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- 8 large flour tortillas - 4 large eggs - 1 cup diced bell peppers (red and green) - 1 cup diced onions - 1 cup shredded cheddar cheese - 1 cup cooked breakfast sausage, crumbled - 2 cups milk - 1/4 cup all-purpose flour - 1 teaspoon garlic powder - 1 teaspoon onion powder - Salt and pepper to taste - 2 tablespoons olive oil - Fresh cilantro for garnish (optional) To make breakfast enchiladas with sausage gravy, you need simple ingredients. Each one adds great flavor. The flour tortillas hold everything together. Eggs bring protein and a nice texture. Bell peppers and onions give color and taste. Cheddar cheese adds creaminess and richness. The breakfast sausage adds a savory kick. For the gravy, milk and flour create a smooth sauce. Garlic and onion powders give extra flavor. Don’t forget salt and pepper to enhance all the tastes. You can finish with fresh cilantro for a pop of color. This dish uses common items, making it easy to prepare at home. {{ingredient_image_1}} Set your oven to 350°F (175°C). This makes sure your enchiladas cook evenly. Grab a large skillet and heat 2 tablespoons of olive oil over medium heat. Add 1 cup of diced onions and 1 cup of diced bell peppers. Sauté them for about 5-7 minutes. You want them soft and fragrant. In a bowl, crack 4 large eggs. Add a pinch of salt and pepper. Whisk them well. Pour the eggs into the skillet with the cooked vegetables. Stir gently until the eggs are softly scrambled. They should be just set. Remove the skillet from heat. Lay 8 large flour tortillas on a clean surface. In the center of each, add some of the egg and vegetable mixture. Top it with crumbled breakfast sausage and shredded cheddar cheese. Now, carefully roll each tortilla tightly. Make sure the filling stays inside. Place them seam-side down in a greased baking dish. In the same skillet, add the rest of the crumbled sausage. Cook for about 2 minutes. Sprinkle 1/4 cup of all-purpose flour over the sausage and stir well. Slowly whisk in 2 cups of milk, along with 1 teaspoon of garlic powder and 1 teaspoon of onion powder. Bring this mixture to a simmer. Cook until it thickens, about 5 minutes. Season with salt and pepper. Pour the sausage gravy evenly over the rolled enchiladas in the baking dish. Put the baking dish in your preheated oven. Bake for 25-30 minutes. The enchiladas should be hot and bubbly. After baking, remove the dish from the oven. Let it cool for a minute. Garnish with fresh cilantro if you like. Enjoy your delicious breakfast enchiladas! To make the best breakfast enchiladas, follow these tips: - Use fresh ingredients. Fresh veggies and quality meat add great flavor. - Don’t overfill tortillas. Leave enough space to roll them easily. - Heat the tortillas slightly. This makes them more pliable and easier to roll. - Cover the enchiladas with gravy before baking. This keeps them moist and flavorful. For a creamy and tasty sausage gravy, try these steps: - Brown the sausage well. This adds depth and flavor to the gravy. - Stir in flour slowly. This helps avoid lumps and creates a smooth sauce. - Whisk the milk in gradually. This keeps the gravy from getting too thick. - Let it simmer. This allows the flavors to blend beautifully. Make your dish stand out with these ideas: - Serve hot from the oven. This keeps the enchiladas warm and inviting. - Garnish with fresh cilantro. It adds color and a fresh taste. - Drizzle extra gravy on top. This enhances the presentation and flavor. - Pair with a side of fruit or a light salad. This balances the meal and adds freshness. Pro Tips Use Fresh Ingredients: Fresh vegetables and high-quality sausage will enhance the flavor of your enchiladas significantly. Customize the Filling: Feel free to add other ingredients like diced tomatoes, jalapeños, or spinach to tailor the enchiladas to your taste. Make Ahead: You can prepare the enchiladas in advance and store them in the refrigerator. Just add the gravy before baking. Experiment with Cheese: While cheddar is delicious, try mixing different cheeses like Monterey Jack or pepper jack for added flavor and creaminess. {{image_2}} You can switch up the protein in your enchiladas. Try using cooked bacon for a smoky flavor. Shredded chicken or turkey works well too. If you want a heartier dish, ground beef is a tasty option. Just make sure to cook the meat fully before adding it to the filling. To make a vegetarian version, skip the sausage. Instead, add more vegetables. Spinach, mushrooms, or zucchini are great choices. You can also add black beans for extra protein. Just remember to season your veggies well to keep the dish flavorful. If you like heat, add jalapeños or diced green chiles to the filling. You can also mix in some hot sauce to the egg mixture. For an extra kick, sprinkle crushed red pepper flakes on top before baking. Adjust the spice level to fit your taste. Enjoy experimenting with these ideas! You can store leftover breakfast enchiladas in the fridge. Place them in an airtight container. They stay fresh for up to three days. If you have extra sausage gravy, store it in a separate container. This keeps the enchiladas from getting soggy. To freeze your enchiladas, wrap them tightly in plastic wrap. Then, put them in a freezer-safe bag or container. They can stay frozen for up to three months. Make sure to label the bag with the date. This helps you keep track of how long they’ve been in the freezer. When you want to enjoy your stored enchiladas, reheat them in the oven. Preheat the oven to 350°F (175°C) and place the enchiladas in a baking dish. Cover them with foil to keep them moist. Bake for about 20 minutes until heated through. If you have extra gravy, warm it up on the stove or in the microwave. Pour it over the enchiladas before serving. You can use corn tortillas for a gluten-free option. They hold up well and add a nice flavor. If you want something different, try whole wheat or spinach tortillas. These options can give a unique twist to your breakfast enchiladas. Yes, feel free to swap cheddar cheese for Monterey Jack or pepper jack cheese. These cheeses melt well and add richness. You can also try feta for a tangy kick or cream cheese for a creamy texture. Each cheese brings its own taste to the dish. To make this dish healthier, consider using lean turkey sausage instead of regular sausage. You can also add more veggies, like spinach or mushrooms, for extra nutrients. Use low-fat milk instead of whole milk for the gravy. These simple changes can make your enchiladas lighter. Yes, you can prepare the enchiladas a day before. Just assemble them and cover them tightly. Store them in the fridge. When ready, pour the gravy and bake. This makes it easy to serve a tasty breakfast without stress. Breakfast enchiladas pair well with fresh fruit or a simple green salad. You can also serve them with avocado slices or a dollop of sour cream. These sides add color and freshness to your meal. This blog post gave you a clear way to make breakfast enchiladas. We covered ingredients, step-by-step cooking tips, and storage info. You learned about variations for proteins and spices. With these ideas, you can make your own tasty dish. Experiment with flavors and enjoy this meal any time. Your kitchen is now ready for breakfast enchiladas!

Breakfast Enchiladas with Sausage Gravy

Delicious breakfast enchiladas filled with eggs, vegetables, and sausage, topped with a creamy sausage gravy.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Course Main Course
Cuisine Mexican
Servings 4

Ingredients
  

  • 8 large flour tortillas
  • 4 large eggs
  • 1 cup diced bell peppers (red and green)
  • 1 cup diced onions
  • 1 cup shredded cheddar cheese
  • 1 cup cooked breakfast sausage, crumbled
  • 2 cups milk
  • 0.25 cup all-purpose flour
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • to taste salt and pepper
  • 2 tablespoons olive oil
  • optional fresh cilantro for garnish

Instructions
 

  • Preheat your oven to 350°F (175°C).
  • In a large skillet, heat the olive oil over medium heat. Add the diced onions and bell peppers, sautéing until they become soft, about 5-7 minutes.
  • In a bowl, whisk the eggs with a pinch of salt and pepper. Pour the beaten eggs into the skillet with the vegetables. Cook until the eggs are softly scrambled and just set. Remove from heat.
  • Lay out the flour tortillas on a clean surface. Evenly distribute the egg and vegetable mixture along the center of each tortilla. Sprinkle crumbled sausage and shredded cheese over the top.
  • Carefully roll each tortilla tightly, securing the filling inside, and place them seam-side down in a greased baking dish.
  • In the same skillet, add the remaining sausage and cook for about 2 minutes. Sprinkle the flour over the sausage and stir to combine, cooking for another minute. Slowly whisk in the milk, garlic powder, and onion powder, bringing the mixture to a simmer. Cook until thickened, about 5 minutes. Season with salt and pepper.
  • Pour the sausage gravy evenly over the rolled enchiladas in the baking dish.
  • Place the baking dish in the preheated oven and bake for 25-30 minutes, until the enchiladas are heated through and bubbly.
  • Remove from the oven, let cool slightly, and garnish with fresh cilantro if desired.

Notes

Serve the enchiladas hot from the oven, garnished with a sprinkle of chopped cilantro and an extra drizzle of gravy on top for a delicious finish.
Keyword breakfast, enchiladas, gravy, sausage