Description

Southern Breakfast Enchiladas with Sausage Gravy is a hearty, comforting dish that combines the best of Southern breakfast staples with a Tex-Mex twist. This delicious recipe features fluffy scrambled eggs, crispy tater tots, and savory sausage, all wrapped in soft flour tortillas. The enchiladas are then smothered in a rich, creamy sausage gravy and topped with a blend of Pepper Jack and cheddar cheese before being baked to golden perfection. Ideal for breakfast or brunch, this dish is sure to impress with its bold flavors and satisfying textures.

Ingredients

Scale

1 pound ground breakfast sausage
1/2 cup diced onion
1 jalapeno, minced
1/3 cup all-purpose flour
2 3/4 cups milk
1/4 teaspoon salt
1/4 teaspoon pepper
10 large eggs
2 tablespoons butter
2 cups cooked tater tots
1 cup shredded Pepper Jack cheese
1 cup shredded cheddar cheese
10 fajita-size flour tortillas

Instructions

Place sausage in a large nonstick pan over medium-high heat. Crumble as it cooks.
When halfway cooked, add onion and jalapeno. Continue cooking until sausage is fully browned.
Remove 1 cup of the sausage mixture and set aside.
Return the skillet to heat and sprinkle flour over the remaining sausage mixture. Stir and cook for 1 minute.
Gradually whisk in the milk, simmer until thickened, and remove from heat.
Preheat oven to 350°F and lightly grease a 9×13-inch baking dish.
Whisk eggs and season with salt. Melt butter in a nonstick pan, scramble the eggs, and remove from heat when slightly undercooked.
In a medium bowl, combine the reserved sausage mixture, tater tots, scrambled eggs, and half the Pepper Jack and cheddar cheese.
Place about 1/2 cup of the filling down the center of each tortilla. Roll up and place seam-side down in the prepared baking dish.
Pour sausage gravy over the top, sprinkle with remaining cheese, and bake for 30 to 40 minutes until the cheese is melted and bubbly.

Notes

Customization Options: Feel free to make this recipe your own by using turkey or plant-based sausage, adding extra spice with more jalapenos or hot sauce, or experimenting with different cheese blends like Monterey Jack or smoked cheddar.
Make-Ahead Tip: This dish can be assembled the night before and baked the next morning. Simply cover the unbaked enchiladas and store them in the refrigerator overnight. In the morning, pour the gravy, add the cheese, and bake as directed.
Reheating and Freezing: Leftover enchiladas can be reheated in the oven at 350°F for 15-20 minutes. They can also be frozen before baking; thaw in the fridge overnight before baking as usual.