Print

Southern Breakfast Enchiladas Gravy Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Ingredients

Scale

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.

Find it online: https://easyrecipebooks.com/southern-breakfast-enchiladas-gravy-recipe/