There’s something utterly captivating about the aroma of a warm breakfast wafting through the house, especially when it’s a batch of Southern Breakfast Enchiladas layered with creamy sausage gravy. These delightful rolls bring back memories of lazy weekend mornings with my family gathered around the table, eagerly anticipating a delicious meal. My children, with their sleepy eyes and uncontrollable giggles, always made these special breakfast moments unforgettable. Every time I whip up these enchiladas, I’m transported back to those weekends shared with my husband, where laughter filled the air while we savored each bite. Whether it’s a special occasion, holiday brunch, or just a cozy family dinner, Southern Breakfast Enchiladas always make a memorable impression.
Key Benefits of Southern Breakfast Enchiladas
- Quick and easy to make
- Family-friendly and kid-approved
- Perfect for busy mornings
- Budget-friendly ingredients
- Crowd-pleasing flavors
- Excellent for meal prep and leftovers
Ingredients for Southern Breakfast Enchiladas
- 8 large flour tortillas
- 1 pound breakfast sausage
- 1 cup shredded cheddar cheese
- 4 eggs
- 1 cup milk
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper to taste
- 1/4 cup chopped green onions (optional)
- 1 cup prepared sausage gravy (store-bought or homemade)
Step-by-Step Instructions for Southern Breakfast Enchiladas
- Preheat the oven to 350°F (175°C).
- Cook the sausage in a large skillet over medium heat until browned. Drain excess fat.
- Whisk together eggs and milk in a bowl, adding garlic powder, onion powder, salt, and pepper.
- Pour the egg mixture into the skillet with sausage, cooking until eggs are fully scrambled.
- Warm the tortillas in a microwave or on a skillet for about 30 seconds to make them pliable.
- Spoon the sausage and egg mixture evenly onto each tortilla, topping with cheese and a sprinkle of green onions if desired.
- Roll each tortilla tightly and place them seam-side down in a greased baking dish.
- Pour sausage gravy over the rolled enchiladas, ensuring they are well covered.
- Bake in the oven for 20-25 minutes or until heated through and the cheese is melted.
- Serve warm, garnished with additional green onions if desired. Enjoy your delicious Southern breakfast enchiladas!
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Pro Tips and Variations for Southern Breakfast Enchiladas
- Swap proteins: Try using bacon, ham, or turkey sausage for a different flavor.
- Cheese options: Experiment with pepper jack cheese for extra spice or Monterey Jack for a milder taste.
- Add veggies: Spinach or bell peppers can add great flavor and nutrition.
- Make-ahead option: Prepare the filled tortillas and sauce a day in advance, then bake when ready to serve.
- Customize toppings: Serve with salsa, avocado, or hot sauce for an extra kick!
- Single-serve portions: Use muffin tins for bite-sized enchiladas for quick breakfast snacks.
How to Serve
When serving Southern Breakfast Enchiladas, I like to create a cozy breakfast table setting that invites everyone to dig in. Pair these delicious enchiladas with a light fruit salad or buttery biscuits to round out the meal. A fresh green salad can provide a crunchy contrast while a hot cup of coffee or a sweet tea makes for the perfect drink complements. On special occasions, I often serve them family-style, allowing everyone to grab their favorite enchilada while we share laughter and stories. These moments truly bring us together and make every bite of Southern Breakfast Enchiladas even more enjoyable.
Southern Breakfast Enchiladas – FAQ (List Format)
What is the best way to reheat Southern Breakfast Enchiladas?
Reheat in a 350°F (175°C) oven for 15–20 minutes, covered with foil to retain moisture.
Can I make Southern Breakfast Enchiladas ahead of time?
Yes. Prepare the filling and assemble the enchiladas up to one day in advance. Cover and refrigerate until ready to bake.
How can I store leftover Southern Breakfast Enchiladas?
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave.
What side dishes go well with Southern Breakfast Enchiladas?
Try serving with fresh fruit salad, crispy hash browns, or a simple green salad.
Can I freeze Southern Breakfast Enchiladas?
Yes. Freeze before or after baking. Wrap tightly in plastic wrap and foil. Freeze for up to 3 months.
Southern Breakfast Enchiladas
Ingredients
Main Ingredients
- 8 large large flour tortillas
- 1 pound breakfast sausage
- 1 cup shredded cheddar cheese
- 4 large eggs
- 1 cup milk
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- to taste Salt and pepper
- 1/4 cup chopped green onions optional
- 1 cup prepared sausage gravy store-bought or homemade
Instructions
Preparation
- Preheat the oven to 350°F (175°C).
- Cook the sausage in a large skillet over medium heat until browned. Drain excess fat.
- Whisk together eggs and milk in a bowl, adding garlic powder, onion powder, salt, and pepper.
- Pour the egg mixture into the skillet with sausage, cooking until eggs are fully scrambled.
- Warm the tortillas in a microwave or on a skillet for about 30 seconds to make them pliable.
- Spoon the sausage and egg mixture evenly onto each tortilla, topping with cheese and a sprinkle of green onions if desired.
- Roll each tortilla tightly and place them seam-side down in a greased baking dish.
- Pour sausage gravy over the rolled enchiladas, ensuring they are well covered.
- Bake in the oven for 20-25 minutes or until heated through and the cheese is melted.
- Serve warm, garnished with additional green onions if desired. Enjoy your delicious Southern breakfast enchiladas!