egg mix. For the gravy, make a vegetarian version using butter, flour, and veggie broth.
Low-Carb Option:
Use low-carb tortillas and skip the potatoes. Use chicken or turkey sausage and a lighter milk like unsweetened almond milk for the gravy.
Tex-Mex Twist:
Add black beans and corn to the filling, use taco-seasoned ground turkey, and top with a mix of salsa and queso instead of traditional gravy.
Bacon Lover’s Dream:
Use crumbled bacon instead of sausage, and stir a bit into the gravy for smoky flavor. Top with more bacon just before serving for crunch.
Final Thoughts
This Southern Breakfast Enchiladas with Sausage Gravy dish is simple to pull together, but the results taste like you spent all morning on it. The creamy gravy, the cheesy eggs, the cozy bite of tortilla—each forkful just hits the spot. It’s a breakfast I’m proud to serve, whether it’s a lazy Saturday with my family or a brunch with friends around the table, chatting and laughing over coffee refills.
Some weekends I toss in chopped spinach or use chicken sausage when I want something lighter. Other times, I go all in with crispy bacon bits and spicy pepper jack. It’s comforting, filling, and most importantly—everyone in my house eats it without complaints (and that’s no small victory). So go ahead, make it your own. But I promise, once you try it, this one will be making a regular appearance in your breakfast rotation.
Southern Breakfast Enchiladas With Sausage Gravy
Ingredients
For the Enchiladas:
- 6 large flour tortillas
- 1 tablespoon butter
- 6 large eggs
- ¼ cup milk
- Salt and pepper to taste
- 1 cup shredded cheddar cheese
- ½ cup shredded Monterey Jack cheese
- ½ cup cooked breakfast potatoes or hashbrowns optional
- 2 green onions sliced
For the Sausage Gravy:
- ½ pound pork breakfast sausage or turkey/chicken sausage
- 2 tablespoons all-purpose flour
- 1½ cups whole milk
- Salt and black pepper to taste
- ¼ teaspoon garlic powder optional
Instructions
- Brown sausage in a skillet over medium heat, crumbling as it cooks. Stir in flour and cook 1 minute. Gradually whisk in milk.
- Simmer for 5 minutes, stirring often, until thickened. Season with salt, pepper, and garlic powder. Keep warm.
- Whisk eggs, milk, salt, and pepper. Melt butter in a non-stick skillet over medium heat, pour in the eggs, and stir gently until just set. Remove from heat while still soft.
- Preheat oven to 375°F. Grease a 9x13-inch dish. Fill tortillas with scrambled eggs, potatoes (if using), green onions, cheddar, and Monterey Jack cheese. Roll up and place seam-side down in the dish.
- Pour sausage gravy evenly over the enchiladas. Add extra cheese on top if desired.
- Cover with foil and bake for 15 minutes. Uncover and bake 5–10 minutes more, until hot and bubbly.
- Garnish with green onions and hot sauce. Serve with fresh fruit or juice.
