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

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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.