Southern-Style Comfort Meets Brunch Magic (Yes, There’s Sausage Gravy Involved)

If biscuits and gravy had a Tex-Mex cousin, this would be it.

These Breakfast Enchiladas are what happens when you wrap up all the best parts of a Southern morning — sausage, eggs, cheese, gravy — in a soft tortilla and bake it into bubbly, golden perfection. It’s cozy, craveable, and perfect for breakfast, brunch, or even “brinner” (that’s breakfast for dinner, of course).

Whether you’re planning a lazy weekend brunch, feeding a hungry crew, or meal prepping ahead of a busy week, this recipe is it.

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🍳 Why You’ll Love These Breakfast Enchiladas

• Uses everyday breakfast ingredients — nothing fancy
• Includes homemade sausage gravy for next-level flavor
• Great for meal prep or freezer breakfasts
• Feels indulgent but takes minimal effort
• Doubles easily for brunch parties or holidays

This dish blends the best of two worlds: the comfort of a Southern breakfast with the bold, cheesy goodness of enchiladas. Yes, you can absolutely eat it in pajamas.

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🛒 Ingredients You’ll Need

For the filling:

• 1 lb breakfast sausage (pork or turkey)
• 6 large eggs
• 1/4 cup milk
• 1/2 cup shredded cheddar or Monterey Jack
• Salt & pepper
• 6–8 flour tortillas (soft taco size)

For the sausage gravy (optional but recommended):

• 2 tbsp butter
• 2 tbsp flour
• 1 cup milk
• 1/2 lb breakfast sausage (crumbled)
• Salt and lots of black pepper to taste

To top:

• 1/2–1 cup shredded cheese
• Chopped green onions or parsley
• Salsa or hot sauce (optional)

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👩‍🍳 How to Make Breakfast Enchiladas

Step 1: Cook the sausage
Brown sausage in a skillet until fully cooked. Set aside 1/2 cup for the gravy (if using). Drain the rest and set aside.

Step 2: Scramble the eggs
Whisk eggs with milk, salt, and pepper. Scramble in a non-stick pan until just cooked (slightly soft is good — they’ll bake later).

Step 3: Assemble the enchiladas
In a large bowl, combine scrambled eggs, sausage, and 1/2 cup cheese. Spoon into tortillas, roll them, and place seam-side down in a greased 9×13” baking dish.

Step 4: Make the gravy (optional but worth it)
In the same pan, melt butter and whisk in flour to form a roux. Slowly whisk in milk until thickened. Add reserved sausage, salt, and plenty of pepper.

Step 5: Pour, top, and bake
Pour sausage gravy (or salsa, if skipping gravy) over enchiladas. Sprinkle with shredded cheese. Bake at 375°F for 20–25 minutes or until bubbly.

Step 6: Garnish and serve
Top with green onions or parsley. Serve with hot sauce, salsa, or fresh fruit on the side.

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✅ Why This Recipe Works

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💡 Tips for the Best Breakfast Enchiladas

• Slightly undercook the eggs — they’ll finish in the oven
• For spice, add jalapeños or pepper jack to the filling
• Swap sausage for bacon or veggie sausage if you’d like
• Don’t skip the gravy if you love Southern-style richness
• Serve with coffee and orange juice for the perfect brunch vibe

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❄️ Make-Ahead & Freezer Instructions

Make ahead (refrigerator):
Assemble fully, cover, and refrigerate overnight. Bake the next day as directed.

Freeze:
Wrap unbaked enchiladas in foil and freeze for up to 2 months. Bake from frozen (covered) at 375°F for 35–40 minutes.

Reheat:
Microwave individual portions or reheat in the oven until hot throughout.

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🍽️ What to Serve With These Enchiladas

• Fresh fruit salad
• Hash browns or breakfast potatoes
• Grits or cheesy polenta
• Biscuits on the side for extra gravy action
• Sweet rolls or muffins for balance

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🔗 More Breakfast & Brunch Favorites

➡️ Chicken Enchiladas with White Sauce — creamy, cheesy, and always a hit
➡️ Cheesy Ground Beef Enchiladas — bold flavor meets easy comfort food
➡️ Crockpot French Onion Meatballs — a slow cooker classic for dinner or brunch parties

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📝 Final Thoughts

These Breakfast Enchiladas are comfort food wrapped in a tortilla — soft eggs, savory sausage, creamy gravy, and melty cheese all baked into one dish.

Whether you’re hosting a weekend brunch, feeding the family, or just want something deliciously different for breakfast-for-dinner, this one will have everyone asking for seconds (and the recipe).

Save it. Print it. Make it again next weekend.

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