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

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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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 5 enchiladas
Course: Breakfast
Cuisine: Southern-Mexican Fusion
Calories: 450
Ingredients Equipment Method Notes

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

Equipment

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

Method
 

  1. Brown sausage and onion; remove from pan, reserving drippings. Soft scramble eggs separately.
  2. Mix eggs, most of the sausage, and 1 cup cheese. Fill and roll tortillas; place in baking dish.
  3. Make gravy with butter, flour, milk, and pepper in the skillet; add reserved sausage.
  4. Pour gravy over enchiladas and top with remaining cheese.
  5. 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.