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.
Ingredients
Scale
- 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)
Instructions
- Preheat your oven to 350°F (175°C).
- In a large skillet over medium heat, cook the crumbled sausage until browned.
- In a bowl, mix the cooked sausage, scrambled eggs, cheese, and hash browns until combined.
- Warm the tortillas slightly to make them easier to roll.
- Spoon the filling into each tortilla, roll them up, and place them seam-side down in a baking dish.
- 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.
- Pour the sausage gravy over the rolled enchiladas and sprinkle with additional cheese.
- 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