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Southern breakfast enchiladas with sausage gravy bring together the familiar comfort of fluffy eggs and savory sausage wrapped in a tortilla, then blanketed in creamy, peppery gravy. The result is a show-stopping breakfast that feeds a crowd and delivers bold Southern and Mexican flavors. This is the dish I turn to when I want to wow my family or make lazy weekend brunch truly memorable.
The first time I made these, my youngest begged for extra gravy and now everyone asks for seconds even before I sit down. It has become our signature brunch request.
Ingredients
- Flour tortillas: Soft and pliable tortillas give you structure for easy rolling and absorb the creamy gravy beautifully. Choose fresh tortillas with no cracks
- Breakfast sausage: Look for high-fat pork sausage with a balanced seasoning. Local or artisan sausage often has more depth
- Eggs: Use large eggs for the best texture. Cook till just set for creamy, fluffy bites
- Cheddar cheese: Sharp, aged cheddar makes the flavor pop. Grate your own for best melt and taste
- Heavy cream: Creates that signature Southern gravy softness. Use full-fat cream for best results
- All-purpose flour: The base for your roux. Choose unbleached flour for a silkier gravy
- Black pepper: Freshly ground adds warmth and a signature kick
- Sage and cayenne: These round out the sausage seasoning. Use fresh sage if you want extra herbal notes
Step-by-Step Instructions
- Prepare the Sausage Gravy:
- Brown sausage in a heavy skillet on medium heat until fully cooked and golden. Let the fat render out then sprinkle flour over the sausage and stir for a few minutes to cook out any raw taste. Slowly pour in the heavy cream while whisking constantly. Smooth out any lumps and simmer until the gravy thickens. Season generously with black pepper, a pinch of sage and cayenne. Taste and adjust seasoning as needed
- Scramble the Eggs:
- Crack eggs into a mixing bowl and whisk thoroughly for at least one minute to incorporate air. Heat a nonstick skillet with a little butter over low to medium heat. Pour eggs in and continuously stir with a spatula until curds begin to form. Remove from heat while still creamy. The gentle cooking gives soft scrambled eggs that will not dry out in the oven
- Assemble the Filling:
- On a clean surface, spread each warm tortilla flat. Divide scrambled eggs evenly among the tortillas. Layer cooked sausage over the eggs. Sprinkle cheddar cheese over each. Add a few diced bell peppers and green onions for color and flavor
- Roll the Enchiladas:
- Gently roll up each tortilla starting from the side with filling. Tuck in the ends if possible and place seam-side down in a greased baking dish. Repeat with remaining tortillas. Nestle them closely to prevent unrolling
- Top with Gravy:
- Generously ladle sausage gravy over the enchiladas making sure each is completely blanketed. Sprinkle a little extra cheese on top if you like. Reserve some gravy for serving
- Bake to Perfection:
- Place the baking dish on the middle rack in a preheated 375 degree oven. Cover with foil and bake for fifteen minutes. Remove foil and bake another ten minutes until bubbly and golden brown on top. Let the enchiladas rest five minutes before serving for best texture
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My favorite ingredient is fresh sage in the gravy It adds just the right herbal touch that reminds me of my grandma’s kitchen The first time my dad tasted this dish he said it tasted like every Sunday morning rolled into one I still think of that whenever I make the gravy
Storage Tips
Let leftover enchiladas cool fully before wrapping tightly with plastic wrap or foil Store in an airtight container in the refrigerator for up to three days Always keep extra gravy in a separate container to keep enchiladas from getting soggy Reheat slowly in a covered dish in the oven or microwave for best results For freezing cool completely wrap individually and freeze for up to two months Thaw overnight for easiest reheating
Ingredient Substitutions
If you want a leaner touch use ground turkey sausage or even a plant-based alternative Gluten-free tortillas work well but warm gently to prevent tearing For non-dairy or vegan versions use coconut milk for the gravy and a vegan cheese that melts well You can swap cheddar for Monterey Jack or a spicy pepper cheese for a different flavor profile
Serving Suggestions
Serve topped with diced fresh tomatoes green onions and plenty of cilantro For extra Southern flair add hash browns or biscuits on the side For a Tex-Mex brunch include sliced avocado and a few spoonfuls of salsa or pico de gallo For a touch of heat offer hot sauce or pickled jalapeños on the side
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Cultural and Historical Notes
This dish is a modern fusion classic inspired by Southern biscuits and gravy with the structure of a Mexican enchilada casserole It bridges comfort food roots from both traditions Southern cooks have long used sausage gravy at breakfast while Tex-Mex kitchens perfected the baked breakfast casserole Combining them celebrates both heritages and the tradition of communal breakfast tables
Commonly Asked Questions
- → What makes Southern breakfast enchiladas unique?
They combine soft tortillas filled with sausage, eggs, and cheese, then topped with creamy sausage gravy—merging Southern comfort with bold Tex-Mex flavors for a hearty morning dish that stands apart from classic enchiladas.
- → Can I prepare enchiladas ahead of time?
Yes, assemble and refrigerate overnight or freeze for easy mornings. Bake straight from the fridge, adding gravy before serving for fresh texture and flavor.
- → What sausage works best for the gravy?
Mild, high-quality breakfast pork sausage delivers the richest, savory flavor. Choose varieties with robust seasoning for best results.
- → How can I prevent enchiladas from turning soggy?
Warm tortillas before rolling, don’t oversaturate with gravy, and bake uncovered toward the end to ensure crisp edges with a creamy inside.
- → Are there vegetarian alternatives?
Swap in plant-based sausage and use vegetable broth for the gravy. Add hearty vegetables like peppers, spinach, or mushrooms for fullness.
- → What sides pair well with this breakfast dish?
Grits, hashbrowns, pico de gallo, or fresh fruit are all excellent complements, adding variety and vibrance to the brunch table.