Southern Breakfast Enchiladas with Gravy

This hearty Southern Breakfast Enchiladas with Sausage Gravy combines the comfort of Southern breakfast with the zesty flavors of Tex-Mex cuisine. The creamy sausage gravy cascades over cheese-topped enchiladas filled with scrambled eggs, crispy tater tots, and savory sausage for an indulgent morning meal that will satisfy even the hungriest breakfast lovers.

I first made these enchiladas when hosting an impromptu brunch for unexpected weekend guests. The combination of familiar breakfast ingredients in a new format had everyone requesting the recipe before they even finished their plates.

Ingredients

• Ground breakfast sausage: provides the foundational flavor for both the filling and the gravy; consider using sage variety for extra aromatic notes
• Diced onion and jalapeño: add essential aromatics and a gentle heat that wakes up your taste buds
• All-purpose flour: helps create the perfect roux for thick creamy gravy
• Milk: creates the silky base for your gravy; whole milk produces the richest results
• Large eggs: form the protein-rich base of your filling; look for pasture-raised for best flavor
• Butter: adds richness to your scrambled eggs; European-style has less water for creamier results
• Tater tots: introduce a crispy textural element; choose extra crispy variety for best results
• Pepper Jack and cheddar cheeses: create the perfect melty topping with mild heat
• Flour tortillas: wrap everything together; fajita size is ideal for proper filling ratio

Step-by-Step Instructions

Brown the Sausage:

Cook ground breakfast sausage in a large skillet over medium-high heat, breaking it into crumbles with a wooden spoon as it cooks. Continue until no pink remains, about 7-8 minutes. The browning creates essential flavor compounds for your dish.

Add Aromatics:

Incorporate diced onion and minced jalapeño to the sausage when it's about halfway cooked. This allows the vegetables to soften and release their flavors into the fat rendered from the sausage. Cook until onions become translucent, about 3-4 minutes.

Reserve Filling Portion:

Using a slotted spoon, remove about 1 cup of the sausage, onion, and jalapeño mixture and set aside for the enchilada filling. Leave the flavorful drippings in the pan for making gravy. This dual-purpose approach ensures consistent flavor throughout the dish.

Create the Roux:

Return pan to medium heat and sprinkle flour over the remaining sausage mixture. Stir constantly for about 1 minute, allowing the flour to cook and absorb the fats. This prevents any raw flour taste in your finished gravy.

Make the Gravy:

Gradually whisk in milk, about half a cup at a time, incorporating completely before adding more. Allow the mixture to simmer gently until it thickens to coat the back of a spoon, about 5-7 minutes. Season with salt and pepper, then set aside.

Prepare the Eggs:

Beat eggs in a large bowl with a pinch of salt until well combined. Melt butter in a non-stick skillet over medium-low heat. Pour in eggs and cook, stirring gently with a spatula, until just barely set, still slightly glossy. They will finish cooking in the oven.

Combine Filling Ingredients:

In a large mixing bowl, gently fold together the reserved sausage mixture, tater tots, scrambled eggs, and half of both cheeses. This creates the perfect balance of textures and flavors for your enchilada filling.

Assemble Enchiladas:

Spoon approximately half cup of filling mixture onto each tortilla, rolling tightly and placing seam-side down in your prepared baking dish. Arrange them snugly in a single layer to maintain their shape during baking.

Add Toppings and Bake:

Pour the sausage gravy evenly over the arranged enchiladas, covering them completely. Sprinkle remaining cheese over the top and bake in preheated oven for 30-40 minutes until the cheese is golden and bubbly and everything is heated through.

The jalapeño is truly the unsung hero of this recipe. I discovered its importance when I once made the dish without it—the finished enchiladas lacked that perfect balance of comfort and excitement. My husband now insists we always keep jalapeños on hand specifically for this dish.

Make-Ahead Options

These enchiladas work beautifully as a make-ahead breakfast. You can prepare all components separately and refrigerate overnight. Assemble the enchiladas in the baking dish but keep the gravy separate. In the morning, simply reheat the gravy until pourable, cover the enchiladas, and bake as directed. This approach actually allows the flavors to meld, making for an even more delicious finished dish.

Customization Ideas

This recipe welcomes personalization based on your family's preferences. Consider substituting chorizo for a spicier profile or adding bell peppers for extra color and nutrition. Vegetarians can replace the sausage with mushrooms and additional vegetables for a satisfying meatless alternative. The filling also works beautifully with corn tortillas if you prefer their earthy flavor; just warm them slightly before rolling to prevent cracking.

Serving Suggestions

While these enchiladas are certainly hearty enough to stand alone, I love serving them with fresh garnishes that add brightness. A simple side of sliced avocado, diced tomatoes, and cilantro allows guests to customize their plates. For brunch gatherings, pair with a light fruit salad dressed with honey and lime to balance the richness. A pitcher of spicy Bloody Marys or freshly squeezed orange juice completes the presentation.

Frequently Asked Questions

→ Can I make these breakfast enchiladas ahead of time?

Yes! You can prepare the filling and assemble the enchiladas the night before. Store them covered in the refrigerator, but wait to add the gravy and final cheese until just before baking. You may need to add 5-10 minutes to the baking time if cooking from cold.

→ What can I substitute for tater tots?

Hash browns, diced roasted potatoes, or even crumbled breakfast potatoes work great as substitutes. Just ensure they're fully cooked before adding to the filling mixture.

→ How spicy are these enchiladas?

With just one jalapeño and pepper jack cheese, these have a mild to medium heat level. For less spice, remove the jalapeño seeds and membrane or substitute with bell pepper. For more heat, add extra jalapeños or a dash of hot sauce.

→ Can I use corn tortillas instead of flour?

While flour tortillas are traditional for this dish as they hold up better to the gravy, corn tortillas can be used. Just warm them slightly before rolling to prevent cracking, and expect a different texture in the final dish.

→ What's the best way to reheat leftovers?

Cover with foil and reheat in a 325°F oven for about 20 minutes until heated through. Microwaving works in a pinch, but might make the tortillas slightly soggy. Adding a fresh sprinkle of cheese before reheating adds moisture and flavor.

→ Can I freeze these enchiladas?

Yes, they freeze well. Assemble the enchiladas but don't add the gravy. Freeze in an airtight container for up to 3 months. Thaw overnight in the refrigerator, then prepare and add the gravy before baking, adding 10-15 minutes to the cooking time.