Breakfast Enchiladas Gravy (Print Version)
# Ingredients:
→ Base Ingredients
01 -
10 fajita-sized flour tortillas
02 -
1 cup shredded cheddar cheese
03 -
1 cup shredded Pepper Jack cheese
04 -
2 cups cooked tater tots
05 -
2 tablespoons butter
06 -
10 large eggs
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1/4 teaspoon pepper
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1/4 teaspoon salt
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2 3/4 cups milk
10 -
1/3 cup all-purpose flour
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1 jalapeño, finely chopped
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1/2 cup chopped onion
13 -
1 pound ground sausage (breakfast variety)
# Instructions:
01 -
Brown the breakfast sausage in a big skillet over medium-high, crumbling it as it cooks. Partway through, stir in the chopped onion and jalapeño.
02 -
Scoop out 1 cup of the sausage-onion-jalapeño mixture with a slotted spoon, putting it aside for later use.
03 -
Keep the pan on the stovetop and sprinkle flour over the remaining sausage mixture. Stir nonstop for about a minute, pour in the milk bit by bit while whisking, cook until thick, and then remove from heat.
04 -
Set your oven to 350°F (175°C) and grease a 9x13-inch dish with nonstick spray.
05 -
Crack and whisk the eggs together with some salt. In a skillet, melt butter over medium heat, then scramble the eggs until they're slightly underdone.
06 -
In a big mixing bowl, combine the reserved sausage mix, scrambled eggs, tater tots, and half each of the shredded Pepper Jack and cheddar cheeses.
07 -
Scoop about 1/2 cup of the filling into each tortilla. Roll them up tightly and lay them seam-side down into the prepared dish.
08 -
Spread the sausage gravy over the rolled-up tortillas, sprinkle on the rest of the cheese, and bake for 30–40 minutes until the top is bubbly and golden.
# Notes:
01 -
You can prep these enchiladas the night before and keep them chilled. Add 10 more minutes to the baking time if you do.