If you’re craving a breakfast dish that feels like a warm hug from the inside out, I have to share my absolute favorite: the Country Gravy Breakfast Enchiladas Recipe. Imagine fluffy scrambled eggs mixed with savory sausage, all wrapped snugly in soft flour tortillas, then smothered with creamy, dreamy country gravy and gooey melted cheese. This is a cozy breakfast classic reinvented with a Southern twist that’s perfect for weekend brunches or special mornings when you want to impress without the fuss. It’s comfort food that’s both satisfying and easy to prepare, making it a staple in my kitchen and hopefully soon, in yours too.
Ingredients You’ll Need
Gathering the right ingredients is the first step to creating this comforting dish. Each component is simple but vital, adding layers of flavor, texture, and that irresistible warmth you want in your Country Gravy Breakfast Enchiladas Recipe.
- Flour tortillas: Soft and flexible, perfect for rolling up the filling without cracking.
- Breakfast sausage or chopped bacon: Adds savory, smoky depth that shines in every bite.
- Large eggs: The fluffy base of the filling—scrambled just right for tenderness.
- Milk (for eggs and gravy): Ensures your eggs and gravy are smooth and creamy.
- Shredded cheddar cheese: Sharp and melty, it complements the richness of the sausage and gravy.
- Shredded Monterey Jack cheese: Offers a mild, creamy contrast to cheddar.
- Butter: Essential for creating the luscious roux that thickens the country gravy.
- All-purpose flour: Combines with butter for the base of the gravy’s velvety texture.
- Salt, black pepper, garlic powder: The classic trio for seasoning your gravy with just the right kick.
- Fresh chives or parsley (optional): Adds a pop of color and a fresh finish to your dish.
How to Make Country Gravy Breakfast Enchiladas Recipe
Step 1: Prepare Your Oven and Pan
Start by preheating your oven to 350°F. This slows builds the perfect heat to meld all those fantastic flavors together. Grease a 9×13-inch baking dish so nothing sticks and cleanup is a breeze.
Step 2: Cook the Sausage or Bacon
Grab a large skillet and cook your breakfast sausage or chopped bacon over medium heat until it’s beautifully browned and caramelized. This step brings out savory richness and texture. Once cooked, drain any excess fat to keep the enchiladas from being greasy, then set the meat aside for the filling.
Step 3: Scramble the Eggs
In a bowl, whisk together the eggs and a splash of milk for that dreamy fluffiness. Pour this mixture into a nonstick skillet over medium heat and scramble gently, just until they’re set but still moist. This ensures your filling isn’t dry or rubbery. Remove from the heat and mix in the cooked sausage alongside about 1 cup of shredded cheese—this melty addition brings the filling together beautifully.
Step 4: Assemble the Enchiladas
Spoon the sausage and egg mixture evenly into each tortilla, then roll them up tightly. Place each rolled enchilada seam-side down snugly in your buttered baking dish. This creates a solid base and prevents them from unrolling during baking.
Step 5: Make the Country Gravy
This homemade gravy is the star of the show. Melt butter in a saucepan over medium heat, then whisk in the flour, cooking it for 1 to 2 minutes to get rid of the raw taste while stirring constantly. Gradually pour in the milk, whisking all along until the mixture is creamy and lump-free. Add salt, pepper, and garlic powder for that signature flavor. Keep cooking and whisking until the gravy thickens—about 5 minutes—then it’s ready to coat your enchiladas in creamy goodness.
Step 6: Combine and Bake
Pour the luscious country gravy evenly over your arranged enchiladas, then sprinkle the remaining shredded cheese on top to get that gooey, golden finish. Bake uncovered for 25 to 30 minutes, allowing the dish to bubble joyfully and develop a gorgeous lightly golden crust. Once done, let it sit for about 5 minutes to set up for easy serving and the best texture.
How to Serve Country Gravy Breakfast Enchiladas Recipe
Garnishes
Adding fresh chopped chives or parsley on top just before serving brightens up the plate and adds a subtle herbal note that cuts through the richness. It’s a simple touch that elevates presentation and flavor simultaneously.
Side Dishes
These enchiladas pair wonderfully with a crisp green salad dressed lightly with lemon vinaigrette, or some fresh fruit on the side to balance the hearty nature of the meal. If you want to stick to classic brunch vibes, crispy hash browns or roasted potatoes are unbeatable companions.
Creative Ways to Present
Try serving individual portions garnished with avocado slices or a dollop of sour cream for extra creaminess. You could also add a splash of hot sauce or salsa verde on the side for a zesty kick that complements the country-style gravy beautifully. For a crowd, serve the enchiladas in a big casserole dish so everyone can help themselves, making it perfect for relaxed weekend gatherings.
Make Ahead and Storage
Storing Leftovers
Leftover Country Gravy Breakfast Enchiladas Recipe keeps beautifully in an airtight container in the fridge for up to 3 days. The flavors deepen overnight, making it a great option for busy mornings when you want a comforting, ready-to-eat breakfast.
Freezing
If you want to prep ahead on a larger scale, assemble the entire dish but don’t bake it. Wrap it tightly and freeze for up to 2 months. When you’re ready, just thaw overnight in the fridge, then bake as usual. This method keeps the enchiladas fresh and delicious while saving you time on hectic mornings.
Reheating
For best results, reheat leftovers covered in the microwave or in a 350°F oven until warmed through. Adding a little splash of milk or covering with foil helps retain moisture so nothing dries out—you’ll get that freshly made charm all over again.
FAQs
Can I use turkey sausage instead of pork sausage?
Absolutely! Turkey sausage works wonderfully as a leaner alternative and still packs plenty of flavor in your Country Gravy Breakfast Enchiladas Recipe. Just cook it thoroughly before combining with the eggs.
Is it possible to make this recipe vegetarian?
Yes! You can swap the sausage or bacon for sautéed vegetables like bell peppers, mushrooms, or spinach. The hearty cheese and country gravy will still keep the dish rich and satisfying.
Can I prepare this recipe the night before?
Definitely. You can assemble the enchiladas and cover the dish, then refrigerate overnight. Just add the gravy and cheese topping and bake fresh in the morning for an effortless start to your day.
How do I make the gravy thicker or thinner?
If you prefer thicker gravy, simply cook it a bit longer until it reaches your desired consistency. For thinner gravy, add a bit more milk while whisking to loosen it up without sacrificing flavor.
What other cheeses can I use in this recipe?
While cheddar and Monterey Jack are classic choices, you can experiment with pepper jack for a spicy kick or even a mild Colby for a buttery melt. Just make sure it melts well to maintain that gooey texture.
Final Thoughts
I hope you’re as excited to try this Country Gravy Breakfast Enchiladas Recipe as I am to share it. It hits all the comfort food notes with its creamy gravy, savory filling, and cheesy goodness—all perfect for creating a breakfast that turns any morning into a special occasion. Once you make it, this dish might just become your new go-to for cozy weekends or anytime you need a little warmth on your plate. Happy cooking!
Print
Country Gravy Breakfast Enchiladas Recipe
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: 8 enchiladas
- Category: Breakfast, Brunch
- Method: Baking
- Cuisine: American
Description
These Country Gravy Breakfast Enchiladas are a warm and cozy breakfast dish featuring flour tortillas filled with scrambled eggs, sausage, and cheese, all smothered in creamy homemade country gravy and baked to bubbly perfection. Perfect for a hearty weekend brunch or make-ahead breakfast.
Ingredients
Enchiladas Filling
- 8 flour tortillas
- 1 pound breakfast sausage or chopped bacon
- 6 large eggs
- ¼ cup milk
- 1 ½ cups shredded cheddar cheese
- 1 cup shredded Monterey Jack cheese
Country Gravy
- 3 tablespoons butter
- 3 tablespoons all-purpose flour
- 2 cups whole milk
- ½ teaspoon salt
- ½ teaspoon black pepper
- ¼ teaspoon garlic powder
Garnish
- Chopped fresh chives or parsley (optional)
Instructions
- Preheat and Prepare Dish: Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish to prevent sticking.
- Cook Sausage or Bacon: In a large skillet over medium heat, cook the sausage or chopped bacon until browned and cooked through. Drain excess fat and set it aside.
- Scramble Eggs: In a mixing bowl, whisk together the eggs and ¼ cup milk. Pour into a nonstick skillet over medium heat and scramble until just set. Remove from heat and stir in the cooked sausage and 1 cup of shredded cheese.
- Assemble Enchiladas: Spoon the egg and sausage mixture evenly onto each tortilla. Roll up tightly and place seam-side down in the prepared baking dish.
- Make Country Gravy: In a saucepan, melt butter over medium heat. Whisk in the flour and cook for 1–2 minutes until lightly golden. Gradually add the 2 cups of whole milk, whisking constantly until smooth. Add salt, pepper, and garlic powder, continue whisking and cook until the gravy thickens, about 5 minutes.
- Top Enchiladas with Gravy and Cheese: Pour the prepared gravy evenly over the rolled enchiladas. Sprinkle the remaining shredded cheese on top.
- Bake: Bake the dish uncovered in the preheated oven for 25–30 minutes, or until the gravy is bubbly and cheese is lightly golden.
- Rest and Garnish: Let the enchiladas rest for 5 minutes after baking. Garnish with chopped fresh chives or parsley if desired before serving.
Notes
- These enchiladas can be assembled the night before and baked fresh in the morning for convenience.
- For extra flavor, consider adding sautéed peppers or spinach to the egg and sausage filling.
