Southern Breakfast Enchiladas (Print Version)
Flour tortillas stuffed with sausage, eggs and cheese, topped with creamy homemade gravy for the ultimate morning comfort food.
# Ingredients:
→ Main Components
01 -
8 flour tortillas
02 -
1 lb (450g) pork sausage, cooked and crumbled
03 -
1 cup (113g) cheddar cheese, shredded
04 -
6 eggs, scrambled
05 -
2 cups cooked hash browns
→ For the Sausage Gravy
06 -
2 tbsp butter
07 -
2 tbsp all-purpose flour
08 -
2 cups (480ml) milk
09 -
Salt and freshly ground black pepper to taste
# Steps:
01 -
Preheat oven to 350°F (175°C) and grease a baking dish.
02 -
Lay out the flour tortillas on a flat surface. Evenly distribute the cooked sausage, scrambled eggs, hash browns, and shredded cheddar cheese across each tortilla.
03 -
Roll up each tortilla tightly, placing them seam side down in the prepared baking dish.
04 -
In a medium saucepan, melt the butter over medium heat. Stir in the flour and cook for 1-2 minutes to create a roux.
05 -
Gradually whisk in the milk, continuing to cook over medium heat until the gravy thickens, about 5-7 minutes. Season with salt and pepper to taste.
06 -
Pour the prepared sausage gravy over the enchiladas in the baking dish, ensuring they are fully covered.
07 -
Bake in the preheated oven for 20-25 minutes, or until the enchiladas are heated through and the gravy is bubbly.
08 -
Serve hot, garnished with additional cheddar cheese or chopped green onions if desired.
# Notes:
01 -
This recipe combines traditional Southern-style sausage gravy with Tex-Mex enchiladas for a hearty breakfast fusion dish.