Southern Breakfast Enchiladas with Sausage Gravy
A delicious and comforting roll-up of classic Southern breakfast flavors, filled with juicy sausage and draped in creamy gravy, perfect for brunch or cozy breakfasts at home.
Ingredients
For the Gravy
- 2 tablespoons butter Adds a rich, creamy base to your gravy.
- 1 tablespoon olive oil Provides a delightful flavor and perfect frying temperature.
- 1 small onion, diced Brings in a sweet, aromatic base.
- 2 cloves garlic, minced Adds a punch of flavor.
- 1 pound breakfast sausage The star ingredient.
- 1/4 cup all-purpose flour Thickens the gravy.
- 2 cups milk Creates a rich, smooth gravy.
- 1/2 teaspoon salt Enhances the flavors.
- 1/4 teaspoon black pepper Adds warmth.
- 1/4 teaspoon cayenne pepper Gives a gentle kick.
- 1/2 teaspoon paprika Adds depth and color.
- 1/2 teaspoon ground sage Contributes an earthy taste.
- 1/4 teaspoon garlic powder Enhances the garlicky flavor.
- 1/4 teaspoon onion powder Adds depth.
- 1/4 teaspoon thyme Brings a lovely herbal note.
- 1 tablespoon hot sauce Optional, for added heat.
For the Enchiladas
- 8 large flour tortillas The base for our fillings.
- 1 1/2 cups shredded cheddar cheese Adds gooey creaminess.
- 1 cup shredded Monterey Jack cheese For extra creaminess.
- 1/4 cup chopped fresh parsley For garnish.
Instructions
Preparation
- In a skillet, heat the butter and olive oil over medium heat until bubbling.
- Add the diced onion and sauté for 4-5 minutes until they become translucent.
- Stir in the minced garlic and cook for another minute.
- Crumble the breakfast sausage into the skillet and brown it for 8-10 minutes until fully cooked.
- Sprinkle flour over the sausage mixture, stirring for 1-2 minutes.
- Gradually add the milk, stirring until smooth.
- Add the spices and let simmer for 5-7 minutes until thickened.
Assembly
- Preheat the oven to 375°F (190°C) and grease a baking dish.
- Spoon the sausage gravy mixture and about 1 cup of cheese into each tortilla, roll tightly, and place seam-side down in the dish.
- Pour the remaining gravy over the enchiladas and sprinkle with leftover cheese.
Baking
- Bake for 20-25 minutes until cheese is bubbly and golden.
- Garnish with chopped parsley and serve warm.
Notes
Consider adding a pinch of favorite herbs or spices to the sausage mixture. Broil for 2-3 minutes for a crunchy top. Store leftovers in an airtight container in the refrigerator for up to 3 days.