There is something magical about a warm, hearty breakfast that feels more like comfort food than a rushed morning meal. Breakfast Enchiladas with Sausage Gravy bring that cozy, indulgent feeling straight to your kitchen. This recipe combines fluffy scrambled eggs, savory sausage, melted cheese, and soft tortillas, all wrapped together and smothered in rich, creamy sausage gravy. It is the perfect blend of Tex-Mex inspiration and classic Southern breakfast flavors.
Whether you are hosting a weekend brunch, planning a holiday breakfast, or want to treat your family to something unforgettable, this dish delivers every single time.
Why You Will Love These Breakfast Enchiladas with Sausage Gravy
These enchiladas are not your average breakfast casserole. They offer layers of flavor and texture that feel special, yet the recipe is simple enough for home cooks of all skill levels.
- They are filling and satisfying.
- They can be prepared in advance.
- They feed a crowd beautifully.
- They reheat well for leftovers.
- They use everyday breakfast ingredients.
Best of all, the sausage gravy ties everything together with a creamy, peppery richness that feels luxurious without being complicated.
Ingredients You Will Need
Here is everything required to make these irresistible breakfast enchiladas.
For the Enchiladas
- 10 large flour tortillas
- 1 pound breakfast sausage
- 8 large eggs
- 1 cup whole milk
- 2 cups shredded cheddar cheese
- 1 cup shredded Monterey Jack cheese
- 1 small onion, finely diced
- 1 red bell pepper, diced
- 2 tablespoons butter
- Salt, to taste
- Black pepper, to taste
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
For the Sausage Gravy
- ½ pound breakfast sausage
- 3 tablespoons butter
- 3 tablespoons all-purpose flour
- 2½ cups whole milk
- ½ teaspoon salt
- 1 teaspoon black pepper
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
Kitchen Equipment
You do not need anything fancy.
- Large skillet
- Medium saucepan
- Mixing bowls
- Whisk
- 9×13 inch baking dish
- Spatula
Step-by-Step Instructions
Step 1 – Cook the Filling
Start by heating a large skillet over medium heat. Add the butter. Then add the diced onion and red bell pepper. Sauté for 3–4 minutes until soft.
Next, add the breakfast sausage. Break it apart with a spatula. Cook until browned and no longer pink.
Season the mixture with salt, pepper, garlic powder, and smoked paprika. Stir well.
In a bowl, whisk the eggs with one cup of milk. Pour the mixture into the skillet. Reduce the heat slightly. Stir gently until the eggs are just set. Remove from heat.
Step 2 – Assemble the Enchiladas
Preheat your oven to 375°F (190°C).
Lay out the flour tortillas on a clean surface. Spoon the egg and sausage filling down the center of each tortilla. Sprinkle generously with cheddar and Monterey Jack cheese.
Roll the tortillas tightly. Place them seam-side down into a greased 9×13 baking dish.
How to Make the Sausage Gravy
Step 3 – Cook the Gravy Sausage
In a medium saucepan, cook the breakfast sausage over medium heat. Break it into small crumbles. Cook until golden brown. Remove sausage and set aside.
Step 4 – Make the Roux
Add butter to the same pan. Let it melt completely. Sprinkle in the flour. Whisk constantly for about one minute until a thick paste forms.
Step 5 – Add Milk Slowly
Gradually pour in the milk while whisking continuously. This prevents lumps. Cook until the mixture thickens into a smooth gravy.
Return the cooked sausage to the pan. Add salt, black pepper, onion powder, and garlic powder. Stir and simmer for two minutes.
Bake the Breakfast Enchiladas with Sausage Gravy
Pour the sausage gravy generously over the rolled enchiladas. Make sure every tortilla is coated.
Sprinkle extra cheese on top if desired.
Bake uncovered for 25–30 minutes until bubbling and golden brown.
Let the dish rest for 5 minutes before serving.
Serving Suggestions
These enchiladas are rich and satisfying on their own. However, a few simple sides elevate the entire meal.
- Fresh fruit salad
- Crispy hash browns
- Avocado slices
- Fresh herbs like parsley or chives
Make-Ahead and Storage Tips
Prepare in Advance
You can assemble the enchiladas and store them unbaked in the refrigerator for up to 24 hours. Add the gravy just before baking.
Freezing Instructions
Wrap the dish tightly with foil and freeze for up to two months. Thaw overnight in the refrigerator before baking.
Reheating Leftovers
Reheat individual portions in the microwave. Add a splash of milk to keep the gravy creamy.
Recipe Variations
Spicy Version
Add diced jalapeños to the filling. Sprinkle crushed red pepper flakes into the gravy.
Vegetarian Option
Replace sausage with sautéed mushrooms, spinach, and black beans.
Low-Carb Option
Use low-carb tortillas. Reduce the gravy slightly.
Common Mistakes to Avoid
- Do not overcook the eggs. They will cook more in the oven.
- Do not skip seasoning. Breakfast flavors need salt and pepper.
- Do not pour cold gravy on hot enchiladas. Keep it warm.
Nutrition Information (Approximate per Serving)
- Calories: 520
- Protein: 28g
- Fat: 38g
- Carbohydrates: 18g
Frequently Asked Questions
Can I use corn tortillas?
You can, but flour tortillas hold the filling better.
Can I substitute turkey sausage?
Yes. Turkey sausage works well and reduces fat.
How long do leftovers last?
Store in the refrigerator for up to four days.
Why Breakfast Enchiladas with Sausage Gravy Are Perfect for Brunch
This dish is bold. It is indulgent. It feels celebratory. Guests always ask for the recipe. It looks stunning on the table, especially when served bubbling hot with melted cheese on top.
It also solves a common brunch problem. Everyone eats at once. No more cooking pancakes while guests wait. Simply bake and serve.
Final Thoughts
Breakfast Enchiladas with Sausage Gravy are more than just a recipe. They are an experience. They combine comfort food nostalgia with bold flavors and beautiful presentation. Once you make them, they will become a regular part of your weekend breakfast tradition.
Serve them to the family. Serve them to friends. Serve them when you need something warm and comforting.
One thing is guaranteed. No one will leave the table hungry.
