Southern Breakfast Enchiladas with Sausage Gravy is a breakfast treat that brings together the heartiness of fluffy scrambled eggs, melted cheese, and warm tortillas wrapped up with a creamy and flavorful sausage gravy on top. The combination gives you the best of two worlds: classic Southern comfort meets the fun twist of enchiladas. The sausage gravy adds a rich, comforting touch that makes every bite extra satisfying.
I love making this dish when I want something filling but also a little different from the usual morning eggs or pancakes. It’s a real crowd-pleaser because the sausage gravy has just the right amount of spice and creaminess, and it makes the enchiladas feel like a special treat. My tip is to let the gravy bubble gently while you prepare the rest so it thickens up nicely and coats each enchilada just right.
One of my favorite ways to serve these enchiladas is with a side of fresh fruit or some crispy hash browns. The mix of textures and flavors really hits the spot and starts the day with a smile. Whether it’s a lazy weekend breakfast or a fun brunch with friends, these enchiladas never fail to bring a warm, homey feeling to the table.
Key Ingredients & Substitutions
Breakfast Sausage: This adds the hearty, meaty flavor that’s core to the dish. Mild or spicy sausage works, depending on your heat preference. For a lighter version, try turkey sausage or plant-based sausage.
Flour Tortillas: Large, soft tortillas work best for rolling without tearing. If you prefer gluten-free, corn tortillas are an option but handle carefully as they can break more easily.
Eggs & Cheese: Eggs bring the breakfast base, and sharp cheddar gives a nice tangy melt. You can swap cheddar for Monterey Jack or mozzarella for a milder taste.
Sausage Gravy: Butter, flour, and milk make a creamy sauce that’s rich and comforting. Whole milk gives a good texture, but you can use 2% or a plant milk thickened with a little extra flour if needed.
Green Onions & Bacon: These add freshness and crunch at the end. If you don’t eat pork, skip the bacon or use crispy turkey bacon or scallions alone.
How Do You Make Smooth, Creamy Sausage Gravy Without Lumps?
Making sausage gravy can be tricky if lumps form. Here’s how to get it smooth every time:
- Start by melting the butter over medium heat without burning.
- Whisk in the flour and stir constantly for 2-3 minutes until it looks golden and bubbly. This cooks out the raw flour taste.
- Slowly add warm milk a little at a time while whisking vigorously to avoid lumps.
- Add seasonings and cooked sausage, then keep stirring as it thickens to prevent sticking.
- If lumps appear, try whisking harder or strain the gravy through a sieve for a silky finish.
Patience and constant whisking are key here—don’t rush it!
Equipment You’ll Need
- Large skillet – I use this to cook the sausage and scramble the eggs, and it’s big enough to handle everything easily.
- Medium saucepan – this is perfect for making the sausage gravy without splatter and whisking it smooth.
- Mixing bowls – handy for whisking eggs and combining ingredients before assembling.
- Whisk – essential for smooth gravy and mixing eggs evenly.
- Baking dish (9×13 inch) – keeps everything contained while baking the enchiladas.
- Fork & Tongs – for rolling tortillas and serving portions.
Flavor Variations & Add-Ins
- Switch the sausage for cooked diced ham or cooked ground beef for different flavors.
- Use Monterey Jack or pepper Jack cheese instead of cheddar for a milder or spicier layer.
- Mix in sautéed peppers, jalapeños, or spinach with the eggs for extra veggies and color.
- Top with chopped fresh cilantro or hot sauce to brighten up the dish or add zest.
Southern Breakfast Enchiladas with Sausage Gravy
Ingredients You’ll Need:
Main Ingredients:
- 8 large flour tortillas
- 1 lb breakfast sausage (spicy or mild, as preferred)
- 8 large eggs
- ¼ cup milk
- Salt and pepper, to taste
- 2 cups shredded sharp cheddar cheese, divided
- ¼ cup chopped green onions, plus extra for garnish
- 4 strips bacon, cooked and crumbled (optional, for garnish)
For the Sausage Gravy:
- ¼ cup unsalted butter
- ¼ cup all-purpose flour
- 3 cups whole milk
- ½ tsp garlic powder
- ½ tsp onion powder
- Salt and freshly ground black pepper, to taste
- ½ tsp crushed red pepper flakes (optional for a slight kick)
- ½ cup cooked breakfast sausage (crumbled)
How Much Time Will You Need?
This recipe takes about 40 minutes total — 15 minutes prep time, 15 minutes cooking time, and 10 minutes baking. It’s a straightforward process that fills your kitchen with mouth-watering aromas and ends with a warm, cheesy meal perfect for any weekend breakfast or brunch.
Step-by-Step Instructions:
1. Cook the Sausage:
Place the sausage in a large skillet over medium heat. Break it up into small pieces and cook until browned and fully cooked, about 7–8 minutes. Remove about half a cup of sausage for the gravy and set it aside. Lower the heat and keep the rest of the sausage in the skillet.
2. Make the Scrambled Eggs:
In a bowl, whisk together the eggs, milk, salt, and pepper. Pour the egg mixture into the skillet with the remaining sausage. Gently scramble until eggs are just set but still soft, about 3–4 minutes. Remove from heat and stir in 1 cup cheddar cheese and ¼ cup chopped green onions.
3. Prepare the Sausage Gravy:
In a medium saucepan over medium heat, melt the butter. Whisk in the flour and cook for 2–3 minutes, stirring constantly until it turns golden and bubbly. Slowly add the milk, whisking constantly to avoid lumps. Add garlic powder, onion powder, salt, black pepper, and red pepper flakes if using. Cook for 5–7 minutes, whisking often until the gravy thickens. Stir in the reserved cooked sausage and remove from heat.
4. Assemble the Enchiladas:
Preheat your oven to 350°F (175°C). Lay one tortilla flat and spoon about ¼ of the egg and sausage mixture down the center. Roll it up tightly and place it seam-side down in a greased baking dish. Repeat with the rest of the tortillas and filling.
5. Top and Bake:
Pour the sausage gravy evenly over the enchiladas. Sprinkle the remaining 1 cup of cheddar cheese on top. Bake for 15–20 minutes, until the cheese is melted and bubbly.
6. Garnish and Serve:
Remove the dish from the oven, sprinkle with crumbled bacon (if using) and extra chopped green onions. Serve warm and enjoy the comforting Southern flavors!
Can I Use Frozen Sausage for the Gravy?
Yes, but make sure to fully thaw it in the refrigerator overnight and drain any excess moisture before cooking. This helps prevent a watery gravy and ensures even browning.
Can I Make Southern Breakfast Enchiladas Ahead of Time?
Absolutely! You can assemble the enchiladas and prepare the gravy a day ahead. Store the unbaked dish covered in the fridge and bake it fresh the next morning. This saves time and keeps flavors fresh.
How Should I Store Leftovers?
Keep leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in the oven or microwave, adding a splash of milk if the gravy thickens too much.
Can I Substitute the Flour Tortillas?
You can use corn tortillas if you prefer, but handle them gently since they’re more fragile. Warming them slightly before rolling makes them more pliable and less likely to tear.