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
Scale
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.
