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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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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%)