Southern Breakfast Enchiladas Sausage Gravy (Print Version)
# Ingredients:
→ Base Ingredients
01 -
1 pound ground breakfast sausage
02 -
1/2 cup diced onion
03 -
1 jalapeño, minced
04 -
1/3 cup all-purpose flour
05 -
2 3/4 cups milk
06 -
1/4 teaspoon salt
07 -
1/4 teaspoon pepper
08 -
10 large eggs
09 -
2 tablespoons butter
10 -
2 cups cooked tater tots
11 -
1 cup shredded Pepper Jack cheese
12 -
1 cup shredded cheddar cheese
13 -
10 fajita-size flour tortillas
# Instructions:
01 -
In a large pan, cook the ground breakfast sausage over medium-high heat, breaking it apart as it browns. Add diced onion and minced jalapeño halfway through cooking.
02 -
Using a slotted spoon, set aside 1 cup of the sausage-onion-jalapeño mixture for the filling.
03 -
Return pan to heat and sprinkle flour over remaining sausage mixture, stirring constantly for one minute. Slowly whisk in milk and simmer until thickened, then set aside.
04 -
Preheat oven to 350°F (175°C) and coat a 9x13-inch baking dish with nonstick spray.
05 -
Beat eggs and season with salt. Melt butter in a pan and scramble the eggs, leaving them slightly underdone.
06 -
In a large bowl, combine the reserved sausage mixture with tater tots, scrambled eggs, and half of both Pepper Jack and cheddar cheeses.
07 -
Fill each tortilla with approximately 1/2 cup of the mixture, roll up, and place seam side down in the prepared baking dish.
08 -
Pour the sausage gravy over the enchiladas, sprinkle with remaining cheese, and bake for 30-40 minutes until bubbling and golden.
# Notes:
01 -
These enchiladas can be assembled the night before and refrigerated, just add an extra 10 minutes to the baking time.