Breakfast Enchiladas with Sausage Gravy

Look, I’m not saying breakfast enchiladas with sausage gravy will change your life, but I’m also not not saying that. This is the kind of breakfast that makes you wonder why you’ve been settling for boring cereal all these years. It’s got everything: carbs wrapped in more carbs, smothered in creamy gravy, topped with cheese. Basically, it’s a hug for your stomach.

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Why This Breakfast Enchiladas with Sausage Gravy Recipe is Awesome

First off, this Breakfast Enchiladas with Sausage Gravy recipe makes you look like a culinary genius without actually requiring genius-level skills. Your family will think you spent hours in the kitchen when really, you just rolled some stuff in tortillas and dumped gravy on top.

It’s ridiculously customizable. Hate sausage? Swap it. Want more veggies? Throw ’em in. Feeling fancy? Add jalapeños. The possibilities are endless, which means you can’t really mess it up.

Plus, leftovers actually taste good the next day. Unlike most breakfast foods that turn into sad, rubbery versions of themselves, these babies reheat like champions. Make a big batch on Sunday and coast through your weekday mornings like the efficiency expert you pretend to be.

And let’s be real—anything covered in gravy automatically wins. That’s just science.

Ingredients You’ll Need

For the Enchiladas:

• 8 large flour tortillas (the burrito-sized ones, not those wimpy taco shells)
• 8 large eggs, scrambled
• 1 lb breakfast sausage, cooked and crumbled
• 2 cups shredded cheddar cheese (or whatever cheese won’t judge you)
• 1 cup diced bell peppers (optional, if you’re into that vegetable thing)
• ½ cup diced onions
• Salt and pepper to taste

For the Sausage Gravy:

• ½ lb breakfast sausage
• ¼ cup all-purpose flour
• 3 cups whole milk (don’t be a hero and use skim)
• Salt and pepper to taste
• Pinch of cayenne pepper (if you want a little kick)

Step-by-Step Instructions

1. Make the gravy first. Trust me on this. Brown that half pound of sausage in a large skillet over medium heat, breaking it up as it cooks. Don’t drain the fat—that’s flavor, baby.

2. Sprinkle the flour over the cooked sausage. Stir it around for about a minute until everything looks slightly toasty. This prevents that raw flour taste nobody wants.

3. Slowly pour in the milk while whisking constantly. And I mean constantly. This isn’t the time to check your phone. Keep whisking until the gravy thickens, about 5-7 minutes. Season with salt, pepper, and cayenne if you’re feeling spicy.

4. Preheat your oven to 350°F. While that’s heating up, cook your pound of sausage in another pan. Crumble it up nice and small. Set it aside.

5. Scramble those eggs. Cook them until they’re just set but still slightly soft. They’ll cook more in the oven, so don’t overcook them now. Nobody likes rubber eggs.

6. Sauté your peppers and onions in a bit of butter or oil until they’re softened, about 3-4 minutes. If you skipped the veggies, no judgment here.

7. Assembly time! Lay out a tortilla and add some scrambled eggs, crumbled sausage, sautéed veggies, and a handful of cheese down the center. Roll it up like a burrito and place it seam-side down in a greased 9×13 baking dish.

8. Repeat until all tortillas are filled and snugly arranged in the dish. They should fit pretty tight in there, which is exactly what we want.

9. Pour that gorgeous sausage gravy all over the enchiladas. Don’t be shy. Smother them completely. Sprinkle the remaining cheese on top because more cheese is always the answer.

10. Bake for 20-25 minutes until everything is bubbly and the cheese is melted and golden. Let it cool for about 5 minutes before serving, unless you enjoy burning the roof of your mouth.

Common Mistakes to Avoid

Making the gravy too thick or too thin. If it’s too thick, add a splash more milk. Too thin? Let it simmer longer. Gravy is forgiving, but you gotta pay attention.

Overcooking the eggs before baking. They’re going in the oven, remember? Cook them soft and they’ll finish perfectly. Cook them hard and you’ll end up with sad, rubbery eggs.

Not seasoning properly. Taste your gravy before you pour it. Taste your eggs. Season as you go. Under-seasoned food is just sad food wearing a disguise.

Skipping the rest time after baking. I know you’re hungry, but give it 5 minutes. The enchiladas need time to set up, or you’ll have a sloppy mess on your plate. Patience, grasshopper.

Alternatives & Substitutions

Not a sausage fan? Use bacon, ham, or even chorizo. Ground turkey sausage works if you’re trying to pretend this is healthy (it’s not, but I respect the effort).

Want to make it vegetarian? Skip the sausage entirely and load up on veggies. Black beans would be killer in these. Make a white gravy with butter and flour instead of sausage-based gravy.

Dairy-free? Use dairy-free cheese and make your gravy with unsweetened almond or oat milk. It won’t be quite as creamy, but it’ll still be delicious.

Tortilla options: Flour tortillas are traditional, but whole wheat works fine. Corn tortillas will get soggy, so maybe skip those unless you’re into that texture.

Final Thoughts

Listen, breakfast enchiladas with sausage gravy aren’t exactly diet food, but they’re the kind of comfort food that makes mornings worth waking up for. They’re perfect for lazy weekend brunches, holiday breakfasts, or those mornings when you need something that feels like a warm blanket in food form.

Make these Breakfast Enchiladas with Sausage Gravy once and I guarantee they’ll become part of your breakfast rotation. They’re crowd-pleasers, they’re easy, and they’re basically foolproof. So what are you waiting for? Get cooking.

FAQ (Frequently Asked Questions)

Can I make these ahead of time? Absolutely! Assemble the enchiladas the night before, cover them tightly with plastic wrap, and pop them in the fridge. Make the gravy fresh in the morning (it only takes 10 minutes), or make it ahead and reheat it gently on the stove. Bake as directed, maybe adding 5 extra minutes since they’re starting cold.

How long do leftovers last? These will keep in the fridge for 3-4 days in an airtight container. Reheat individual portions in the microwave for about 90 seconds, or reheat the whole dish covered in the oven at 350°F for about 15-20 minutes.

Can I freeze breakfast enchiladas? Yep! Freeze them before baking for best results. Wrap the assembled dish tightly in plastic wrap and then foil. Freeze for up to 2 months. When you’re ready, bake from frozen at 350°F for about 45-50 minutes, covered with foil. Make the gravy fresh when you’re ready to serve.

What should I serve with these? Honestly, they’re pretty filling on their own, but fresh fruit, hash browns, or a simple side salad would round things out nicely. Coffee is mandatory, obviously. Mimosas optional but encouraged.