Description
Comforting and hearty breakfast enchiladas filled with creamy eggs, savory sausage, and melty cheese, topped with rich sausage gravy.
Ingredients
Scale
- 6 pieces Eggs (scrambled)
- 1 pound Sausage (crumbled; can use plant-based for a meatless version)
- 2 cups Cheese (feel free to use dairy alternatives if needed)
- 1 cup Hash Browns (can substitute with roasted potatoes)
- 4 pieces Tortillas (gluten-free options work great too)
- 1/2 pound Sausage (for the sausage gravy)
- 2 tablespoons Flour (to thicken gravy)
- 2 cups Milk (substitute with plant-based milk for a vegan version)
- Seasonings (to taste)
Instructions
- Preheat your oven to 350°F (175°C).
- In a skillet over medium heat, crumble the sausage and cook until browned. Then, add in the scrambled eggs, hash browns, and seasonings, stirring until everything is combined.
- Lay each tortilla flat, adding a portion of the sausage and egg mixture. Sprinkle with cheese and roll tightly. Place seam-side down in a greased baking dish.
- For the gravy, utilize the same skillet: cook 1/2 pound sausage until browned. Stir in the flour, then gradually add the milk, stirring continuously until it thickens. Season to taste.
- Pour the gravy over the enchiladas and sprinkle with remaining cheese. Bake for 20-25 minutes until cheese is melted and golden.
- Serve warm and enjoy!
Notes
Make-ahead enchiladas can be stored in the fridge overnight. Leftovers can be stored in an airtight container for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 enchilada
- Calories: 350
- Sugar: 2g
- Sodium: 800mg
- Fat: 22g
- Saturated Fat: 8g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 16g
- Cholesterol: 195mg