Southern Breakfast Enchiladas Sausage Gravy

These Southern Breakfast Enchiladas are everything comfort food should be—hearty, creamy, and loaded with bold, familiar flavors. Wrapped in warm flour tortillas, fluffy scrambled eggs and melty cheese meet golden potatoes and get blanketed in rich, savory sausage gravy.

It’s the kind of dish that feels like a morning hug—satisfying, indulgent, and made to bring people together.

Whether you’re hosting brunch or feeding a hungry weekend crowd, this bake is guaranteed to disappear fast and leave everyone asking for seconds.

Why People Will Love This Southern Breakfast Enchiladas with Sausage Gravy:

Layered Comfort: This dish combines the soul-soothing richness of scrambled eggs, melty cheese, and fluffy tortillas with the indulgent warmth of homemade sausage gravy—creating a layered comfort food experience in every bite.

Perfect for Gathering: Designed to feed a group, it’s ideal for brunches, holidays, or weekend breakfasts with family. It brings people together around the table with shared warmth and flavor.

Southern Tradition Meets Practicality: It honors classic Southern flavors while offering the convenience of a bake-ahead, one-pan meal. It’s a comforting nod to tradition with modern-day ease.

Rich in Texture and Flavor: Creamy eggs, crispy hashbrowns, melty cheese, and savory gravy create a medley of textures and a rich flavor profile that’s satisfying without being overwhelming.

Customizable and Crowd-Pleasing: The recipe adapts well—swap the meats, skip the potatoes, or add veggies. It’s approachable enough for picky eaters but flavorful enough to impress seasoned palates.

Key Ingredients:

Flour Tortillas: These soft, pillowy wraps hold everything together—offering a neutral canvas that cradles the bold and creamy fillings with every bite.

Eggs and Whole Milk: Lightly scrambled eggs enriched with whole milk form the tender, protein-packed heart of the dish, bringing warmth and sustenance to the morning table.

Cheddar and Monterey Jack Cheeses: A blend of sharp cheddar for tang and Monterey Jack for its smooth, melty texture creates a decadent, cheesy layer that elevates every roll.

Breakfast Sausage: Savory, well-seasoned pork sausage forms the base of the creamy gravy, infusing it with smoky, meaty depth—truly the soul of the dish.

Creamy Sausage Gravy: Made from scratch with flour, milk, and pan drippings, this velvety sauce soaks into the tortillas and binds the flavors together in rich harmony.

Optional Hashbrowns and Green Onions: Crispy potatoes offer a satisfying crunch, while green onions cut through the richness with their fresh, bright flavor.

Expert Tips:

Choose high-quality tortillas: Use fresh, soft flour tortillas that are pliable and thick enough to hold the filling without tearing. Lightly warming them before assembly makes rolling easier and prevents cracking in the oven.

Season the eggs gently: Since the sausage gravy and cheese are already rich and salty, keep egg seasoning light. Use whole milk in the scramble for fluffier, creamier eggs that won’t dry out after baking.

Let the gravy thicken properly: Cook the sausage until deeply browned to maximize flavor. When adding flour, stir for at least a full minute to eliminate the raw flour taste. Then slowly whisk in the milk to ensure a lump-free, smooth gravy.

Cool the eggs slightly before rolling: Warm eggs can release steam and moisture, which may cause soggy enchiladas. Let them sit a few minutes before assembling to help preserve texture.

Don’t skip the rest time after baking: Let the enchiladas sit for 5–10 minutes before serving. This helps the layers settle, the cheese firm slightly, and makes slicing cleaner—while enhancing overall flavor cohesion.

Southern Breakfast Enchiladas with Sausage Gravy

Ingredients

For the Enchiladas:

6 large flour tortillas – soft and pliable, perfect for rolling

1 tablespoon unsalted butter – for cooking the eggs

6 large eggs – fresh and lightly beaten

1/4 cup (60 mL) whole milk – to make the eggs extra creamy

Salt and freshly cracked black pepper – to season the scramble

1 cup (120 g) sharp cheddar cheese, shredded – for a rich, tangy bite

1/2 cup (60 g) Monterey Jack cheese, shredded – melts beautifully and adds a creamy touch

3/4 cup (120 g) cooked breakfast potatoes or crispy hashbrowns – optional, for extra heartiness

2 green onions, thinly sliced – adds a fresh, mild onion flavor

For the Sausage Gravy:

8 oz (225 g) breakfast sausage – use pork for classic flavor, or turkey/chicken for a lighter option

2 tablespoons all-purpose flour – for thickening the gravy

1 1/2 cups (360 mL) whole milk – creates a smooth, creamy base

Salt and black pepper, to taste – adjust to your preference

1/4 teaspoon garlic powder – optional, for an extra layer of flavor

Instructions

Step 1: Make the Sausage Gravy

Heat a skillet over medium heat. Add the breakfast sausage and cook, breaking it up with a spatula, until fully browned and no longer pink.

Sprinkle the flour over the sausage and stir to coat. Let it cook for 1 minute, stirring often.

Slowly pour in the milk, whisking continuously to avoid lumps. Let the gravy simmer for 5–7 minutes, or until thickened.

Season with salt, pepper, and garlic powder (if using). Keep warm while you prepare the enchiladas.

Step 2: Scramble the Eggs
In a bowl, whisk together the eggs, 60 mL of milk, and a pinch each of salt and black pepper.

In a non-stick skillet, melt the butter over medium heat. Pour in the egg mixture and cook gently, stirring with a spatula until just set. Remove from heat—avoid overcooking.

Step 3: Assemble the Enchiladas

Preheat oven to 190°C (375°F). Lightly grease a 33×23 cm (13×9-inch) baking dish.

Lay the tortillas on a flat surface. Evenly divide the scrambled eggs, optional cooked potatoes, green onions, and the shredded cheddar and Monterey Jack cheese among them.
Roll up each tortilla snugly and place seam-side down in the baking dish.

Step 4: Bake

Pour the warm sausage gravy evenly over the enchiladas. If desired, top with a bit of extra shredded cheese.

Cover the dish with foil and bake for 15 minutes. Remove the foil and bake for an additional 5–10 minutes until bubbling and lightly golden.

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Step 5: Garnish and Serve

Sprinkle with extra sliced green onions before serving.

Pair with hot sauce, salsa, or a side of fresh fruit for a balanced Southern-style breakfast feast.

Important Notes When MakingSouthern Breakfast Enchiladas with Sausage Gravy:

Balance the richness: This dish is ultra-comforting and rich thanks to eggs, cheese, sausage, and gravy. To balance the heaviness, consider serving with something acidic or fresh—like fruit salad, pickled jalapeños, or a citrusy salsa.

Use freshly shredded cheese: Pre-shredded cheeses often contain anti-caking agents that prevent smooth melting. Shredding from the block ensures better texture and flavor in both the filling and the topping.

Gravy consistency matters: The gravy should be thick enough to coat a spoon but still pourable. Too thin and it will make the enchiladas soggy; too thick and it won’t spread evenly. Adjust milk quantity slightly to fine-tune texture.

Layering is key to even heating: When filling and rolling the enchiladas, distribute the ingredients evenly to avoid cold spots or under-filled rolls. Avoid overstuffing, which can lead to tearing or uneven baking.

Make-ahead friendly: You can fully assemble the enchiladas the night before (without the gravy), refrigerate them, and pour over the freshly made gravy in the morning before baking. This makes it ideal for brunches or busy mornings.

How To Enjoy This Southern Breakfast Enchiladas Sausage Gravy After Cooking:

Right After Baking

Let it rest for 5–10 minutes after coming out of the oven. This helps the layers settle and allows the gravy to slightly thicken for better texture and slicing.

Slice and serve hot using a wide spatula to maintain the shape of each rolled enchilada.

Top freshly with additional sliced green onions, a sprinkle of cheese, or even a drizzle of hot sauce to brighten the richness.

Perfect Pairings

Acidic counterbalance: Serve with a side of citrus fruit (orange slices, grapefruit) or a tomato-based salsa to cut through the richness of cheese and sausage.

Crisp sides: Add a small green salad with a light vinaigrette or pickled vegetables for a fresh contrast.

Southern touches: Pair with creamy grits or fried apples for an authentic Southern breakfast spread.

Customize at the Table

Offer optional toppings:

Jalapeño slices for heat

Crumbled bacon for texture

Hot sauces like Tabasco or chipotle sauce for added depth

Storage & Reheating

Refrigerate leftovers in an airtight container for up to 3 days.

Reheat in the oven at 350°F (covered with foil) until warmed through, about 15–20 minutes, or microwave individual servings in 30-second intervals.

Bonus Tip: Enjoy Slowly

This dish is rich and indulgent. Pair with coffee or iced tea, and eat slowly to enjoy each creamy, savory bite. It’s not just a meal—it’s a cozy experience.

Nutrition Information

Per serving (1 enchilada with gravy, assuming the recipe yields 6 servings) for Southern Breakfast Enchiladas with Sausage Gravy:

Note: These values are approximate and can vary depending on exact brands of cheese, sausage, and tortillas used.

Frequently Asked Questions:

Can I make this dish ahead of time?

Absolutely. You can assemble the enchiladas and store them (covered) in the refrigerator overnight. The next morning, simply pour the gravy over the top and bake as directed. This makes it a perfect make-ahead breakfast for holidays or busy mornings.

What’s the best way to reheat leftovers?

Reheat in the oven at 325°F (165°C) covered with foil for about 15–20 minutes, or until heated through. For quicker reheating, microwave individual portions with a splash of milk to keep the gravy from drying out.

Can I use corn tortillas instead of flour?

You can, but flour tortillas work better for rolling and hold up better under the gravy. If you use corn tortillas, consider warming them slightly to prevent cracking during rolling.

How can I make this recipe vegetarian?

Swap the sausage with a plant-based breakfast sausage or use sautéed mushrooms and spinach as a savory filling. Use vegetable broth-based gravy if needed.

Can I freeze the enchiladas?

Yes. Assemble the enchiladas (without the gravy), wrap the baking dish tightly, and freeze for up to 2 months. Thaw in the refrigerator overnight, pour on the fresh-made gravy, and bake as usual.

How do I keep the tortillas from tearing while rolling?

Warm the tortillas slightly in the microwave (wrapped in a damp paper towel) for 20–30 seconds. This softens them and makes them more pliable, preventing cracks during rolling.

What’s the secret to smooth, lump-free sausage gravy?

The key is to gradually add the milk while whisking constantly after sprinkling the flour over the cooked sausage. This prevents lumps and helps the gravy thicken evenly.

How can I avoid overcooking the scrambled eggs?

Cook the eggs on medium-low heat, stirring gently until they’re just set. They’ll continue cooking in the oven, so undercooking slightly helps keep them soft and tender.

What’s the best way to keep the enchiladas from becoming soggy?

Use a light hand with the gravy—enough to cover but not drown the enchiladas. Also, don’t overstuff them, and bake uncovered in the last 10 minutes to allow some moisture to evaporate.

Can I cook the sausage and eggs at the same time to save time?

Yes. Use two skillets—one for sausage and gravy, one for eggs. Multitasking speeds up prep without sacrificing quality. Just keep the heat moderate to avoid burning either component.