Description
Hearty southern breakfast enchiladas with sausage gravy combine rich comfort ingredients from classic American cuisine. Crispy tortillas cradle spicy sausage and creamy sauce, delivering bold morning flavors you will savor with pure southern delight.
Ingredients
Scale
- 1 pound (454 g) ground breakfast sausage
- 10 large eggs
- 1 cup (240 ml) shredded Pepper Jack cheese
- 1 cup (240 ml) shredded cheddar cheese
- 2 cups cooked tater tots
- ½ cup (120 ml) diced onion
- 1 jalapeno, minced
- ⅓ cup (80 ml) all-purpose flour
- 2 ¾ cups (655 ml) milk
- ¼ tsp salt
- ¼ tsp pepper
- 2 tbsps butter
- 10 fajita-size flour tortillas
Instructions
- Preparation: Preheat oven to 350°F and grease a 9×13-inch baking dish with cooking spray or butter.
- Sausage Foundation: In a large skillet, brown ground sausage over medium-high heat, breaking into crumbly pieces. Incorporate diced onions and minced jalapeños, cooking until vegetables soften and meat is fully cooked.
- Gravy Creation: Remove portion of sausage-vegetable mixture to a mixing bowl. Dust remaining skillet sausage with flour, creating a roux base. Gradually whisk whole milk into the skillet, stirring until gravy becomes smooth and thickened.
- Egg Preparation: In a separate pan, melt butter and gently scramble eggs with kosher salt and black pepper, removing from heat while slightly runny.
- Filling Assembly: Combine reserved sausage mixture, crispy tater tots, scrambled eggs, cheddar and monterey jack cheeses in the mixing bowl.
- Enchilada Rolling: Spoon filling into flour tortillas, rolling tightly and placing seam-side down in the prepared baking dish.
- Final Touches: Pour sausage gravy evenly over enchiladas and sprinkle remaining cheese on top.
- Baking: Bake for 30-40 minutes until cheese turns golden and edges become bubbly.
Notes
- Sausage Selection Strategy: Choose high-quality breakfast sausage with robust flavor for maximum taste impact.
- Flour Power Technique: Consistently whisk flour to prevent lumps when creating smooth, creamy gravy.
- Egg Texture Tip: Remove scrambled eggs from heat while slightly runny to prevent overcooking during baking.
- Cheese Melting Hack: Let enchiladas rest 5-10 minutes after baking for optimal cheese melting and easier serving.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Breakfast, Dinner
- Method: Baking
- Cuisine: Southern American
Nutrition
- Serving Size: 11
- Calories: 520
- Sugar: 3 g
- Sodium: 850 mg
- Fat: 32 g
- Saturated Fat: 14 g
- Unsaturated Fat: 16 g
- Trans Fat: 0 g
- Carbohydrates: 36 g
- Fiber: 2 g
- Protein: 24 g
- Cholesterol: 220 mg