Name: Southern Breakfast Enchiladas with Chicken Sausage Gravy
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Cuisine: Southern
Ingredients: 6 large flour tortillas; 1 tablespoon unsalted butter; 6 large eggs; 1/4 cup whole milk; Salt, to taste; Freshly ground black pepper, to taste; 1 cup shredded cheddar cheese; 1/2 cup shredded Monterey Jack cheese; 1 cup cooked breakfast potatoes or hashbrowns (optional); 2 green onions, thinly sliced; Chicken Sausage Gravy:; 8 ounces chicken breakfast sausage; 2 tablespoons all-purpose flour; 1 1/2 cups whole milk; Salt, to taste; Freshly ground black pepper, to taste; 1/4 teaspoon garlic powder (optional)

A delicious fusion of Southern comfort food and Mexican-inspired breakfast, these enchiladas combine fluffy scrambled eggs and cheese wrapped in soft tortillas, all topped with a savory chicken sausage gravy. This hearty breakfast dish is perfect for weekend brunches or holiday mornings when you want something special that will feed the whole family.

Why You’ll Love This Recipe

This breakfast enchilada recipe brings together the best of two beloved culinary traditions. The creamy, peppery chicken sausage gravy adds Southern flair to the Mexican-inspired enchilada format. They’re incredibly satisfying and versatile – you can add hashbrowns for extra heartiness or keep them simpler with just eggs and cheese. They’re perfect for feeding a crowd at brunch, and you can prepare components ahead of time for easier morning assembly. The balance of protein from eggs and sausage with the comforting carbs from tortillas makes this a filling breakfast that will keep everyone satisfied until lunch.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Flour tortillas serve as the wrapper for these breakfast enchiladas, creating the perfect vehicle for holding all the delicious fillings. Choose large, fresh tortillas that are pliable and won’t crack when rolled.
Unsalted butter adds richness to the scrambled eggs and prevents sticking during cooking. It allows you to control the salt level in the dish more precisely.
Eggs form the protein-packed base of the filling, providing that classic breakfast flavor and creamy texture when properly scrambled. Farm-fresh eggs will give you the best color and flavor.
Whole milk is used both in the egg mixture and the gravy, adding creaminess and richness. You can substitute with 2% milk, but whole milk will give you the best texture.
Cheddar cheese brings sharp, tangy flavor that pairs beautifully with eggs. It melts perfectly inside the enchiladas, creating that desirable gooey texture.
Monterey Jack cheese offers a milder flavor and excellent meltability, complementing the sharper cheddar and creating the perfect cheese blend for these enchiladas.
Breakfast potatoes or hashbrowns are optional but add wonderful texture and heartiness to the filling. You can use store-bought frozen hashbrowns or leftover breakfast potatoes.
Green onions provide a fresh, mild onion flavor and bright color contrast. They add just the right amount of zip without overpowering the other flavors.
Chicken breakfast sausage forms the foundation of the gravy, offering lean protein and savory flavor. Look for one with good seasonings like sage and thyme.
All-purpose flour serves as the thickening agent for the gravy, creating that perfect silky consistency when combined with the fat from the sausage and milk.
Garlic powder adds a subtle depth of flavor to the gravy without the sharpness of fresh garlic. It’s optional but highly recommended for an extra dimension of flavor.

Directions

Heat a skillet over medium heat. Add chicken sausage and cook, breaking it apart, until browned and fully cooked.
Sprinkle flour over the sausage and stir until evenly coated. Cook for 1 minute, stirring frequently.
Gradually add milk while continuously stirring to prevent lumps. Simmer for about 5 minutes or until thickened. Season with salt, black pepper, and garlic powder if using. Keep warm.
In a bowl, whisk eggs, milk, salt, and pepper.
Melt butter in a non-stick skillet over medium heat. Pour in the egg mixture and cook, gently stirring, until eggs are just set. Remove from heat.
Preheat oven to 350°F (175°C).
Divide the scrambled eggs among the 6 tortillas. Add some breakfast potatoes if using, sprinkle with both cheeses, and add some green onions.
Roll each tortilla tightly and place seam-side down in a greased 9×13 baking dish.
Pour the chicken sausage gravy over the rolled enchiladas, then sprinkle with remaining cheese.
Bake for 20-25 minutes until cheese is melted and enchiladas are heated through.
Garnish with additional sliced green onions before serving.

Servings and Timing

This recipe makes 6 hearty enchiladas, serving 6 people (or 3-4 very hungry individuals). You’ll need about 20 minutes of prep time and 30 minutes of cooking time, for a total of 50 minutes from start to finish. Each serving contains approximately 520 calories, making this a substantial breakfast option that will keep you satisfied for hours.

Variations

Vegetarian Version: Skip the chicken sausage and make a simple vegetarian gravy using butter, flour, milk, and mushrooms for a savory, meat-free alternative.
Spicy Kick: Add diced jalapeños or a few dashes of hot sauce to the egg mixture and gravy for those who enjoy heat.
Tex-Mex Style: Include black beans, corn, and taco seasoning in the filling for a southwestern twist.
Low-Carb Option: Use low-carb tortillas and cauliflower hash browns instead of regular potatoes.
Green Chile Enchiladas: Add a layer of roasted green chiles or salsa verde before adding the gravy for extra flavor.

Storage/Reheating

Refrigeration: Store leftover enchiladas covered in the refrigerator for up to 3 days. The gravy may thicken when chilled, which is normal.
Freezing: These enchiladas freeze well for up to 2 months. Freeze them before baking for best results. Wrap individual portions in foil, then place in freezer bags. Thaw overnight in the refrigerator before reheating.
Reheating: For best results, reheat refrigerated enchiladas in a 325°F oven for 15-20 minutes until heated through. Cover with foil to prevent drying out, removing the foil for the last 5 minutes to re-crisp the top. Microwave reheating works in a pinch (2-3 minutes on medium power), but the texture won’t be as good.
Make Ahead: Prepare the components separately up to a day ahead. Store the scrambled eggs, gravy, and prepared fillings separately, then assemble and bake when ready to serve.

FAQs

What’s the best way to prevent lumps in the gravy?

The key to lump-free gravy is to ensure the flour is thoroughly incorporated into the fat from the sausage before adding any liquid. Cook the flour and sausage mixture for a full minute, then add the milk very gradually while continuously whisking. If you still get lumps, you can strain the gravy or blend it briefly.

Can I make these enchiladas vegetarian?

Absolutely! Skip the chicken sausage and make a mushroom gravy instead by sautéing chopped mushrooms in butter before adding the flour. You can also increase the eggs and add more vegetables like bell peppers and spinach to the filling for extra substance.

How do I know when the scrambled eggs are properly cooked for this recipe?

For enchiladas, you want the eggs slightly underdone when you remove them from the heat, as they’ll continue cooking both as they cool and during baking. They should be moist and just barely set, not dry or rubbery.

Can I use corn tortillas instead of flour tortillas?

While you can use corn tortillas, they’re typically smaller and more prone to cracking when rolled. If using corn tortillas, warm them first to make them more pliable, and expect to use more of them since they’re smaller than flour tortillas.

What can I serve with breakfast enchiladas?

These enchiladas pair wonderfully with fresh fruit, avocado slices, pico de gallo, or a simple green salad. For a larger brunch spread, consider adding sweet options like cinnamon rolls or pancakes to balance the savory enchiladas.

My gravy seems too thick. How can I thin it out?

If your gravy becomes too thick, simply whisk in additional warm milk, a tablespoon at a time, until you reach your desired consistency. Remember that the gravy will thicken slightly as it cools.

Can I add vegetables to the filling?

Definitely! Sautéed bell peppers, onions, spinach, or diced tomatoes would make excellent additions to the egg filling. Just make sure to cook off any excess moisture from watery vegetables before adding them to prevent soggy enchiladas.

How spicy is this recipe?

As written, this recipe is very mild and family-friendly. The heat level comes primarily from the black pepper in the gravy. You can easily adjust the spiciness by adding diced jalapeños, red pepper flakes, or hot sauce to taste.

Can I make mini breakfast enchiladas for a party?

Yes! Use small flour tortillas (fajita size) and reduce the filling accordingly. These mini enchiladas make great finger food for brunch gatherings or potlucks. Reduce the baking time by about 5 minutes since the smaller enchiladas will heat through more quickly.

Conclusion

Southern Breakfast Enchiladas with Chicken Sausage Gravy bring together the best of comfort food traditions. The combination of fluffy eggs, melty cheese, and savory chicken sausage gravy creates a breakfast dish that’s both satisfying and impressive. Whether you’re hosting a weekend brunch, planning a holiday breakfast, or simply want to treat your family to something special, these enchiladas deliver big flavor with relatively simple preparation. The make-ahead options make this dish particularly practical for busy mornings, and the endless variation possibilities ensure you’ll never get bored. Give these breakfast enchiladas a try when you want to elevate your morning meal beyond the ordinary.