Name: Southern Breakfast Enchiladas with Sausage Gravy
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Cuisine: Southern
Ingredients: 1 lb ground breakfast sausage; 1/2 cup diced onion; 1 jalapeno, minced; 1/4 cup all-purpose flour; 2 1/2 cups milk; Salt, to taste; Black pepper, to taste; 8 large eggs; 2 tbsp butter; 2 cups cooked tater tots; 1 cup shredded Pepper Jack cheese; 1 cup shredded cheddar cheese; 10 fajita-size flour tortillas

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Southern Breakfast Enchiladas with Sausage Gravy is a rich and hearty breakfast dish that brings together the soul of Southern cooking with the fun and flair of Tex-Mex. I roll up fluffy scrambled eggs, crispy tater tots, and savory sausage inside soft flour tortillas, then pour over a creamy sausage gravy and top it all with melty Pepper Jack and cheddar cheese. After a quick bake, the result is golden, gooey, and absolutely comforting.

Why You’ll Love This Recipe

I love this recipe because it’s packed with flavor, textures, and warmth. It’s the kind of breakfast that fills me up and keeps me going, whether I’m feeding a crowd or just indulging myself on a cozy morning. The creamy sausage gravy adds a rich Southern touch, while the tortillas bring in that satisfying Tex-Mex vibe. It’s also a great make-ahead option for busy mornings or holiday brunches.

Ingredients

(Here's a tip: Check out the full list of ingredients and measurements in the recipe card below.)

ground breakfast sausage
diced onion
jalapeno, minced
all-purpose flour
milk
salt
pepper
large eggs
butter
cooked tater tots
shredded Pepper Jack cheese
shredded cheddar cheese
fajita-size flour tortillas

Directions

I preheat the oven to 350°F and grease a 9×13-inch baking dish.
In a skillet, I cook the sausage over medium-high heat, breaking it apart. Once halfway browned, I stir in the onion and jalapeno and cook until fully browned.
I remove 1 cup of this sausage mixture and set it aside.
I sprinkle flour over the remaining sausage in the skillet and cook for a minute. Then I slowly whisk in the milk and let the mixture simmer until thickened into a gravy.
In another pan, I melt the butter and scramble the eggs with a bit of salt and pepper, cooking them until just set.
I mix the reserved sausage, cooked tater tots, scrambled eggs, and half of both cheeses in a bowl.
I spoon this filling into the tortillas, roll them up, and place them seam-side down in the baking dish.
I pour the sausage gravy over the top, then sprinkle on the remaining cheese.
I bake everything for 30 to 40 minutes, until it’s bubbly and golden.

Servings and Timing

Servings: 10
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes

Variations

For a vegetarian version, I use plant-based sausage or cooked mushrooms in place of meat.
Instead of tater tots, I’ve used hash browns for a different texture and it works great.
I mix up the cheese selection with Monterey Jack, Colby, or smoked cheddar when I want something new.
I add hot sauce or extra jalapeno to the mix for more heat when I’m in the mood for spice.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 3 days. To reheat, I microwave individual servings for about 1-2 minutes or warm them in a 350°F oven for 15-20 minutes until hot all the way through.

FAQs

Can I make this dish ahead of time?

Yes, I assemble the enchiladas the night before and refrigerate them. When I’m ready to bake, I pour the gravy over the top, add the cheese, and pop it in the oven.

Can I freeze these enchiladas?

Definitely. I freeze them before baking (without the gravy), then thaw overnight in the fridge. When it’s time to eat, I make the gravy fresh and bake as usual.

What sides go well with this dish?

I like serving it with fresh fruit, a green salad, or even some salsa and sour cream for extra flavor.

Can I use a different type of sausage?

Absolutely. I’ve used turkey sausage, chicken sausage, and even spicy Italian sausage, depending on what I have on hand.

How do I make this gluten-free?

To make this gluten-free, I use a gluten-free flour blend in the gravy and switch the tortillas to a gluten-free version.

Conclusion

Southern Breakfast Enchiladas with Sausage Gravy is one of those dishes that always hits the spot. It’s cozy, filling, and packed with flavor—perfect for sharing or enjoying as a weekend treat. Every bite brings together creamy, cheesy, and savory elements that make breakfast feel like something special.

Southern Breakfast Enchiladas with Sausage Gravy

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Author: Sue
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Yield: 10 servings
Category: Breakfast
Method: Baking
Cuisine: Southern, Tex-Mex
Diet: Halal

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Description

Southern Breakfast Enchiladas with Sausage Gravy is a comforting Southern-Tex-Mex fusion breakfast, featuring scrambled eggs, crispy tater tots, sausage, and creamy gravy rolled in flour tortillas and baked with cheese.

Instructions

Preheat the oven to 350°F and grease a 9×13-inch baking dish.
In a skillet over medium-high heat, cook the sausage, breaking it apart. Add the onion and jalapeno once halfway browned, and cook until fully browned.
Remove 1 cup of the sausage mixture and set aside.
Sprinkle flour over the remaining sausage in the skillet and cook for 1 minute. Slowly whisk in the milk and simmer until thickened to a gravy consistency. Season with salt and pepper.
In a separate pan, melt butter and scramble the eggs with salt and pepper until just set.
In a bowl, combine the reserved sausage, cooked tater tots, scrambled eggs, and half of both cheeses.
Spoon the mixture into tortillas, roll them up, and place seam-side down in the baking dish.
Pour the sausage gravy over the enchiladas and sprinkle with the remaining cheese.
Bake for 30 to 40 minutes until bubbly and golden.