Description
Delicious breakfast enchiladas filled with scrambled eggs, sausage, and cheese, topped with creamy sausage gravy.
Ingredients
Scale
- 6 pieces Eggs (scrambled)
- 1 pound Sausage (crumbled, can use plant-based for meatless version)
- 2 cups Cheese (use dairy alternatives if needed)
- 1 cup Hash Browns (can substitute with roasted potatoes)
- 4 pieces Tortillas (can use gluten-free)
- 1/2 pound Sausage (for sausage gravy)
- 2 tablespoons Flour (to thicken gravy)
- 2 cups Milk (use plant-based milk for vegan version)
- Seasonings (to taste)
Instructions
- Start by cooking the crumbled sausage in a large skillet over medium heat until browned. Remove the sausage and set it aside.
- In the same skillet, scramble the eggs until they reach your desired consistency.
- Combine the scrambled eggs, sausage, cheese, and hash browns in a large bowl. Mix well.
- Place a portion of the egg mixture on each tortilla, rolling them tightly. Arrange the enchiladas seam-side down in a baking dish.
- In a clean skillet, cook the remaining sausage until browned. Sprinkle flour over the sausage and mix to create a roux.
- Gradually stir in the milk, whisking continuously to avoid lumps. Cook until the gravy thickens, seasoning with salt and pepper to your taste.
- Pour the sausage gravy over the enchiladas in the baking dish.
- Bake for about 25 minutes or until heated through and golden.
- Remove from the oven and let cool slightly before serving.
Notes
For variations, consider adding bell peppers or swapping tortillas for corn or leafy greens. Extra filling can be used for breakfast burritos.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 30mg
Keywords: breakfast, enchiladas, sausage, gravy, Mexican