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Breakfast Enchiladas with Sausage Gravy Recipe

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  • Author: Evelyn
  • Prep Time: 15 minutes
  • Cook Time: 45 minutes
  • Total Time: 1 hour
  • Yield: 4 servings
  • Category: Breakfast
  • Method: Baking
  • Cuisine: American

Description

Savor a hearty and comforting breakfast with these Breakfast Enchiladas topped with rich and creamy sausage gravy. This dish combines scrambled eggs, savory chicken sausage, melty cheese, and crispy hash browns wrapped in tortillas, all baked to perfection and smothered in a homemade sausage gravy, perfect for a satisfying start to your day.

Ingredients

For the Filling

  • 6 pieces eggs, scrambled
  • 1 pound chicken sausage, crumbled
  • 2 cups shredded cheese
  • 1 cup hash browns
  • 4 pieces tortillas

For the Gravy

  • 1/2 pound sausage
  • 2 tablespoons all-purpose flour
  • 2 cups milk

Seasoning & Extras

  • Seasonings to taste (such as salt, pepper, and optional herbs)

Instructions

  1. Scramble the Eggs: Heat a large skillet over medium heat and scramble the 6 eggs, cooking for about 5 minutes until just set and fluffy, then remove from heat.
  2. Prepare the Filling: Add the cooked chicken sausage, shredded cheese, and hash browns to the skillet with the eggs. Mix gently over low heat until the cheese melts completely and the mixture is well combined.
  3. Assemble the Enchiladas: Lay a tortilla flat and spoon a generous amount of the scrambled egg and sausage filling down the center. Roll the tortilla tightly around the filling and set aside. Repeat with all tortillas.
  4. Preheat the Oven: Preheat your oven to 350°F (175°C) and grease a baking dish where the assembled enchiladas will be placed.
  5. Make the Sausage Gravy: In a medium saucepan over medium heat, brown the 1/2 pound of sausage, breaking it up as it cooks. Once browned and cooked through, stir in 2 tablespoons of flour and cook for about 1-2 minutes to form a roux.
  6. Add Milk and Thicken Gravy: Gradually whisk in 2 cups of milk to the sausage mixture. Continue to cook and whisk until the gravy thickens and becomes smooth and creamy, about 5-7 minutes.
  7. Bake with Gravy: Arrange the rolled enchiladas seam side down in the greased baking dish. Pour the prepared sausage gravy evenly over the enchiladas. Cover the dish with foil.
  8. Bake Covered: Bake in the preheated oven for 25 minutes, allowing the flavors to meld and the dish to heat through.
  9. Finish Baking Uncovered: Remove the foil and continue baking for an additional 10 minutes until the gravy is bubbly and edges are slightly golden.
  10. Rest and Serve: Let the enchiladas cool for a few minutes before serving. Garnish with fresh herbs like chopped parsley or extra cheese as desired for an added touch.

Notes

  • Use your choice of cheese, such as cheddar, Monterey Jack, or a Mexican blend, for different flavors.
  • Hash browns can be fresh or frozen; if frozen, thaw slightly before mixing.
  • Adjust seasoning in the gravy with salt and pepper to your taste.
  • To make this recipe gluten-free, substitute the flour with a gluten-free alternative.
  • These enchiladas can be prepared ahead and baked just before serving for a convenient breakfast option.

Find it online: https://evelynscooking.com/breakfast-enchiladas-with-sausage-gravy-recipe/