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Breakfast Enchiladas

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When we can’t decide between a hearty Southern breakfast and our love for Mexican food, we make these Breakfast Enchiladas. Max calls them "sausage burritos with the magic sauce," and frankly, he’s spot on. Instead of red chili sauce, these soft tortillas are smothered in a creamy, peppery sausage gravy that makes every bite rich and comforting. It’s the ultimate weekend brunch mashup.

These comforting Breakfast Enchiladas feature flour tortillas stuffed with savory sausage, fluffy eggs, and cheese, all smothered in a rich, homemade country sausage gravy. A hearty start to the day.
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Beef and bean enchiladas topped with melted cheddar cheese, creamy white sauce, and fresh cilantro on a blue-gray plate
Beef and bean enchiladas topped with melted cheddar cheese, creamy white sauce, and fresh cilantro on a blue-gray plate Save it For Later
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Why You Will Love This Breakfast Enchiladas

You will love this recipe because it takes the classic sausage-and-gravy breakfast and wraps it up in a fun, shareable package. It is incredibly hearty, packed with savory sausage, fluffy eggs, and plenty of melted cheese. Best of all, it is a fantastic make-ahead meal; you can assemble the whole casserole the night before, let the flavors meld in the fridge, and just pop it in the oven when you wake up.

How To Make Breakfast Enchiladas

This dish is all about the layers of flavor. We start by cooking a savory mixture of breakfast sausage, onions, and scrambled eggs. We roll this filling inside flour tortillas with cheese, line them up in a baking dish, and then drown them in a homemade white country gravy made from the sausage drippings. A final sprinkle of cheese and a bake in the oven turns it into a bubbly, golden masterpiece.

Breakfast Enchiladas Ingredients

The Filling

  • 1 lb ground breakfast sausage (reserve ¼ cup cooked sausage for gravy)
  • ½ onion; finely diced
  • 8 large eggs; scrambled soft
  • 2 cups cheddar cheese; shredded (divided use)
  • 8–10 flour tortillas (soft taco size)

The Sausage Gravy

  • ¼ cup unsalted butter (or reserved sausage grease)
  • ¼ cup all-purpose flour
  • 2 ½ cups milk (whole milk is best for creaminess)
  • ½ teaspoon black pepper (freshly cracked is key)
  • ¼ teaspoon salt
  • ¼ teaspoon garlic powder
  • The reserved cooked sausage crumbles
Ingredients for Breakfast Enchiladas arranged in a 4-panel flat lay on a white marble kitchen counter. Save it For Later

Step by Step Method

Cook Filling

  • Brown the sausage and onion in a large skillet over medium-high heat until fully cooked.
  • Remove the meat with a slotted spoon, leaving the drippings in the pan if possible. Set aside about ¼ cup of the sausage for the gravy.
  • In a separate bowl, whisk the eggs and soft scramble them in a clean skillet until just set (don't overcook, they will bake later).
  • Mix the bulk of the sausage, the scrambled eggs, and 1 cup of cheese together in a large bowl.

Assemble

  • Preheat oven to 350°F (175°C). Grease a 9x13 inch baking dish.
  • Spoon the egg and sausage mixture down the center of each tortilla.
  • Roll them up tightly and place them seam-side down in the baking dish.

Make the Gravy

  • In the skillet with sausage drippings (add butter if needed to equal about 4 tablespoons fat), whisk in the flour. Cook for 1 minute until golden.
  • Slowly whisk in the milk, stirring constantly to avoid lumps.
  • Simmer for 2–3 minutes until thickened. Stir in the reserved sausage crumbles, salt, pepper, and garlic powder.

Bake

  • Pour the sausage gravy evenly over the enchiladas.
  • Sprinkle the remaining 1 cup of cheese over the top.
  • Bake for 20–25 minutes until the sauce is bubbly and the cheese is melted and golden.
  • Garnish with fresh chopped cilantro or parsley to match the picture.
Beef enchiladas filled with seasoned ground beef, topped with melted cheddar cheese, creamy white sauce, and fresh parsley on a teal-rimmed plate Save it For Later

MAX’S REACTION

"The white sauce is the best part! It tastes like biscuits and gravy but rolled up. I like the cheesy crust on top."

What Pairs Well With Breakfast Enchiladas

Since these are heavy and rich, a bright side dish helps balance the meal. A simple fruit salad with melon and berries is perfect. If you want more crunch, serve them with crispy hash browns or roasted breakfast potatoes on the side. A little hot sauce or salsa verde drizzled on top also cuts through the rich gravy beautifully.

Breakfast Enchiladas Variations

Vegetarian Style

Swap the sausage for soy chorizo or sautéed mushrooms and spinach. Use a mushroom-based béchamel or a standard cheese sauce instead of sausage gravy for a delicious Breakfast enchiladas vegetarian option.

Mexican Twist

Instead of sausage gravy, use traditional red enchilada sauce or salsa verde. Fill with chorizo, eggs, and black beans for a more authentic flavor profile.

Hash Brown Stuffing

Mix crispy cooked hash browns or tater tots directly into the filling for extra texture and heartiness.

Corn Tortillas

For a gluten-free friendly option (with GF flour in gravy), use corn tortillas. Note: You must warm corn tortillas before rolling or they will crack.

"Breakfast enchiladas filled with seasoned ground beef or sausage, topped with melted cheddar cheese, creamy sauce, and fresh parsley Save it For Later

Equipment

  • 9x13 Baking Dish
  • Large Skillet (for sausage and gravy)
  • Whisk
  • Mixing Bowl
  • Slotted Spoon

Storage / Make Ahead / Serving Tips

Overnight Method

Assemble the enchiladas and pour the gravy over them. Cover tightly with foil and refrigerate overnight. In the morning, bake as directed (you may need to add 5–10 minutes to the cook time since the dish is cold).

Refrigerator Storage

Leftovers keep well for up to 3 days. The tortillas will soften as they sit in the gravy, making them even more dumpling-like.

Reheating

Microwave individual portions for 1–2 minutes. The gravy thickens in the fridge, so a splash of water before heating helps loosen it up.

Top Tips for Best Breakfast Enchiladas

Don't overcook your eggs! Scramble them until they are still slightly wet; they will finish cooking in the oven. If you cook them hard in the pan, they will be rubbery after baking. Also, use freshly shredded cheese—it melts into a smooth, gooey layer unlike the pre-bagged stuff which can get oily.

Breakfast Enchiladas Frequently Asked Questions

Can I use low-fat milk for the gravy?

You can, but the gravy won't be as rich or creamy. Whole milk or even a splash of half-and-half is best for that country gravy texture.

My gravy is too thick, what do I do?

Just whisk in a little more milk, a tablespoon at a time, until it reaches a pourable consistency. It should be like thick soup.

Can I freeze this?

Yes, you can freeze the unbaked casserole for up to a month. Thaw in the fridge overnight before baking.

Is this spicy?

Not at all. The black pepper adds flavor but not heat. If you want spice, add diced jalapeños to the egg mixture.

A Southern-Mexican Mashup

This casserole has become our go-to for holiday mornings because it feeds a crowd with minimal effort. It’s warm, cheesy, and incredibly satisfying. If you are looking for more fun breakfast bakes, try our unique Breakfast Lasagna, the savory Chicken Breakfast Sausage patties, or indulge in something sweet with our Red Velvet Cinnamon Rolls.

Share your Breakfast Enchiladas! Tag us @HannahCooking with #BreakfastEnchiladas — we’re dying to see your version and hear about your homemade kitchen stories!

⭐️ Rate this Breakfast Enchiladas recipe and let us know what twists or ingredients you used!

Looking for other recipes like Breakfast Enchiladas? Try these:

Beef and bean enchiladas topped with melted cheddar cheese, creamy white sauce, and fresh cilantro on a blue-gray plate Save it For Later

Breakfast Enchiladas

These comforting Breakfast Enchiladas feature flour tortillas stuffed with savory sausage, fluffy eggs, and cheese, all smothered in a rich, homemade country sausage gravy. A hearty start to the day.
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Course: Breakfast
Cuisine: Southern-Mexican Fusion
Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 45 minutes
Servings: 5 enchiladas
Calories: 450kcal
Cost: $15

Equipment

  • 1 Baking dish (9x13 inch)
  • 1 Large skillet (For sausage and gravy)
  • 1 Whisk (For gravy)

Ingredients

  • 8 flour tortillas - Soft taco size
  • 1 lb breakfast sausage - Ground
  • 8 large eggs - Scrambled
  • 2 cups cheddar cheese - Shredded, divided
  • ½ onion - Diced
  • ¼ cup butter - For gravy
  • ¼ cup flour - For gravy
  • 2 ½ cups milk - Whole milk
  • ½ teaspoon black pepper - For gravy

Instructions 

  • Brown sausage and onion; remove from pan, reserving drippings. Soft scramble eggs separately.
  • Mix eggs, most of the sausage, and 1 cup cheese. Fill and roll tortillas; place in baking dish.
  • Make gravy with butter, flour, milk, and pepper in the skillet; add reserved sausage.
  • Pour gravy over enchiladas and top with remaining cheese.
  • Bake at 350°F for 20–25 minutes until bubbly and golden.

Notes

Soft scramble the eggs so they don't become rubbery after baking. Reserve some cooked sausage crumbles to stir into the gravy for extra texture and flavor.

Nutrition

Serving: 2enchiladas | Calories: 450kcal (23%) | Carbohydrates: 28g (9%) | Protein: 22g (44%) | Fat: 28g (43%) | Saturated Fat: 14g (88%) | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Cholesterol: 210mg (70%) | Sodium: 850mg (37%) | Potassium: 200mg (6%) | Fiber: 1g (4%) | Sugar: 4g (4%) | Vitamin A: 600IU (12%) | Vitamin C: 1mg (1%) | Calcium: 300mg (30%) | Iron: 2mg (11%)

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