Breakfast Enchiladas
These Delicious Breakfast Enchiladas with Sausage Gravy are rich, creamy, and a perfect way to change your mornings forever!
Ingredients
Main ingredients
- 6 pieces Eggs (scrambled)
- 1 pound Sausage (crumbled, can use plant-based for a meatless version)
- 2 cups Cheese (use dairy alternatives if needed) Using shredded cheese can save time.
- 1 cup Hash Browns (can substitute with roasted potatoes)
- 4 pieces Tortillas (can use gluten-free)
For the gravy
- 1/2 pound Sausage (for sausage gravy)
- 2 tablespoons Flour (to thicken gravy)
- 2 cups Milk (use plant-based milk for vegan version)
- Seasonings (to taste) Salt, pepper, cayenne optional.
Instructions
Preparation
- Start by scrambling the eggs in a non-stick skillet.
- In a separate skillet over medium heat, crumble and brown the sausage for about 7-10 minutes.
- Once the sausage is cooked, set it aside.
- In the same pan, whisk in flour and milk to create a creamy gravy, cooking until it thickens (about 5 minutes).
Assembly
- In a baking dish, layer some sausage gravy at the bottom.
- Fill each tortilla with scrambled eggs, hash browns, sausage, and cheese, then roll them up and place seam-side down in the dish.
- Pour remaining gravy over the rolled enchiladas and top with more cheese.
- Bake for 25-30 minutes at 350°F until bubbly.
Notes
Assemble the enchiladas a day prior and keep in the fridge. For storage, they keep well in an airtight container for 4 days. Reheat at 350°F for 15-20 minutes. Add vegetables to the filling for extra nutrition!