Description
Comforting breakfast enchiladas filled with scrambled eggs and smothered in creamy sausage gravy.
Ingredients
Scale
- 6 large Eggs (scrambled)
- 1 pound Sausage (crumbled; can substitute with plant-based sausage)
- 2 cups Cheese (your favorite or dairy-free alternatives)
- 1 cup Hash Browns (or roasted potatoes)
- 4 Tortillas (gluten-free options available)
- 1/2 pound Sausage (for the gravy)
- 2 tablespoons Flour
- 2 cups Milk (plant-based for vegan)
- Seasonings (to taste)
Instructions
- In a large skillet, cook the crumbled sausage over medium heat until browned. Remove half for the gravy.
- Add scrambled eggs to the cooked sausage, stirring gently until just set.
- In a separate saucepan, cook remaining sausage until browned, sprinkle with flour, and cook for about a minute. Gradually whisk in milk and heat until thickened. Season to taste.
- Layer tortillas with scrambled egg mixture, hash browns, and cheese. Roll and place seam-side down in a baking dish.
- Pour sausage gravy over rolled enchiladas and sprinkle with additional cheese.
- Bake in a preheated oven at 350°F (175°C) for about 20 minutes, until cheese is bubbly and golden.
Notes
Serve garnished with fresh cilantro, jalapeños, or a dollop of sour cream. Pair with fruit salad or seasoned black beans.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 enchilada
- Calories: 400
- Sugar: 3g
- Sodium: 600mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 180mg
Keywords: breakfast enchiladas, sausage gravy, comforting breakfast, easy recipe, family meal