Southern Breakfast Enchiladas Gravy (Printable Version)
# What You'll Need:
→ Enchilada Filling
01 -
8 soft flour tortillas (20 cm diameter), warmed
02 -
350 g breakfast pork sausage, crumbled
03 -
6 large eggs, lightly beaten
04 -
1 medium bell pepper, diced
05 -
1 small onion, finely chopped
06 -
120 g sharp aged cheddar cheese, grated
07 -
2 scallions, thinly sliced
08 -
1 medium tomato, diced
→ Sausage Gravy
09 -
200 g breakfast pork sausage (high-fat preferred)
10 -
3 tablespoons all-purpose flour
11 -
400 ml whole milk
12 -
80 ml heavy cream
13 -
1 teaspoon freshly ground black pepper
14 -
0.5 teaspoon dried sage
15 -
Pinch cayenne pepper
16 -
Salt, to taste
→ Garnishes
17 -
2 tablespoons fresh cilantro, chopped
18 -
1 additional scallion, sliced
19 -
Diced tomatoes, for serving
# Step-by-Step Directions:
01 -
Sauté crumbled sausage in a large skillet over medium-high heat until fully browned. Remove with a slotted spoon and set aside, reserving drippings in the pan.
02 -
Add diced onion and bell pepper to the sausage drippings. Sauté until softened, about 3 minutes. Reduce heat to medium-low. Pour in beaten eggs and gently scramble until just set. Add cooked sausage back to the pan and stir in 80 g grated cheddar, sliced scallions, and diced tomato. Mix to combine; season with salt and set aside.
03 -
Lay one warmed tortilla on your work surface. Place approximately 2-3 tablespoons of the filling along one edge. Roll up tightly and set seam-side down in a lightly greased baking dish. Repeat with remaining tortillas and filling.
04 -
Brown remaining 200 g sausage in a clean skillet over medium heat. Sprinkle flour over sausage and cook, stirring constantly, for 2 minutes to form a roux. Gradually whisk in milk and heavy cream, stirring until smooth. Simmer for 4-5 minutes until thickened. Season with black pepper, sage, cayenne pepper, and salt to taste. Remove from heat when velvety and pourable.
05 -
Preheat oven to 190°C. Sprinkle the remaining 40 g grated cheddar cheese over the filled enchiladas. Cover the dish loosely with foil and bake on the middle rack for 20 minutes. Remove foil and bake an additional 5-7 minutes, until the cheese is golden and edges are bubbling.
06 -
Remove enchiladas from oven and let rest for 3-5 minutes. Generously ladle hot sausage gravy over each enchilada. Garnish with chopped cilantro, extra scallions, and diced tomatoes. Serve immediately.
# Helpful Notes:
01 -
Warm tortillas before assembling to prevent cracking and improve pliability.
02 -
If making ahead, assemble enchiladas without gravy and refrigerate up to 24 hours. Add hot gravy just before serving.
03 -
Adjust spice levels by adding diced jalapeños or hot sauce to the filling if desired.