Description
Amazing Southern Beef Sausage Gravy Breakfast Enchiladas combine Tex-Mex flavors with comforting Southern staples. Fluffy scrambled eggs, savory beef sausage, and rich, creamy beef sausage gravy are wrapped in tortillas and baked with melted cheese for a hearty breakfast treat.
Ingredients
Scale
- 1 lb Beef Breakfast Sausage, crumbled (for gravy)
- ½ cup Unsalted Butter
- ½ cup All-Purpose Flour
- 2 cups Whole Milk
- ½ tsp Salt (for gravy)
- 1 tsp Black Pepper (for gravy)
- Pinch Cayenne Pepper (optional)
- 12 Large Eggs
- ½ lb Ground Beef Sausage, cooked and crumbled (for filling)
- 1 cup Frozen Hash Browns or Tater Tots
- 1 small Yellow Onion, diced
- 1 Green Bell Pepper, diced
- 4 oz Cream Cheese, softened
- 1 cup Shredded Monterey Jack Cheese
- ½ tsp Salt (for filling)
- ½ tsp Black Pepper (for filling)
- 1 tbsp Unsalted Butter or Olive Oil
- 12 (8-inch) Flour Tortillas
- 1½ cups Shredded Sharp Cheddar Cheese
- Cooking Spray
- Fresh Green Onions, sliced (optional garnish)
- Fresh Parsley or Cilantro, chopped (optional garnish)
Instructions
- Brown 1 lb beef breakfast sausage in a large skillet over medium-high heat, breaking it apart. Once cooked, transfer sausage to a plate, leaving rendered fat in the skillet.
- Reduce heat to medium. Melt ½ cup butter in the skillet with sausage fat. Whisk in ½ cup all-purpose flour; cook and whisk for 2-3 minutes until pale golden and nutty.
- Slowly whisk in 2 cups whole milk until smooth. Cook over medium heat, stirring frequently, until the gravy thickens to coat the back of a spoon (8-12 minutes).
- Stir in the reserved cooked beef sausage, ½ tsp salt, 1 tsp black pepper, and optional pinch of cayenne pepper. Taste and adjust seasoning. Keep warm over very low heat.
- In a separate large skillet, cook ½ lb ground beef sausage until browned and crumbled; drain fat and set aside. In the same skillet, heat 1 tbsp butter or olive oil over medium heat. Sauté diced yellow onion and green bell pepper for 5-7 minutes until softened.
- Add 1 cup frozen hash browns or tater tots to the skillet with vegetables; cook until crispy. In a large bowl, whisk 12 large eggs with ½ tsp salt and ½ tsp black pepper. Pour into the skillet and gently scramble until mostly set and slightly moist.
- Turn off heat. Fold in 4 oz softened cream cheese cubes and 1 cup shredded Monterey Jack cheese until melted and creamy. Stir in the cooked ½ lb ground beef sausage. Taste and adjust seasoning.
- Preheat oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish. Warm flour tortillas briefly (microwave or dry skillet) to make them pliable and prevent tearing.
- Spoon ¼ to ½ cup of the hearty breakfast egg filling down the center of each warm tortilla. Roll tightly and place seam-side down in the prepared baking dish.
- Once all enchiladas are arranged, generously pour the warm beef sausage gravy evenly over the rolled tortillas. Sprinkle with 1½ cups shredded sharp cheddar cheese.
- Bake for 25-30 minutes, or until the cheese is melted, bubbly, and lightly golden brown. Optionally broil for the last 2-3 minutes for an extra crispy topping, watching closely to prevent burning.
- Remove from oven and let rest for 5-10 minutes before serving. Garnish with fresh green onions, parsley, or cilantro if desired. Serve warm.
Notes
- This recipe makes 12 enchiladas.
- For a spicier gravy, add more cayenne pepper or a dash of hot sauce.
- Corn tortillas can be used for a more traditional enchilada, but flour offers a softer texture here.
- The recipe uses beef breakfast sausage for both the gravy and the filling.
- Prep Time: 45 Minutes
- Cook Time: 30 Minutes
- Category: Breakfast
- Method: Baking
- Cuisine: Southern
Nutrition
- Serving Size: 1 enchilada
- Calories: Approx. 550-600
- Sugar: Approx. 5-7g
- Sodium: Approx. 800-1000mg
- Fat: Approx. 35-40g
- Saturated Fat: Approx. 15-18g
- Unsaturated Fat: Approx. 20-22g
- Trans Fat: Approx. 0-1g
- Carbohydrates: Approx. 30-35g
- Fiber: Approx. 2-3g
- Protein: Approx. 25-30g
- Cholesterol: Approx. 150-180mg
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