Southern Breakfast Enchiladas
Delightful breakfast enchiladas filled with scrambled eggs, sausage, and topped with creamy sausage gravy, perfect for family gatherings and special occasions.
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!
Notes
You can prepare the filling and assemble the enchiladas a day in advance. Serve with a light fruit salad or buttery biscuits.