If you love a brunch dish that brings together the rich, comforting flavors of the South with a fun twist, you are going to fall head over heels for this Southern Breakfast Enchiladas with Sausage Gravy Recipe. Imagine fluffy scrambled eggs, crispy tater tots, and spicy jalapeño sausage filling wrapped in warm tortillas, all smothered in a creamy, savory sausage gravy that feels like a big, delicious hug. It’s a satisfying meal that’s perfect for feeding a crowd or indulging in weekend mornings with family and friends.
Ingredients You’ll Need
Getting your hands on the right ingredients is the secret to nailing this dish. Each item plays a vital role — from the spicy sausage that brings bold flavor to the crispy tater tots adding texture, to the blend of cheeses that melt beautifully into the gravy. Let’s break down these essentials:
- 1 lb ground breakfast sausage: Provides rich, savory flavor and the hearty base for the gravy.
- 1/2 cup diced onion: Adds subtle sweetness and depth to the sausage gravy.
- 1 minced jalapeno: Brings a gentle heat that livens up every bite.
- 1/3 cup all-purpose flour: Crucial for thickening the creamy gravy to perfection.
- 2 3/4 cups milk: Creates the silky gravy base that coats all the filling.
- 1/4 teaspoon salt: Enhances and balances all the flavors.
- 1/4 teaspoon black pepper: Adds just a touch of warming spice.
- 10 large eggs: Scrambled and folded in, they bring richness and fluffiness.
- 2 tablespoons butter: Used for cooking the eggs and adding creaminess.
- 2 cups cooked tater tots: Adds a delightful crispy contrast.
- 1 cup shredded Pepper Jack cheese: Offers a creamy, slightly spicy punch.
- 1 cup shredded cheddar cheese: Brings sharpness and color.
- 10 fajita-size flour tortillas: Wrap everything up in soft, warm layers.
How to Make Southern Breakfast Enchiladas with Sausage Gravy Recipe
Step 1: Prepare the Sausage Gravy
Start by browning the ground breakfast sausage in a large skillet. Once fully cooked, remove excess grease if needed, then add the diced onion and minced jalapeño to the pan. Sauté until the onions are translucent and the jalapeño is fragrant. Next, sprinkle the flour evenly over the sausage mixture and stir constantly for a couple of minutes to cook out the raw flavor. Slowly whisk in the milk, keeping the heat moderate to encourage the gravy to thicken nicely. Season with salt and pepper, and continue stirring until it reaches a rich, creamy consistency.
Step 2: Scramble the Eggs
While the gravy is thickening, melt the butter in another pan over medium heat. Pour in the scrambled eggs and cook gently, folding the eggs to keep them soft and fluffy. Avoid overcooking so they stay moist and buttery, the perfect complement to the hearty sausage gravy.
Step 3: Assemble the Enchiladas
Lay out your fajita-size tortillas and start layering. On each tortilla, spread a generous amount of scrambled eggs followed by the cooked tater tots. Sprinkle both shredded Pepper Jack and cheddar cheeses over the top. Then, roll each tortilla tightly to close the ends, creating the enchiladas.
Step 4: Bake and Smother with Gravy
Place all rolled enchiladas seam-side down in a large baking dish. Pour the warm sausage gravy all over the enchiladas, ensuring they’re nicely coated. For an extra melty finish, sprinkle a little more cheese on top before sliding the dish into a preheated oven to bake at 350°F (175°C) for about 20 minutes, until bubbly and golden.
How to Serve Southern Breakfast Enchiladas with Sausage Gravy Recipe
Garnishes
To elevate this dish and add some fresh brightness, top your enchiladas with chopped green onions, fresh cilantro, or a dollop of sour cream. A few slices of ripe avocado or a sprinkle of diced tomatoes also bring lovely color and balance the richness beautifully.
Side Dishes
This hearty dish pairs wonderfully with simple sides like a crisp mixed greens salad or fresh fruit to contrast the indulgent, creamy elements. For an extra Southern touch, serve with warm biscuits or a side of pickled jalapeños for a tangy kick.
Creative Ways to Present
For brunch gatherings, serve the Southern Breakfast Enchiladas with Sausage Gravy Recipe family-style in a big, rustic dish so everyone can dig in together. Alternatively, plate individual enchiladas and drizzle the gravy artistically around for a restaurant-worthy presentation that’s sure to impress guests.
Make Ahead and Storage
Storing Leftovers
Once cooled, transfer any leftovers to an airtight container and store in the refrigerator. The flavors meld nicely overnight, making it a delicious next-day breakfast or lunch option.
Freezing
If you want to save this Southern Breakfast Enchiladas with Sausage Gravy Recipe for later, freeze individual portions wrapped tightly in foil or freezer-safe containers. Thaw in the fridge overnight before reheating for convenient homemade comfort food anytime.
Reheating
The best way to reheat your enchiladas is in a 350°F (175°C) oven until warmed through and the cheese is melty again. Microwaving works too, but the oven helps maintain that perfect texture with minimal sogginess.
FAQs
Can I make this recipe vegetarian?
Absolutely! To make a vegetarian version of Southern Breakfast Enchiladas with Sausage Gravy Recipe, simply swap the breakfast sausage for plant-based sausage or hearty sautéed mushrooms, and use a vegetarian gravy base to keep that creamy texture.
How spicy is this dish?
The spice mainly comes from the jalapeño and Pepper Jack cheese, providing a gentle warmth without overwhelming heat. You can adjust the jalapeño amount or omit it if you prefer a milder flavor.
Can I use leftover tater tots?
Yes, leftover or frozen tater tots work perfectly here, as long as they’re heated through before assembling so they maintain some crispiness inside the enchiladas.
What kind of milk is best for the gravy?
Whole milk is ideal for a rich, creamy sauce, but you can also substitute 2% milk or half-and-half if you want it a bit lighter or even indulge in extra creaminess.
How long can I store leftovers?
Stored properly in the fridge, leftovers should be eaten within 3 to 4 days for the best flavor and freshness.
Final Thoughts
There’s nothing quite like the soulful goodness packed into this Southern Breakfast Enchiladas with Sausage Gravy Recipe. It’s a cozy, crowd-pleasing dish bursting with textures and bold flavors that celebrate Southern charm at its best. Whether you’re cooking for family, friends, or just treating yourself, I can’t recommend this meal enough for your next breakfast or brunch adventure. Go ahead and make it – it’s sure to become one of your favorites too!
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Southern Breakfast Enchiladas with Sausage Gravy Recipe
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour
- Yield: 10 servings
- Category: Breakfast
- Method: Stovetop
- Cuisine: Southern American
Description
These Southern Breakfast Enchiladas with Sausage Gravy combine savory sausage, fluffy scrambled eggs, crispy tater tots, and melted cheeses wrapped in warm flour tortillas, all smothered in a rich, creamy sausage gravy. Perfect for a hearty and comforting breakfast or brunch, this recipe serves 10 and delivers a delicious blend of textures and flavors that will satisfy any morning appetite.
Ingredients
Sausage Gravy
- 1 lb ground breakfast sausage, cooked and crumbled
- 1/2 cup diced onion
- 1 minced jalapeno
- 1/3 cup all-purpose flour
- 2 3/4 cups milk
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
Enchiladas Filling
- 10 large eggs, scrambled
- 2 tablespoons butter (for cooking the eggs)
- 2 cups cooked tater tots
- 1 cup shredded Pepper Jack cheese
- 1 cup shredded cheddar cheese
- 10 fajita-size flour tortillas
Instructions
- Cook the Sausage Gravy: In a large skillet over medium heat, cook the ground breakfast sausage until fully browned and crumbled, about 6-8 minutes. Add the diced onion and minced jalapeno, sautéing until the onion is translucent and the jalapeno softens, around 3-4 minutes. Sprinkle the flour over the sausage mixture and stir well to coat it evenly, cooking the flour for about 2 minutes to remove the raw taste. Gradually whisk in the milk, making sure no lumps form. Bring the mixture to a gentle simmer and cook, stirring frequently, until the gravy thickens to a creamy consistency, approximately 5-7 minutes. Season with salt and black pepper, then remove from heat.
- Prepare the Scrambled Eggs: In a separate pan, melt the butter over medium heat. Add the eggs and cook them gently, stirring frequently, until fluffy and just set. Remove from the heat and set aside.
- Assemble the Enchiladas: Lay out each flour tortilla flat. Evenly distribute the scrambled eggs across the tortillas. Top the eggs with a portion of cooked tater tots, then sprinkle with equal amounts of shredded Pepper Jack and cheddar cheeses. Carefully roll up each tortilla, making sure the fillings are enclosed.
- Serve: Place the rolled enchiladas on serving plates. Generously spoon the warm sausage gravy over the top of each enchilada. Serve immediately to enjoy the dish at its best texture and flavor.
Notes
- For a spicier gravy, add more jalapeno or a dash of cayenne pepper.
- Use low-fat milk for a lighter gravy option.
- Leftover enchiladas can be reheated in the oven at 350°F for 15 minutes or until warmed through.
- Substitute tater tots with hash browns if preferred.
- Make sure tortillas are warmed before assembling to prevent cracking.
