Breakfast Enchiladas with Gravy

Dig into a big Southern-style breakfast mashup packed with Tex-Mex vibes. Hot sausage gravy floods over cheesy enchiladas stuffed with soft eggs, crunchy tots and seasoned sausage. It's a super filling start that totally hits the spot for anyone with a serious morning appetite.

The first time I whipped up these enchiladas was for an unplanned brunch after some friends decided to crash at my house. Everyone was into classic breakfast foods but this twist had people asking how to make it before they took their last bite.

Irresistible Ingredients

• Breakfast sausage, ground: Brings that deep savory flavor to the filling and gravy. Sage sausage is super tasty here.
• Chopped onion and fresh jalapeño: Toss in some gentle heat and serious flavor. Wake up those taste buds.
• Flour, all-purpose: Used to cook down with fat, turns into a roux, thickening your creamy gravy.
• Whole milk: Makes the gravy extra rich and smooth.
• Eggs, large: These make the filling hearty with plenty of protein. Pasture-raised eggs have loads of flavor.
• Butter: Melts into the eggs to keep them soft and creamy. European-style butter works great!
• Crunchy tater tots: For crunchy bits in the filling—go for the extra crispy kind.
• Pepper Jack and cheddar cheese: The right mix for gooey, melty topping plus a little spice.
• Flour tortillas: Fajita size is just right for stuffing and rolling all the goodness together.

Step-by-Step Guide

Start the Gravy:

Brown your sausage in a big pan over medium-high, breaking it up with a spoon until it's nice and crumbled. It'll take about 7 minutes, give or take.

Toss in Veggies:

Halfway through, throw in your onion and jalapeño. Let everything get soft and the flavors blend for another 3 minutes or so.

Set Aside Filling:

With a slotted spoon, grab about a cup of that sausage-veggie mix and put it aside. You'll use the rest in the pan for the gravy magic.

Make a Roux:

Keep your pan on medium. Sprinkle in the flour and stir for a minute. Let it soak up the fat and lose any raw taste.

Thicken Up:

Slowly pour in milk, a little at a time, whisking well so it gets smooth and creamy. Let it bubble until thick enough to coat a spoon (about 6 minutes). Hit it with salt and pepper, then set aside.

Scramble Eggs:

Whisk eggs with a dash of salt. In another skillet, melt butter on medium-low, then pour in eggs and stir gently till just set. Keep them soft—they'll finish cooking in the oven.

Mix Filling:

In a bowl, gently mix the set-aside sausage, tots, eggs, and half your shredded cheese. This is the hearty stuff that makes the filling awesome.

Roll 'Em Up:

Pack plenty of filling in each tortilla, roll snug, and lay seam-side down in a greased dish. Line them up so they hold shape while baking.

Cover & Bake:

Pour gravy all over, sprinkle on the rest of the cheese, then bake at 350°F for 30-40 minutes until everything is melty and bubbling.

Trust me, the jalapeño makes the whole thing sing. One time I forgot it and everyone noticed something missing. My husband now insists the fridge always has fresh jalapeños, just for this meal.

Make-Ahead Easy

This dish is awesome for prepping early. Store each part separately in the fridge overnight if you want. Put enchiladas together in your dish and hold off on the gravy for now. The next morning, warm up the gravy til it pours easily, smother your enchiladas, and let them bake. I swear, the flavors come together even better.

Ways to Change Things Up

Get creative to make it your own. Swap sausage for spicy chorizo, or add bell peppers for bright color and more veggies. Skip the meat with mushrooms or extra veggies for a filling veggie fix. Like corn tortillas better? Go for it—just heat them up so they roll without splitting.

Serving Ideas

They’re filling on their own, but fresh toppings make it even better. Set out avocado slices, diced tomatoes, and cilantro so everyone can pile on what they like. For brunch parties, offer a fruit salad with honey and lime for something light. A round of spicy Bloody Marys or cold OJ finishes things nicely.

Frequently Asked Questions

→ Can I prep these enchiladas the night before?

Definitely! Get the filling ready and assemble the enchiladas ahead. Keep them in the fridge but wait on the gravy and top layer of cheese until right before baking. If baking straight from the fridge, add about 5-10 extra minutes to cooking time.

→ What works instead of tater tots?

You can swap in hash browns, diced roasted potatoes, or crumbled breakfast-style potatoes. Just make sure they're fully cooked before adding them to the mix.

→ Are these enchiladas very spicy?

They're mild to medium spicy with the jalapeño and pepper jack cheese. If you prefer a milder flavor, leave out the jalapeño seeds or swap with bell pepper. For more kick, add extra heat with hot sauce or another jalapeño.

→ Can I switch flour tortillas for corn?

Absolutely! While flour ones hold up better, corn tortillas can work too. Warm them up a bit beforehand to avoid cracking, and expect a slightly different bite and texture.

→ How should I reheat leftovers?

Pop them in a 325°F oven covered in foil for 20 minutes to warm through. The microwave is quicker but might make the tortillas softer. Adding a layer of cheese while reheating boosts the flavor and texture.

→ Can these enchiladas be frozen?

Yes, they're freezer-friendly! Put them together without the gravy and freeze in an airtight container for up to 3 months. Thaw overnight before adding gravy and baking. Add 10-15 extra minutes to the baking time if frozen.