Southern Breakfast Enchiladas with Sausage Gravy

Let Me Tell You About These Enchiladas (And My Foolish First Try!)

So, picture this: Saturday morning, my kitchen already smelling like coffee, and I’m half-awake, flipping through the fridge. My youngest is begging for “something cheesy and Southern.” Somewhere between a breakfast burrito and my Granny’s biscuits and gravy, I cobbled together these Southern Breakfast Enchiladas with Sausage Gravy—and now they’ve kind of become the shining star of our lazy weekends. Not gonna lie, the first time, I filled the tortillas so full I needed three spatulas just to get ’em in the pan. But, hey, even the disasters tasted brilliant (albeit, a little messy—okay, a lot messy). If you’ve got a crew to feed and you love that creamy, peppery country gravy, pull up a seat; this one’s for you.

Why I Keep Making These (Even When I Shouldn’t)

I make these enchiladas when I want my family to think I’m a breakfast genius (spoiler: I’m not). My folks go nuts for ’em because it’s like biscuits and gravy and breakfast burritos met up at a backyard cookout. It covers all the bases—sausage, eggs, cheese, and that silky gravy that seems to multiply when you’re not looking. Honestly, I used to get scared of making gravy (it seems easy until it isn’t, you know?), but after burning only two or three batches, I finally got a system. Plus, these enchiladas freeze surprisingly well (unless you’re like me and can’t resist snagging one cold from the fridge at midnight).

What You’ll Need (Plus Some Swaps)

• 8 flour tortillas (I’ve used whole wheat in a pinch; corn gets too crumbly, but do what you like)
• 1 pound breakfast sausage (my grandma swears by Jimmy Dean, but honestly any not-too-spicy one does the trick)
• 8 large eggs
• 1 cup shredded cheddar (or use Monterey Jack if you want it mellower, or pepper jack if chaos is your thing)
• 4 tablespoons butter
• 1/4 cup plain flour
• 2 to 2.5 cups whole milk (I sometimes water down half-and-half; works just fine!)
• 1/2 teaspoon black pepper
• Salt to taste
• Chopped chives for topping (optional, but I love the color)
• Hot sauce (optional, but my eldest would revolt without it)

Let’s Make ’Em (Don’t Sweat the Small Stuff!)

1. Preheat your oven to 350°F (that’s 175°C, if you prefer metric). Grease a 9×13-inch baking dish or whatever pan fits, not too fussy.
2. Grab your skillet. Cook the sausage over medium-high heat, breaking it up as you go, till it’s all browned and lovely. I usually sneak a taste here, just to be sure.
3. Crack the eggs in a bowl, whisk ’em up with a dash of salt. Pour into the skillet (you can drain a little grease first if your conscience tells you). Scramble gently—don’t overdo, they finish baking later.
4. Lay out your tortillas. In each, plop a generous spoonful of sausage, scrambled egg, and sprinkle with cheese (careful not to stuff too much—I still mess this up regularly). Roll ’em up and line ’em in your dish, seam side down.
5. Here’s where we make the gravy: Melt butter in a saucepan over medium. Whisk in flour. It’ll look clumpy, but keep whisking for about 1 minute, till it almost smells nutty (but don’t let it brown—voice of experience here!). Slowly pour in the milk, whisking all the way. Sprinkle in black pepper and some salt. Keep stirring; it thickens up quick. Don’t stress if it looks lumpy; a few seconds of whisking usually sorts it out.
6. Pour the warm gravy all over those enchiladas—don’t be stingy! Sprinkle a bit more cheese if you’re feeling frisky.
7. Bake uncovered for about 25 minutes, until bubbly and the cheese is golden in patches. Stand back: smells amazing.
8. Let them cool just a couple minutes before slicing in. Top with chives and hot sauce, but really, you do you.

Notes from the Trenches (aka My Kitchen)

• If your gravy comes out too thick, just splash in a little more milk—it’s a fix I’ve used more times than I’d like to admit.
• Overfilling the tortillas is tempting, but they will bust open (not the end of the world; tastes great, just gets messy).
• Got leftover veggies? Chuck in some sautéed onions, peppers, even spinach. Broccoli… not so much, unless you’re really brave.
• If your eggs look undercooked before baking, you’re actually doing it right—they’ll finish up in the oven.

If You Want to Tinker…

• I once tried it with smoked turkey sausage—interesting, but not quite the classic vibe. Good for a lighter dish, though.
• Crumbled bacon instead of sausage? Yes, please… but don’t skip all the bacon grease or it won’t taste as Southern.
• Vegetarian version – try mushrooms and black beans for the filling. My neighbor does this and says it’s brilliant. I’m still partial to sausage, to be honest.
• I did once try using almond milk for the gravy and, hmm, let’s just say I won’t be doing that again.

Equipment (Or, Don’t Panic if You’re Missing Something)

• Big skillet—cast iron if you’ve got it, but nonstick gets the job done too.
• Saucepan for gravy (though in a pinch, I’ve used the same skillet after I wiped it out. Fewer dishes, yay!)
• 9×13-inch baking dish, or honest to goodness—I’ve done these in disposable foil pans before heading to a potluck.
• Don’t have a whisk? Forks work fine for the gravy, though maybe don’t tell your cooking friends in Texas you did that.

How to Store (But Good Luck With Leftovers)

Cover leftovers (if you somehow have some!) with foil and stash in the fridge for 2-3 days. Reheat gently in the oven or zap it in the microwave; just don’t be surprised if the gravy thickens up a bit. Actually, I think these taste even better the next day, just like chili. But honestly, in my house, it never lasts past breakfast.

How We Serve ’Em at My Place

These are the star of lazy Sunday brunch, but sometimes I serve with a bowl of fruit salad or even fried green tomatoes on the side (no one ever complains). A strong cup of coffee and a dash of hot sauce is practically a requirement around here—my Uncle Jerry insists on both.

A Few Hard-Earned Lessons (aka Pro Tips)

• Don’t rush the gravy. I tried to speed it up once (kids banging on the table, you know), and ended up with lumps I couldn’t whisk out. Low and slow wins.
• Warming your tortillas first makes them way less likely to tear. Honestly, took me years to learn that one.
• If you accidentally burn the first batch of sausage—just start over (I wish I could say I’ve never done this…)

Questions I Actually Get All the Time

Can I make these Southern Breakfast Enchiladas with Sausage Gravy ahead of time?

Yep, just assemble ’em the night before, cover, and chill. Pour the gravy on in the morning before baking for best texture. Or, sometimes I do the whole shebang and just reheat. Works either way.

Do I have to use sausage? (What if my crowd is picky or veggie?)

Honestly, no. Mushrooms, black beans, or even leftover roasted potatoes fit the bill. The gravy does a lot of heavy lifting here.

What if my gravy’s lumpy?

Just keep whisking and maybe use a fork in a pinch. Or, worst case, run it through a fine strainer. No one will know.

Can I freeze them?

Yes sir! Freeze before baking, tightly wrapped. Thaw overnight and bake with fresh gravy on top—makes life easy.

Why is my family fighting over the crispy edge pieces?

Ha! Happens here too. Next time, double up and everyone wins. The edge folks always leave happy.

Oh! Total digression, but if you’re as obsessed with Southern breakfast as I am, you might want to check out this breakdown of classic sausage gravy for extra pointers, or King Arthur’s buttermilk biscuits if you want to go old-school on the side.