Southern Breakfast Enchiladas with Sausage Gravy are a delicious twist on two classic comforts—enchiladas and a hearty southern breakfast. Imagine soft tortillas rolled up with eggs, cheese, and maybe a little something else, all covered in creamy, spicy sausage gravy. It’s the perfect mix of cozy breakfast flavors wrapped up in a fun and easy-to-eat package.
I love making this dish when I want something a bit different but still filling and familiar. The sausage gravy is the real star—it’s rich, flavorful, and brings everything together in the best way. Plus, it’s a great way to use up leftover eggs and cheese. I like to sprinkle a bit of fresh green onion or cilantro on top to add a fresh kick that balances the richness.
This breakfast enchilada dish is fantastic on a lazy weekend morning when you have a little more time to enjoy a slow meal. I often serve it with a side of crispy hash browns or fresh fruit to lighten things up. It’s a meal that brings warmth and smiles, perfect for family breakfasts or brunch with friends.
Key Ingredients & Substitutions
Breakfast sausage: This is the heart of the flavor. I prefer pork sausage with sage for that classic southern taste. If you want a lighter option, try turkey sausage or a plant-based alternative.
Eggs and milk: The eggs add richness and fluffiness to the filling. Whole milk works best for a creamy texture, but you can swap with almond or oat milk if you need a dairy-free version.
Flour tortillas: Use fresh, soft tortillas so they roll easily without cracking. You can use corn tortillas for a different twist, but warm them well to keep them flexible.
Cheddar cheese: Sharp cheddar gives a nice tang that balances the richness. Feel free to mix in Monterey Jack or mozzarella for a milder, gooey melt.
Sausage gravy ingredients: Butter, flour, and milk make the creamy gravy base. For a gluten-free option, try cornstarch or a gluten-free flour blend. Whole milk creates that velvety texture, but half-and-half can make it even richer.
How Do You Make the Perfect Sausage Gravy Without Lumps?
Making smooth, creamy sausage gravy is key! Follow these tips for success:
- After cooking sausage, leave some fat in the pan — it adds flavor to the gravy.
- Melt butter over medium heat before whisking in flour; cook the roux for about 2 minutes until it turns a light golden color to remove the raw flour taste.
- Add milk slowly while whisking constantly. This prevents lumps from forming.
- Keep whisking as the gravy thickens; don’t rush this part.
- If lumps form, try straining the gravy or blending briefly with an immersion blender.
With patience and a steady hand whisking, you’ll end up with a smooth gravy that coats your enchiladas perfectly.
Equipment You’ll Need
- Large skillet – I recommend this for cooking the sausage; it cooks evenly and gives a nice sear.
- Mixing bowls – for whisking together eggs and milk without a mess.
- Whisk – makes the gravy smooth and lump-free.
- Medium saucepan – perfect for making the sausage gravy on the stovetop.
- Baking dish (9×13-inch) – to hold the rolled enchiladas while baking everything together.
- Spatula or tongs – for rolling the tortillas and transferring the enchiladas to the dish.
Flavor Variations & Add-Ins
- Swap sausage for cooked bacon or chorizo for a different smoky flavor.
- Add sautéed bell peppers or onions inside the enchiladas for extra veggies and texture.
- Mix in a dash of hot sauce or cayenne pepper to spice up the gravy if you like heat.
- Top with sliced jalapeños or fresh cilantro for extra flavor and freshness.
Southern Breakfast Enchiladas with Sausage Gravy
Ingredients You’ll Need:
For the Filling:
- 1 lb breakfast sausage (pork sausage with sage recommended)
- 8 large eggs
- 1/4 cup milk
- Salt and pepper, to taste
- 8 large flour tortillas (8-inch)
- 1 cup shredded sharp cheddar cheese
For the Sausage Gravy:
- 3 tablespoons butter
- 3 tablespoons all-purpose flour
- 2 1/2 cups whole milk
- 1 teaspoon black pepper
- 1/2 teaspoon garlic powder (optional)
- Cooked sausage from the filling
- 1 cup shredded sharp cheddar cheese
For Garnish and Serving:
- 2 green onions, chopped
- Sour cream (optional)
How Much Time Will You Need?
This recipe takes about 30 minutes to prepare and about 15 to 20 minutes to bake. In roughly 45 minutes, you’ll have a warm, comforting breakfast ready to enjoy.
Step-by-Step Instructions:
1. Cook the Sausage Filling:
Heat a large skillet over medium heat. Add the breakfast sausage and cook, breaking it apart with a spatula, until it’s fully browned and cooked through. If there’s extra grease, carefully drain it off. Set the cooked sausage aside, saving some for the gravy.
2. Scramble the Eggs:
In a bowl, whisk together eggs, milk, salt, and pepper. Melt a small amount of butter in a non-stick skillet over medium-low heat. Pour in the egg mixture and gently scramble until the eggs are just set. Remove from heat.
3. Assemble the Enchiladas:
Warm the tortillas slightly to make them soft and flexible. Evenly divide the scrambled eggs and cooked sausage across the tortillas. Sprinkle about half of the cheddar cheese over the filling. Roll up each tortilla tightly and place them seam side down in a greased baking dish.
4. Make the Sausage Gravy:
In a medium saucepan over medium heat, melt the butter. Whisk in the flour and cook constantly for about 2 minutes, or until slightly golden. Slowly pour in the milk, whisking continuously until the mixture thickens into a creamy gravy—this usually takes 5 to 7 minutes. Stir in the reserved cooked sausage, black pepper, and garlic powder if using.
5. Top and Bake:
Pour the warm sausage gravy evenly over the rolled enchiladas in the baking dish. Sprinkle the rest of the cheddar cheese on top. Place the dish in a preheated oven at 375°F (190°C).
6. Bake:
Bake uncovered for 15 to 20 minutes, or until the cheese is melted, bubbly, and the gravy is hot.
7. Serve:
Remove from the oven and garnish with freshly chopped green onions. Add a dollop of sour cream if you like. Serve warm and enjoy your hearty, comforting Southern Breakfast Enchiladas with Sausage Gravy!
Can I Use Frozen Sausage for the Gravy?
Yes! If using frozen sausage, be sure to fully thaw it in the refrigerator overnight before cooking. This helps it brown evenly and prevents excess water from thinning the gravy.
Can I Make These Enchiladas Ahead of Time?
Absolutely! Assemble the enchiladas but wait to pour the gravy and bake until ready to serve. You can refrigerate them for up to 24 hours before baking. Just bring to room temperature before baking for best results.
How Should I Store Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat covered in the microwave or oven until warmed through. You might want to add a splash of milk when reheating the gravy to keep it creamy.
Can I Substitute Corn Tortillas Instead of Flour?
You can, but corn tortillas are less flexible and may crack when rolling. Warm them carefully before filling to make them more pliable, or lightly fry them to soften before assembling.