Delicious Breakfast Enchiladas with Sausage Gravy Made Easy

Crafting a delicious breakfast to start your day off right can sometimes feel like a challenge, especially if you’re looking for something comforting yet satisfying. That’s where these breakfast enchiladas come into play! Combining scrambled eggs, savory sausage gravy, and gooey cheese, they create a delightful dish that’s perfect for brunch or a cozy family breakfast. Plus, you can adapt them to meet different dietary needs, making them a versatile option for anyone at the table.

Why this recipe deserves a spot on your table

One of the standout features of this recipe is its incredible versatility. Whether you’re feeding picky eaters or looking for a quick, hearty meal for a busy week, these breakfast enchiladas fit the bill. They can be whipped up with both traditional and plant-based ingredients, ensuring that nobody is left out of the deliciousness.

“I made these breakfast enchiladas for a family brunch, and everyone went back for seconds! They were bursting with flavor and so easy to make. Definitely a hit in our household!” — Happy Cook

Perfect for a leisurely Sunday morning or even a weekday when you want a little extra comfort, these enchiladas are quick to prepare, needing less than an hour from start to finish. They also stay fresh in the fridge, making them great for meal prep.

Your Easy Cooking Guide

Making these breakfast enchiladas is a breeze, even for beginner cooks! You’ll start by gathering your ingredients and preparing the filling while you whip up a simple sausage gravy. Roll everything up in warm tortillas, smother them in extra gravy and cheese, and bake until bubbly. Within no time, you’ll have a mouthwatering breakfast ready to enjoy!

Gather Your Ingredients

Here’s everything you need to make these breakfast enchiladas:

• 6 Eggs (scrambled)
• 1 pound Sausage (crumbled; can use plant-based for a meat-free option)
• 2 cups Cheese (feel free to substitute with dairy alternatives)
• 1 cup Hash Browns (or roasted potatoes, if you prefer)
• 4 Tortillas (gluten-free options available)
• 1/2 pound Sausage (for the gravy)
• 2 tablespoons Flour (to thicken your gravy)
• 2 cups Milk (opt for plant-based for a vegan version)
• Seasonings (to taste)

For each ingredient, think about personal preferences or dietary restrictions to tailor this dish to your liking.

Cooking Steps

1. Preheat your oven to 350°F (175°C).
2. In a large skillet over medium heat, cook the crumbled sausage until browned.
3. In a bowl, mix the cooked sausage, scrambled eggs, cheese, and hash browns until well combined.
4. Warm the tortillas slightly, making them easier to roll.
5. Spoon the filling into each tortilla, roll them up, and place them seam-side down in a baking dish.
6. For the gravy, use the skillet to cook the remaining ½ pound of sausage. Once cooked, whisk in the flour, then gradually add the milk, stirring until thickened. Season to taste.
7. Pour the sausage gravy over the rolled enchiladas and sprinkle with additional cheese.
8. Bake for about 20-25 minutes or until bubbly and golden.

Best Way to Serve

Serve these breakfast enchiladas hot out of the oven for the best flavor! As a fun twist, consider garnishing them with fresh cilantro, chopped green onions, or even a dollop of sour cream. Pair them with fresh fruit or a light salad to balance the richness of the dish.

Storage Tips

If you happen to have leftovers (though I doubt it!), you can store any uneaten enchiladas in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave, and enjoy. For longer storage, these enchiladas freeze beautifully! Just make sure to wrap them tightly to prevent freezer burn.

Expert Advice

To take your breakfast enchiladas to the next level, consider letting your scrambled eggs set just a bit before combining them with sausage and cheese—this way, they won’t be overly dry. Also, if you find your gravy too thick, a splash of additional milk can bring it to the perfect creamy consistency.

Creative twists

Don’t be afraid to get creative with this recipe! You can add sautéed bell peppers or black beans to the filling for extra flavor and texture. Swap out the cheese for a spicy pepper jack for a kick, or top your assembled enchiladas with avocado slices for added creaminess.

Helpful FAQs

• How long does it take to prepare these breakfast enchiladas?
  The entire process usually takes about 30-40 minutes, making it a quick option for breakfast or brunch.

• Can I use egg substitutes?
  Absolutely! You can use flax eggs, silken tofu, or even commercial egg replacements to cater to dietary restrictions.

• What’s the best way to reheat leftovers?
  For best results, reheat in the oven at 350°F until heated through, which will keep the tortillas from getting soggy.

Feel free to explore, adapt, and enjoy making this delicious breakfast enchiladas recipe. Happy cooking!

Breakfast Enchiladas

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• Total Time: 45 minutes
• Yield: 4 servings 1x
• Diet: Vegetarian

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Description

These breakfast enchiladas combine scrambled eggs, savory sausage gravy, and gooey cheese, making them a delightful dish for brunch or a cozy family breakfast.

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Ingredients

Scale 1x2x3x

• 6 Eggs (scrambled)
• 1 pound Sausage (crumbled; can use plant-based for a meat-free option)
• 2 cups Cheese (substitute with dairy alternatives if desired)
• 1 cup Hash Browns (or roasted potatoes)
• 4 Tortillas (gluten-free options available)
• 1/2 pound Sausage (for the gravy)
• 2 tablespoons Flour (to thicken your gravy)
• 2 cups Milk (opt for plant-based for a vegan version)
• Seasonings (to taste)

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Instructions

1. Preheat your oven to 350°F (175°C).
2. In a large skillet over medium heat, cook the crumbled sausage until browned.
3. In a bowl, mix the cooked sausage, scrambled eggs, cheese, and hash browns until combined.
4. Warm the tortillas slightly to make them easier to roll.
5. Spoon the filling into each tortilla, roll them up, and place them seam-side down in a baking dish.
6. For the gravy, use the skillet to cook the remaining ½ pound of sausage. Once cooked, whisk in the flour, then gradually add the milk, stirring until thickened. Season to taste.
7. Pour the sausage gravy over the rolled enchiladas and sprinkle with additional cheese.
8. Bake for about 20-25 minutes or until bubbly and golden.

Notes

Serve hot from the oven for the best flavor! Garnish with fresh cilantro, chopped green onions, or sour cream. Pair with fresh fruit or a light salad.

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Category: Breakfast
• Method: Baking
• Cuisine: Mexican

Nutrition

• Serving Size: 1 enchilada
• Calories: 400
• Sugar: 5g
• Sodium: 500mg
• Fat: 20g
• Saturated Fat: 8g
• Unsaturated Fat: 10g
• Trans Fat: 0g
• Carbohydrates: 35g
• Fiber: 3g
• Protein: 22g
• Cholesterol: 210mg

Keywords: breakfast, enchiladas, brunch, easy recipes, family meals