The smell of warm tortillas, sausage, and cheese mixing with creamy gravy is pure comfort. Each bite is rich, hearty, and perfect for a slow morning.
I first made these enchiladas for a weekend brunch, and the table felt so cozy with everyone gathered around. The gravy on top made it taste like true Southern comfort.
If you want a breakfast that’s filling, warm, and made to share, these Southern breakfast enchiladas with gravy are just right. Let’s jump into the recipe.
Why You’ll Love This Recipe
- Family Favorite: Perfect for feeding a crowd on weekend mornings
- Rich and Creamy: The homemade sausage gravy adds warmth and comfort to every bite
- Make-Ahead Friendly: Assemble the night before and bake in the morning
- Filling and Satisfying: One serving keeps you full for hours
- Great for Brunch: Impressive enough for company but easy enough for everyday
What You Need to Know Before You Start
Prep Time & Cook Time:
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Total Time: About an hour
Servings: This recipe makes 8 enchiladas—enough for 4-6 people depending on appetite. Need more? Double the recipe and use a larger baking dish.
Difficulty: Easy enough for beginners but satisfying for experienced cooks too.
Required Kitchen Tools
- Large skillet
- Medium saucepan
- 9×13 inch baking dish
- Whisk
- Measuring cups and spoons
- Mixing bowls
Ingredients for Southern Breakfast Enchiladas
Here’s what you’ll need to make this hearty dish (exact measurements are in the recipe card below):
For the Enchiladas:
- Flour Tortillas: Use 8-inch soft flour tortillas that roll easily
- Eggs: Fresh large eggs scrambled to creamy perfection
- Butter: For cooking the eggs and adding richness
- Milk: Whole milk makes the eggs extra fluffy
- Cheddar Cheese: Sharp cheddar adds bold flavor
- Monterey Jack Cheese: Melts beautifully and adds creaminess
- Green Onions: Fresh scallions for a mild onion flavor and color
For the Sausage Gravy:
- Breakfast Sausage: Use ground pork sausage for authentic Southern flavor
- All-Purpose Flour: Creates the base for a thick, creamy gravy
- Milk: Whole milk for the richest gravy texture
- Salt and Black Pepper: Season to taste
- Garlic Powder: Adds depth without overpowering
For Serving:
- Breakfast Potatoes or Hashbrowns: Golden and crispy on the side
Variations for Southern Breakfast Enchiladas
- Add Vegetables: Mix in diced bell peppers, mushrooms, or spinach with the eggs
- Spice It Up: Use hot breakfast sausage or add a pinch of cayenne pepper to the gravy
- Different Cheeses: Try pepper jack, colby, or a Mexican cheese blend
- Turkey Sausage: Use turkey breakfast sausage for a lighter option
- Herbs: Add fresh chives or parsley for extra flavor
How to Make Southern Breakfast Enchiladas Step-by-Step Instructions
1. Cook the Breakfast Sausage
Heat a large skillet over medium heat. Add the breakfast sausage and cook, breaking it up with a spoon, until browned and cooked through. Do not drain the fat.
2. Make the Sausage Gravy
Sprinkle flour over the cooked sausage and stir for 1 minute. Slowly add milk while whisking constantly to prevent lumps. Add salt, pepper, and garlic powder. Simmer until thickened, about 5 minutes.
3. Scramble the Eggs
In another skillet, melt butter over low heat. Beat eggs with milk, salt, and pepper. Add to the skillet and gently scramble until just set but still creamy. Remove from heat.
4. Assemble the Enchiladas
Preheat oven to 350°F. Grease a 9×13 inch baking dish. Place scrambled eggs and both cheeses in the center of each tortilla. Roll tightly and place seam-side down in the prepared dish.
5. Add the Gravy and Bake
Pour the warm sausage gravy evenly over the enchiladas. Cover with foil and bake for 20-25 minutes until heated through and cheese is melted.
6. Finish and Serve
Remove from oven and sprinkle with chopped green onions. Let cool for 5 minutes before serving.
Serving and Decoration
How to Serve Southern Breakfast Enchiladas
These hearty enchiladas pair perfectly with:
- Crispy Breakfast Potatoes: Golden hashbrowns or roasted breakfast potatoes
- Fresh Fruit: A side of mixed berries or sliced oranges
- Coffee or Orange Juice: Classic breakfast beverages
- Hot Sauce: For those who like a little heat
- Sour Cream: A dollop adds extra richness
Storing Southern Breakfast Enchiladas
- Make-Ahead: Assemble the enchiladas and store covered in the refrigerator overnight. Add gravy and bake in the morning
- Leftovers: Keep in an airtight container for 2-3 days in the fridge. Reheat in the oven at 350°F for 15 minutes
- Freezing: Wrap individual portions in foil and freeze for up to 1 month
Tips and Tricks for Success
- Cook eggs until just set – they will continue cooking in the oven
- Make sure gravy is smooth by whisking constantly while adding milk
- Warm tortillas slightly before rolling to prevent cracking
- Don’t overfill tortillas or they will be hard to roll
- Let enchiladas rest 5 minutes after baking for easier serving
Nutrition
| Nutrient | Amount per Serving |
|---|---|
| Calories | 485 |
| Protein | 22g |
| Carbohydrates | 28g |
| Fat | 32g |
| Fiber | 2g |
| Sodium | 890mg |
| Calcium | 285mg |
Recipe Card
PrintSouthern Breakfast Enchiladas Gravy Recipe
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 5 minutes
- Yield: 8 enchiladas (4-6 servings) 1x
- Category: Breakfast/Brunch
Ingredients
For the Enchiladas:
- 8 (8-inch) flour tortillas
- 12 large eggs
- 3 tablespoons butter
- 1/4 cup whole milk
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 and 1/2 cups shredded sharp cheddar cheese
- 1 cup shredded Monterey Jack cheese
- 1/4 cup chopped green onions
For the Sausage Gravy:
- 1 pound breakfast sausage
- 1/4 cup all-purpose flour
- 2 and 1/2 cups whole milk
- 1 teaspoon garlic powder
- 1 teaspoon salt (or to taste)
- 1/2 teaspoon black pepper
For Serving:
- 4 cups breakfast potatoes or hashbrowns, cooked
Instructions
- Cook Sausage: In a large skillet over medium heat, cook breakfast sausage until browned and crumbled. Do not drain fat.
- Make Gravy: Sprinkle flour over sausage and stir for 1 minute. Gradually whisk in milk until smooth. Add garlic powder, salt, and pepper. Simmer 5 minutes until thickened.
- Scramble Eggs: In another skillet, melt butter over low heat. Beat eggs with milk, salt, and pepper. Scramble gently until just set. Remove from heat.
- Assemble: Preheat oven to 350°F. Grease a 9×13 inch baking dish. Fill each tortilla with scrambled eggs and both cheeses. Roll tightly and place seam-down in dish.
- Bake: Pour warm gravy over enchiladas. Cover with foil and bake 20-25 minutes until heated through.
- Serve: Sprinkle with green onions. Let rest 5 minutes before serving with breakfast potatoes.
Southern Breakfast Enchiladas FAQs
Yes! Assemble the enchiladas and refrigerate overnight. Make fresh gravy in the morning and bake as directed.
Whisk in a little more milk until you reach the desired consistency.
Flour tortillas work best because they stay soft and roll easily, but you can use corn tortillas if preferred.
Cook them gently over low heat and remove from heat while still slightly soft – they finish cooking in the oven.
Conclusion
These Southern Breakfast Enchiladas with homemade sausage gravy bring comfort food warmth to your breakfast table. The combination of creamy scrambled eggs, melted cheese, and rich sausage gravy wrapped in soft tortillas creates a meal that satisfies both heart and appetite. Perfect for weekend mornings when you want something special, this recipe proves that breakfast can be just as indulgent as dinner.
