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.
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
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.
Notes
- Make ahead by assembling the enchiladas the night before and refrigerating.
- For a gluten-free version, use gluten-free flour and tortillas.
- Freeze unbaked enchiladas (without gravy) for future use.
- Try different cheeses or sausage types for variations.
- Serve with fresh fruit, salad, or salsa for a balanced meal.
Nutrition
- Serving Size: 1 enchilada
- Calories: 420
- Sugar: 4g
- Sodium: 790mg
- Fat: 28g
- Saturated Fat: 12g
- Unsaturated Fat: 13g
- Trans Fat: 0.5g
- Carbohydrates: 22g
- Fiber: 2g
- Protein: 18g
- Cholesterol: 210mg
