Southern Breakfast Enchiladas with Sausage Gravy: 5 Steps

Here’s a question for you: have you ever craved pancakes for dinner or a hearty breakfast casserole for lunch? If you’ve nodded yes, you’re in excellent company. Recent data reveals that a staggering 79% of Americans have enjoyed breakfast foods outside of the traditional morning meal, with nearly 60% admitting to eating breakfast for dinner. This isn’t just a quirky habit; it’s a culinary movement. It speaks to our love for comfort, flavor, and meals that feel like a celebration, no matter the time of day. And if there’s one recipe that perfectly captures this spirit, it’s these Southern Breakfast Enchiladas with Sausage Gravy.

This dish is where the soul-warming comfort of the American South shakes hands with the vibrant, festive flavors of Tex-Mex cuisine. Imagine fluffy scrambled eggs, savory breakfast sausage, crispy tater tots, and a blend of gooey cheeses all rolled into soft flour tortillas. Now, picture them smothered in a rich, velvety, homemade sausage gravy that’s so good you’ll want to eat it with a spoon. This isn’t just a recipe; it’s an event. It’s the answer to your search for the perfect holiday brunch, a make-ahead marvel for busy weekends, and the undisputed champion of “brinner.” Follow our foolproof, step-by-step guide, and prepare to create a dish that your family and friends will talk about for years to come.  

Why You’ll Fall in Love with These Breakfast Enchiladas

This recipe has been tested and perfected to ensure it’s not just delicious, but also a joy to make. Here’s why it will become a permanent fixture in your recipe collection:

• A Symphony of Flavors & Textures: This dish is the definition of indulgent. You get the rich and creamy sausage gravy, the hearty and satisfying filling of eggs and sausage, the cheesy and gooey melt of Pepper Jack and cheddar, and the delightful textural contrast of soft tortillas and crispy tater tots.  
• Surprisingly Beginner-Friendly: While the final dish looks impressive, the steps are straightforward and easy to follow. We’ve broken it down so even novice cooks can achieve spectacular results.
• The Ultimate Make-Ahead Meal: Life is busy, especially around the holidays. You can prepare the filling and the gravy a day in advance, making morning assembly an absolute breeze. It’s the perfect solution for a stress-free brunch.  
• Endlessly Adaptable: This recipe is a fantastic template. Don’t love spicy? Use mild sausage. Prefer hash browns to tater tots? Go for it. You can easily swap proteins or add veggies to make it your own.  
• The Crowd-Pleaser You’ve Been Looking For: Whether you’re hosting a family gathering, a holiday breakfast, or a weekend brunch, this casserole-style dish is designed to feed and delight a crowd. There’s a reason breakfast casseroles are a go-to for special occasions.  

The Ingredients You’ll Need for a Perfect Pan

Crafting these enchiladas is all about layering classic breakfast components. We’ve chosen ingredients that are easy to find and deliver maximum flavor.

• For the Sausage & Filling:
  • Ground Breakfast Sausage: You’ll need 1 pound. A quality pork breakfast sausage is the star. Mild Italian sausage works beautifully, but feel free to use a hot variety if you like more of a kick.  
  • Onion & Jalapeño: A half cup of diced onion and one minced jalapeño provide the aromatic base. For less heat, be sure to remove the seeds and membranes from the jalapeño.  
  • Large Eggs: Ten large eggs create the fluffy, protein-packed core of the filling.  
  • Butter: Two tablespoons of butter ensure your scrambled eggs are rich and tender.  
  • Cooked Tater Tots: Two cups of cooked, crispy tater tots add a wonderful texture and potato-y goodness. You can substitute with cooked shredded hash browns if you prefer.  
  • Cheese: A cup each of shredded Pepper Jack and shredded sharp Cheddar cheese. This combination provides a creamy melt with a slight tang and a hint of spice. Feel free to use a Mexican blend or Monterey Jack if you like.  
  • Flour Tortillas: You’ll need 10 to 12 fajita-size flour tortillas. Their softness is ideal for absorbing the delicious gravy.  
• For the Creamy Sausage Gravy:
  • All-Purpose Flour: One-third of a cup is the essential thickener that transforms your sausage drippings and milk into a luscious gravy.  
  • Whole Milk: Two and three-quarter cups of whole milk create the creamiest, most velvety gravy. Using a lower-fat milk will result in a thinner consistency.  
  • Salt & Pepper: A quarter teaspoon of each, plus more to taste. Seasoning is key!

How to Make Southern Breakfast Enchiladas: A 5-Step Guide

Follow these five steps closely, and you’ll be rewarded with a pan of the most decadent, flavorful breakfast enchiladas imaginable.

Step 1: Craft the Hearty Sausage & Egg Filling

First, let’s build the delicious core of our enchiladas. In a large nonstick skillet over medium-high heat, add the 1 pound of ground breakfast sausage. Use a spoon to crumble it as it cooks. When the sausage is about halfway browned, add the  1/2 cup diced onion and 1 minced jalapeño. Continue cooking until the sausage is fully browned and the vegetables are tender.  

Using a slotted spoon, transfer 1 cup of this cooked sausage mixture to a medium bowl and set it aside—this will be for your filling. Leave the rest of the sausage and the drippings in the skillet for the gravy.  

In a separate nonstick pan, melt 2 tablespoons of butter over medium-low heat. Whisk your 10 large eggs with a pinch of salt. Pour the eggs into the pan and scramble them gently.

Pro-Tip: Cook the eggs until they are soft, fluffy, and still slightly undercooked. They will finish cooking in the oven, and this trick prevents them from becoming dry or rubbery.  

In the bowl with the reserved 1 cup of sausage mixture, add the scrambled eggs, 2 cups of cooked tater tots, and half of your shredded cheeses (1/2 cup Pepper Jack and 1/2 cup cheddar). Gently mix everything together until just combined.  

Step 2: Master the Art of Creamy, Lump-Free Sausage Gravy

Now for the liquid gold. The rich, peppery sausage gravy that smothers these enchiladas has a history as deep as its flavor. It’s a descendant of “sawmill gravy,” a hearty, high-calorie staple born out of necessity in the lumber mills of Southern Appalachia in the 1800s. It was designed to fuel a hard day’s work, and today, it’s designed to fuel pure happiness.  

Return the skillet with the remaining sausage and drippings to medium heat. Sprinkle 1/3 cup of all-purpose flour over the sausage. Stir constantly for about one minute. This step cooks out the raw flour taste and creates a roux, which is the secret to a thick, stable gravy.  

Gradually, and this is key, pour in the 2 3/4 cups of whole milk while whisking continuously. Adding the milk slowly prevents lumps from forming. Continue to simmer and stir until the gravy thickens to a beautiful, creamy consistency that coats the back of a spoon. Season with 1/4 teaspoon each of salt and pepper, taste, and adjust if needed. Remove from the heat.

Step 3: Prepare the Tortillas (The Secret to No More Sogginess!)

This is the single most important step to prevent your enchiladas from becoming a soggy mess. Many recipes skip this, but it’s a game-changer. The goal is to create a slight barrier on the tortilla that will keep it from absorbing too much sauce and falling apart.  

In a separate skillet, heat a thin layer of neutral oil over medium-high heat. Using tongs, quickly fry each flour tortilla for about 10-15 seconds per side. You’re not trying to make them crispy like a chip; you just want them to become pliable and slightly puffed. This flash-fry creates a seal that guarantees a perfect texture in the final dish. Place the warmed tortillas on a plate lined with paper towels to absorb any excess oil.  

Step 4: Assemble Your Enchiladas Like a Pro

It’s time to bring it all together. Preheat your oven to 350°F (175°C) and lightly grease a 9×13-inch baking dish.  

Lay one of your prepared tortillas on a flat surface. Spoon about a half-cup of the sausage and egg filling down the center. Roll the tortilla up snugly and place it seam-side down in your prepared baking dish. Placing it seam-side down is crucial to keep it from unrolling during baking. Repeat with the remaining tortillas and filling, arranging them snugly in the dish.  

Step 5: Bake to Golden, Bubbly Perfection

Pour that glorious, creamy sausage gravy evenly over the top of all the rolled enchiladas, making sure to cover them from edge to edge. Sprinkle the remaining  1/2 cup of Pepper Jack and 1/2 cup of cheddar cheese over the gravy.  

Bake uncovered for 30 to 40 minutes, or until the gravy is hot and bubbly and the cheese is melted and turning a beautiful golden brown. Once you remove it from the oven, let the casserole rest for 5-10 minutes. This allows everything to set, making it much easier to serve without falling apart.  

Creative Serving Suggestions

While these Southern Breakfast Enchiladas are a complete meal on their own, a few simple additions can elevate the experience even further.

• Fresh Toppings are a Must: The richness of the dish begs for a fresh, bright contrast. Offer bowls of diced avocado, chopped fresh tomatoes, sliced green onions, and fresh cilantro. A dollop of sour cream or a drizzle of your favorite hot sauce is also fantastic.  
• Perfect Sidekicks: For a true Southern-style brunch, serve alongside a bowl of classic cheesy grits or a simple fruit salad with melon, berries, and pineapple to cut through the richness.  
• Brunch-Worthy Beverages: Pair with a strong pot of coffee, fresh-squeezed orange juice, or, for a truly festive occasion, a classic mimosa.  

Storing, Freezing, and Reheating Instructions

One of the best things about this recipe is how well it works for meal planning.

• Storing Leftovers: Store any leftover enchiladas in an airtight container in the refrigerator. They will keep well for up to 4 days.  
• Reheating: For individual portions, the microwave is quickest. For larger amounts, or to revive some of the texture, cover the baking dish with foil and reheat in a 350°F oven for about 20-25 minutes, or until heated through.  
• Make-Ahead Instructions (The Right Way): For the best possible texture, it is recommended to prep the components ahead of time rather than assembling the entire casserole. The night before, you can make the sausage and egg filling (let it cool completely) and the sausage gravy. Store them in separate airtight containers in the fridge. In the morning, simply warm the gravy slightly, fry the tortillas, assemble, and bake as directed. This prevents the tortillas from getting soggy overnight.  
• Freezing: Due to the high dairy content in the cream gravy, freezing the fully assembled casserole is not recommended, as the sauce can separate and become grainy upon thawing. If you must freeze it, consider assembling the enchiladas with the filling only and freezing them in a freezer-safe dish. Then, make the gravy fresh on the day you plan to bake and serve.  

Alysse

Southern Breakfast Enchiladas with Sausage Gravy

A decadent and hearty brunch masterpiece, this dish combines the comfort of Southern sausage gravy with the festive flavor of Tex-Mex enchiladas. Fluffy eggs, savory sausage, and crispy tater tots are rolled into soft tortillas, smothered in a creamy homemade gravy, and baked to bubbly, cheesy perfection. It's the ultimate crowd-pleasing meal for holidays, weekends, or any time you're craving pure comfort food.

Print Recipe Pin Recipe

Prep Time 40 minutes mins

Cook Time 40 minutes mins

Total Time 1 hour hr 20 minutes mins

Servings: 10 servings

Course: Breakfast, Brunch

Cuisine: American, Southern, Tex-Mex

Ingredients Method Notes

Ingredients

  

For the Sausage & Filling:

• 1 lb ground breakfast sausage
• 1/2 cup diced onion
• 1 jalapeño minced
• 10 large eggs
• 2 tbsp butter
• 2 cups cooked crispy tater tots
• 1 cup shredded Pepper Jack cheese divided
• 1 cup shredded sharp Cheddar cheese divided
• 10-12 fajita-size flour tortillas
• Oil for frying

For the Creamy Sausage Gravy:

• 1/3 cup all-purpose flour
• 2 3/4 cups whole milk
• 1/4 tsp salt
• 1/4 tsp black pepper

Method

 

1. Cook Filling Base: In a large skillet over medium-high heat, crumble and cook the sausage. When halfway done, add onion and jalapeño and cook until sausage is browned. With a slotted spoon, transfer 1 cup of the mixture to a large bowl. Leave the rest in the skillet for the gravy.
2. Scramble Eggs: In a separate pan, melt butter over medium-low heat. Whisk eggs with a pinch of salt and scramble until soft and slightly undercooked.
3. Combine Filling: To the bowl with the reserved sausage, add the scrambled eggs, cooked tater tots, and 1/2 cup each of Pepper Jack and Cheddar cheese. Mix gently.
4. Make Gravy: Return the skillet with remaining sausage to medium heat. Sprinkle flour over the sausage and stir for 1 minute. Slowly whisk in the milk until smooth. Simmer, stirring constantly, until thickened. Season with salt and pepper.
5. Prep Tortillas: Heat a thin layer of oil in a skillet over medium-high heat. Fry each tortilla for 10-15 seconds per side until pliable and slightly puffed.
6. Assemble: Preheat oven to 350°F (175°C). Grease a 9×13-inch baking dish. Fill each tortilla with the egg mixture, roll tightly, and place seam-side down in the dish.
7. Bake: Pour the sausage gravy evenly over the enchiladas. Top with the remaining 1 cup of cheese. Bake uncovered for 30-40 minutes, until bubbly and golden. Let rest for 5-10 minutes before serving.

Notes

• No Soggy Enchiladas: Don’t skip frying the tortillas! This creates a barrier that prevents them from getting mushy in the sauce.
• Perfect Eggs: Cook the scrambled eggs until they are just set and still look a little wet. They will finish cooking in the oven.
• Make-Ahead Tip: For best results, prepare the filling and gravy ahead of time and store them in separate airtight containers in the fridge for up to 24 hours. Assemble just before baking.
• Lump-Free Gravy: Add the milk slowly and whisk constantly to prevent lumps. If lumps form, use a whisk or an immersion blender to smooth it out.

Your Questions, Answered: The Ultimate Breakfast Enchilada FAQ

Here are answers to some of the most common questions about making this dish.

Tried the Recipe? Share Your Southern-Style Success!

You are now equipped with everything you need to create a truly unforgettable pan of Southern Breakfast Enchiladas with Sausage Gravy. This dish is more than just a meal; it’s a celebration of comfort food at its finest, a perfect fusion of two beloved American cuisines.

We would be thrilled to hear about your experience! If you make this recipe, please come back and leave a rating and a comment below. Let us know if you made any creative substitutions or who you shared it with. Your feedback helps our entire community of home cooks.

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