The rich aroma of sausage gravy wafting through the kitchen can transform any ordinary morning into something special. That’s how I feel every time I whip up a pan of delicious Breakfast Enchiladas with Sausage Gravy Made Easy. These mouthwatering enchiladas—delicately layered with juicy sausage, creamy gravy, and crispy hash browns—are sure to become your new brunch staple. They are not just quick to prepare, they’re also incredibly customizable; whether you prefer a meatless option or you’re a cheese aficionado, there’s a version for everyone. Plus, who could resist the comfort of Southern cuisine gathered around the table with loved ones? Ready to impress your friends and family with a dish that boasts both flavor and versatility? Let me show you how to make these scrumptious enchiladas that are bound to leave everyone raving!
Why Are These Enchiladas So Irresistible?
Comforting flavors: Each bite bursts with Southern charm, blending juicy sausage with creamy gravy.
Quick and effortless: Perfect for busy mornings, this recipe comes together in no time—ideal for busy brunch days.
Customizable options: From extra cheesy to plant-based, there’s something for everyone, just like my Homemade Cinnamon Twists that can be tailored to suit your cravings.
Crowd-pleaser: Whether you’re hosting a family gathering or enjoying a cozy breakfast, these enchiladas are sure to impress.
Textural delight: Crispy hash browns within warm tortillas create a delightful contrast that will have you going back for seconds!
Delicious Breakfast Enchiladas Ingredients
Start your day off right with these delicious breakfast enchiladas.
For the Filling
- Eggs – Provide protein and richness; feel free to swap with egg substitutes for a vegan option.
- Sausage – Adds savory flavor and heartiness; consider using plant-based sausage for a meatless alternative.
- Cheese – Offers creamy texture; opt for dairy-free alternatives if preferred.
- Hash Browns – Contributes a satisfying crunch; roasted potatoes make a great swap for added flavor.
For the Tortillas
- Tortillas – Essential for wrapping; use gluten-free tortillas to cater to dietary needs.
For the Gravy
- Sausage Gravy – This creamy sauce ties the dish together; mushroom gravy can be an excellent vegetarian substitute.
For Seasonings
- Seasonings – Customize to your preference; a pinch of cayenne can add heat to these delicious breakfast enchiladas.
Step‑by‑Step Instructions for Delicious Breakfast Enchiladas with Sausage Gravy Made Easy
Step 1: Prep the Filling
In a large skillet, crack 6 eggs and scramble them over medium heat for about 5 minutes until they are soft and slightly set. Stir in crumbled cooked sausage, a cup of cheese, and 2 cups of crispy hash browns. Mix until the cheese melts and everything is well combined, creating a delicious filling for your breakfast enchiladas.
Step 2: Assemble Enchiladas
Preheat your oven to 350°F (175°C). Grab your prepared filling and a stack of tortillas. Spoon approximately 1/4 cup of the mixture into each tortilla, rolling it up tightly and placing it seam-side down in a greased 9×13-inch baking dish. Make sure the enchiladas are snug but not overcrowded, allowing them to bake evenly.
Step 3: Make Gravy
In a medium saucepan over medium heat, brown 1/2 pound of sausage for about 3–5 minutes until it’s cooked through and fragrant. Sprinkle in 1/4 cup of flour while stirring constantly until the mixture thickens, about 2 minutes. Gradually whisk in 2 cups of milk, continuing to stir for 5–10 minutes until the gravy reaches a thick and creamy consistency, perfect for draping over your enchiladas.
Step 4: Combine and Bake
Once your sausage gravy is ready, pour it generously over the assembled breakfast enchiladas. Cover the baking dish with foil and bake for 25 minutes to heat through and allow the flavors to meld. After that, remove the foil and bake for an additional 10 minutes, allowing the top to become golden and bubbly.
Step 5: Serve and Garnish
Once baked, remove the dish from the oven and let the enchiladas cool for a few minutes. They should look golden and inviting with the gravy bubbling around them. Garnish with freshly chopped parsley or extra cheese for that finishing touch, and serve warm for a delightful start to your day.
Delicious Breakfast Enchiladas Variations
Feel free to get creative with these breakfast enchiladas! Each variation adds a delightful twist to this beloved dish.
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Meatless: Swap out the sausage for sautéed mushrooms and use vegetable gravy for a savory, plant-based delight. You won’t miss the meat with the robust flavors!
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Spicy: Add diced jalapeños or a dash of hot sauce to the filling to turn up the heat. This version brings a vibrant kick that will wake up your taste buds!
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Extra Cheesy: Double the cheese or mix in varieties like pepper jack for a gooey, luscious filling. Cheesy goodness wrapped up in every bite is a guaranteed crowd-pleaser.
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Low-Carb: Replace traditional tortillas with zucchini or eggplant slices for a lighter take on classic enchiladas. This twist not only lowers carbs but adds extra veggie goodness!
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Breakfast Tacos: Switch it up by serving the filling in soft corn tortillas, topped with salsa and avocado. It’s a fun, hand-held version perfect for brunch gatherings.
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Herb-Infused: Fold fresh herbs like cilantro or chives into the filling for an aromatic touch. This burst of flavor adds freshness that’s simply irresistible.
Looking to complement your meal? These delicious breakfast enchiladas pair wonderfully with my Breakfast Butter Swim Biscuits or you can follow it up with a light and refreshing smoothie. Each option offers a lovely balance to the richness of the enchiladas!
What to Serve with Delicious Breakfast Enchiladas with Sausage Gravy Made Easy
Elevate your brunch game with perfect pairings that complement the rich, savory flavors of these enchiladas.
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Breakfast Butter Swim Biscuits: Flaky, buttery biscuits with a hint of sweetness are perfect for soaking up all that delicious gravy.
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Fresh Fruit Salad: A refreshing mix of seasonal fruits adds a vibrant contrast to the hearty enchiladas, lightening the meal beautifully.
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Zesty Avocado Salad: Creamy avocados with a squeeze of lime bring a burst of freshness and creaminess that perfectly balances the dish’s richness.
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Crispy Hash Browns: Crunchy hash browns are a delightful addition, echoing the crispy texture of the enchiladas while providing a satisfying bite.
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Spicy Salsa: A bold, tangy salsa adds a kick that brightens the dish, making each bite more exciting.
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Savory Smoothies: Blend spinach, banana, and almond milk for a healthy smoothie that offers a nourishing, refreshing complement to the meal.
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Iced Coffee: A glass of cold brew with a splash of cream makes for a delightful beverage pairing, enhancing the comforting breakfast experience.
Each of these pairings enhances the delicious Breakfast Enchiladas with Sausage Gravy Made Easy, creating a warm and inviting brunch atmosphere sure to please everyone!
How to Store and Freeze Delicious Breakfast Enchiladas
Fridge: Store leftovers in an airtight container for up to 3 days. This keeps your enchiladas fresh while maintaining their creamy texture for your next breakfast.
Freezer: Unbaked enchiladas can be frozen for up to 2 months. Wrap them tightly in plastic wrap and then aluminum foil to prevent freezer burn for a convenient future meal.
Reheating: To reheat, bake the enchiladas from frozen (no need to thaw) at 350°F (175°C) for 30–40 minutes, covered with foil. Just remove the foil in the last 10 minutes to get that golden bubble on top.
Meal Prep Tip: Consider popping a batch of these delicious breakfast enchiladas in the freezer for an easy make-ahead brunch option that still feels like a treat!
Make Ahead Options
These delicious Breakfast Enchiladas with Sausage Gravy made easy are perfect for meal prep enthusiasts! You can assemble the enchiladas and store them in the refrigerator up to 24 hours in advance, which allows the flavors to meld beautifully. To maintain quality, tightly cover the baking dish with foil before placing it in the fridge. If you prefer, you can also freeze the unbaked enchiladas for up to 2 months; just make sure to wrap them well in plastic wrap and aluminum foil to prevent freezer burn. When you’re ready to serve, baking from the refrigerator will take about 30-35 minutes, while frozen enchiladas should be baked at 350°F for 50-60 minutes until heated through, ensuring that every bite is just as delicious as when freshly made!
Expert Tips for Delicious Breakfast Enchiladas
- Avoid Sogginess: Use well-drained, crispy hash browns to prevent sogginess in your enchiladas, ensuring a delightful texture.
- Gravy Consistency: Adjust the thickness of the sausage gravy by varying the amounts of flour and milk—find your perfect balance for a rich sauce.
- Tortilla Technique: Don’t overstuff tortillas as it can make rolling difficult; keep it snug to maintain their shape during baking.
- Meal Prep Magic: Assemble enchiladas ahead of time and freeze before baking; they can be stored for up to 2 months, ready for a quick meal.
- Cheese Variation: For cheese lovers, mix different cheese types into the filling; cheddar, pepper jack, or even feta can elevate these delicious breakfast enchiladas.
Delicious Breakfast Enchiladas with Sausage Gravy Recipe FAQs
What type of tortillas should I use for the enchiladas?
Using traditional flour tortillas is common, but for a gluten-free option, corn or gluten-free tortillas work beautifully! Choose a tortilla that can hold the filling without tearing—soft and flexible wraps are ideal.
How long can I store leftovers in the fridge?
Absolutely! You can store your leftover enchiladas in an airtight container in the fridge for up to 3 days. When you’re ready to enjoy them again, just reheat in the oven for a delicious breakfast repeat!
Can I freeze the breakfast enchiladas?
Yes, indeed! You can freeze unbaked enchiladas for up to 2 months. To do this, wrap them tightly in plastic wrap and then in aluminum foil. When you’re ready to enjoy them, bake directly from frozen at 350°F (175°C) for 30-40 minutes; uncover them for the last 10 minutes to allow that top to get golden and bubbly!
What if my gravy is too thick?
If your sausage gravy turns out thicker than desired, simply whisk in a splash of milk over low heat until you’ve achieved your desired consistency. This can happen depending on the flour’s absorption; adjusting it will still result in a creamy delight on your enchiladas!
Are there any dietary considerations for this recipe?
Yes! You can make these delicious breakfast enchiladas meatless by substituting sausage with sautéed mushrooms and using vegetable gravy. Also, feel free to use dairy-free cheese to accommodate vegan diets. Always check labels for potential allergens, especially if cooking for guests with dietary restrictions.
What if my hash browns aren’t crispy?
To avoid sogginess, ensure your hash browns are well-drained and crispy before mixing them into the filling. If they’re not, try cooking them a little longer in the skillet until they reach that perfect golden crispiness! Cooking them first allows for that essential texture contrast when baked in the enchiladas.
Delicious Breakfast Enchiladas with Sausage Gravy Made Easy
Ingredients
Equipment
Method
- In a large skillet, crack 6 eggs and scramble them over medium heat for about 5 minutes until they are soft and slightly set. Stir in crumbled cooked sausage, 1 cup of cheese, and 2 cups of crispy hash browns. Mix until the cheese melts and everything is well combined.
- Preheat your oven to 350°F (175°C). Take the prepared filling and a stack of tortillas. Spoon approximately 1/4 cup of the mixture into each tortilla, rolling it up tightly and placing it seam-side down in a greased 9x13-inch baking dish.
- In a medium saucepan over medium heat, brown 1/2 pound of sausage for about 3–5 minutes until it's cooked through and fragrant. Sprinkle in 1/4 cup of flour while stirring constantly until the mixture thickens, about 2 minutes. Gradually whisk in 2 cups of milk, stirring for 5–10 minutes until the gravy is thick and creamy.
- Pour the sausage gravy generously over the assembled breakfast enchiladas. Cover with foil and bake for 25 minutes. Remove foil and bake for an additional 10 minutes until the top is golden and bubbly.
- Remove the dish from the oven and let the enchiladas cool for a few minutes. Garnish with freshly chopped parsley or extra cheese and serve warm.
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